Blackberry pumpkin baked oatmeal

Blackberry pumpkin baked oatmeal

Some mornings are easier than others to put a hearty and nutritious breakfast on the table. To make things easier for people like myself who struggle to function most mornings, I’m a fan of any dish that can be made in advance. My baked oatmeal is loaded with lots of feel-good ingredients to get your day started on the right foot. But the cherry on top is that it’s also special enough to serve to guests for a brunch get-together. Just bake in little ramekins if that’s the case, and be sure to garnish each with a fresh blackberry and a dollop of something creamy for the visual factor.

*Makes 4-6 portions


2 cupsrolled oats
1/3 cupslivered almonds (add more if you like)
¼ tspsea salt
2 tspcinnamon
¼ tspnutmeg, freshly grated
¼ cupgrated coconut, unsweetened
2 tbspflax seeds
1 cuppumpkin puree, plain
1 cuplight coconut milk
½ tspvanilla
1/3 cupmaple syrup, plus more for serving if desired
1 cupblackberries, fresh, plus a few more for garnish
Vanilla yogurt, optional, for garnish


  1. In a large bowl stir to combine oats, almonds, salt, cinnamon, nutmeg, grated coconut and flax seeds. Add pumpkin, coconut milk, vanilla and maple syrup, and stir well to combine.
  2. Transfer oat mixture to desired baking dish(es), cover well with plastic wrap, and refrigerate overnight.
  3. In the morning, preheat oven to 325 degrees F. Once heated, transfer ramekins to a baking sheet and bake the oatmeal for approximately 20 minutes.
  4. Once baked, allow the oatmeal to cool for a few minutes before serving. Serve hot. Garnish as desired with maple syrup, a dollop of vanilla yogurt and a fresh blackberry.
  5. Enjoy!