Made By Emily
Breakfast

Apple Blackberry Baked Oat Custard with Jammy Fruit Pockets

Recipe Summary

  • Prep Time: 10 minutes
  • Cook Time: 35–40 minutes
  • Total Time: 50–55 minutes
  • Servings: 6
  • Cuisine: American
  • Course: Breakfast / Brunch
  • Calories: ~260 per serving

Ingredients

  • 2 cups (180 g) rolled oats (old-fashioned oats)
  • 1 apple, peeled and diced (about 1 medium; roughly 1 cup/140 g diced)
  • 1 1/2 cups (180 g) blackberries, fresh or frozen
  • 2 large eggs
  • 2 cups (480 ml) milk (dairy or unsweetened non-dairy)
  • 1/4 cup (60 ml) maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • Optional for serving: extra maple syrup, yogurt, milk/cream, or nut butter

Instructions

  1. Preheat and prep the dish.
    Heat your oven to 350°F (180°C). Grease an 8-inch square baking dish well (butter, oil, or nonstick spray), especially in the corners.

  2. Mix the wet ingredients.
    In a large bowl, whisk together the eggs, milk, maple syrup, vanilla, cinnamon, and baking powder until the baking powder is evenly dispersed and there are no egg streaks.

  3. Add oats and fruit.
    Stir in the rolled oats, then fold in the diced apple and blackberries. Try not to crush the berries too much—some will break (that’s where the jammy pockets come from), but you don’t want them fully mashed.

  4. Rest the mixture (important).
    Let the bowl stand for 5 minutes. The oats will start absorbing liquid, which helps the custard bake up evenly instead of separating.

  5. Bake.
    Pour the mixture into the greased dish and spread it out evenly. Bake for 35–40 minutes, until the edges are golden, the center is softly set, and the top looks dry rather than wet.
    Tip: The center should jiggle slightly like set custard, not slosh like raw batter.

  6. Cool briefly, then serve.
    Let cool for 10 minutes before scooping or cutting. This short rest makes it easier to portion and gives the custard time to finish setting.

Recipe Notes

  • Don’t skip the 5-minute soak—it’s the difference between “custardy” and “runny.”
  • Use frozen berries straight from the freezer to keep distinct pockets of fruit.
  • Grease the pan well so the edges lift cleanly and don’t stick.
  • Check at 35 minutes if your dish is metal or darker colored (it can bake faster).
  • For cleaner slices, cool 20–30 minutes, then cut; for spoonable texture, serve at 10 minutes.

Nutrition Estimate

Approximate per serving (based on 6 servings):

  • Calories: 260
  • Protein: 10 g
  • Carbohydrates: 45 g
  • Fat: 6 g