Fruit and Oatmeal Breakfast Bake
This fruit and oatmeal breakfast bake is a tasty way to start your day.
It is a warm, cozy breakfast that’s packed with juicy fruit, crunchy almonds, and hearty oats for a great way to begin the day.
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Why You’ll Love This Breakfast
- Eating even a little bit in the morning helps your body get the energy it needs to start the day. After all, you’ve just gone hours without food while you were sleeping!
- This recipe, with a mix of delicious flavors and textures, will wake up your taste buds and keep you full all morning long.
- These oatmeal bars are not only great for your body, but they taste amazing too—which makes breakfast something to look forward to.
- They’re perfect if you’re busy in the morning. You can make a batch ahead of time and grab one on your way out the door. They also make a great snack later in the day!
- If you like easy to make breakfast ideas like this one, I’m sure you will like my festive French toast bake too!
Ingredients
Structure & Texture: Old-fashioned oats give the bars their chewy texture while almonds (or other nuts) add a tasty crunch with healthy fats.
Sweetness & Flavor: Peaches and blueberries are juicy and naturally sweet. Fresh or frozen both work in this recipe. A touch of vanilla extract will add a warm, sweet flavor.
Moisture & Binding: Eggs help hold everything together, while water (or milk) add moisture (milk makes it richer). Melted butter (or coconut oil) help keep the bars soft while adding flavor.
How To Make This Oatmeal Breakfast Bake
- In a bowl, mix together your dry ingredients: oats, almonds, and fruit.
- Melt butter, add to water (or milk) and vanilla.
- Beat eggs then add to the butter mixture.
- Pour the wet ingredients into the dry mixture and stir to combine.
- Press everything firmly into your prepared pan and bake until golden and firm.
- Let it cool completely before lifting it out of the pan and cutting it into bars.
Make-Ahead and Storage Tips
These bars freeze really well! Wrap each one in plastic wrap and store in a zip-top freezer bag. They’ll keep in the freezer for up to 3-4 months—but let’s be real, they’ll probably be gone way before that!
You can also store them in the fridge for up to a week. Just keep them covered or in an airtight container.
Tips and Swaps
- Use different fruit such as trawberries, raspberries, apples, or whatever you have on hand. Frozen works great too!
- Not a fan of almonds? Use walnuts or pecans—or leave them out entirely for a nut free treat.
- Use coconut oil instead of butter, and water instead of milk for a diary free alternative.
- Add chia seeds, flax, or hemp hearts for an added boost of nutrition.
- Serve warm straight from the oven and serve in a bowl with a drizzle of honey or a splash of cream. So good!
More Recipes To Try
I truly hope you have success making this fruit and oatmeal breakfast bake recipe. Leave a rating and comment below.
Fruit and Oatmeal Breakfast Bake
Equipment
- 8×8 inch pan
- foil or parchment
- mixing bowl
Ingredients
- 1 cup blueberries fresh or frozen
- 1 cup peaches chopped, fresh or frozen
- 2 cups rolled oats
- ½ cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ⅓ cup slivered almonds
- ½ cup butter melted
- ¼ cup water
- 2 eggs
- 1 teaspoon vanilla
- 1 Tablespoon chia seeds optional
Instructions
- Preheat oven to 350˚F and line a 8×8 inch pan with parchment paper or foil. Grease lightly.
- In a medium bowl, add the rolled oats, brown sugar, baking powder, cinnamon, almonds and chia seeds (if using). Stir to combine well.
- In a small bowl melt the butter, add the water, vanilla. Beat the eggs and add to the liquid mixture.
- Pour the liquid mixture into the dry mixture and stir to mix.
- Turn out into prepared baking pan and press it down quite a bit. Bake for 30-35 minutes.
- Remove from oven and cool on a baking rack. Once cooled completely, remove using the paper or foil lining and cut as desired.
Notes
- Wrap servings in plastic wrap and store in a zip-top freezer bag for up to 3-4 months.
- Refrigerate for up to a week in an airtight container.
Nutrition
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Hi, just wondering about the bake time for this recipe. I tried it, and it was still really wet after the 30 minutes, and I left it in for quite a bit longer.
I followed the recipe exactly. I wonder if something to bind it was left out? Flour, or ground flax.
Love the idea of this recipe but a little disappointed in the outcome.
Hi Sara,
First, sorry for not getting back to you sooner!
I am unsure what may have happened. I have found that this recipe is a bit on the moist side and can be crumbly. It needs to really be pressed or packed into the pan for it to hold.
Did you use the chia seeds? They have a binding quality which may help.
I will re-test and get back to you for sure!