If you’re like me, mornings can sometimes feel like a race — one that starts the second your feet hit the floor. Between getting everyone out the door and trying to check off that never-ending to-do list, a nourishing breakfast often ends up on the back burner. That’s exactly why I fell in love with this High Protein Triple Berry Bake. It’s simple, filling, and packed with goodness — and the best part? You can make it ahead and enjoy it all week long.

This berry bake is like a cozy, fruit-filled oatmeal casserole, but with a protein-packed twist that keeps you full and energized for hours. Thanks to wholesome ingredients like Greek yogurt, eggs, rolled oats, and a trio of antioxidant-rich berries, it delivers a satisfying combination of flavor and nutrition — without being overly sweet or heavy.

I actually started making this during a super busy season of life (hello, back-to-school chaos), and it quickly became a staple. The kids love the berry flavor, I love that it’s not full of sugar, and it reheats beautifully for quick breakfasts on hectic mornings. Whether you’re serving it warm with a little milk or grabbing a square cold on your way out the door, it’s a win-win.

Let’s dive into how to make it!

Ingredients You’ll Need

Before we start baking, here’s what you’ll want to have on hand:

2 cups mixed berries (fresh or frozen — think blueberries, raspberries, strawberries)
2 cups rolled oats
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
2 eggs
1 cup plain Greek yogurt
½ cup milk (your choice — dairy or non-dairy both work great)
2 to 3 tablespoons maple syrup or honey
1 teaspoon vanilla extract

Optional toppings: sliced almonds, chia seeds, or a few extra berries for that pretty finish.

STEP-BY-STEP RECIPE:

Step 1: Preheat and Prep

Start by preheating your oven to 375°F (190°C). Then lightly grease an 8×8-inch baking dish with a bit of oil or non-stick spray. You don’t need anything fancy here — just something to help prevent sticking and make clean-up easier.

Step 2: Mix the Dry Ingredients

Grab a large mixing bowl and combine the 2 cups of rolled oats, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, and ¼ teaspoon of salt. Give it a quick stir so everything is evenly distributed.

Now comes the fun part — fold in your 2 cups of mixed berries. If you’re using frozen berries, no need to thaw them first (in fact, it’s better if you don’t, as thawing can make the bake too watery). Gently stir the berries in so they’re well mixed but not mashed.

Step 3: Whisk the Wet Ingredients

In a separate medium bowl, whisk together 2 eggs, 1 cup of plain Greek yogurt, ½ cup of milk, 2 to 3 tablespoons of maple syrup (or honey), and 1 teaspoon of vanilla extract. You’re looking for a smooth, pourable mixture — it’ll be slightly thick from the yogurt, but that’s what gives the bake its amazing texture.

Alright, now that we’ve mixed together all that wholesome goodness, it’s time to bring it all together and bake it up into something that smells (and tastes) absolutely incredible. If you’ve never made a baked oatmeal-style breakfast before, you’re in for a treat. This one comes out soft and lightly sweetened, with little bursts of berry flavor in every bite. And thanks to the Greek yogurt and eggs, it’s surprisingly rich in protein — without needing protein powders or fancy supplements.

One of my favorite things about this recipe is how easy it is to tweak. Don’t like raspberries? Leave them out. Want to add a little crunch on top? Grab those almonds or chia seeds. This is the kind of recipe that you can truly make your own, and I’ll share a few fun variations and tips below.

But first, let’s finish up the bake!

Step 4: Combine Wet and Dry Ingredients

Now that you’ve got your wet mixture whisked up and your dry mixture (oats + berries + spices) ready to go, it’s time to combine them.

Pour the wet mixture over the oat and berry blend in your large bowl. Use a spoon or spatula to stir everything together until fully combined. It should look thick but evenly mixed, with the liquid coating the oats and berries. You don’t want any dry patches here — everything should be moistened.

Step 5: Transfer to Baking Dish and Add Toppings

Once combined, scoop the mixture into your greased 8×8-inch baking dish, smoothing the top out with the back of your spoon or spatula.

This is the point where you can add optional toppings if you like — a sprinkle of sliced almonds adds a toasty crunch, chia seeds bring extra fiber and nutrients, and a few extra berries on top give it that picture-perfect finish.

Step 6: Bake to Golden Perfection

Slide your baking dish into the preheated oven and bake for 35 to 40 minutes. You’re looking for a lightly golden top and a center that’s set — it shouldn’t jiggle when you gently shake the dish. If the top is browning too quickly, you can loosely cover it with foil for the last 10 minutes or so.

Once done, pull it out and let it cool for at least 10 minutes before serving. Trust me, this little bit of patience is worth it — it firms up slightly as it cools, and the flavors settle beautifully.

Tips for Success and Easy Variations

If this is your first time making a baked oatmeal dish, don’t worry — it’s super forgiving and versatile. Here are a few tips and variations to help make it your own:

Use frozen berries straight from the freezer. No need to thaw! Thawed berries release too much liquid and can make your bake soggy.
Want even more protein? Stir in a scoop of unflavored or vanilla protein powder, or drizzle the top with peanut butter or almond butter before serving.
Make it dairy-free. Use a plant-based yogurt and milk (like almond or oat milk). I’ve tried it with coconut yogurt too, and it adds a lovely richness.
Add more sweetness if you like. This bake is lightly sweetened with maple syrup or honey, but feel free to increase it to suit your taste or add a few chocolate chips for a fun twist.
Make it in muffin form. Just divide the mixture into a greased or lined muffin tin and bake for 20–25 minutes. Perfect for grab-and-go!
Store and reheat like a pro. It keeps beautifully in the fridge for up to five days and reheats in the microwave in about 30–60 seconds. You can also freeze individual slices for longer storage — just wrap them well and thaw overnight in the fridge.

By now, your kitchen probably smells amazing, and you’re either enjoying a fresh slice of this berry-packed breakfast bake or eagerly planning when you’ll make it next. But before we wrap up, let’s tackle a few of the most common questions people have when making this kind of recipe. Whether it’s storage tips, substitutions, or ways to make it even more nutritious, I’ve got you covered.

FREQUENTLY ASKED QUESTIONS

Can I use steel-cut oats instead of rolled oats?

Not for this recipe. Steel-cut oats take much longer to cook and have a completely different texture. For the best results, stick with rolled oats — they soften just right during baking and give the bake its classic, hearty texture.

What kind of milk works best?

Honestly, almost any kind! I’ve tested this with almond milk, oat milk, dairy milk, and coconut milk, and they all work well. Just use what you have on hand or what suits your dietary needs. The flavor and texture won’t change much either way.

Can I make this recipe vegan?

You can try! Use a plant-based yogurt, non-dairy milk, and replace the eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg, let sit for 5 minutes). The texture may be a bit softer, but it’s still delicious.

How should I store leftovers?

Let the bake cool completely, then store it in an airtight container in the fridge for up to 5 days. You can also freeze individual slices by wrapping them tightly and placing them in a freezer-safe bag. Thaw overnight in the fridge or microwave from frozen.

Is this recipe sweet enough for kids?

Yes — but it’s on the lightly sweetened side. If your kiddos are used to sweeter breakfasts, you can either add more maple syrup (up to 4 tablespoons) or serve it with a little honey drizzled on top. A few chocolate chips stirred in wouldn’t hurt, either!

Can I add nuts or seeds inside the bake?

Absolutely. Stirring in chopped walnuts, pecans, or sunflower seeds adds a nice crunch and an extra nutritional boost. Just keep the quantity to about ¼ cup so it doesn’t throw off the texture.

What’s the best way to serve this?

It’s fantastic warm with a splash of milk or a dollop of Greek yogurt. You can also eat it cold, which makes it perfect for busy mornings or on-the-go snacks. I even love packing a slice in lunchboxes — it travels surprisingly well!

Final Thoughts: A Nourishing Favorite You’ll Keep Coming Back To

There’s just something about this High Protein Triple Berry Bake that checks all the right boxes. It’s quick to prep, packed with real ingredients, and makes breakfast feel like something you can actually look forward to — even on the busiest days.

I love that it’s endlessly adaptable too. You can change up the berries, mix in different spices, or load it up with your favorite toppings depending on the season or your cravings. And because it’s not overly sweet, it strikes that perfect balance between comforting and healthy.

High Protein Triple Berry Bake