Mixed Fruit Baked Oatmeal
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Mixed Fruit Baked Oatmeal is a nutritious breakfast option that brings together the comforting flavors of oats, nuts, and a medley of fresh fruits. This mouthwatering, make ahead breakfast comes together FAST and can be customized to what fruit you have on hand.
“This is so delicious! I just made it for the first time today and I’m thrilled with how well it turned out. ⭐️⭐️⭐️⭐️⭐️” – Crystal
Reasons You’ll Love This Recipe
- Oatmeal is incredibly good for you. It’s a whole grain loaded with fiber and keeps you full longer.
- It’s kid-friendly. You can add in the fruit that your kids love most! Leave out the pecans if that is going to throw them off.
- It’s a great meal to take new moms.
- It’s freezer-friendly. Like most of our make-ahead breakfast recipes, Baked Oatmeal can be prepped and frozen before baking.
Ingredients Needed
- Old fashioned rolled oats – Quick oats work fine as well but will make the dish a bit denser.
- Sugar – Readers have said they like swapping in brown sugar here.
- Nuts – Pecans, sunflower seeds, or walnuts are all great options.
- Dried cranberries – You could use raisins instead. Have extra cranberries? Use them in our Cranberry Balsamic Chicken!
- Diced fresh fruit – Apples, pears, or peaches are my pick. But, banana, blueberries, or strawberries would work, too.
- Coconut oil – Avocado oil is another healthy swap.
- Milk – I use whole milk, but a non-dairy version is totally fine.
If you like these flavors together you might also like our Peaches and Cream Steel Cut Oatmeal or our Apple Cinnamon Steel Cut Oatmeal.
Variations and Substitutions
- Dairy-Free Option: Use plain dairy-free milk in the recipe.
- Gluten-Free Option: Make sure your oats say “gluten-free” on the package.
- You can use whatever fruit you have! This recipe plays nice with them all.
- You can use quick oats instead of old-fashioned oats in the recipe.
- Because this recipe is so easy, it works great to double and freeze like we do in our 1 Hour Freezer Prep Sessions.
- You can use almonds, pecans, or sunflower seeds.
How to Make Mixed Fruit Baked Oatmeal
Combine Dry Ingredients and Add Coconut Oil
In a large mixing bowl, combine the dry ingredients.
Drizzle the melted coconut oil over the dry ingredients and stir it around. This helps it get mixed into the batter without coagulating from the cold ingredients.
Combine Wet Ingredients and Add to Dry
Whisk together the eggs and milk.
Add the egg mixture to the dry ingredients and stir until combined
Add in the Fruit and Pecans
Gently stir in your fruit of choice. Just make sure it is diced up very small.
In this recipe, my favorites are apples, pears, or peaches.
Pecans are optional but add a little crunch and nutty flavor that goes well with all of the sweetness.
Bake and Serve
Spread the batter out in a baking dish and bake. This recipe doesn’t rise much but you can tell it’s done when the top starts to brown.
Serve warm in bowl with a little milk over the top.
How to Freeze Baked Oatmeal
We are big fan of freezer meals. In fact, we’ve worked hard to create valuable freezer meal resources for you–including two cookbooks, a library of 1 Hour Freezer Prep, and an index of tried and true freezer meal recipes.
Here’s the best way to freeze baked oatmeal:
Freeze For Later:
Assemble the baked oatmeal but don’t bake it. Tightly wrap the dish in a few layers of plastic wrap or foil (or a tight-fitting lid) and freeze.
Prepare From Frozen:
Thaw completely using one of these safe methods. Bake according to instructions.
FAQs
Yes, you can prep baked oatmeal (unbaked) ahead of time and store it in the fridge for up to 5 days or in the freezer for up to 3-6 months. Thaw and bake per instructions.
You can also fully cook and cool the baked oatmeal ahead of time and store in the fridge for up to 5 days. Just rewarm individual portions in the microwave. Our readers have told us that they freeze fully cooked, individual portions of baked oatmeal in the freezer, as well, and rewarm in the microwave.
While you can use quick oats in baked oatmeal, it’s best to use rolled oats because they give the dish a heartier texture. Quick oats or instant oats can result in a denser, mushier result.
Baked oatmeal can be made gluten-free or dairy-free with these substitutions:
Dairy-Free Option: Use dairy-free milk in the recipe.
