Baked Oatmeal for a Crowd with Berries and Seeds

Baked Oatmeal for a Crowd with Berries and Seeds
Photo: Chris Simpson
Prep Time:
20 mins
Total Time:
50 mins

When mixed berries get baked into creamy, cinnamon-spiced oats, the result is this warming breakfast casserole that can feed a crowd in one fell scoop. Chopped dates provide sweetness the natural way, while crunchy toasted pepitas and hemp seed hearts offer a big helping of omega-3 fatty acids.


  • 4 tablespoons unsalted butter, melted, plus more for pan

  • 6 medjool dates, pitted and chopped (½ cup)

  • 4 cups old fashioned rolled oats

  • 1 teaspoon baking powder

  • ½ teaspoon kosher salt

  • ½ teaspoon ground cinnamon

  • 4 cups whole milk

  • ¼ cup pure maple syrup, plus more for serving

  • 2 large eggs

  • 2 teaspoons pure vanilla extract

  • 1 cup fresh or frozen mixed berries

  • ¼ cup toasted pepitas

  • 2 tablespoons hemp seed hearts


  1. Heat oven to 350°F. Butter a 3-quart baking dish. Sprinkle dates evenly along bottom. In a large bowl, whisk together oats, baking powder, salt, and cinnamon. In another bowl, combine milk, maple syrup, melted butter, eggs, and vanilla extract. Add to bowl with oats and stir to combine. Transfer to prepared dish.

  2. Sprinkle top with berries and bake until just set, about 35 minutes. Sprinkle pepitas and hemp hearts over oatmeal. Let cool 20 minutes. Serve warm or cold with extra maple syrup, if desired. Baked oatmeal can be stored covered in the refrigerator up to 5 days.

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