Baked Oatmeal With Berries and Almonds

By Melissa Clark

Updated Jan. 18, 2024

Baked Oatmeal With Berries and Almonds
Jim Wilson/The New York Times
Total Time
55 minutes
Rating
4(1,907)
Comments
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A fruit-filled take on an Amish recipe, this homey baked oatmeal is crunchy from chopped almonds but still soft and comforting from the buttery egg custard that suffuses the oats. You can use any fruit here instead of — or in combination with — the berries. Cubed apples or pears, bananas, pineapple or even mango will add a sweet juiciness to the mix. And for something even richer, serve this doused in heavy cream.

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Ingredients

Yield:6 servings
  • 2 to 4tablespoons melted butter, to taste
  • 3cups berries (blueberries, raspberries, strawberries or a combination)
  • 2cups oatmeal (not instant)
  • 1cup toasted, unsalted almonds, coarsely chopped
  • 1teaspoon baking powder
  • ¾teaspoon fine sea salt
  • 2cups milk (or substitute coconut or almond milk)
  • 2large eggs
  • ½cup turbinado sugar or light or dark brown sugar, plus more for topping, if you like
  • 1teaspoon vanilla extract or ¼ teaspoon almond extract
  • ¼teaspoon grated nutmeg
  • Heavy cream, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

473 calories; 26 grams fat; 8 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 50 grams carbohydrates; 8 grams dietary fiber; 25 grams sugars; 14 grams protein; 418 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Brush a 9-by-13-inch baking dish generously with some of the butter.

  2. Step 2

    Scatter berries in bottom of baking dish in an even layer.

  3. Step 3

    In a small bowl, whisk together oatmeal, almonds, baking powder and salt.

  4. Step 4

    In a large bowl, whisk together remaining melted butter, milk, eggs, sugar, vanilla or almond extract, and nutmeg. Whisk oat mixture into milk mixture, then pour it over the berries, shaking the baking dish to evenly distribute liquid and oats.

  5. Step 5

    Bake until firm and pale golden, 35 to 45 minutes. Serve warm, sprinkled with more sugar, if you like.

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Ratings

4 out of 5
1,907 user ratings
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Comments

elle

My own version of this (that predates the current millennium) is 1 cup milk (skim); 1 egg; 1/2 c oatmeal, 1/2 tsp vanilla, and rarely 1 tsp sugar, which gives you a much more custardy version and NOT at all granola-bar like. To that basic formula I add a very thinly sliced apple, or peach; and top it w/ a small (1/2 tsp) of cinnamon sugar.

Ellie

I love this recipe and have made it regularly over the last eight months since my twins were born because it's so easy! It is such a crowd-pleaser that it is my go-to breakfast recipe for guests. I make a few modifications to simplify.

1. Use two bags of frozen berries--a lot! Throw them in cast iron and let defrost in oven while it preheats. Skip the butter.
2. Mix everything else together and pour over. I add cinnamon, flaked coconut, nutritional yeast.
3. Use lots of heavy cream on top!

K

You might not want to mix everything: baking powder will lose its "fizz" and you'll get a denser texture. I like the oats better soaked overnight anyway, so I've been leaving oats+milk+vanilla+spices in the fridge and nuts+bp+salt+sugar on the counter. In the morning, I melt butter as the oven warms (grease the pan, then pour the rest into the oats), combine wet+dry+eggs, and pour it over fruit. Easy enough that I can do it pre-caffeine, before the oven reaches temp.

Susan

I use a similar recipe and cut it into bars, freezing the bars. I take a bar out of the freezer and leave it in the refrigerator overnight. In the morning, I microwave it for 20-30 seconds and eat it warm with milk poured over. Delicious!

Daniela

I made half a recipe to feed three people. I used a ripe banana and maple syrup for sweetness, blended the mixture for a more desirable texture (for us). Baked as individual portions, topped with granola and baked. Delicious!

Naomi

I’ve made this many times, and will keep making it forever! I use a 9” square pan and melted vanilla bean ghee instead of butter. I use 1/2 cup light brown sugar 1 tablespoon vanilla infused pure maple syrup, and the vanilla extract the recipe calls for. Frozen wild blueberries or fresh blackberries.

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