Breakfast Cobbler with Oats and Berries

Not sure what to make for breakfast this weekend? Try this delicious mixed berry cobbler with rolled oats.

I love oatmeal for breakfast, but my kids are not fans. So I came up with other ways to incorporate oats into dishes: oat muffins, oat waffles, oat pancakes, and this oat cobbler!

Oats work well as a replacement for flour in many recipes but can absorb a lot of liquid and get mushy, so the key is to let the batter rest for several minutes.

My family enjoys this cobbler with plain yogurt, which pairs well with the hearty oats and tart berries.

For something sweeter or for an extra flavor boost, use vanilla, lemon, or berry yogurt!

How to Make the Oat Topping

In a food processor or blender, add 2 1/3 cups rolled oats, 1/4 cup almonds, 1-2 tablespoons of white or brown sugar, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and a few dashes of cinnamon.

Grind the mixture for 3 minutes until it resembles flour. Then add 2-4 tablespoons of cold butter and pulse a few times, until incorporated but small amounts of butter still remain. Transfer mixture to a medium bowl with lid. Keep in fridge.

Next, in a large measuring cup, add 1/2-1 cup buttermilk and 1 teaspoon vanilla extract.

The amount of liquid and type of fat used will affect the texture of the oats. If using less milk and more butter, the topping will be tender yet crunchy around the edges, like a crumbly biscuit.

If using the full amount of milk listed and subbing the butter with oil, the topping will be more soft and cake-like. Either way is delicious to me!

how to make the mixed Berry compote

In a medium lightly-greased baking dish, mix together 3 cups of frozen or fresh blueberries and strawberries, 1 tablespoon cornstarch, 1-2 tablespoons maple syrup, and 2-5 tablespoons water. Keep in the fridge.

When using the lower amount of water, the sauce thickens to a lightly sweet and sticky jam.

For a more thinned out sauce, increase the water by several tablespoons. You might also need to increase the maple syrup so it doesn’t taste “watered down.”

Assembling and Baking the Cobbler

In the morning, take out the oat mixture, berries, and milk. Give the milk mixture another stir and add to the oats, mixing until combined.

Place the batter back in the fridge and let rest for 10 minutes while preheating the oven to 375℉.

Take out batter and spoon evenly over the berries. Bake for 30-35 minutes until golden and firm on top.

Let cobbler cool 5-10 minutes and serve with yogurt.

Sweeteners

Like most of my breakfast recipes, I don’t like to use a lot of added sugars. In fact, I use even less than the amounts listed below in the ingredients section.

So I wouldn’t describe this as a sweet cobbler.

If you prefer something very sweet or want to turn this into a dessert, I recommend doubling or tripling the butter, sugar, and maple syrup amounts.

However you customize this recipe for your family, I’m sure it’ll be delicious!

What My Kids Say:
10 year-old: “This is sooooo good!”
7 year-old: “This is really yummy, mom!”

Here are some other breakfast recipes featuring oats

Fluffy Oat Pancakes
These are easy enough for kids to make.
Check out this recipe
Joby's Test Kitchen plate with stack of golden oat flour pancakes topped with blueberry compote.
Golden Oat Flour Waffles
These waffles made with oat flour are crispy on the outside and light and fluffy on the inside.
Check out this recipe
Joby's Test Kitchen stack of 3 golden oat flour waffles.
Baked Blueberry Oatmeal
Oats, maple syrup, and blueberries are baked into a chewy and cake-like oatmeal.
Check out this recipe
Square piece of baked blueberry oatmeal on plate, next to cup of coffee.
Oat Flour Crepes with Walnut and Date Filling, and Sautéed Apples
Fluffy oat crepes filled with walnuts and dates, and then topped with sautéed apples.
Check out this recipe
Joby's Test Kitchen oat flour crepes on a plate with apples, walnuts and dates filling, and sour cream.

Breakfast cobbler with oats and mixed berry compote.

Breakfast Cobbler with Oats and Berries

Joby’s Test Kitchen
Mildly sweet and wholesome baked cobbler made with mixed berries and an oat topping.
Prep Time 27 minutes
Cook Time 35 minutes
Total Time 1 hour 2 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 411 kcal

Equipment

  • 1 Medium-Sized Baking Dish

Ingredients
  

Dry Mixture:

  • 2 1/3 cups (200g) rolled oats
  • ¼ cup (30g) whole almonds
  • 1-2 tbsps (12-24g) sugar, any type
  • tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • few dashes cinnamon
  • 2-4 tbsps (28-56g) cold butter

Wet Ingredients:

  • ½-1 cup (120-240ml) buttermilk*
  • 1 tsp vanilla extract

Berry Mixture:

  • cup (232g) blueberries, frozen or fresh
  • cup (210g) strawberries, frozen or fresh
  • 1 tbsp (8g) cornstarch
  • 1-2 tbsps (15-30ml) maple syrup or honey
  • 2-5 tbsps (30-75ml) water

Instructions
 

Can Be Prepped Night Before

  • In a food processor or blender, add the dry ingredients, except for butter. Grind for 3 minutes until it resembles flour. Now add the butter and pulse a few times, until incorporated but small amounts of butter still remain. Transfer to a medium bowl with lid. Keep in fridge.
  • In a large measuring cup, mix the milk and vanilla. Keep in fridge.
  • In a medium lightly-greased baking dish, mix together berries, cornstarch, and maple syrup. Add water if you want it more syrupy. Keep in fridge.

Assemble and Bake Cobbler

  • In the morning, take out the oat mixture, berries, and milk. Give the milk mixture another stir and add to the oats, mixing until combined. Place batter back in the fridge and let rest for 10-15 minutes while preheating the oven to 375℉.
  • Take out batter and spoon evenly over the berries. Bake for 30-35 minutes until golden and firm on top.
  • Let cool 5-10 minutes. Serve with yogurt.

Notes

Buttermilk: If you don’t have buttermilk, add a 1-2 tablespoons lemon juice, vinegar, yogurt, or sour cream to a measuring cup and fill with milk. If you want the topping to be cake-like use more milk. If you want it more crumbly like a biscuit, use the smaller amount listed. I use somewhere in the middle, about 3/4 cup.
Keyword blueberries, breakfast, cobbler, oats

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