Cozy, healthy baked oats with chia seeds and berries, served with Greek yogurt for a high-protein, fiber breakfast that’s perfect for meal prep and packed with feel-good ingredients. This recipe is part of my high-protein and high-fibre meals series.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Breakfast Recipes
This baked oats recipe has a soft and cake-y in texture on the inside and a crispy finish on top. It features a combo of rolled oats, eggs, milk and yogurt, but with a little chia crunch that makes every bite interesting. It’s subtly sweet with a hint of cinnamon and loaded with juicy berries, and topped with creamy yogurt for a high-protein, high-fiber breakfast.
Whether you eat it straight from the fridge or warm it up, it tastes like a treat but keeps you full for hours. Great for meal prep, totally customizable, and a lovely way to start your morning feeling sorted. PS. It’s also great for dessert!
Per single generous serving: 450 calories, 26 grams protein and 9 grams fibre. See more in the recipe card below.
👩🍳 You might also like my berry oat bars, blueberry cottage cheese breakfast bake, baked egg frittata with cottage cheese, protein overnight oats, zucchini fritters with zhoug & jammy eggs, my high-protein bircher muesli, my cottage cheese pancakes, this quinoa breakfast bowl, and these high-protein breakfast ideas. Check out my homemade granola as well.
What You’ll Need
Here is what you’ll need for this baked oats recipe. Find the full measurements in the recipe card below.
Dry Ingredients:
- Rolled oats – the heart of the dish, for that soft-baked texture.
- Chia seeds – little fiber-rich crunch bombs.
- Baking powder – helps it rise just enough to feel cake-y.
- Cinnamon – adds warmth and cozy flavor.
- Salt – just a pinch to bring everything into balance.
Wet Ingredients:
- Milk (dairy or plant-based) – for moisture and creaminess.
- Eggs – bind everything and add protein. Want it vegan? Use flax eggs and a plant-based yogurt.
- Greek yogurt or Skyr – makes it extra creamy and protein-rich.
- Maple syrup or honey – just enough natural sweetness. Use mashed banana or applesauce instead of maple syrup if you’re keeping it refined sugar-free.
- Vanilla extract – adds depth and ties all the flavors together.
Fruit:
- Mixed berries – frozen or fresh, they add tartness and pops of juicy sweetness. Swap berries for grated apple, mango, or even peaches.
To Serve:
- High-protein, low-fat Greek yogurt and berries on top.
- Optional drizzle of honey for a little shine and sweetness.
How To Make Baked Oats With Chia Seeds & Berries
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make baked oats for breakfast.
- Preheat oven to 350°F / 180°C. Lightly grease a small baking dish (20×25cm works great).
- Mix dry ingredients in a bowl: oats, chia, baking powder, cinnamon, salt.
- In another bowl, whisk milk, eggs, yogurt, maple syrup, and vanilla.
- Combine wet and dry ingredients, then gently fold in berries.
- Pour into baking dish and bake for 25–30 minutes, until set and golden on top.
- Let cool slightly before slicing. Serve warm or cold with yogurt and berries.
Watch The Video
Recipe Tips
- For extra creaminess: Let the batter sit for 10–15 minutes before baking to hydrate the chia.
- Make it more moist: Add a few tablespoons of mashed banana or applesauce.
- Extra protein? Stir in a scoop of vanilla protein powder and add a splash or two more milk.
- Vegan version: Use flax eggs and non-dairy yogurt and milk.
- Meal prep: Slice into squares and store in the fridge. They hold up beautifully for 4 days.
- Freezer-friendly: Wrap individual pieces and freeze up to 2 months.
Serving Suggestions
Scoop a slice into a bowl and big dollop with Greek yogurt or Skyr, toss on some extra berries (fresh or thawed frozen), and if you’re feeling fancy—drizzle with a little honey. This also works great cold from the fridge, or warmed with a splash of milk. In the evening, you can also enjoy these chia seed oats as a healthy dessert, topped with some vanilla ice cream or Ninja protein ice cream.
💬 If you’ve tried this baked oats with chia seeds and berries or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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Video
Ingredients
For the baked oats:
- 5.3 oz rolled oats 150 grams
- 2 tablespoons chia seeds
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- Pinch of salt
- 8.5 fl oz milk 250 ml, I used full milk for macros but you can use low-fat milk, oat or almond for fewer calories
- 2 large eggs
- 4.2 oz low-fat Greek yogurt or Skyr about 120 grams
- 2 tablespoons maple syrup or honey I usually use maple
- 1 teaspoon vanilla extract
- 4.2 oz mixed berries 120 grams, fresh or frozen
To serve (per serving):
- 2 cups low-fat Greek yogurt or Skyr ½ cup per serving used for macros
- 1.5 cups berries ⅓ – ½ per serving used for macros
- 4 teaspoon honey optional, 1 teaspoon per serving
Instructions
- Preheat your oven to 350°F / 180°C. Lightly grease a 20×25 cm (8×10 inch) baking dish.
- In a large mixing bowl, stir together the oats, chia seeds, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together the milk, eggs, yogurt, maple syrup, and vanilla.
- Pour the wet ingredients into the dry and stir to combine well.
- Fold in the berries and pour the mixture into your prepared dish.
- Bake for 25–30 minutes or until the top is set and lightly golden.
- Let cool for 5–10 minutes before slicing. Serve with yogurt, extra berries, and a drizzle of honey if you like.
Notes
- Macros: For calculations, I used 1/4 of the baked oats made with full fat milk, served with 1/2 cup low-fat Greek yogurt, 1 teaspoon honey and a heaped 1/3 cup of berries.
Can I use steel-cut oats? Not in this recipe—they won’t cook through the same way. Stick to rolled oats. - Can I use frozen berries? Yes! No need to thaw—just toss them in frozen. It might bake for a couple extra minutes.
- What size pan should I use? I use a 20×25cm (8×10 inch) baking dish. You can go square (8×8) if that’s what you have, but baking time might be a tad longer.
- Is this gluten-free? If you use certified gluten-free oats, yes!
- Does it work for meal prep? Absolutely—make a batch on Sunday and enjoy easy breakfasts all week. It keeps well and reheats beautifully. Slice into squares and store in the fridge. They hold up beautifully for 4 days.
- For extra creaminess: Let the batter sit for 10–15 mins before baking to hydrate the chia.
- Make it more moist: Add a few tablespoons of mashed banana or applesauce.
- Extra protein? Stir in a scoop of vanilla protein powder and add a splash or two more milk.
- Vegan version: Use flax eggs and non-dairy yogurt and milk.
- Freezer-friendly: Wrap individual pieces and freeze up to 2 months.
Thank you for sharing this recipe
I made a half batch but, used a little more than half oats as I found the batter very runny. It was delicious warm and I had it with Greek yogurt. I did not add the maple syrup either and I found it sweet enough. I used fresh fruit, I’m not sure if that made a difference. Will make this again:-)
Yummy, tastes like a mix between oat bars and crumble, but also healthy. I made mine with just frozen raspberries and added a few cheeky chocolate chips. Making again!
First time I’ve ever made baked oats like this and I was surprised how yummy this is and so good for breaky or a snack. Been loving it with my Greek yogurt.