Looking to add more fiber to your diet without skimping on flavor or coziness? This Berry Blast Oatmeal Bake is a perfect, fuss-free way to start your day. Loaded with whole grains, fresh berries, and a sprinkle of crunchy nuts, it’s as satisfying as it is nourishing.
Ingredients
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup milk (dairy or your favorite plant-based alternative)
- 1 ripe banana, mashed
- 2 tablespoons honey or maple syrup
- 1 tablespoon melted coconut oil (or butter)
- 1 cup mixed berries (fresh or frozen)
- ¼ cup chopped almonds or walnuts (optional)
Instructions
Begin by preheating your oven to 350°F (175°C) and lightly greasing an 8×8-inch baking dish. In a large bowl, whisk together the oats, baking powder, salt, and cinnamon. This ensures your dry ingredients are evenly distributed.
In a separate bowl, combine the milk, mashed banana, honey, and melted coconut oil. Stir thoroughly to blend the wet ingredients, then pour them over the oats. Gently fold in the berries, taking care not to crush them too much. If you love a bit of crunch, sprinkle chopped almonds or walnuts on top.
Transfer the mixture to your prepared baking dish and smooth the surface. Bake for about 25–30 minutes, or until the edges turn lightly golden and the center is set. Let it cool for a few minutes before slicing. Serve warm, and if you like, add a drizzle of honey or a dollop of yogurt.
This fiber-packed recipe is perfect for busy mornings, meal prep, or a healthy snack. The heartiness of the oats combined with the natural sweetness of fruit makes it appealing to everyone—from children eager for a tasty treat to adults seeking a nutritious start to the day. You can substitute any berries you prefer or swap in extras like shredded coconut, chia seeds, or flax seeds for even more fiber. Whether you’re new to high-fiber cooking or just looking to shake up your breakfast routine, this Berry Blast Oatmeal Bake will keep you satisfied and happy.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
