Jammy Baked Oatmeal with Mixed Berry Jam

May 24, 2018(updated on August 30, 2021)

This post is sponsored by Ball® Fresh Preserving Products by Newell Brands.

Yesterday, I showed you how to make the Mixed Berry Jam on FreshPreserving.com. This easy, small batch of jam is versatile, flexible, and really delicious. You can use it any number of ways. Stirred into oatmeal! On peanut butter toast! In sparkling water! Dolloped in thumbprint cookies! Whisked into vinaigrette!

If you are unmoved by those suggestions, I’ve got one more for you. Baked oatmeal. Now, I realize that at first blush, baked oatmeal doesn’t sound like the most exciting dish ever. But here’s the thing. It’s a workhorse. A day saver. A morning mood lifter. Packed with whole grains, applesauce, and a couple eggs for protein and binding. It’s tasty, portable, and easy.

Another truly excellent thing about baked oatmeal is that it’s really easy to make. All you need is a bowl, a two-cup measuring cup, and square baking pan (greased with cooking spray or a small slick of neutral oil). I’ve included weight measurements so if you have a scale, you don’t have to dirty additional measuring cups.

You start by measuring out rolled oats, whole wheat flour (if you’re gluten-free, you can swap in your GF flour of choice), toasted nuts, and raisins (or any other raisin-sized dried fruit). Add some cinnamon (cardamom is another good option, if you prefer), baking powder (to help make it lighter), and salt.

Then, in the measuring cup, portion out milk, applesauce, eggs, and vanilla extract. Whisk, add the wet to the dry, pour it into your prepared baking pan, and add dollops of jam in a grid pattern (like a tic tac toe board).

The oatmeal is baked in a hot (375F) oven for 35 to 40 minutes, until the middle has lost its wobble, the edges start to pull away from the corners of the pan, and the puddles of jam sink slightly. You can serve it warm (perfect for mellow weekend brunches) or once it’s cooled, you can portion it out into containers for the work week.

I like to eat it straight from the fridge with a couple spoonfuls of plain yogurt, or warmed up with a little milk. Full recipe below!

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Jammy Baked Oatmeal with Mixed Berry Jam from Ball® Fresh Preserving Products by Newell Brands

Servings: 8 -9


  • cooking spray or neutral oil
  • 1 ½ cups/135 g rolled oats
  • 1 cup/110 g whole wheat flour
  • 1 cup/110 g chopped pecans walnuts, or almonds, lightly toasted
  • ½ cup/85 g raisins
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • cups/300 ml milk
  • 1/2 cup/120 ml water
  • 2 eggs
  • 1 cup/240 ml applesauce
  • 1 teaspoon vanilla extract
  • 1 cup Mixed Berry Jam


  • Preheat the oven to 375°F/190°C. Grease an 8 x 8 in/20 x 20 cm baking dish.
  • In a bowl, combine the rolled oats, whole wheat flour, nuts, raisins, baking powder, cinnamon, and salt.
  • In a spouted measuring cup combine the milk, water, eggs, applesauce, and vanilla extract. Whisk together.
  • Pour the wet ingredients into the bowl with the oat mixture. Stir to combine.
  • Scrape the batter into the prepared baking dish. Dollop the jam into the batter in a 3x3 grid.
  • Bake in a preheated oven the edges begin to pull away from the pan and the top is golden brown, about 30 to 35 minutes.
  • Serve warm or chilled.

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11 thoughts on "Jammy Baked Oatmeal with Mixed Berry Jam"

  • Is the baked texture of this sort of like cake? Or is it more like baked oatmeal (kind of moist and thick). By the ingredients it looks as if it could be like cake, but there is nearly as much liquid as there is dry ingredients, so I am quite unsure. The crumbs in the pan look like cake, though.

    Could this be baked in cupcake papers?


    1. When it’s warm, it’s soft and is more like oatmeal. The photos above were taken when it was completely cool, which is why is looks a bit cakier. I don’t think it would work well baked in cupcake papers.

  • This sounds delicious, except I have a nut allergy. Can I just leave them out? Or do I need to add an equivalent amount of something else to bulk it up (and does it need to be seeds, or could I add in dried fruit?)?

    1. There’s already raisins in there, so it might be too much to add more dried fruit. You could use sunflower seeds in place of the nuts.

  • This looks so delicious, and could save my mornings with a few busy work weeks ahead. But also, I have a kid who’s a counselor at a sleep-away camp. Would this pack & ship well? (She has a fridge once it arrives)

    1. I wouldn’t keep this out of the fridge for more than 24 hours, so I don’t think it will ship well.

  • Just made this and it was fantastic! I accidentally baked it at 350 degrees (for 40 minutes) and it did not get as dark as the photos indicate and remains slightly oatmeal-y at room temperature, which I think I prefer. Definitely adding to my regular breakfast rotation!

  • I have this in the oven right now! The printable version of the recipe does not say to add the jam, and also has a much higher cook time than your descriptive version. I’m starting with 35 min on the clock… better safe than burning!

    1. Whoops! That was accidental. I’ve updated the printable version to agree with the descriptive version. Thank you for catching that.

  • Hi Marisa,
    We tried this this morning and doubled the recipe.
    It turned out very gummy not like the baked oatmeal we usually make, no matter if we baked it over an half hour longer.
    I would like to continue with this recipe at least one more time though, as I like the combo of ingredients. At least try it one more time…
    We did read the comments on this recipe…
    Please could you give us suggestions on how much flour or even sugar to add so it’s more like regular baked oatmeal or should I say more of a cake like consistency. Would really appreciate it.

    1. I’m so sorry that the recipe didn’t work for you. I’m not sure how to help you get to the consistency you’re looking for. I’ve never doubled the recipe, but it’s always worked beautifully for me as written.