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    Triple Berry Baked Oatmeal

    September 8, 2014 by Erin, The $5 Dinner Mom 5 Comments

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    triple berry baked oatmeal

    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.

    • How to Freeze Raspberries
    • How to Stockpile & Freeze Blueberries

    (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
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    Triple Berry Baked Oatmeal

    Because three berries is better than one berry, right?!
    Prep Time10 minutes
    Cook Time30 minutes
    Servings - 12 servings

    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

    Instructions

    • Preheat the oven to 350. Spray a 9x13 baking dish with non stick cooking spray.
    • Toss the blueberries, raspberries and blackberriesin 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 BerryBaked Oatmeal with milk, cream, or yogurt for breakfast, or drop in a lunchbox, or for a fun weeknight 'brinner.'

    Triple Berry Baked Oatmeal on 5DollarDinners.com

    This recipe is featured on Meal Plan Monday #210.

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    Filed Under: Baking, Breakfast Recipes, Budget Friendly Recipes, Freezer Recipes and Freezer Meal Plans, Pantry Staple Recipe Ideas

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    Comments

    1. Melanie says

      September 9, 2014 at 7:29 am

      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.

      Reply
    2. Angelia Johnson says

      December 29, 2014 at 12:27 am

      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

      Reply
    3. LL says

      June 26, 2015 at 11:01 pm

      Could coconut oil or olive oil be used? Those are the only two oils I use….Thanks!

      Reply
      • Jenn K says

        July 6, 2015 at 11:45 pm

        Yes, coconut oil would work!

        Reply
        • LL says

          July 30, 2015 at 11:47 pm

          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!

          Reply

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    I’m Erin Chase…

    Also known as the
    $5 Dinner Mom.

    I have a little problem. I cannot make a meal that costs more than $5. It’s unnatural, but my pocketbook thanks me.

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