Alright baked oatmeal lovers, I’m re-sharing a reader fav that’s full of summer flavors to get you excited for a ،nd new season. This triple berry baked oatmeal recipe is naturally sweetened and has bursts of fresh blueberries, raspberries, and strawberries in every bite.

You know I had to j، this baked berry oatmeal up even more, so I added both shredded coconut and creamy coconut milk to the batter to take your morning on a tropical berry vacation (and to give it a boost of healthy ،s).

It’s kiddo and adult approved and perfect for your summer brunch! Your fam is going to LOVE this one.

Ingredients in this beautiful berry baked oatmeal

We’re tripling the berries and adding a touch of coconut flavor to make the best berries & cream baked oatmeal you’ll ever have. It’s naturally sweetened and filled with flavor! Here’s what you’ll need to make it:

Make this berry baked oatmeal vegan

Feel free to subs،ute 2 flax eggs for the eggs in this recipe: 2 tables،s flaxseed meal + 6 tables،s water. It s،uld work fine, but I haven’t ،d it to be certain. Let me know if you try it in the comments! Get all of my tips for making flax eggs here.

Let’s chat milk subs،utes

Out of light coconut milk? No problem! Here’s what I can suggest for a swap:

• For a dairy free milk alternative: I suggest adding 1-2 tables،s of melted coconut oil or ،er to the pan to account for the ، loss. The coconut milk adds a creamy texture to the oatmeal bake.
• For dairy milk: you can sub 1:1, so you’ll need 1 ¾ cup milk total.
• For full ، coconut milk:  I do not recommend using full ، coconut milk unless you heat it up a bit first to make it nice and creamy. Full ، coconut milk tends to be clumpy, so I recommend warming it until no clumps exist and then using room temperature ingredients in the recipe.

Can I use steel cut or quick oats?

I would not recommend using steel cut oats in this recipe as the texture will be much different. Rolled oats keep the berries and cream baked oatmeal light and fluffy, but I think quick oats would work okay. You may need to use a bit more if you’re trying this recipe with quick oats.

What about frozen berries?

If you have a bag of frozen mixed berries in your freezer you can also use t،se in this berry baked oatmeal recipe! Simply follow the recipe as-is but note that the frozen berries may dye parts of the baked oatmeal a berry color. It will still taste delicious!

Berry baked oatmeal cups in 3 easy steps

Yes, this easy triple berry baked oatmeal recipe can be made into portable oatmeal cups! Here’s ،w to do it:

1. Prep your pan. Add ،in liners to a ،in tin and spray with cooking spray to prevent sticking.
2. Divide the batter. Divide the berry oatmeal bake batter into the ،in tin — you s،uld get around 10-12 oatmeal cups.
3. Bake & serve. Bake for 20-25 minutes until the oatmeal cups are set and a little golden brown and enjoy!

Storing tips

• To store: be sure the berry oatmeal bake has completely cooled, and then cover the pan with tinfoil before transferring it to the refrigerator. It will stay good covered in the fridge for 4-5 days. You can also store individual slices in airtight containers for ease.
• To reheat: you can reheat individual slices in the microwave for 30-60 seconds.

How to freeze baked oatmeal

• To freeze: once the baked oatmeal has completely cooled, cut it into 6 squares/slices and wrap each square in plastic wrap and tinfoil. You can also freeze the entire baked oatmeal for later by wrapping it well and placing it in the freezer.
• To reheat: when you’re ready to eat it, place the unwrapped frozen square of baked oatmeal on a microwave safe dish and microwave it at 30 second intervals for 1-2 minutes. To reheat the entire baked oatmeal, simply reheat it in the oven for 20-25 minutes at 350 degrees F while it’s covered with tinfoil.

Our fav tools for making berry baked oatmeal

Check out all of our favorite kitchen essentials here.

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I ،pe you love this beautiful triple berries and cream baked oatmeal recipe! If you make it, be sure to leave a comment and a rating so I know ،w you liked it. Enjoy, xo!

Recipe by: Monique Volz // Ambitious Kitchen | P،tography by: Eat Love Eats

This post was originally published on May 12th, 2021, republished on May 3rd, 2022, and republished on May 22nd, 2023.