You’ve got to make this before the berries become obsolete for the winter. Down here in San Antonio, I’m still seeing good prices on berries every couple of weeks.
And if you see a great deal on berries…stock up and freeze. Now. You’ll thank yourself in the middle of December or January when you are in desperate need of a taste of summer.
(Yes, same method/concept works for blackberries!)
I went for the all smaller berries in this one…but feel free to get crazy and add a 4th berry (our friend, the strawberry) into the mix…just cut them up into smaller bite size pieces.
Did you know that Baked Oatmeal freezes really well!?! Here’s how I freeze ours…We usually eat about 1/2 – 3/4 of a 9×13 pan in one shot (whether for breakfast or for lunch), so I usually end up with a few ‘pieces’ that I freeze. After the baked oatmeal has cooled completely, I cut it up into individual single serving portions and freezer in plastic sandwich freezer baggies. Then I can quickly reheat them in the microwave or toaster oven if we are having for breakfast, or I can drop them frozen right into lunch boxes and they will thaw in time for the lunch hour. (Baked Oatmeal in School Lunchboxes Idea!)
See all of our Baked Oatmeal recipes here:
- Overnight Slow Cooker Baked Oatmeal
- Peaches & Cream Baked Oatmeal
- Pumpkin Spice Baked Oatmeal
- Blueberry Baked Oatmeal
- Strawberry Rhubarb Baked Oatmeal
Triple Berry Baked Oatmeal
Adapted from Strawberry-Rhubarb Baked Oatmeal
Yield – 12 servings
Preparation Time – 10 minutes
Cooking Time – 30 minutes
Ingredients
- 1 pint blueberries
- 1 pint blackberries
- 1 pint raspberries
- 2 large eggs
- 1/4 cup applesauce
- 1/4 cup canola or vegetable oil
- 1/2 cup sugar
- 1 1/2 cups milk
- 3 cups quick cooking oats
- 1/2 cup wheat flour
- 2 tsp baking powder
- 1 tsp salt
- 1/4 cup brown sugar, for sprinkling
- 2 tsp cinnamon, for sprinkling
- 1 tsp nutmeg, for sprinkling
Directions
- Preheat the oven to 350. Spray a 9×13 baking dish with non stick cooking spray.
- Toss the blueberries, raspberries and blackberries in the baking dish.
- In a mixing bowl, whisk together the remaining ingredients, except the brown sugar, cinnamon and nutmeg. Pour the batter over top of the fruit and stir gently to combine the fruit.
- Sprinkle the brown sugar over the top. Then sprinkle the cinnamon and nutmeg over the top.
- Bake in the preheated oven for 25 to 30 minutes, or until toothpick comes out clean in the middle.
- Serve Triple Berry Baked Oatmeal with milk, cream, or yogurt for breakfast, or drop in a lunchbox, or for a fun weeknight ‘brinner.’
To Freeze: Let the oatmeal cool completely, cut into single serving sizes (I usually do squares), and freeze individual portions in plastic baggies.
To Thaw: Drop the frozen oatmeal square into a bowl, and defrost it in the microwave for a minute, then warm it at regular temp for a minute, then add milk or yogurt and any other toppings and gobble it up!
How did you KNOW this is what I needed? We stockpiled a ton of berries this Summer and I’ve been looking for a good baked oatmeal recipe to use them in all winter that doesn’t require bananas. Hooray! I don’t suppose the applesauce can be omitted or substituted for? I rarely have that on hand.
Do you think I could use a gluten free four for this? Which one would you think would work better an APGF flour or coconut or almond? THanks
Could coconut oil or olive oil be used? Those are the only two oils I use….Thanks!
Yes, coconut oil would work!
I made this using frozen organic fruit which made it kind of expensive, but it was great! I substituted coconut oil for the canola and honey for the sugar. It was great hot out of the oven, at room temp, and right out of the fridge. I really loved this recipe but we’ll have to pick some free fruit next time!