• Rachel Elizabeth

Baked Berry Oatmeal

Okay, so here's the deal, when it comes to oatmeal we are a house divided. My husband and toddlers gobble that yucky mush up but the oldest and I just can't do it. However, I know we should be eating our oats so I set out to make a baked oatmeal (a little more on the drier side) that is also completely sugar free.

I am a bit obsessed with blue and black berries so I choose to use them, but you could absolutely make this using strawberries and even apples. Now, if you are looking for something sweet, this is not it. The flavor comes from the berries and so this recipe calls for a lot of them. You really want some in every bite. If you really need it you could add a 1/2 cup of coconut sugar by upping your almond milk to a whole cup.

I don't recommend using frozen fruit in this recipe. Because there is no sugar it really needs the rich and sweet flavor of fresh.

This one is a GREAT make ahead for the week. You can double the batch to fill a 9x12 baking dish and have breakfast all week!

Come here you beautiful round berry you!



2 and ¼ cups steel cut or rolled oats

1 teaspoon baking powder

½ teaspoon ground cinnamon

¼ teaspoon salt

2 large bananas

¾ cup almond milk

1 chai or Flax Egg

1 teaspoon vanilla extract

2 cups fresh berries


1. Preheat oven to 350° and spray a casserole dish with non stick cooking spray. I used an 8x8 but depending on how thick you want them, you can use any. Just make sure to vary your cooking time accordingly.

2. In a large mixing bowl, mix dry ingredients together (the first four).

3. Make your chai or flax egg. (*See instructions below if needed)

4. In a separate mixing bowl, mash the bananas with a fork.

5. Then add almond milk, chai or flax egg, and vanilla extract. Stir until fully combined.

6. Add wet ingredients to the dry ingredients and mix until everything is well incorporated.

7. Gently fold in fresh berries.

8. Bake at 350°F for 40-45 minutes or until lightly golden brown.

9. Remove from oven and let cool. Best served slightly warm.

*Making a chai or flax seed egg is simple! If you are using chai you can use the full seed. The flavor is a bit more neutral than flax but flax blends better into your recipe. I usually just use whichever I have on hand since they both bind equally well.

Simply whisk the measurements together in a bowl and let sit for about 5-10 minutes until a gooey texture is achieved.

1 tbs ground flax or chai seed (you can also use ground chai seeds)

3 tbs of cold water

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