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!
Oh, gosh, this looks terrific! What a lovely spring recipe! I’m going to try it this week. Do you think that lemon zest might be a nice addition?
For sure!
Yummy! I made this the other day and it was delicious! I am going to make it again this weekend for friends to get a healthy start for the Easter weekend celebrations!
I absolutely love your blog. It is my go-to place for yummy new recipes! Thank you!
Thank you, Danielle! So glad to hear it!
I’ve made this twice in a row, rapid fire, and will likely make it a third time once I buy more frozen blueberries!! This recipe is INSANELY DELICIOUS!! I’m relatively new to your blog but as a fellow healthy eater + dog lover, I love what you do! Thank you for your awesome work!
Woohoooo! Thanks, Liz! I appreciate it. :)
Fantastic breakfast/pre-workout dish. Makes a darn good dessert, too! Eating healthier and improving overall well-being is a key goal for me. Recently discovered your site and I know it will be so helpful toward that end. Thank you so much for sharing your excellent food knowledge, recipes and other information. Oh, and – dogs rule!
Thanks for saying hi, Jo! I’m so glad you’re enjoying the recipes. :)
This turned out great! My 17 month old even helped make it. Both he and the hubs loved it. We made it with peaches and nectarines. We added shredded coconut to the oat mixture and in top. Thanks for the great recipe!
Thanks, Charissa! I’m so glad you all enjoyed it. Your version sounds fantastic!
love the recipe. where can i find the nutritional information or estimate?
Thank you for everything you do.
Hi Bill, I’m sorry, I don’t offer nutrition details because they can vary so much in home cooking. Feel free to run this URL through a nutrition calculator, like myfitnesspal.com.
Oh my God! I just made this and it was incredible! I used 1 cup of light coconut milk I had remaining in the fridge and a bit of cashew milk and used coconut oil to go with the coconut theme. In the middle of making it I realized I didn’t have enough frozen berries (fail!) but no worries, I used banana and berries on the bottom and the only other fruit I had to top was a Bartlett pair and the rest of the remaining berries I had. Magnifique. Do yourself a favor and make this- I feel like any milk/fruit/nut/etc combination will work out no matter what. Try it! :)
Thanks, Anna Lisa! I’m so glad you enjoyed it. Your version sounds awesome.
Love the idea of baked oatmeals and it is so nice to have extra for the week. However, I made this yesterday and it really was way too salty. I recommend cutting the salt back to 1/2 tsp or using kosher salt at the least. I also found it too strong in the cinnamon flavor, but that may depend on what type of cinnamon you area using. I’ve made Heidi Swanson’s version at 1/2 tsp salt and it works well.
I’m sorry you felt it was too salty, Linda. My first attempt used Heidi’s 1/2 teaspoon salt and tasted really bland. Maybe it’s a difference in the types of salt or our taste buds?
I’ve tried your baked oatmeal making it in a vegan way. It’s delicious. Thanks :D
I leave here the link to my version :)
http://www.fairieskitchen.com/2016/04/vegan-baked-oatmeal-di-fragole-e-mirtilli-vegan-baked-strawberries-and-blueberries-oatmeal.html
Hi – Love your recipes. Do you have nutritional content available? It’s really important for diabetics and pre-diabetics, which I am. Thanks!
Hi Susan, I don’t, I’m sorry. There are a ton of variables to take into account when it comes to home cooking, and I don’t want to offer inaccurate information. I may offer those details in the future, when I can hire help to do it properly. Feel free to run my recipes through a nutrition calculator like myfitnesspal.com so you can adjust it to match exactly how you made it at home.
My first time making a baked oatmeal I used chocolate chunks and raspberries and it was AMAZING. Looks like I will have to give baked oatmeal another go (since that was years ago) because I love blueberries!! Some lemons or bananas would probably go really well with this too!
I made this for breakfast this morning with frozen blueberries. Delicious and really easy to make. My husband was also a big fan. We are lucky enough to be able to get lovely locally grown organic oatmeal from a farmer here in Wisconsin as well as locally produced maple syrup.
Thank you, Edith! I’m so glad you enjoyed it.
What baking dish is that? I’ve been looking for one just like it!
Hey Anthony! It’s from Crate and Barrel and I love it. I just added a link to it in the instructions.
Thank you!
Hi Kate! I’ve been looking for ways to make healthy breakfasts “to-go” to grab & go as I head out to work and this is perfect! Made it this weekend and ate for breakfast today. The bottom of mine is quite soggy, do you suggestion for this? The rest is perfect & tastes delicious! I will certainly be making this a staple ;-) Thanks so much for posting.
Hi Laura, I’m glad you enjoyed it! It sounds like you maybe need to stir the mixture a bit more and bake it a few minutes longer. It’s supposed to be moist, but not soggy.
Forgot to rate the recipe in my previous comment! YUM.
If I wanted to halve the recipe would the cook time be the same?
I think it would be around the same, but it will depend on the baking dish you use.
Hey Kate,
Loved this recipe and will definitely be making it again for next week. Any calorie information for this?
I’ve never had an oatmeal made with eggs; it was interesting – I was pleasantly surprised with the texture – and almost perfect. I just needed to add a bit more maple syrup. I will make this again for sure!
