Lightly sweetened baked oatmeal with juicy Oregon blackberries and a walnut brown sugar crumble topping is an easy make-ahead breakfast and a delicious way to start your day!
This post is sponsored by Oregon Raspberry & Blackberry Commission. As always, all opinions are my own. Thank you for supporting the brands that keep Lively Table running!
When it comes to breakfast, some of the best dishes are those that toe the line between breakfast and dessert. You know the ones - holiday worthy breakfasts like french toast casserole (aka bread pudding disguised as breakfast), sticky cinnamon rolls, and buttery, streusel-topped coffee cake. But even better (IMHO) are the breakfasts that have special dessert-like qualities, but are nutritious enough to eat every day. This delicious blackberry crumble baked oatmeal falls into the latter category. If you’re a berry lover, this crumb-topped baked oatmeal won’t disappoint!
Why You’ll Love This Blackberry Crumble Baked Oatmeal
The oatmeal base of this baked oatmeal is lightly sweetened with a hint of brown sugar and warming spices like cinnamon and cardamom. It gets parbaked to set up just a bit before frozen Oregon blackberries are stirred in and a buttery, walnut-infused crumb topping is scattered across the top. After another stint in the oven, the resulting oatmeal is perfectly scoopable with pockets of jammy, juicy blackberries and a crumbly, brown sugar and walnut topping. Besides being delicious, this baked oatmeal is also:
- Nutritious. With healthy ingredients like antioxidant-rich blackberries, wholesome fiber-rich oatmeal, eggs, and heart-healthy walnuts, with just a touch of brown sugar and butter, it’s filling and energizing without weighing you down.
- Easy to make ahead. With one hour of combined prep, cook, and cleanup time, you’ve got a week’s worth of hearty, delicious breakfast ready to go!
- Freezer-friendly. Enough said.
How To Make Blackberry Crumble Baked Oatmeal
- Mix the oats, brown sugar, spices, baking powder and salt.
- Mix the milk, eggs, vanilla and melted butter and stir into the oats.
- Pour in a baking dish and bake at 375°F for about 20 minutes.
- Make the crumble topping. Pulse the walnuts, flour, brown sugar and cinnamon in a food processor until the walnuts are finely chopped, then add cold, cubed butter and pulse until butter forms pea-sized or slightly smaller pieces. Alternately, you can finely chop the walnuts by hand and mix with remaining dry ingredients, then cut in the butter with a fork or pastry cutter.
- Turn the oven up to 400°F. Remove the oats from the oven, stir in the frozen blackberries, and top with crumble topping.
- Bake until the middle is set and the top is golden.
Tips for Making The Best Baked Oatmeal
- Cool the oatmeal for at least 10 minutes before cutting if you want it to resemble a bar-like shape. If you prefer a more scoopable form fit for spooning into bowls, you can dig in right away!
- If you don’t want to dirty up another dish, you can whisk together all the wet ingredients in a large bowl, then dump in each of the dry ingredients. Or vice-versa. Just be sure to whisk well to avoid clumps of baking powder or egg.
- If your oven takes forever to heat (like mine) and/or you like a more brown topping, you can increase the temperature to 425°F when you remove the oats to stir in the blackberries.
Why Use Frozen Blackberries?
I love frozen Oregon blackberries because they offer consistent taste, quality, and price. Because they are flash frozen within 24 hours of picking at peak ripeness, Oregon blackberries are nutrient-rich, delicious, and always available. Plus, I love that they are grown in the USA by multi-generational family farms. That said, you can also use canned or fresh blackberries if that’s what you have available. If you’re using fresh or canned berries, stir in either 1 drained can of blackberries or 2 cups of fresh blackberries, and reduce the final bake time to 10 minutes.
Other Ingredient Substitutions
- To make this breakfast gluten-free, use your favorite cup-for-cup gluten-free flour in place of the wheat flour. You can also use all-purpose flour in place of whole wheat flour if that's what you have (this goes without saying, but all purpose flour is not gluten-free).
- For dairy-free, use your favorite non-dairy milk and unrefined coconut oil or vegan butter in place of the butter.
- You can try almonds or pecans in place of the walnuts.
