Martha Stewart Baked Oatmeal for a Crowd with Berries and Seeds

Martha Stewart baked oatmeal for a crowd with berries and seeds is an easy breakfast casserole made with rolled oats, mixed berries and chopped dates, ready in 50 minutes. This make-ahead breakfast idea fits summer brunch, holiday mornings and lazy weekend gatherings.

Stir the wet mixture into the oats until every flake is coated, then pour it into the buttered dish. Skip the stirring and dry pockets of oats bake up chalky instead of creamy.

Martha scatters chopped dates along the bottom of the dish, so they soften into a jammy layer that sweetens the oats naturally. She also saves the toasted pepitas and hemp seed hearts for after baking, which keeps them crunchy instead of soggy.

Martha Stewart Baked Oatmeal for a Crowd with Berries and Seeds

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

340

kcal

Rolled oats soak up milk, eggs and maple syrup until the casserole sets creamy and spoonable under a layer of baked berries. A last sprinkle of pepitas and hemp hearts adds crunch to every scoop.

Ingredients

• 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
  

• 1/2 teaspoon kosher salt
  

• 1/2 teaspoon ground cinnamon
  

• 4 cups whole milk
  

• 1/4 cup pure maple syrup, plus more for serving
  

• 2 large eggs
  

• 2 teaspoons pure vanilla extract
  

• 1 cup fresh or frozen mixed berries
  

• 1/4 cup toasted pepitas
  

• 2 tablespoons hemp seed hearts
  

Directions

• Prep the baking dish: Heat the oven to 350°F and butter a 3-quart baking dish. Then sprinkle the chopped dates evenly over the bottom.
• Mix the dry ingredients: Whisk 4 cups rolled oats, 1 teaspoon baking powder, 1/2 teaspoon kosher salt and 1/2 teaspoon ground cinnamon in a large bowl. Make sure the baking powder is spread evenly, so the oatmeal bakes up with a uniform texture.
• Mix the wet ingredients: Combine 4 cups whole milk, 1/4 cup maple syrup, 4 tablespoons melted butter, 2 large eggs and 2 teaspoons vanilla extract in a second bowl. Whisk until the eggs are fully broken up so they blend smoothly into the oats.
• Combine and transfer: Pour the wet mixture into the oats and stir until everything is well combined. Then spoon it into the prepared dish over the dates.
• Add berries and bake: Sprinkle 1 cup mixed berries over the top and bake for about 35 minutes. It's ready when the oatmeal is just set in the center.
• Top with seeds: Scatter 1/4 cup toasted pepitas and 2 tablespoons hemp seed hearts over the hot oatmeal. Adding them now keeps them crisp instead of soft.
• Cool and serve: Let the oatmeal cool for 20 minutes so it firms up enough to scoop cleanly. Serve it warm or cold with extra maple syrup.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk, OXO silicone spatula set, Butternut Mountain Farm pure Vermont maple syrup, 32 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make baked oatmeal ahead of time?

Yes, it stores well covered in the refrigerator for up to 5 days, so you can bake it on Sunday and eat it all week. Reheat single portions in the microwave for about 1 minute, with a splash of milk if it seems dry.

Can I use frozen berries instead of fresh?

The recipe works with either fresh or frozen mixed berries, and you don't need to thaw them first. Frozen berries release a bit more juice, so they leave deeper purple streaks in the oatmeal.

What can I use instead of dairy milk?

Unsweetened oat milk or almond milk works in the same 4-cup amount, since the eggs and oats do the setting. The oatmeal will taste a little less rich, so a drizzle of extra maple syrup on top helps.

Can I swap the pepitas and hemp hearts?

Chopped toasted walnuts, sunflower seeds or sliced almonds all give the same crunch. Keep adding them after baking so they stay crisp rather than turning soft in the steam.

What's the most common mistake with baked oatmeal?

Overbaking is the usual problem, because oats keep setting as they cool and a dry, stiff casserole is the result. Pull it out when the center is just set, around 35 minutes, then let it rest for 20 minutes.