Berry Lemon Baked Oats

Berry Lemon Baked Oats is made with oats, sweet berries and a touch of lemon for a fresh take on baked oats. This easy recipe is prepped in just 5 minutes and can be made for one person or easily adjusted for four people!

This post is sponsored by The Quaker Oats Company.

Ready for a fresh take on baked oats? This is it! Take advantage of fresh summer berries for a breakfast time option. 

You probably have most of the ingredients in your pantry and you can pick up berries from your local farmer’s market, supermarket or if you’re lucky enough to find them fresh in your yard, that’s even better.

Gather these ingredients

Quaker Old Fashioned Oats
Mixed berries
Lemon
Plain, unsweetened plant milk
Maple syrup
Vanilla extract or paste
Baking powder
Salt
Egg (optional)

I love getting creative with oats. And in the summertime, I love using fresh berries to sweeten and brighten them up!

For this recipe, I used blackberries and raspberries because they were available at my market. Later in the summer, fresh blackberries and blueberries are sweet and abundant. And to be honest, I probably won’t stop eating this when the weather cools down, thanks to frozen berries.

Use whatever berries you have on hand, from frozen mixed berries to any combination of fresh ones!

Speaking of fresh. The lemon is critical. Don’t skip it. The lemon zest helps the berry flavor pop. And the dish won’t quite be the same without it.

Why choose oats?

There are several reasons why oats are a good way to help start the morning. I keep them on hand because they are nutritious and so versatile in the kitchen.

Oats are an easy and accessible whole grain option. They are also a good source of essential vitamins and minerals, including vitamin B1, magnesium, phosphorus and manganese.

Last but not least, oats can provide a good source of fiber and can help support a healthy digestive system. With 5 grams of fiber per serving thanks to the oats and berries, this recipe is a good source of fiber too (9 grams of total fat)!

This is a versatile recipe

• Omit the egg for a vegan recipe. The oats will not reach a rich golden brown color but will still taste great!
• This recipe works with regular or plant milk in the same volume.
• No maple syrup? Sub brown sugar for the maple syrup, if desired.
• Double or quadruple this recipe. Simply blend the ingredients, bake all in separate ramekins and refrigerate. You can reheat the oat bake in the microwave or oven on busy mornings.
• Try with an optional dollop of Greek yogurt
• Prep and bake up to 4 ramekins. Refrigerate the cooked oats and pop in the microwave or oven to reheat on busy mornings.

Ready to make these baked oats? Here’s the recipe!