My family knows how to keep me happy as the weather warms up…hand me a ripe peach, apricot, mango, watermelon, or pint of berries and I will be grinning ear to ear!

Maybe the apple doesn’t fall far from the tree, my mother’s favorite summer treat is berry and stone fruit cobbler. I decided to combine my favorite breakfast staple with her beloved dessert for a wholesome, yet truly satisfying breakfast dish.

This baked oatmeal recipe is perfect for the summer season! Make it on a Sunday evening and store it in the fridge until breakfast time each morning. Reheat your portion in the microwave for a fast meal without heating up your entire home!


-Katie Mednick

Serves 4 (1/2 cup per serving), Prep time 15 minutes, Cook time about 27 minutes


  • 2 cups rolled oats, gluten free if necessary
  • 2 cups boiling water
  • ½ cup nondairy milk of choice (I used unsweetened almond milk)
  • 2 tsp cinnamon
  • 2 tbs flax seed meal
  • 2 tbs maple syrup
  • 1 tbs almond butter
  • 1 and ½ tsp baking powder
  • ¾ cup fresh or frozen organic blueberries (raspberries or blackberries would work too!)
  • 3 to 4 ripe stone fruit, halved (I used apricots)


  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a large bowl, pour the boiling water over the rolled oats and let sit for 5 to 10 minutes. In the meantime, wash and slice the stone fruit.
  3. Add the rest of the ingredients to the bowl, except the blueberries and stone fruit. Stir thoroughly to combine all the ingredients. Then, add the blueberries and fold them in gently until just distributed in the oat mixture.
  4. Grease a baking dish. A casserole dish or standard 8×11” will work well. Pour the mixture into the dish and top with the halved stone fruit. Press the fruit into the batter until only the surface of the fruit is visible.
  5. Bake for 25-30 minutes, until the center is set, and the top is golden brown.

Let cool before enjoying – this is the most difficult step because it smells delicious! When serving, additional maple syrup or other goodies like walnuts, pumpkin seeds, coconut flakes, jam, nut butter, or almond milk can be added on top.

Imagine fluffy oats with jammy, caramelized fruit – it’s what breakfast dreams are made of! This recipe would work great with plums or yellow peaches!

To see other plant-based meal ideas, or if you really want to know what I had for lunch yesterday, follow me on Instagram @coconut_katie