1-Bowl Blackberry Oatmeal Bake

Why You'll Love this Blackberry Oatmeal Bake

• Delicious, satisfying and golden brown
• Easy to make using just one large mixing bowl
• Nutritious option for both breakfast and dessert
• Can be served cold or warm
• Kid-friendly
• Flexible recipe for swapping ingredients

Ingredients

This healthy baked oatmeal recipe uses just 10 simple ingredients that you likely already have on hand in your fridge or pantry:

• Blackberries: Fresh or frozen blackberries both work, but definitely opt for fresh if given the choice, especially during blackberry season to enjoy its juiciness. Frozen berries will also bleed a bit more, but that really only affects the presentation. You can substitute other fruit or leave the fruit out altogether.
• Quick-cooking oats: Quick oats make for a slightly creamier oatmeal bake, which I prefer. I discuss the types of oats in more depth later in this post, but rolled oats are also fine to use in this recipe. Regardless of the type, I always make sure they are certified gluten-free.
• Maple sugar: Coconut sugar is another refined sugar-free option, but brown sugar can be used as well.
• Maple syrup: Another way to sweeten this recipe without refined sugars!
• Almond butter: Use raw, creamy almond butter for best results.
• Almond milk (unsweetened): Any unsweetened plant-based milk (i.e., cashew milk, oat milk, coconut milk) is fine.
• Melted coconut oil: This helps keep the oatmeal moist while also adding a slightly sweet flavor as well. Vegan melted butter can be used as a substitute.
• Ground cinnamon - Adds a warm and sweet flavor to this dish.
• Vanilla extract - Adds a sweet flavor that compliments the cinnamon.
• Fine salt - To bring out all the flavors!

How to Make Blackberry Oatmeal Bake

1. Preheat the oven to 325˚F and line an 8x8 inch baking pan (or casserole dish) with parchment paper (or spray with avocado oil or coconut oil to grease the pan).

2. Add oats, maple sugar, salt and cinnamon (dry ingredients) to a large mixing bowl. Stir to combine.

3. Add almond butter, melted coconut oil, pure maple syrup, almond milk and vanilla extract (wet ingredients) to the large bowl. Stir well to combine.

4. Gently fold in the blackberries.

5. Transfer the oat mixture over to the parchment-lined baking pan. Place another piece of parchment paper overtop and use the bottom of a small glass to press the mixture down so it is packed tightly. Top with extra berries for presentation if desired.

6. Bake for 20 minutes. Remove from oven and allow to cool to room temperature (about 10 minutes). To speed the cooling process, place on a heat-safe surface in your refrigerator or freezer.

7. Once fully cooled, slice into nine squares and enjoy! Serve warm, at room temperature or cold and top with coconut whipped cream, fresh blackberries and a touch of maple syrup.

Storage and Reheating

Store leftovers in an airtight container in your refrigerator for up to one week, separating the oatmeal squares with parchment paper. Reheat in the microwave for 30-60 seconds. You can also reheat in the oven at 350˚ for 5-10 minutes until warmed through.

Alternatively, you can store in the freezer for up to three months, also in an airtight container with the bars separated by parchment paper or plastic wrap to avoid sticking while they freeze. Thaw overnight in the fridge prior to reheating.

Recipe Tips

Swap in other fresh berries. This oatmeal bake recipe works with other juicy berries. Swap the blackberries out for strawberries, raspberries or blueberries, or mix a few together for a beautiful medley!

Make it your own! In addition to swapping the fruit, feel free to add other spices or wholesome ingredients such as walnuts, chia seeds, hemp seeds or pumpkin seeds. Top with plant-based yogurt or any nut butter for breakfast or vegan vanilla ice cream for dessert!

Choosing Which Oats to Use

Baking with quick-cooking oats, rolled oats, steel-cut oats... what's the difference and why does it matter?

• Quick-cooking oats hold together better when baked, making them softer and not as chewy.
• Rolled oats, also called old-fashioned oats, are slightly chewier than quick-cooking oats when cooked. They work perfectly fine in this recipe but I prefer the texture of quick-cooking oats more here.
• Steel-cut oats do not work in this recipe because they take significantly longer to cook and require a lot more water. Plus, they are not gluten-free.

More Oatmeal Recipes

Oatmeal hits the spot for me any time of day. I invite you to give the following delicious recipes a try as well! All these recipes are vegan, gluten-free and refined sugar-free.

• Cookies: oatmeal chocolate chip or oatmeal raisin
• Oatmeal: chocolate, pumpkin or creamy
• Protein-packed overnight oats
• Pumpkin cinnamon oatmeal cups
• Baked oatmeal with banana
• Oatmeal breakfast cookies
• Oatmeal squares (freezer-friendly)