Apple & Blackberry Baked Oatmeal

Juicy blackberries and apple baked under cinnamon-spiced oat topping and finished with crunchy walnuts. This apple and blackberry baked oatmeal is vegan, high in fibre and takes just 10 minutes to mix before the oven does the rest.

Truth be told, it has not been the best year for apples and blackberries. Our homegrown apples have been wormy and dry, while blackberries in our usual foraging spots have been sparse and small. The hot and dry summer is probably to blame.

Yet, at this time of the year when late summer turns into autumn is when blackberries and apples overlap, and this is one of my favourite combo. Think of this recipe as apple and blackberry crumble reinvented for breakfast: the fruit goes in the bottom of the dish, a cinnamon-spiced oat mixture is poured over the top, and it bakes until the fruit turns soft and jammy under a golden, lightly crisp crust. I like to serve it with my vanilla yoghurt which you can make with conventional milk or dairy-free milk.

Unlike many baked oatmeal recipes, this one has no eggs, no protein powder and no yoghurt in the mix. It is just oats, chia seeds, milk and a little oil, so it is naturally vegan when made with plant-based milk. It is lovely for slow weekend breakfasts, for feeding a brunch crowd, or for baking on a Sunday and slicing up for the week ahead.

Why You’ll Love This Recipe

• 10 minutes hands-on – mix, pour and let the oven do the work.
• Tastes like apple and blackberry crumble – but it’s a wholesome breakfast.
• Naturally vegan and egg-free – made with any milk and a little oil.
• High in fibre – from the oats, chia seeds, apples and blackberries.
• Perfect for meal prep – it keeps in the fridge for up to 5 days and freezes well.
• A brilliant way to use seasonal fruit – foraged blackberries and garden apples are perfect here, and frozen berries work all year round.
• Easily gluten-free and nut-free – make sure you use gluten-free oats and skip the walnuts.

Watch How To Make Apple & Blackberry Baked Oatmeal

Baked Oatmeal or Baked Oats?

They are the same thing. “Baked oatmeal” is the American name and “baked oats” is what we tend to say in the UK. The one difference to be aware of is that the viral single-serve “baked oats” are usually blended into a smooth, cake-like batter. This version keeps the oats whole, so it has more texture and bakes in one dish to serve six.

Why Blackberries and Oats Make a Good Breakfast

Oats are a good source of soluble fibre, and together with the chia seeds, apples and blackberries they make this a genuinely fibre-rich way to start the day. Most of us don’t eat enough fibre, and the apples and blackberries also count towards your 5 A Day. The walnuts add crunch as well as plant-based omega-3. See the nutrition panel in the recipe card for the full breakdown per serving.

Other Oatmeal Recipes To Try

• Baked Berry Oatmeal
• Cranberry Baked Oatmeal Cups
• Golden Overnight Porridge
• Blueberry Porridge
• Matcha & Coconut Overnight Porridge with Fresh Figs

Ingredient Notes

• Apples: a firm, sweet-sharp eating apple such as Braeburn or Cox holds its shape during baking and balances the tartness of the blackberries. If you have a glut from the garden, this is a lovely way to use them up.
• Blackberries: fresh or frozen both work. If foraging, pick plump, deep purple berries. If using frozen, add them straight from the freezer rather than thawing, so they hold their shape and don’t bleed too much into the oats.
• Oats: go for jumbo rolled oats rather than quick-cook oats. They keep their texture during baking and give a lovely chewy bite. Use certified gluten-free oats if you need to keep this gluten-free.
• Chia seeds: they not only soak up some of the liquid to form a form a thick, gelatinous gel which helps the oatmeal set, and but also add a good boost of fibre.
• Light brown sugar: adds a gentle caramel sweetness. You can reduce it slightly if your apples are on the sweeter side.
• Ground cinnamon: the classic partner to apple and blackberry, giving the whole bake a warm, crumble-like flavour.
• Milk: any milk works. Oat or almond milk keeps the recipe vegan.
• Oil: a neutral vegetable oil or melted virgin coconut oil, plus a little extra for greasing the dish.
• Walnuts: roughly chopped for a crunchy, toasty topping. Swap for pecans, or use pumpkin seeds for a nut-free version.
• Vanilla yoghurt: for serving. Choose a plant-based yoghurt to keep it vegan.

How to Make Apple & Blackberry Baked Oatmeal

Start by preheating the oven to 180°C (160°C fan) and greasing a 23cm square baking dish with a little oil.

In a large bowl, stir together the oats, sugar, chia seeds, baking powder, cinnamon and salt. In a separate bowl, whisk the milk, oil and vanilla until well combined. Pour the wet ingredients into the dry and mix with a wooden spoon until everything is evenly coated, then leave the batter to rest for 5 minutes so the oats and chia seeds start to absorb some of the liquid.

While the batter rests, peel, core and dice the apples. Spread the apples and blackberries over the base of the prepared dish.

Pour the oat mixture over the fruit, spread it out evenly, then scatter a few extra blackberries over the top.

Bake for 15 minutes, then sprinkle over the chopped walnuts and return the dish to the oven for another 15 to 20 minutes, until the top is crisp and golden and the oatmeal is completely set.

Leave to cool for at least 10 minutes before slicing. Serve warm or at room temperature with a spoonful of vanilla yoghurt on the side.

Tips for the Best Baked Oatmeal

• Don’t skip the 5-minute rest. It gives the chia seeds to time to gel, so the bake sets evenly.
• Dice the apples small (about 2cm) so they soften fully in the time it takes the oats to cook.
• Add the walnuts halfway so they toast without burning.
• Check the centre. It should be firm with no wet patches. Frozen blackberries may need an extra 5 minutes.
• Let it cool before slicing. It firms up as it cools, so you get neat squares.

Variations and Swaps

• Other fruit: swap the apples for pears or plums, or use mixed berries instead of blackberries.
• Spices: try ground ginger or mixed spice instead of cinnamon.
• Nuts and seeds: pecans or hazelnuts instead of walnuts, or pumpkin and sunflower seeds for a nut-free version.
• Sugar: coconut sugar works in place of light brown sugar.

How to Serve Apple & Blackberry Baked Oatmeal

Serve it warm with a spoonful of vanilla or Greek-style yoghurt, a splash of cold milk, a drizzle of nut butter or a few fresh blackberries.

Storage, Make-ahead and Freezing Tips

• To store: let the baked oatmeal cool completely, then keep it in an airtight container in the fridge for up to 4 to 5 days.
  
• To reheat: warm individual portions in the microwave for 1 to 2 minutes, or in the oven at 160°C until heated through. Add a splash of milk to keep it moist.
  
• To make ahead: bake it the night before, cover and refrigerate, then reheat in the morning. It’s best not to make the batter ahead, though, as the oats will soak up all the liquid and the bake will be dry.
  
• To freeze: cut into squares, wrap individually and freeze for up to 3 months. Defrost overnight in the fridge, then reheat as above.

Frequently Asked Questions

I hope you enjoy this apple and blackberry baked oatmeal as much as I do. If you make it, don’t forget to tag me on Instagram! Save this recipe for later and share it with friends and family looking for healthy breakfast ideas.

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