Gluten-Free Option: Make sure your oats say “gluten-free” on the package.
Yes, this recipe will also work in a smaller dish. Just cook it 10-15 minutes longer or until it’s set in the middle.
Want More Make Ahead Breakfast Ideas?
Foolproof make-ahead breakfast recipes that will help you start the morning the right way.
More Baked Oatmeal Dishes You’ll Love
If you enjoy baked oatmeal as much as our families do, give a few of these others a try. They all work well to freeze before baking, as well.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Mixed Fruit Baked Oatmeal
Baked Oatmeal Recipe is a deliciously hearty breakfast that will keep your family feeling full and happy.
Ingredients
- 3 cups old fashioned rolled oats
- 1/2 cup sugar (sub: brown sugar)
- 1/3 cup ground flaxseed
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 cup coconut oil, melted (sub: avocado oil)
- 2 large eggs
- 1 cup milk (your choice)
- 1/2 cup chopped pecans (sub: chopped walnuts, slivered almond, sunflower seeds)
- 1/2 cup dried cranberries (sub: raisins)
- 2 cups diced fruit (Apples, pears or peaches are my favorite for this recipe)
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Instructions
- Prep: Preheat oven to 350°F. Spray a 9×9-inch baking dish with cooking spray.
- Dry Ingredients: In a large mixing bowl, whisk together the oats, sugar, flaxseed, salt, baking powder, and cinnamon. Drizzle the melted coconut oil over the dry ingredients and stir until well combined.
- Wet Ingredients: In a medium mixing bowl, whisk together the eggs and milk.
- Combine: Add the egg mixture to the dry ingredients and stir. Add in the mixed fruit, dried cranberries, and pecans and stir until well combined.
- Bake: Spread the mixture out evenly into the prepared baking dish. Bake for 20-25 minutes, until set in the middle.
- Serve: Serve warm in bowls with a little milk over the top.
Freeze For Later: Prepare according to directions but freeze the baked oatmeal before baking. Wrap tightly in a few layers of plastic wrap and one layer of foil. Place in the back of the freezer for up to 3 months.
Prepare From Frozen: Thaw in the fridge for 24 hours and bake according to directions. You can also defrost in the microwave and bake.
Notes/Tips
- Dairy-Free Option: Use plain dairy-free milk in the recipe.
- Gluten-Free Option: Make sure your oats say “gluten-free” on the package.
- You can use whatever fruit you have! This recipe plays nice with them all.
- Swap the white sugar for brown sugar
- You can use quick oats instead of old fashioned oats in the recipe.
- Because this recipe is so easy, it works great to double and freeze like we do in our 1 Hour Freezer Prep Sessions.
- You can use almonds, pecans, or sunflower seeds.
Hi, this is so delicious! I just made it for the first time today and I’m thrilled with how well it turned out. What is the best way to reheat?
Glad you like it! I usually just microwave it and then add a little milk.
I didn’t have any peaches in the house so I used some pumpkin puree that I had on hand. I added another 1/4 C. of sugar and it was very tasty! I also had some chopped dates and dried cherries that I added in addition to the cranberries. Our five children went back for seconds and the big pan that I made in hopes of having leftovers for the next day only has one serving left! Guess I need to double the recipe if I want leftovers! This was a great Sunday morning alternative to our usual cold cereal before church. Thank you for sharing!
Sounds yummy! Glad it was a success, Rebecca!
Can you prepare the baked oatmeal the night before and bake the next morning?
Absolutely! I do that frequently. Saves time in the morning.
Do you freeze this before baking? Does it change the cooking time if you freeze it?
Thanks!
I usually freeze before baking, but you can also freeze after baking. I’m not sure how long it takes directly from frozen, as I usually just thaw it in the fridge overnight or in the microwave on the defrost setting.
Just wanted to leave another review about how good this is. I made a few substitutions based on what I had or liked. I used old fashioned oats, and they work just fine. Slivered almonds, because I had some sitting in the freezer that needed to be used up. If I were motivated, toasting them first would add a nice flavor to the dish. I prefer brown sugar, so I subbed one for one with normal. Finally, I only had 2/3 of a cup of milk. I used vanilla Greek yogurt to make up the final third, and it doesn’t seem to have hurt the recipe a bit.
Anyways, made it for breakfast, and my boys (6, 4, and 2) are all going back for seconds. So, thank you so much for sharing it with us.
