Bring on all the summer berries! Put your blackberries to good use in this healthy baked oatmeal recipe, layered with juicy berries and creamy sunflower seed butter.
This post is sponsored by SunButter— makers of my favorite Sunflower Seed Butter. As a peanut allergy sufferer, I value companies like SunButter who create healthy products that are not only delicious, but SAFE! Thank you for supporting the brands that help keep Sunkissed Kitchen running at full speed.
A Healthy Breakfast for Oatmeal Lovers
Blackberries are a favorite in this house. They bring back memories of my childhood, spending hours picking blackberries so my mom could freeze them to make pies through the holiday season.
In my house, this baked oatmeal will be our left-over-from-summer blackberry recipe!
Why You’ll Love this Recipe:
- Sweet blackberries and creamy SunButter give this baked oatmeal recipe a fun “PB&J” feel.
- It’s lightly fruit sweetened – meaning you can use a sweetener of choice, if desired, or leave it less sweet, depending on your preference.
- The whole process of making it takes about 20 minutes, and either feeds 9 people, or lasts for days for a smaller family.
- If you like to have meals prepped and ready to go for busy mornings, you can freeze this in individual portions and reheat it as needed.
If you haven’t tried SunButter sunflower seed butter, I highly urge you to pick up a jar! It’s the one nut/seed butter I always have in my house.
I have a severe peanut allergy, and SunButter makes a great PB sub. More than that, it’s just a delicious option.
I always have SunButter No Sugar Added on hand for baking (like these delicious Vegan Oatmeal Cookies) and for sauces (like the one used for these Thai Chicken Lettuce Wraps), but the Organic and Crunchy versions are also regulars around here.
How to Make a Healthy Baked Oatmeal
Putting together this oatmeal just takes a few easy steps!
Step 1). Mash the bananas in a bowl. Be sure to use ripe bananas, since they provide the sweetness in this recipe.
Step 2). Add the other wet ingredients, including the almond milk (or sub coconut milk or oat milk, as needed), melted coconut oil, and eggs. Whisk these together, and then add the baking powder, sea salt, and oatmeal. Mix these ingredients together to form the oatmeal base.
Step 3). Now it’s time to layer it up! Add half of the oatmeal mixture to the base of a 9×9 baking pan. This will cook fine in an 8×8 dish if that’s what you have, but if you only have a large pan, double the recipe so it isn’t super thin.
Step 4). The fun part — the “PB&J” filling! Add half of the blackberries, and a generous drizzle of SunButter sunflower seed butter. You can use another nut/seed butter, but we LOVE SunButter, plus it’s allergy friendly and a healthier option than peanut butter.
Step 5). The fun doesn’t stop there! We’re adding another layer to this healthy breakfast casserole. Add the rest of the oatmeal mixture to the top of the berry and nut/seed butter layer.
Step 6). Top it all off with the rest of the blackberries, and some pumpkin seeds for another boost of protein and satiating healthy fats, plus a delicious crunchy texture!
Step 7: Bake the oatmeal for about 35 minutes. This might take up to 40 minutes, depending on your oven. Just check to make sure the center is set before pulling it out of the oven.
Your Perfect “PB&J” Oatmeal Recipe
Blackberries and SunButter make a delicious and nutritious combination, so if you can get your hands on both, definitely do!
This recipe is adaptable – make it your own!
CHANGE THE FRUIT: Try this recipe with an equal amount of other berries, such as strawberries, blueberries, or raspberries. Chopped peaches would also be delicious!
MAKE IT VEGAN: The only substitution needed to keep this recipe vegan is to swap out the eggs. Omit the eggs, and use either 1 extra mashed banana, or use an egg replacer, like 2 tablespoons chia seeds soaked in 6 tablespoons of water.
CRAVING A SWEET BREAKFAST? We don’t use very much sugar in this house other than fruit, but if your family enjoys sweeter breakfasts, you can easily add your favorite sweetener here.
MEAP PREP & FREEZE THIS RECIPE: This recipe is enough to serve 9 people, so chances are you’ll have leftovers to reheat for breakfasts later on in the week. It also freezes really well. Separate individual portions with parchment and freeze it for up to 3 months in an air tight container. When it’s time to reheat it, add it to a toaster oven or a microwave to warm it back up. I’ve had readers tell me they enjoy this cold as well!
TOP IT: Since this recipe isn’t sweet, a few toppings can go a long way. We have been enjoying this topped with unsweetened whipped cream and a few extra blackberries. Try a drizzle of maple syrup or honey if that’s what you’re craving!
Blackberry Baked Oatmeal
- 2 bananas ripe
- 1 3/4 cup almond milk unsweetened, or other plant based milk
- 2 eggs
- 3 tablespoons coconut oil melted
- 2-4 tablespoons sweetener honey, maple syrup, or coconut sugar, optional
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2 1/2 cups oatmeal certified gluten free, if necessary
- 2 1/2 cups blackberries divided
- 2/3 cup SunButter No Sugar Added divided, or other variety – any will work
- 1/4 cup pumpkin seeds optional – sub other seed or nut
- Preheat oven to 375º F.
- In a medium sized mixing bowl, mash bananas well. This recipe gets its very subtle sweetness from the bananas, so using ripe bananas helps. I also will use frozen bananas, thawed out and mashed.
- To the mashed bananas, add almond milk, coconut oil, and eggs, and whisk to combine.
- If your family likes sweet oatmeal, feel free to add maple syrup, honey or coconut sugar to the wet ingredients. We prefer it unsweetened, and then we add a bit of sweetness to the top.
- Add the baking powder and sea salt to the wet ingredients, and whisk, and then add the oatmeal and mix together.
- Into a 9×9 baking dish, add half of the oatmeal mixture. Spread the oatmeal out into an even layer across the bottom of the dish.
- Top the oatmeal layer with half of the blackberries. Drizzle 1/3 cup SunButter over the blackberries.
- Repeat with the rest of the oatmeal and the other 1 1/4 cup blackberries. Sprinkle the top with pumpkin seeds.
- Bake the oatmeal for 35 -40 minutes, until set in the center.
- Drizzle the baked oatmeal with the other 1/3 cup of SunButter.
- Serve this delicious breakfast with whipped cream, maple syrup, or honey, based on preference.