Introducing my foolproof recipe for blackberry baked oatmeal! Made with walnuts, flax, maple syrup, fresh juicy blackberries, and Greek yogurt for a protein boost, it's perfectly soft, subtly sweet, and actually filling. Each slice packs 13g protein and 6g fiber, making it an ideal make ahead breakfast. Simply mix and bake and breakfast is done in under an hour.
My carrot cake baked oatmeal has been on regular rotation but lately I find myself wanting something with a bit more oomph (ahem, protein). Because having breakfast at 7am and not being hungry again by 9am is a serious gift!
To me, this recipe for blackberry baked oatmeal is sheer breakfast perfection because it checks every box. Out of all my better-for-you oatmeal recipes, this is the one that screams balance. Whole grains! Protein! Fiber! Healthy fats! Major cozy flavor! Gang's all here.
Notes from recipe testing
- I really don't love a one note oatmeal bake. Boringggg. Give me texture! That's where the crunchy walnuts in my recipe come in. Toasting them takes a few extra minutes but trust me, it's a worthwhile investment that pays back tenfold in flavor and textural intrigue. Don't skip it!
- I developed this recipe around Greek yogurt so it would keep me satisfied, assuming I could swap a portion of milk for yogurt. Hallelujah, it worked! The best part is the extra moisture means you need less added fat than most baked oats call for. Since it's a small amount, I couldn't even taste a difference between olive oil and butter, so use your fave!
- A lot of recipes call for more sweetener than this one, and that's by design since this is not an overly sweet oatmeal bake. While the tang of the yogurt cuts the sweetness even further, I found ¼ cup to be the sweet spot. I like putting less in the base since you can always drizzle more on top.
Let's make it!
I swear, it's make ahead friendly
Obviously the reason most of us swoon over baked oatmeal is because it's a meal prep dream. Make it once and eat it all week, right?!
I honestly find some baked oatmeals dry, but rest assured this one stays soft when reheated thanks to all the extra moisture. Once it's cooled and chilling it the fridge, it's easily brought back to life by warming in the microwave for 20 seconds.
It's super freezer friendly--I sometimes wrap individual slices for the ultimate grab and go situation.
High Protein Blackberry Baked Oatmeal with Greek Yogurt
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Oven
- Cuisine: Amercian
- Diet: Gluten Free
Description
Introducing my foolproof recipe for blackberry baked oatmeal! Made with walnuts, flax, maple syrup, fresh juicy blackberries, and Greek yogurt for a protein boost, it's perfectly soft, subtly sweet, and actually filling. Each slice packs 13g protein and 6g fiber, making it an ideal make ahead breakfast. Simply mix and bake and breakfast is done in under an hour!
Ingredients
- ¼ cup chopped walnuts or pecans
- 2 cups old fashioned oats
- 2 tbsp ground flaxseed
- 1 scoop (20g) collagen peptides, optional for protein boost
- 1 ½ tsp cinnamon
- 1 tsp baking powder
- ¾ tsp kosher salt
- 1 ¼ cups milk of choice
- ½ cup plain Greek yogurt
- ¼ cup pure maple syrup
- 2 large eggs
- 1 tbsp extra virgin olive oil or unsalted butter, melted
- 2 tsp vanilla extract
- 1 ¼ cup blackberries, divided
Instructions
- Preheat oven to 350F. Line an 8x8 inch baking dish with parchment paper. Place chopped walnuts on a baking sheet. Once oven is preheated, toast walnuts for 7 minutes, or until fragrant.
- Meanwhile, place oats, flax, optional collagen, cinnamon, baking powder, and salt in a large mixing bowl. Whisk until combined.
- In another medium bowl or large liquid measuring cup, add milk, Greek yogurt, maple syrup, eggs, olive oil or melted butter, and vanilla. Whisk well until fully combined.
- Pour wet ingredients onto dry ingredients. Mix until combined. Fold in toasted nuts plus 1 cup of the washed and patted dry blackberries. Pour mixture evenly into prepared pan.
- Top with remaining/4 cup blackberries (I like to halve them). Bake for 45 minutes, or until golden brown and a knife comes out clean. This is best served warm. Drizzle with maple syrup for extra sweetness! (I happened to have my healthy cream cheese frosting in the fridge and it was the BEST combo.) Store leftovers in the fridge for up to 4 days.
Jan says
Really tasty. Enjoyed the texture, subtle sweetness. One suggestion...add in the walnuts or pecans. Your instructions don't mention beyond toasting them. Didn't know if should be on top for a bit more toasty flavor or mixed into batter. I mixed in and it truly was delicious.
Alexis Joseph, MS, RD says
LOL totally forgot to mention mixing them in after the toasting step. Fixed, thanks Jan!!
Dylan says
I have made three batches of this! Sooooo good. We like having in the morning with milk poured over 🙂
Alexis Joseph, MS, RD says
YAYYYY love this, Dylan! Need to try with milk yummmmm.