A delicious summertime flavor combination: blackberry basil. This flavor combination is often found in gelato, sorbet, or even mixed drinks. So, why not a baked oatmeal? This baked oatmeal has a sweet, moist oatmeal base, topped with cooked blackberries flavored with basil. The flavor of basil is subtle, and adds a brightness and summery taste to this delicious breakfast. Give this blackberry basil baked oatmeal a whirl for a nice change up!
What is baked oatmeal? What does this one taste like?
Baked oatmeal offers the comfort of a warm bowl of oatmeal, but with the ease and convenience of baking a cake to make multiple servings. I first started making baked oatmeal for this exact reason: I love warm oatmeal, but I didn’t want to make it every morning (let’s face it, stirring oatmeal on the stove is not the most fun or practical for a daily breakfast). Sure, you can get those packages of instant oatmeal with flavors, but if you’re anything like me, those don’t really keep me satisfied.
What makes blackberry basil baked oatmeal different?
This baked oatmeal is bulked up with other healthy ingredients to make this dish super satisfying, as well as delicious. It even has a built-in side dish and flavor enhancer: delicious blackberries flavored with fresh lemon and basil.
This baked oatmeal is fresh, vibrant, slightly tart from the blackberries and bright from the lemon and basil.
What you’ll need to make blackberry basil baked oatmeal
- unsweetened applesauce
- coconut sugar
- Coconut sugar is lower on the glycemic index, but you can also use cane sugar or sugar replacements.
- kosher salt
- vanilla extract
- baking powder
- fresh lemon (zest and juice)
- fresh basil
- old fashioned oats
- unsweetened almond or cashew milk, or skim milk
- fresh blackberries
- chia seeds
- Chia seeds have tons of health benefits, including being packed with fiber and antioxidants.
- They also really bulk up the filling of this baked oatmeal and soak up some of the liquid in the mixture, making this baked oatmeal super fluffy on the inside.
- Substitution suggestions:
- If you don’t like or are allergic to bananas, add more unsweetened applesauce (approximately 1 cup is equivalent to two bananas).
- If you are diabetic or do not want to use real sugar, you can use sugar replacements.
How to make this delicious blackberry basil baked oatmeal
Making the berry topping
Add the blackberries to a saucepan with the sugar, lemon zest, lemon juice and the corn starch, then put the saucepan on medium to medium-high heat. Add 1/4 cup of water. Cook the berries for 10 minutes or so, or until they are cooked down, broken down, and resemble a compote or jam consistency. The berries should be thick and jammy, not watery (and still have some larger pieces throughout). Stir in the fresh basil. Keep cooking them if they are too watery.
Once the berries are cooked down, set the pan aside to cool while you prepare the other ingredients.
Making the baked oats
Preheat the oven to 375F. Grab a baking dish or casserole dish (I use this one) and spray it with non-stick cooking spray. In a mixing bowl, mash the bananas and add the applesauce. Next, add in the baking powder, salt, cinnamon, extract, and sugar. Add the lemon zest and lemon juice. Once those ingredients are combined, add the milk and fold in the oats and chia seeds.
Pour this mixture into the greased baking dish. Then, top with the berry mixture. Bake for 35 minutes.
Storage and reheating
This baked oatmeal recipe (and all of my baked oatmeal recipes) should be stored in the fridge. They also freeze very well; simply wrap individual portions in plastic wrap and freeze. To defrost, microwave to heat through. This makes for a great meal prep. Whenever you have ripe bananas, make a baked oatmeal!
Blackberry Basil Baked Oatmeal
- baking dish, casserole dish, pie plate
- mixing bowl
- small sauce pan
- 4 cups blackberries, three 6-ounce containers
- 1/2 lemon, zested and juiced
- 1 tsp corn starch
- 1 tsp coconut sugar, can sub cane sugar or sugar replacements
- 1/4 cup water
- 2-4 tbsp fresh basil, chopped, amount based on taste
- 2 bananas, overripe
- 1/4 cup unsweetened applesauce
- 2 tbsp coconut sugar, can subcane sugar or sugar replacements
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1 cup almond milk, unsweetened, or cashew milk or skim
- 1/2 lemon, zested and juiced
- 1.5 cups old fashioned oats
- 2 tbsp chia seeds
- Preheat the oven to 375F.
- Pour the berries into the small sauce pan with the sugar and lemon zest, and turn the heat on to medium.
- Combine the corn starch with the lemon juice and water to form a slurry, then add it to the berries.
- Cook the berries for 10 minutes, or until they are broken down into a compote-jam texture. Stir in the chopped basil. Set aside.
- Spray a small baking dish or casserole with cooking spray. I used an 8.5" x 11" 2.5qt casserole dish for this.
- Add the bananas to the bottom of a mixing bowl, and mash them with a fork.
- Add the applesauce, sugar, baking powder, zest of the lemon and juice of the lemon, salt, cinnamon, and extract and stir to combine.
- Add the milk. Whisk together.
- Add the oats. Fold in. Stir in the chia seeds.
- Pour the mixture evenly into the baking dish.
- Add the berry topping to the top of the oatmeal, in an even layer.
- Bake at 375 for 35-40 minutes or until set up.
- Allow this bake to sit and cool for about 10 minutes until cutting, this will allow it to firm up.
- Garnish with more chopped basil.
- 4 points
You might also enjoy these other baked oatmeal recipes featuring a fruity topping: