Food Snob

This baked oatmeal dish was inspired by a blackberry overnight oats recipe gone awry. I had blended blackberries, yogurt and almond milk together in a large smoothie blender intending to pour the mixture over oats (overnight, obviously).

Well I did this one night and was not thrilled with the results the next morning. The mixture was too thick and didn’t really sink into the oats well. Plus it tasted like it needed something. Like flavor.

I had no intention of making the recipe again but had this huge smoothie container in the fridge and no idea what to do with it so my friend suggested turning it into an oatmeal bake, something I hadn’t made in a long time. The suggestion seemed pretty good. I have turned food failures around in the past, and when I perused back through some old baked oatmeal recipes and did a bit of measuring of my liquid smoothie I realized I had the exact amount of liquid I would need to replicate a blackberry version of the oatmeal recipe I was viewing. All stars were aligning.

This recipe is made without added sugar. I would, however, recommend topping it with some form of sugar at the end. I used honey but you could also use agave syrup, yacon syrup or even some nice rich dark brown sugar.



  • 3 c. old fashioned oats
  • 1 tsp. cinnamon
  • 4 T. ground flaxseed
  • 1 c. blackberries (fresh or frozen)
  • 3 eggs, beaten
  • vanilla soy or almond milk
  • 7 oz whole milk Greek yogurt
  • 12 oz blackberries (fresh)
  • 6 T. almond butter
  • Honey, agave syrup or other sweetener


  1. To make the smoothie: blend together 12 oz fresh blackberries, yogurt and enough almond or soy milk to make 3 1/2 cups of smoothie mixture. Mix in almond butter and eggs. Set aside.
  2. Combine dry ingredients in a large bowl and stir. Add smoothie mixture to the dry ingredients and stir until completely incorporated. Pour into a greased 2-quart casserole dish. Drizzle with honey or agave syrup, if desired.
  3. Bake for 45 to 50 minutes at 375 degrees. Serve with honey or agave syrup drizzled on top, and, if desired some sort of milk, cream or milk alternative. Serves 6 to 8.f

Recipe rating: 

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

4 Spatulas

Recipes, Reviews and a Pinch of me!

Practically Country

Country living in a practical way!

The Last Bite

Relish in the memories


How’s the food near you?

Do or Doughnut

do or doughnut // there is no try


A variety of recipes that you should try

Cook the Beans

inspired by ingredients, smells and Travels, vegan & vegetarian

Insightful Geopolitics

Impartial Informative Always


If I knew you were coming I'd have baked a cake...

The Urben Life

A food and lifestyle blog by Jenna Urben

Cooking Adventures

A Culinary Journey


Welcome to my Kool Kosher Kitchen where food is fun and fun is to create food!

%d bloggers like this: