Baked Oatmeal with Blackberries and Fresh Basil

A bright summertime flavor pairing: blackberry and basil. Often enjoyed in gelato, sorbet, or cocktails, this combination also shines in baked oatmeal. A tender, slightly sweet oatmeal base is topped with a jammy blackberry compote scented with fresh basil and lemon. The basil is subtle, lending a fresh, summery lift. Try this blackberry basil baked oatmeal for a refreshing breakfast twist!

What is baked oatmeal and what does this one taste like?

Baked oatmeal gives you the warm, comforting flavor of cooked oats with the convenience of a one-batch bake that serves multiple people. It’s perfect when you want the cozy texture of stovetop oatmeal without making it each morning. This version is moist and slightly sweet, with a fresh tang from lemon and a bright herbaceous note from basil. The blackberry topping adds tart-sweet fruitiness and a jam-like texture that complements the oat base.

What sets this blackberry basil baked oatmeal apart?

This recipe builds on classic baked oats by adding nutritious ingredients that make it filling and satisfying. The blackberry compote, thickened and brightened with lemon and chopped basil, doubles as a topping and a flavor boost. The result is vibrant, slightly tart, and perfectly balanced for a summery breakfast.

Ingredients

• Bananas (ripe)
• Unsweetened applesauce
• Coconut sugar (can substitute cane sugar or a sugar replacement)
• Kosher salt
• Vanilla extract
• Baking powder
• Fresh lemon (zest and juice)
• Fresh basil (chopped)
• Old-fashioned oats
• Unsweetened almond or cashew milk (or skim milk)
• Cornstarch
• Fresh blackberries
• Chia seeds

Notes on ingredients and substitutions: coconut sugar has a lower glycemic index but can be swapped for cane sugar or sweetener. If you prefer not to use bananas, replace them with about 1 cup extra applesauce. For a lower-sugar option, use sugar replacements, but keep in mind texture and sweetness may change.

How to make blackberry basil baked oatmeal

Make the blackberry topping

Combine blackberries, sugar, lemon zest, and lemon juice in a small saucepan. Mix the cornstarch with water and a little lemon juice to make a slurry, then add it to the pan. Add about 1/4 cup water and cook over medium to medium-high heat for roughly 10 minutes, until the berries break down into a thick, jammy compote with some larger pieces remaining. If the mixture is too thin, continue cooking until thickened. Stir in chopped fresh basil, then set the compote aside to cool while you prepare the oats.

Make the baked oats

Preheat the oven to 375°F. Grease a baking or casserole dish. In a mixing bowl, mash the bananas and add applesauce. Stir in baking powder, salt, cinnamon, vanilla, and sugar, then add lemon zest and lemon juice. Mix in the milk, then fold in the oats and chia seeds until combined. Pour the oat mixture into the prepared dish and spread the cooled blackberry topping evenly over the surface. Bake for 35 to 40 minutes, until the oatmeal is set and lightly golden.

Let the bake rest for about 10 minutes before cutting so it firms up. Garnish with additional chopped basil if desired and serve warm.

Storage and reheating

Store leftovers in the refrigerator. Individual portions freeze well — wrap portions tightly and freeze. Reheat from frozen or thawed in the microwave until warmed through. This recipe is ideal for meal prep whenever you have ripe bananas on hand.

You might also enjoy other baked oatmeal variations with fruity toppings, such as mixed berry chocolate, cranberry, tropical coconut, peach, blueberry, strawberry shortcake, apple pecan, raspberry white chocolate, or peanut butter and jelly baked oatmeal.