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 someone with a severe peanut allergy, I appreciate brands that make safe, delicious products. Thank you for supporting the companies that keep Sunkissed Kitchen going.
A Healthy Breakfast for Oatmeal Lovers
Summer means fresh berries in everything from salads and desserts to cocktails and breakfast. This Blackberry Baked Oatmeal is an easy, wholesome way to enjoy seasonal fruit for breakfast.
Blackberries are a favorite in our house. They remind me of childhood days spent picking berries that my mom would freeze for pies. This baked oatmeal is our go-to way to use leftover summer blackberries.
Why you’ll love this recipe:
- Sweet blackberries and creamy sunflower seed butter give this baked oatmeal a pleasant “PB&J” vibe without peanuts.
- It’s lightly fruit sweetened, so you can add sweetener if you prefer or keep it subtler.
- Prep takes about 20 minutes, and it serves 9 or provides several breakfasts for a smaller household.
- You can freeze individual portions for quick reheats on busy mornings.
If you haven’t tried SunButter sunflower seed butter, consider picking up a jar—it’s a reliable peanut-free option I keep on hand.
SunButter is a great peanut butter substitute for those with allergies and a tasty option for baking and sauces. I often use the No Sugar Added variety for recipes, though Organic and Crunchy styles are also nice.
How to Make a Healthy Baked Oatmeal
Assembling this baked oatmeal is straightforward and fast.
Step 1. Mash ripe bananas in a medium bowl. Ripe bananas provide most of the natural sweetness. Thawed frozen bananas work well, too.
Step 2. Add almond milk (or oat/coconut milk), melted coconut oil, and eggs. Whisk together, then stir in baking powder, sea salt, and oats until combined.
Step 3. Spread half of the oatmeal mixture in the bottom of a 9×9 baking pan (an 8×8 will work; use a larger pan only if you double the recipe).
Step 4. Layer half of the blackberries over the oats, then drizzle a generous amount of sunflower seed butter over the berries. You can use a different seed or nut butter if needed, but sunflower butter is allergy-friendly and delicious.
Step 5. Add the remaining oatmeal mixture on top of the berry and butter layer.
Step 6. Top with the rest of the blackberries and sprinkle pumpkin seeds for extra protein and crunch.
Step 7. Bake at 375ºF for about 35–40 minutes, until the center is set.
Your Perfect “PB&J” Oatmeal Recipe
Blackberries and sunflower seed butter pair beautifully. Use this base and adapt it to your tastes.
Change the fruit: Substitute equal amounts of blueberries, raspberries, strawberries, or chopped peaches.
Make it vegan: Omit the eggs and add one extra mashed banana or use an egg replacer (for example, 2 tablespoons chia seeds soaked in 6 tablespoons water).
Prefer it sweeter? Add maple syrup, honey, or coconut sugar to the wet ingredients if you like a sweeter breakfast.
Meal prep & freeze: The recipe yields nine servings, so it’s great for leftovers. Cool, portion with parchment, and freeze up to three months in an airtight container. Reheat in a toaster oven or microwave; some readers enjoy it cold, too.
Top it: Try unsweetened whipped cream, extra blackberries, or a drizzle of maple syrup or honey for finishing sweetness.
Healthy Oatmeal Recipes
- Blueberry Banana Baked Oatmeal
- Pumpkin Pie Baked Oatmeal
- Raspberry Breakfast Smoothie with Oatmeal
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Blackberry Baked Oatmeal
Ingredients
- 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 needed
- 2 1/2 cups blackberries divided
- 2/3 cup sunflower seed butter divided
- 1/4 cup pumpkin seeds optional — sub another seed or nut
Instructions
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Preheat oven to 375º F.
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Mash the bananas in a medium bowl until smooth. Ripe bananas provide the best natural sweetness.
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Add almond milk, melted coconut oil, and eggs to the mashed bananas and whisk to combine. If using sweetener, add it here.
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Stir in baking powder and sea salt, then add the oats and mix until combined.
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Spread half of the oat mixture into a 9×9 baking dish in an even layer.
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Top with half the blackberries and drizzle 1/3 cup sunflower seed butter over them.
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Add the remaining oat mixture, top with the remaining blackberries, and sprinkle with pumpkin seeds.
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Bake 35–40 minutes, until set in the center.
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Drizzle the baked oatmeal with the remaining 1/3 cup sunflower seed butter and serve with whipped cream or a drizzle of maple syrup or honey if desired.
Notes
I prefer unsweetened almond milk and no added sugar in the recipe, letting the fruit provide sweetness. Add a few tablespoons of honey, maple syrup, or coconut sugar to the wet ingredients if you want it sweeter.
For gluten-free baking, use certified gluten-free oats and baking powder.
MAKE THIS VEGAN: Omit the eggs and add an extra mashed banana or use an egg replacer such as 2 tablespoons chia seeds soaked in 6 tablespoons water.