Baked Oats with Berries

Baked oats with berries are a warm, simple breakfast or brunch made with rolled oats, Greek yoghurt, maple syrup and mixed berries. Soft in the centre, golden at the edges and served with extra yoghurt, this is an unfussy family-friendly bake for slow mornings.

A warm tray of baked oats belongs on the table when breakfast needs to be simple, filling and ready for everyone to spoon into their own bowl. Rolled oats bake with milk, Greek yoghurt, maple syrup and berries until the edges turn golden and the centre stays soft. Raspberries and blackberries bring colour through the oats, while fresh strawberries on top give it the feeling of something made with a little extra care. Serve it warm with extra Greek yoghurt and a drizzle of maple syrup, and it is just as good reheated the next morning.

Prep: 10 min · Cook: 45 min · Serves: 6 · Cuisine: Australian · Category: Breakfast

Ingredients

Baked Oats with Berries

• 2 cups rolled oats
• 1 1/2 cups milk
• 2 eggs
• 1/3 cup Greek yoghurt
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup frozen mixed berries, such as raspberries and blackberries
• 1/2 cup fresh strawberries, sliced
• Butter or oil, for greasing the dish
• Extra Greek yoghurt, to serve
• Extra maple syrup, to serve

Method

1. Preheat the oven to 180°C. Grease a medium baking dish with butter or oil.
2. In a large bowl, combine the rolled oats, baking powder, cinnamon and salt.
3. In a separate bowl, whisk together the milk, eggs, Greek yoghurt, maple syrup and vanilla until smooth.
4. Pour the wet mixture into the oats and stir until everything is well combined.
5. Fold through the frozen berries, then spoon the mixture into the prepared baking dish.
6. Arrange the sliced strawberries over the top.
7. Bake for 40–45 minutes, or until the edges are golden and the centre is set. If the centre still looks wet, bake for a further 5–10 minutes.
8. Remove from the oven and rest for 10 minutes before serving.
9. Serve warm with extra Greek yoghurt, fresh strawberries and a small drizzle of maple syrup.

Serving Suggestion

Serve warm for breakfast or brunch with Greek yoghurt, fresh strawberries and maple syrup. It is also lovely with extra milk poured around the edges, or with a spoonful of yoghurt and berries for a softer, more filling breakfast.

Storage Notes

Store leftover baked oats in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or in a low oven until warmed through. Add a splash of milk before reheating if you prefer a softer texture.

Make Ahead Notes

The baked oats can be made ahead and reheated for easy breakfasts. For the best texture, bake it first, cool completely, then refrigerate. Reheat portions as needed and serve with fresh yoghurt and fruit.

Notes

Frozen berries can be added straight from the freezer. There is no need to thaw them first.

Greek yoghurt makes the baked oats softer and more custard-like without making the recipe heavy.

The centre should be set but still soft. It will firm up more as it rests.

If your berries release a lot of juice, the bake may need an extra 5–10 minutes in the oven.

Fresh strawberries look beautiful on top, but you can use only frozen berries if that is what you have.

The Grace Table Tip

Let the baked oats rest before serving. It gives the oats time to settle, makes the portions easier to spoon out, and keeps the texture soft rather than wet.

This recipe is gently sweet. If your berries are very tart, add an extra tablespoon of maple syrup to the oat mixture or drizzle a little more over the top when serving.