I am curious as to the purpose of the baking powder, as it seems unnecessary. There isn’t really any leavening happening in this recipe.
Thanks for the suggestions, Dianna. I’ve found that this recipe adapts quite nicely to whatever I have on hand, too. It’s hard to mess it up. I haven’t tried cooking it without the baking powder. My guess is that it would be fine but perhaps a little denser. The egg and baking powder seem to add a little lift to it and make it cakier…you think? I’m not an expert baker, though.
This may have already been asked in other comments, but I don’t have time to read through. 😉 Do you grind the flaxseed before using it? Is this necessary or better, in some way? I’m lacking a food processor at the moment and wondering if I can just toss them in whole.
By the way, I discovered your site a couple months ago and love it. Everything I have read has been encouraging and useful. The recipes are practical, yummy, and inexpensive. Thank you for doing this for your readers! We need all the help we can get coming through in an encouraging way. There are far too many Mommy blogs out there that can leave one feeling like they just can’t measure up. 🙁
Good question, Marie. No, I do not grind flax seed on my own. I buy it as already ground up. It can usually be found in the baking section of your grocery store.
I’m so glad you stumbled on Thriving Home and it’s been an encouragement to you. We strive to be as real as we can so people can relate and hopefully feel encouraged so I’m so glad you have felt that way.
How do you keep the apples from browning in these?
Well as long as you cook it soon after you cut the apples up, they should be fine. Any baked apple is going to turn soft and turn a bit darker but that doesn’t mean they are bad. They just change a bit in the process.
Where is print feature? (giggles)
Do you have any adjustments for baking in muffin cups? I have been searching for breakfast to go and this seems like it could be perfect,
Hi Lisa,
I have baked this in a muffin tin before and it’s great. I did not use paper muffin cups, but instead just sprayed the tin itself. Then, after they bake and cool, you can pop them in a freezer bag, freeze or put in fridge, and pull them out as individual servings. I would start checking on the “muffins” around 12 minutes and pull them out when it is set. It’s better to pull them out just a little underdone so they don’t dry out. I hope that answered your question!
Great job making a family staple a lot healthier. We just eat oatmeal with dried fruit and nuts. We don’t eat sugar at all, but that’s because we have health issues. I’m glad I found your site. I read your post about not throwing a Pinterest party and I completely resonated with it.
Glad you stumbled on our site! Hope you can find other posts that are encouraging to you as well.
Could I substitute whole oats for quick outs??
Absolutely! Just cook it a little longer. Maybe 30 minutes?
Do you think I could substitute agave for the sugar?
I’ve never used agave so I’m really not sure. Let us know if you try it out.
We make this recipe without white sugar and it is wonderful. We substitute 3 tablespoons of brown sugar and 1 tablespoon of agave in place of the white sugar and then increase the milk to 1 1/4 cup to make up for the lost moisture that the melted sugar normally adds. We love it!! Give it a try. 🙂
I’m new to baked oatmeal, but this sounds really great and I can’t wait to try it! I was wondering if, in your experience, you think it would work to bake these as individual portions (muffin pan) to freeze? Thanks so much, I’m really excited to have found your website!
Melissa,
I just tried this muffin tin idea yesterday when I made this for my kids. My intention was to freeze them, but everyone ate it all up. I think this will for sure work if you fill the tins full and use paper cupcake holders (so the oatmeal doesn’t fall about when you take it out of the muffin tins). Great idea!
Cool, thanks!
I can attest to how delicious this is! Thanks for sharing your secrets. 😉 Now, to pin on Pinterest…
I like you print recipe feature! It printed perfectly and didn’t waste my ink printing a picture.
Thanks Julie. That’s great to know!
Yummy! I love this and have been making it a few times a week. I only use 1/3 cup brown sugar (sucanut), and 1/3 cup oil, and also add 1/2 cup unsweetened coconut, dried blueberries, 1/4 cup chocolate chips, 2T flax and 2T wheat germ.
We eat this like cereal with cold milk on top. I love the fusion of hot and cold.
I’m always looking for ways to make this a bit healthier. I may try your modifications soon. Thanks for sharing.
My family loves baked oatmeal as well. Someone gave me a great tip: substitute applesauce for oil or butter! It works great with unsweetened applesauce.
Good idea, Abbey! I’m going to for sure try that next time.