Blueberry Baked Oatmeal
Healthy baked oatmeal naturally sweetened with maple syrup or honey! Change the fruit according to the seasons. Make some now for the rest of the week!
Updated by Kathryne Taylor on August 29, 2024
Spring is passing me by. I’m so utterly immersed in projects for my cookbook that I’m nearly missing the magnolias blooming outside. Fortunately, my dog Cookie always reminds me to slow down for a minute.
She starts pouncing on me every evening as the sun goes down, in her persistent, borderline desperate, but always cute sort of way. “Hey! Hey hey hey! Hello in there! Let’s go outside!” She gets her walk, and I catch some blooms as the sun sets.
I’ve also been forgetting to eat breakfast, which is a dangerous game. I got a big slap on the wrist for it last week, when I was photographing food and had to pause and sit down for a while. Shaky, lightheaded, sweaty—hypoglycemia symptoms are not cute, and never welcome. It was a reminder that I really have to eat well. We all do, or it will catch up with us eventually. My symptoms just come on sooner than most.
That’s why I started cooking in the first place. I couldn’t afford to eat out for every meal, but I had to eat well. So, naturally, I had to learn how to cook. I cook with wholesome ingredients, so I’m properly fueled for my days. Then, I find greater purpose in sharing those recipes with you all.
I feel good about sharing recipes that make me feel good. As a reminder to eat breakfast, I made some blueberry baked oatmeal for the week.
Healthy Baked Oatmeal Notes & Tips
This baked oatmeal recipe is loaded with wholesome ingredients—oats, nuts, maple syrup and blueberries. A couple of eggs bind it all together, and a light drizzle of butter on top makes it taste like a treat.
This baked oatmeal keeps me full all morning long, especially when I serve it with a big dollop of Greek yogurt.
Change It Up
I loved it as written below, but the recipe is highly adaptable. I used frozen blueberries (right from the bag), but you can use any fruit you’d like. You could also change up the nuts and spices, though you can’t go wrong with the recipe’s combination of cinnamon, nutmeg and vanilla.
I think an apple version would be great in the fall, and raspberry-banana might be fun with cashews and coconut milk in the summer.
Please let me know how you like this recipe in the comments. I hope it becomes a staple in your kitchen, too!
Craving more healthy oat breakfast recipes? You’ll love these:
- Favorite Overnight Oats
- The Very Best Granola
- Homemade Bircher Muesli
- Apple Steel-Cut Oatmeal and Perfect Steel-Cut Oats
Watch How to Make Baked Oatmeal
Blueberry Baked Oatmeal
This naturally sweetened baked oatmeal recipe features blueberries (or any fruit you’d like), wholesome oats, nuts and warming spices. You can bake some now and enjoy oatmeal for the rest of the week! Recipe yields 6 to 8 servings.
Ingredients
- ⅔ cup roughly chopped pecans
- 2 cups old-fashioned oats
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¾ teaspoon fine-grain sea salt (or ½ teaspoon regular table salt)
- ¼ teaspoon ground nutmeg
- 1 ¾ cups milk of choice (almond milk, coconut milk, oat milk or cow’s milk all work)
- ⅓ cup maple syrup or honey
- 2 large eggs or flax eggs
- 3 tablespoons melted unsalted butter or coconut oil, divided
- 2 teaspoons vanilla extract
- 12 ounces or 1 pint fresh or frozen blueberries (or 2 ½ cups of your preferred berry/fruit, chopped into ½” pieces if necessary), divided
- 2 teaspoons raw sugar (optional)
- Optional toppings for serving: plain/vanilla yogurt or whipped cream, additional maple syrup or honey for drizzling, and/or additional fresh fruit
Instructions
- Preheat the oven to 375 degrees. Grease a 9-inch square baking dish. Once the oven has finished preheating, pour the nuts onto a rimmed baking sheet. Toast for 4 to 5 minutes, until fragrant.
- In a medium mixing bowl, combine the oats, toasted nuts, cinnamon, baking powder, salt and nutmeg. Whisk to combine.
- In a smaller mixing bowl, combine the milk, maple syrup or honey, egg, half of the butter or coconut oil, and vanilla. Whisk until blended. (If you used coconut oil and it solidified in contact with the cold ingredients, briefly microwave the bowl in 30-second increments, just until the coconut oil melts again.)
