Berry-Oatmeal Bake

June 6, 2022



2 teaspoons unsalted butter

1 1/4 cups old-fashioned rolled oats

3 tablespoons light brown sugar

Kosher salt

1 2/3 cups plain unsweetened almond milk

1 large egg

1 teaspoon pure vanilla extract

1/4 teaspoon pure almond extract


1/3 cup skin-on sliced almonds

1/3 cup old-fashioned rolled oats

1/3 cup light brown sugar

2 tablespoons unsalted butter, melted

1 tablespoon whole-wheat pastry flour or unbleached all-purpose flour

1/8 teaspoon ground cinnamon

Kosher salt

12 ounces frozen mixed berries, thawed (2 1/2 cups frozen; 1 1/2 cups thawed)

Two-percent Greek yogurt or low-fat milk, for serving, optional


  1. Preheat the oven to 350 degrees Fahrenheit. Using the butter, grease a 2-quart baking dish or an 8-inch square baking pan.
  2. In a large mixing basin, whisk together the oats, sugar, and 1/8 tsp salt. In a medium mixing dish, combine the almond milk, egg, vanilla, and almond extract. Pour the milk mixture over the oats and stir thoroughly to incorporate.
  3. In a medium mixing bowl, combine the almonds, oats, sugar, butter, flour, cinnamon, and 1/8 tsp salt until evenly incorporated.
  4. Fill the prepared baking dish halfway with oatmeal. Place the berries on top of the oatmeal, including any liquids. Add the toppings last. Cook for about 50 minutes, or until lightly browned and set. Allow 10–15 minutes to cool on a rack. If desired, top with a dollop of yogurt or a splash of milk and serve warm.

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