Anna Maria Locke

Epic Baked Oatmeal

August 2016, 2016, Recipe - BreakfastAnna Locke

Oh my goodness, summer is slipping away way too fast! This is Ben’s last week of break before he goes back to school (WHAT!) so we’re trying to cram in the last of our summer bucket list activities, plus watching about 5 hours/day of Olympics, of course. 

Last week we took an incredible trip to Tennessee and North Carolina for my second annual Beachbody Coach Summit in Nashville, and then to visit Ben's mom. We visited Asheville (ADORABLE), hiked the Appalachian Trail, ate tons of delicious food, and had a wonderful trip.

I love traveling but it always throws me out of my routine, so this week has been a little busy getting back to work! I have so many projects and ideas I want to put into place this summer and fall now that I've officially graduated from my life coaching course!

Last Saturday I hosted a brunch and vision board workshop for the Chicago area coaches on my team Inspire Joy, and I made a delicious baked oatmeal casserole to share. It was so good, I decided to make another one to eat this week.

This recipe is PERFECT for those weeks you're super busy and want to have a yummy healthy breakfast all ready to go in the morning. It would be great to pack up and take to work too, with way less mess than cooking traditional oatmeal!

It makes around six servings and stores well in the fridge for a few days. You can either re-heat it in the microwave or eat it cold, it's great both ways. You'll feel like you're eating cake for breakfast!

Epic Baked Oatmeal

Inspired by Cookie and Kate
Serves 6
21 Day Fix containers: 1 yellow, ½ purple per serving

Dry Ingredients

  • 2 c old fashioned oats
  • ½ tsp salt
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • ½ tsp nutmeg

Wet Ingredients

  • 1 ¾ c milk
  • 2 eggs
  • 2 tsp vanilla extract
  • 1-2 T pure maple syrup (optional -- add more or less depending on your sweetness preference!)


  • 1 apple, chopped
  • 2 c frozen or fresh berries (I used blueberries and strawberries, no need to defrost)


Preheat oven to 375* F. In a large bowl, combine dry ingredients. In a smaller bowl, whisk together the wet ingredients.

Coat a small baking dish with cooking spray. I used a 9-in round Pyrex, you could also use an 8x8 in glass or ceramic dish.

Place a layer of mixed fruit (about half the fruit, or 1.5 cups) in the bottom of the dish. Layer the dry ingredients over the fruit, and pour the wet ingredients on top. Gently press the top of the dry ingredients with the back of a spoon and tilt the dish back and forth to make sure everything is saturated with the egg and milk mixture.

Layer the remaining fruit on top, pop it in the oven, and bake for 45-55 degrees, until the edges look brown and everything is solid!

Serve warm or cool, great with a dollop of Greek yogurt on top. This will keep well in the refrigerator for a few days!

You can have fun and mix it up with any fruit that's in season, or add chopped nuts!

Some possible suggestions:

+ Banana Walnut
+ Pear Almond
+ Strawberry Rhubarb (add extra maple syrup for sweetness)

I'm already thinking about a pumpkin spice version this fall ...

Let me know if you try this recipe, I'd love to hear what you think! 

xo Anna