- Reserve about ½ cup of the berries for topping the baked oatmeal, then arrange the remaining berries evenly over the bottom of the baking dish (no need to defrost frozen fruit first). Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats, then gently pat down any dry oats resting on top.
- Scatter the remaining berries across the top. Sprinkle some raw sugar on top if you’d like some extra sweetness and crunch.
- Bake for 42 to 45 minutes (if using frozen berries, 45 to 50 minutes), until the top is nice and golden. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining melted butter on the top before serving.
- Serve as-is or with toppings of your choice. I prefer this baked oatmeal served warm, but it is also good at room temperature or chilled. This oatmeal keeps well in the refrigerator, covered, for 4 to 5 days. If desired, simply reheat individual portions in the microwave before serving.
Notes
Recipe inspired by Super Natural Every Day by Heidi Swanson.
Make it gluten free: Be sure to use certified gluten-free oats.
Make it vegan: Use non-dairy milk, flax eggs and coconut oil.
Make it nut free: You can skip the nuts, or use pepitas (green pumpkin seeds) instead.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
This post is sponsored by Frontier Co-Op and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!
This looks delicious Kate. To make a mashed banana version would you recommend reducing the milk by a quarter cup or so? I would be adding the banana in addition to the blueberries.
Yes, you could do that. This recipe is pretty forgiving, so I wouldn’t worry about it too much. You could also just use sliced bananas in place of some of the fruit.
That sounds lovely! I make a apple/cinnamon version quite often, but this one sounds really nice too. Thank you for sharing!
And you indeed should look after yourself. Breakfast is so important.
Thank you, Vivian! I hope you enjoy the blueberry version. It’s really easy, especially with frozen blueberries.
Yummy yummy this looks so good!
This is incredible! I have a HUGE bag of frozen blueberries in my freezer that I’ve been staring at all winter long. I have every ingredient to make this TONIGHT, which is exactly what I plan to do (since I’m out of healthy cereal). You make the best recipes. Thank you!
Brooke, I hope your baked oatmeal turned out great!!!
It turned out wonderfully, Kate! I actually didn’t have rolled oats on hand, so I took a risk and used instant instead. Still amazing! I baked it in a 9×9 and sprinkled 1 t. raw sugar on top. It’s perfectly sweet and bursting with blueberries. Can’t wait to make it with fresh ones next time! Thanks for the recipe!
im not an oatmeal person but this baked version with blueberries is calling my name.
This sounds delightful – and it’s the perfect thing to add to my Sunday meal prep. Thanks Kate!
Hope you love it, Ellie! :)
This looks so easy to make! I haven’t hopped on the baked oatmeal train, but it sounds sooo lovely. Especially with blueberries :)
This looks so good! I love baked oatmeal and I love blueberries. Must make!
This looks like a great make it once, eat it for the week breakfast. I’m always on the lookout for breakfast recipes that will fill me up and keep me fueled, and this looks like just the ticket.
This looks like a delicious, make ahead breakfast!
Would this work to make a day ahead? Like, prep it the night before but bake the next morning? Looks so good!
Hey Jenny! I think your best bet would be to wait to assemble until you’re ready to bake. You could mix the wet and dry ingredients in separate bowls, and just refrigerate the wet overnight. I heard from another commenter that letting the mixture rest in its combined form produced soggy baked oatmeal.
I prepared a day ahead and it was fine. Bake a little cooler (say, 350) and 8-10 minutes longer and it will be fine. I like my baked oatmeal to have a little more moisture with a bit of oatmeal/porridge feel to it rather than a much drier cake/ muffin texture.
I can’t NOT eat breakfast. I’m a hot mess without it! Love this recipe, dear. I make something very similar to this, but I put apples on the bottom (makinglifesweet.com/apple-blueberry-baked-oatmeal/)
Need to remake and reblog sometime because I made it when I was just starting out blogging. Can’t wait to try this too! Cheers!
I hear you. It’s so fun to give those old recipes new life again!
Yum, I love baked oats! They are so filling and just perfect. I like to add more fruit like banana, pears or any berries : )
Spring is a bit too hot this month! I do love making smoothies and raw salads, of course! This looks just like a big blueberry muffin oatmeal cake. Delicious!
Looks like a great recipe Kate! How would you suggest storing it and how long do you think it will keep for?
Hi Stephanie! Check the recipe notes. :)
I love love love baked Oatmeal! I tried your blackberry and banana baked oatmeal and loved it! Just picked up some organic blueberries today so I am definitely making this over the weekend! Thanks Kate!
