Wild Blackberry Baked Oatmeal

Happy August! Summer is rolling along nicely here in Bristol and the blackberry bushes keep producing sweet little globes of goodness. We found two more spots over the weekend, so that means more baking. And since I have some early starts at work this week, I decided to make an easy breakfast to eat on the go. Baked oatmeal it is! This recipe is easy, fairly healthy, and very portable. Here is what you’ll need:


  • 1 banana, mashed
  • 2 eggs
  • 1/3 cup brown sugar
  • 1 tablespoon vanilla
  • 1 1/4 cups any kind of milk
  • 2 teaspoon baking powder
  • 2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3 cups oats
  • 1 cup blackberries

First, grease a large baking dish; I used a ceramic lasagne sized dish as that is what I had. Grease it with coconut oil and preheat your oven to 350 F/ 180 C. Then in a large bowl, mash up the banana.

bo2Once smooth, add in the eggs, whisking until combined. Then add the brown sugar, vanilla, and milk. I used almond milk, but any milk will do (cow, rice, soy, etc.). Continue to whisk, or use a hand mixer, until well mixed.

bo3Next, add in the oats. I used porridge oats, which are like instant oats in the states.
You can use old fashioned oats as well, but may need to add an additional 1/2 cup of milk. Make sure the oats are well mixed with the wet mixture.

bo4As you can see, I used a plastic spatula to mix it (this will help get every bit of batter into the baking dish right before you put it in the oven). At this point, add in 1 heaping cup of blackberries, gently folding it into the oatmeal batter.

bo5Pour the batter into the greased baking dish and pop it into the oven for 30 minutes.

bo6The wild blackberry baked oatmeal will be ready when the middle does not jiggle. You can also try tapping it and it should feel firm. Depending on your oven, if you feel it needs more baking time, try another 10 minutes. It might rise a little, but if not, it will still taste fine.

Wild blackberry baked oatmeal, fresh out of the oven!

The finish product may have a light brown color to it, but if yours doesn’t, as long as its firm, it will still be cooked. The blackberries may turn a burgandy-ish color and that’s ok too. It will still taste great and can be eaten hot or cold.  If you are taking it to warm up later, just heat up in the microwave for 30 seconds.  A scoop of vanilla ice cream, custard, or maple syrup compliments it nicely, especially when it’s still warm. You can even try this recipe with a variety of different fruits such as blueberries, peaches, apples, raspberries… the choice is yours.  I think I will add more than 1 cup of fruit next time as well. If you want to make it slightly healthier, you can add honey instead of the brown sugar for a less processed treat. We had this for dessert tonight, but it will be my breakfast for a few early starts this week. Enjoy summer where ever you are… or the cooler weather for my southern hemisphere friends. Thanks for reading and Happy Eating!


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