Oatmeal in the Oven

Recipe Files Dec2016

By Darcy Kochis

Mix up your breakfast routine with this tasty, berry-packed baked oatmeal.


In my house, we are always looking for dishes that we can stretch to cover more than one meal. But it seems like most breakfast options are a one-off. So, tired of always preparing the same old scrambled eggs or cleaning up after messy pancakes, I created this delicious Oregon baked oatmeal. It’s a complete meal with the oats, blackberries and hazelnuts all in one pan and easily serves six. It reheats perfectly for an after-school snack and is one of my family’s favorites.

Oregon Baked Oatmeal

Serves 6


  • 4 tablespoons coconut oil, melted and cooled to room temperature.*
  • ½ cup chopped hazelnuts (roasted if you would like)
  • 2 cups old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon salt
  • 1 ½ cups milk
  • cup of pure maple syrup
  • 1 large egg
  • 1 ½ medium bananas, sliced
  • 1 ½ cups of frozen Oregon blackberries

*You can substitute butter if you don’t have coconut oil on hand.



1. Preheat oven to 375˚ F with rack in the upper position. With a spatula, lightly coat an 8 x 8 baking dish with 1 tablespoon of the coconut oil.

2. Mix half the hazelnuts and the rest of the dry ingredients. Fold in 2 tablespoons of room temperature coconut oil.

3. In another bowl, mix the milk, maple syrup and the egg.

4. Spoon half of the oat mixture into the bottom of the pan. Layer in sliced bananas and three-fourths of the frozen blackberries. Top with the second half of the oat mixture.

5. Slowly pour the milk mixture evenly over the top and gently thwack the dish on the counter a few times to settle the milk down.

6. Top with the remaining hazelnuts and blackberries, and drizzle the last tablespoon of coconut oil on top.

7. Bake for 35 to 45 minutes until golden brown on top. Let cool for a few minutes and serve. 

Darcy Kochis is a Portland-area mother of two beautiful children and a food entrepreneur. This has been a big year for her family. Two weeks before her daughter Scarlet was born, she and her husband, Dustin, launched a new baby and toddler food company, Little Handfuls Organic. Their goal is to create convenient yet wholesome food that busy parents can feel good about. Their mealtime bites are fully baked, quick-frozen and perfectly portioned for little hands as they discover solid foods. Find them at select New Seasons Markets and Know Thy Food Co-Op in Southeast Portland or online at littlehandfulsorganic.com.

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