Hope you absolutely love this one, Jessie! Have a great weekend.
This sounds amazing and is perfect for the upcoming weekend! I always enjoy baked oatmeal, it’s such a nice way to start the day!
This is so weird… I saw a recipe online on baked oatmeal with the same recipes and did it 2 days ago, I literally have just had this. The only difference is that in that recipe you had to soak the oats in boiling water for 10 minutes and it made it so soggy!!! So I said to myself I wasn’t going to do that again and then bam!!!! your recipe sounds absolutely perfect!!!
Thank you Kate!!!
It was meant to be! No soaking here. Hope this one turns out just right for you. Do let me know!
Kate, this is so perfect. I am always wanting to spice things up with new breakfast ideas. I love this. Pinned and will be making this over the weekend for sure. Hugs to Cookie. x
Was wondering if you have tried freezing this? Hubby would be the only eating this and he is a small eater. We don’t like to waste any food with the costs like they are. Oh, this looks delicious besides being healthy.Thanks for the receipt.
Hi Phyllis, I have not tried freezing the baked oatmeal, but I think that would work well. You might want to slice the oatmeal once it’s cooled, and then freeze the pieces (I think that’s your plan already). Defrosting the whole thing would take forever.
What? No picture of Cookie trying to eat something off the counter? Bummer. I love her. Thanks for sharing great food.
She definitely got a few blueberries during the making of this recipe. :) More Cookie pics soon!
Looks delicious. Can it be made with steel cut oats instead? How would the baking time be affected?
Hi Melanie, that’s a good question, and I’m really not sure. I would guess that the oats would need longer to soften up, so baking longer at a lower temp might work. I’d use the same weight of oats, rather than cup measurement. Long story short, I’d recommend sticking with old fashioned if you can. :)
I did just make it and used steel cut oats. I used 2 cups of the oats. It worked just fine. Yes, I did have to bake it about 6 minutes longer. I am not an oatmeal fan for the most part but I am a big raspberry fan, which I used also. It was delicious. It was a way I can eat oatmeal!
Thanks for this recipe. :)
Isn’t it so great when your dog reminds you to get outside and take a little break? My morning walks with my dog are my favourite quiet moments. Can’t wait to try this for breakfast!
Yes! Dogs are just the best. :)
This is amazing Katie!! I’m loving it and definitely will try it out! :)
A little coffee shop where I live makes this and it’s one of my favorites with cheddar cheese on the side for extra protein. Can’t wait to make this as I have fresh blueberries in the fridge crying out for a new home.
Thank you!
Oh, that sounds good! I have enjoyed apple pie with cheddar on top. Hope you love the baked oatmeal, Georgette!
Hmmm, sounds yum but if I avoid the fructose in maple syrup and the minimal amount in frozen blueberries, what can I replace it with? Please don’t say Stevia. I absolutely hate artificial sweeteners and most of the natural alternatives. Sorry for being such a fussy person.
Sincerely JohnnyK
Hey Johnny, I’m not sure. If you enjoy not-very-sweet things, you might like that version just fine. I really can’t recommend any of the sugar substitutes out there. I just read that raspberries and blackberries have low sugar content, so you might use those.
You could replace half the maple syrup/honey with apple sauce. This will make the mixture a little more moist.
I’m into no breakfast and coffee these days….even worse !!! AHHH.
Looks delicious!!!
This look fantastic! Blueberries are the best and I can’t think of anything that goes better with oatmeal!
Looks like a great breakfast to feed a whole family!
I love all your recipes, you’ve changed how I cook and eat. Thank you!!!! What do you recommend about reheating this. I don’t have a microwave, and would like to make today and eat tomorrow morning?
Hi! This oatmeal is probably pretty good chilled. Otherwise, I guess you’ll need to reheat it in the oven, perhaps in individual portions covered with parchment paper or foil to avoid drying them out?
This looks great and my toddler would love it!! Could you make it with quick oats? That’s all we have on a hand and I’m not sure how it would affect the cooking time. Thanks! :)
Hayley, I’m sorry I missed your comment. I think quick oats would be fine, no changes necessary.
Lately I’ve been on a kick to use up pantry items and was delighted that I had exactly 2 cups of oats, a little more than 2/3 of a cup of pecans, and everything else; just had to pick up blueberries. This was delicious on a blowy, snowy wintery day with my coffee.
