Berry Oatmeal Bake!

We encourage all of our Kids Eat Smart Clubs to have a sit down meal at their school if possible.  Our Breakfast Clubs are so much more than just a breakfast meal – they allow kids, teachers and parent volunteers to socialize and start their day off right with a nice healthy breakfast.  Families are often times rushed in the mornings to get everyone ready and out the door on time and our KES Clubs allow kids to slow down and enjoy a meal with friends and teachers, before they start their day. Try this recipe this week to warm you up on these cold winter days:

Berry Oatmeal Bake


  • 2 teaspoons unsalted butter
  • 1 1/4 cups old-fashioned rolled oats
  • 3 tablespoons light brown sugar
  • 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 (optional)
  • 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 F. Grease a 2-quart baking dish or 8-inch square baking pan with the butter.
  2. For the oatmeal: Stir together the oats, sugar and 1/8 teaspoon salt in a large bowl. Whisk together the almond milk, egg, vanilla and almond extract in a medium bowl. Pour the milk mixture into the oat mixture and stir well to combine.
  3. For the topping: Stir together the almonds, oats, sugar, butter, flour, cinnamon and 1/8 teaspoon salt in a medium bowl until evenly combined.
  4. To assemble: Pour the oatmeal into the prepared baking dish. Arrange the berries (including any juices) over the oatmeal. Sprinkle with the topping. Bake until lightly browned and just set, about 50 minutes. Let cool on a rack for 10 to 15 minutes. Serve warm with a dollop of yogurt or a splash of milk if using.

*Ensure to check for nut allergies in your school and check all ingredients for nuts before serving.

Recipe and Image sourced from:

Kristin Hedges is a Registered Dietitian with Kids Eat Smart Foundation NL. 

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