It is no secret that my family loves baked oatmeal. This will be the sixteenth baked oatmeal recipe that I have shared. Yes, I have sixteen different versions of baked oatmeal.
My family might just have a baked oatmeal problem. But I guess that is a good problem to have.
I started making this triple berry version of my baked oatmeal last fall and my family loved it. It has become one of our favorite baked oatmeal recipes. I have debated about sharing it though since I already have so many baked oatmeal recipes on my site.
However, since I have been making this so much, I knew I needed to share it with all of you. It is so good and I know many of you love baked oatmeal as much as my family does.
My favorite way to make this is to make two pans up Saturday night and refrigerate it overnight. I then bake it Sunday morning.
Two pans gives us plenty for Sunday morning breakfast as well as enough to reheat at least one or two days during the week. This makes breakfast quick and easy.
For the berries in this, I use a triple berry blend that I buy frozen at Sam’s Club. Most stores have a triple berry blend though.
If you don’t have the triple berry blend, or can’t find one, just use a mix of several kinds of berries and it will work just fine too.
Triple Berry Baked Oatmeal
Triple berry baked oatmeal is all the flavors of summer in delicious baked oatmeal.
Ingredients
- 3 cups quick cooking oats ( Use gluten free quick oats for gluten free version)
- 1/2 cup brown sugar
- 1 1/2 cups milk
- 2 tablespoons butter, melted
- 2 eggs
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 teaspoons vanilla
- 2 cups triple berry frozen fruit blend
Instructions
- Preheat oven to 350.
- In a bowl mix together all ingredients, except berries, and combine well.
- Carefully stir in the berries.
- Spread into a greased 9x13 pan and bake for 20-25 minutes or until done. You want it set up, but not really dry.
- Serve warm drizzled with additional milk or cream if desired.
We love this! We buy our triple berry at Costco – love the raspberries in that mix. I do add closer to three cups of berries.
I am glad you enjoy it! I often don’t measure the berries, so I sometimes use more than 2 cups as well.
It’s a Snow a Day here in Ontario (finally! Our Board is notorious for not closing schools no matter how bad the weather – who cares about safety when they might lose money??)
So I made this for breakfast this morning – mmmmm – perfect breakfast for sure! I used a 4-berry blend since that’s what I had and 1/2’d the recipe since there are only 2 of us. It was absolutely delicious!! My hubby now can’t decide whether this is his new favourite or if the cinnamon roll oatmeal still comes out on top!! Thanks for all the great recipes Lynn!!!
This was yummy! Thank you for the recipe.
Hi Lynn, I am thinking of making this recipe when I host my book club for breakfast in a week and a half. I think I will do as you suggested and make it up the night before and then bake that morning. When doing that, do you have to cook it longer since the ingredients are cold? Thank you.
Sincerely,
Katherine
I usually let the pan sit on the counter while the oven heats up or longer so that it is not as cold. A cold pan in a hot oven is not good. 🙂 But yes if it is still cold I cook it a little longer, but only a couple minutes. It shouldn’t need over 5 minutes longer. I have also been known to just stick the cold pan in the cold oven and let it cook while the oven is preheating. I know that is not the best way and cooking while the oven is preheating is usually not recommended, but I have done that without any problems as well when I am in a hurry. I hope you enjoy it! It should make a great book club breakfast!
This has been my favorite of your baked oatmeal recipes, but I really enjoyed the pumpkin one last week. Thanks so much for sharing them all.
This is one of my favorites as well. I love it. Of course I love them all and my favorite one often changes, but I love this one this time of year.
I would like to know if this freezes well
Yes, I freeze baked oatmeal all the time. I bake it then freeze it. I just defrost it and reheat it when we are ready to use it.