How To Store Blackberry Crumble Baked Oatmeal
Store baked oatmeal in an airtight container in the refrigerator for up to 5 days. You can freeze baked oatmeal in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating or that on the counter for an hour or so.
More Berry Recipes You’ll Love
- Blackberry BBQ Chicken Flatbread
- Dark Chocolate Berry S’mores
- Lemon Berry Quick Bread
- Blackberry Peach Kale Salad
- Triple Berry Skillet Cobbler
- Balsamic Roasted Berry Bruschetta with Burrata
- Blackberry Glazed Salmon
Did you make this recipe? Please leave a star rating in the comments!
PrintBlackberry Crumble Baked Oatmeal
Lightly sweetened baked oatmeal with juicy Oregon blackberries and a walnut brown sugar crumble topping is an easy make-ahead breakfast and a delicious way to start your day!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6-8 servings 1x
- Category: breakfast
- Method: baked
- Cuisine: American
Ingredients
For the Oatmeal:
- 2 cups rolled oats
- 2 tbsp brown sugar
- 1 tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp ground cardamom
- ½ tsp ground ginger
- ¼ tsp fine sea salt
- 2 large eggs
- 1 ½ cups milk
- 2 tbsp butter, melted
- 1 tsp vanilla extract
- 2 cups frozen Oregon blackberries
For the Crumble Topping:
- ¼ cup walnuts
- ¼ cup whole wheat flour
- 2 tbsp brown sugar
- ¼ tsp ground cinnamon
- 2 tbsp cold butter, cubed
Instructions
- Heat oven to 375°F. Lightly grease a 9 inch baking dish and set aside.
- In a large bowl, combine oats, brown sugar, baking powder, cinnamon, cardamom, ginger and salt. Stir to break up any clumps of brown sugar.
- Whisk together eggs, milk, melted butter and vanilla. Add to oat mixture and stir to combine.
- Pour oat mixture into prepared baking dish. Bake 20 minutes.
- While oats are baking, make the crumble topping. Pulse walnuts, flour, brown sugar and cinnamon in a food processor until walnuts are finely chopped. Add butter cubes and pulse just until butter is in small chunks and distributed throughout the walnut mixture. Refrigerate until ready to use.
- Remove oats from the oven and turn the temperature up to 400°F. Stir in frozen Oregon blackberries. Sprinkle top evenly with crumb topping.
- Return to the oven and bake for an additional 15-20 minutes, or until the center is set and top is golden. Cool at least 10 minutes before cutting.
Notes
- Store baked oatmeal in an airtight container in the refrigerator up to 5 days, or in the freezer up to 3 months.
- You can use canned or fresh blackberries if that’s what you have available. If you’re using fresh or canned berries, stir in either 1 drained can of blackberries or 2 cups of fresh blackberries, and reduce the final bake time to 10 minutes.
- To make this breakfast gluten-free, use your favorite cup-for-cup gluten-free flour in place of the wheat flour. You can also use all-purpose flour in place of whole wheat flour (not gluten-free).
- For dairy-free, use your favorite non-dairy milk and unrefined coconut oil or vegan butter in place of the butter.
- You can try almonds or pecans in place of the walnuts.
- If your oven takes forever to heat (like mine) and/or you like a more brown topping, you can increase the temperature to 425°F when you remove the oats to stir in the blackberries.
Keywords: blackberry baked oatmeal, blackberry baked oatmeal with crumb topping, blackberry crumble baked oatmeal
Janice says
Does is bake up like a bar or is it still moist like a bowl of oatmeal? I’m thinking moist if you stir in the blackberries.
Kaleigh says
Hi Janice,
It forms a loose bar, so you can cut it into squares once cooled but you wouldn't be able to pick it up and eat it like a bar. Does that make sense?
Leslie says
What a wonderful, hearty baked oatmeal recipe! That crumble topping is really a show stopper for this recipe! So perfect!
★★★★★
Kaleigh says
Thanks Leslie, the crumble is my favorite part!
Amy Gorin says
I am so in love with crumbles right now and this one fits the bill! Juicy blackberries are my jam :). Pun intended!
★★★★★
Kaleigh says
They are great for making jam, too 🙂