Speaking of using things up, I’m curious what you do with all the test recipes you make? What happens to all that food?
So glad you enjoyed it! I’m sorry for my belated response. I cook the most on Fridays, when my assistant comes to help, so I send her home with as much food as possible. I also freeze a lot for later!
What could I replace the oil with? Applesauce or extra almond milk? If so, how much? Thanks!
I used applesauce and it worked perfectly. :)
Sounds great – thanks so much for sharing! :)
Kate, this recipe is fantastic! Thank you. I have been eating it all week for breakfast. I love that it is filling but relatively ‘light’ (I can’t eat bircher muesli or similar as I find them so heavy in my stomach afterwards; even porridge can be too much). I am going to try it with tinned apricots as I think that might work well.
Baked this up today and it was delicious even without any added sweeteners. The aroma it produces while baking is like cookies. So easy to put together – thank you!
My fiancé can’t eat eggs, dairy, wheat and many other things thanks to food allergies. I made this with 1/2 cup unsweetened applesauce + 2 tsp baking powder to substitute for the 2 eggs. Worked perfectly! Stuck with coconut milk instead of dairy and used blackberries instead of blueberries. Thanks for the recipe!
Wow! This looks so delicious. I can’t wait to try it.
I am currently trying to find the self control not to eat the whole pan! I made these using oat milk and flax eggs… SO DELICIOUS!! So easy!! Thank you for a great recipe.
Hi Kate,
Can I use quick oats? Thought I had old fashioned on hand but I was wrong…
Hi Karen, you probably can, but your baked oatmeal won’t have as much texture as the oatmeal pictured here.
I’ve already made this twice! So good! I used applesauce instead of the oil (I’m out of it) and made a chia gel instead of the eggs, and it was perfect and not overly sweet. Thanks!
I made this today and it turned out great! Will definitely add this to my breakfast rotation!
I made the recipe tonight for a “breakfast for dinner” meal. It was delicious. Please make sure to roast the nuts as directed. Makes the kitchen smell wonderful and enhances the presence of the pecans in the finished product. I used maple syrup as the sweetener.
Like any cook, I made a few adjustments. The nutmeg was increased to 1/2 teaspoon and I used half and half as the dairy based because I had too much in the house. Sprinkled top with 1 tablespoon of brown sugar before baking. Sooooo good.
Kate, thanks for this great recipe.
Made this this morning. Amazing!! kids loved it too :) Going to try the blackberry coconut one next :)
I made this today and my husband and I loved it. After some warm days it got cold again overnight and this was such a nice hot breakfast to have. I really liked the sweetness level and the texture of the oatmeal, especially the crunchy top and sides! I even thought about baking it in individual ramekins for more crunchy edges next time. :)
Yumm–looks awesome. I’m sure you’ve told us before, but when is your cookbook coming out? I can’t wait!!
Thanks, Lauren! It’ll be out sometime next spring. :)
Made this and it was truly scrumptious. However, there were odd salty bits to it – can’t figure out what I did wrong! I thought I measured the salt correctly and mixed all the dry ingredients well. Could I reduce the salt, perhaps, and still have the ingredients work well together?
Hmm, I’m not sure! You could certainly go down to 1/2 teaspoon.
Thanks for another winning recipe, Kate!
I liked how the butter added a depth of flavour to the oats and also the baked top of the final dish.
It also wasn’t overly sweet (made with maple syrup). I served with fresh berries, yoghurt and honey.
Breakfasts for this Easter break are going to ROCK!
SSG xxx
Yay, thanks, Sydney! So glad you enjoyed it.
Made it last weekend and absolutely loved it <3 delicious, hearty and packed with good things. I cut it into pieces and put into my freezer to have a perfect breakfast to take to work, which I now do several times a week. Thank you for a brilliant recipe :)
This looks so delicious Kate! It’s moving into the cold(er) season here in Australia now so I’ve been looking for some warm baked oatmeal recipes. This one looks perfect, gorgeously fruity and crisp! Pinning to make next week! Oh, and Happy Easter to you and Cookie xx
I’ve made this twice already! The second time I used almonds, a little almond extract, dark sweet cherries and subbed in 1/2 cup of almond meal. It was amazing both ways (especially with a little vanilla froyo). My husband ate a third of the cherry version before i could even try it. Forget breakfast, this is dessert for us!