Blackberry 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!
- Author: Kaleigh
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6-8 servings 1x
- Category: breakfast
- Method: baked
- Cuisine: American
For the Oatmeal:
- 2 cups rolled oats
- 2 tbsp brown sugar
- 1 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp ground ginger
- 1/4 tsp fine sea salt
- 2 large eggs
- 1 1/2 cups milk
- 2 tbsp butter, melted
- 1 tsp vanilla extract
- 2 cups frozen Oregon blackberries
For the Crumble Topping:
- 1/4 cup walnuts
- 1/4 cup whole wheat flour
- 2 tbsp brown sugar
- 1/4 tsp ground cinnamon
- 2 tbsp cold butter, cubed
- 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.
- 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