Baked Oatmeal with Berries

(Gluten Free, Dairy Free, Vegan Option)

Full of fiber and antioxidants, this versatile recipe provides a week of warm, filling breakfast during the cold winter mornings.

Makes 6 Servings


  • 2 cups gluten free rolled oats
  • 2 cups unsweetended vanilla almond milk (or nondairy milk of choice)
  • ½ tsp salt
  • 1 tsp baking powder
  • ½ cup chopped walnuts or pecans
  • 1.5 tsp cinnamon
  • 1/3 cup raw honey or maple syrup
  • 2 tsp vanilla
  • 1 egg or 1 flax egg (1 tbsp flaxseed meal in 2.5 tbsp water)
  • 2 bananas
  • 1 cup of blueberries or berry of choice (fresh or frozen, wild or organic are best)
  • Optional: unsweetened shredded coconut



Preheat oven to 375 and grease an 8x8 pan

  1. Mix oats, salt, baking powder, cinnamon and walnuts in bowl. Whisk together almond milk, vanilla, maple syrup and egg in a separate bowl. Cut bananas and place them with blueberries in bottom of pan. Cover the fruit with the oat mixture. Pour the liquid ingredients over oat mixture. Sprinkle top with coconut if desired.
  2. Bake 35 - 45 minutes until top is golden brown and bubbling. Let rest for 5 minutes before serving.
  3. Additional notes: For added protein serve with ½ cup of greek yogurt and/or 1 tbsp of nut butter of choice. Topping with raw pumpkin or sunflower seeds is a great option for those following seed cycling regimens.

Rebecca Jennings, ND