Blackberry Crumble Baked Oatmeal

square of blackberry crumble baked oatmeal on a white plate with yogurt and blackberries with a black spoon beside it.

5 from 2 reviews

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!



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



  • 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