Kate, this is exactly what I was looking for on this rainy morning. Thanks for sharing it on Facebook. I threw it together in a hurry – I was hangry and I have a teething baby – so time was of the essence! I forgot to spray the pan, so I sprayed it with coconut oil after putting the blueberries in and just rolled them around in it, I threw in a handful of unchopped, untoasted walnuts because that’s what I had, and I ran out of vanilla as I was pouring it in so I only had 1 teaspoon. I used almond milk and coconut oil to make it dairy-free…I’m just telling you this so others will know how forgiving this recipe is. IT IS DELICIOUS!! I downed a quarter of the pan and seriously cannot wait til breakfast tomorrow. This is going in the regular rotation. I love it!
It was easy & delicious!
All I can say is WOW, that was the best!!!!!! thank you
This recipe is very healthy and hearty. I made it for Mother’s Day brunch, and while we all liked it, I strongly suggest adding sugar either on top of the oatmeal or in it. The recipe says you can add it if you would like, and it is a bit bland without it.
I made this with 2 cups sliced banana and 1/2 cup mixed berries on top! It was superb! Thank you. I have loved many of your recipes. (We make the sweet potato and black bean tacos all the time!)
Wow, made this today and it was soooooo good. Awesome recipe, thanks!
delicious! Easy to make and more filling than plain oats. I too am hypoglycemic and egg protein is very important for my mornings.I used instant oats, coconut oil and full fat coconut milk. It turned out to be like a bread, which I loved. Thank you!
I made it this afternoon! Just out of the oven – fresh blueberries, almond milk with a touch of honey, honey, eggs, and coconut oil. My first time cooking with coconut oil. Can’t wait until it cools down to see how it is. Yay!
Did you warm your coconut oil when you whisked it? Mine turned into lumps and I had to warm the whole thing in the microwave for 1 min.
I microwaved the coconut oil first. New experience for me. Mine came out great but I definitely need to buy some fine salt. I used regular table salt and I felt like I got a few bites that tasted salty.
Yes, a few of my bites were quite salty! I think next time I will skip the salt altogether. Thank you for responding
I love this recipe, the meld of flavors and the ease of preparation. It’s been a big hit with my husband, who is normally suspicious of baked goods and especially baked oatmeal after a previous bad recipe (NOT yours). I’ve made it twice in rapid rotation, and you can be sure I’ll be making it again. I used frozen blueberries, flax eggs, and whole milk.
The original review wouldn’t take my rating, which is a whole-hearted 5 stars.
Kate, what rack should i be keeping the tray? I kept it on the top rack and it looked great, but some portion inside was still mushy, so i put it back in on the bottom rack. My toddler loved it with whipped cream.
I baked the oatmeal on the middle rack. All of my recipes are middle rack unless otherwise specified (that’s the general rule for recipes).
How would you recommend re-heating in a microwave? Ideally I would make this on a Sunday then bring it with me to work and the microwave is the only option we have in our little office kitchen.
I’d just bring it in a microwave-safe container (I love GlassLock containers) and heat it until it’s warmed through!
Made this last night for breakfast this morning and it is way too salty. Bummed I’ve gotta toss it. I will reduce the salt to 1/2 tsp next time. Thanks for the recipe though!
I am bummed, too! How much salt did you use? I often find that saltiness dissipates over time. It might taste just right with some yogurt.
I used 3/4 tsp of fine grain sea salt. That’s a good idea. I’ll try it with some yogurt tomorrow morning.
I made this delicious recipe last week and it was a huge hit with my family. I made it exactly as written but I let it sit overnight so I could just pop it in the oven when I woke up. It’s just the right amount of sweet. I currently have a second batch in the fridge ready for Sunday breakfast in the morning. I can’t wait! Thank you for creating such a delicious AND healthy breakfast.
Hi Kate, I have made this several times and the last time the bottom was soft and mushy. I can’t figure out what went wrong. Has anyone else had this problem?
Hi Kate, I’ve made this recipe several times and love it. However the last time the bottom came out machine. As anyone ever had this experience before?
Ooops! I see another person asked the same question about the soggy bottom. I will take your suggestion and cook a little longer. I just bought some fresh blueberries and more maple syrup. I will be making this for breakfast…again!
This oatmeal is wonderful! I added bananas and strawberries and it was a big hit at our Father’s Day breakfast.
Has anyone made this with unsweetened Flax Milk as a sub for the milks listed? I know the author says it’s a forgiving recipe, but I was wondering if anyone has tried it that way yet?
Hi,
I can’t wait to try the recipe but do have a question. What size serving? And do you have the breakdown in terms of carbs, sugar, calories etc please?
Thank you!
This is a great recipe. I used flax eggs and full-fat coconut milk as the liquid. I had to mix it all around though because the milk was too thick to penetrate the entire dry mixture, which kind of made it a blue mess and I am assuming that is why you have the pouring instructions instead of mixing it. Either way, it turned out great. I also left out the nuts and used a glass 8 X 8 pan and just reduced the baking time by about 10-15 minutes because of that and I have a convection oven. Lovely recipe! Very tasty and satisfying. Will definitely make this again. Thank you for sharing. I really enjoy your blog and Cookie makes me smile. Dogs are magic.
Made this recipe for a potluck breakfast. Got lots of complements on it. Yum!
mine turned out very doughey in texture
Hi, I’m super excited about trying this recipe. I was wondering though, is the baking powder necessary?
I suppose you could go without, but the oatmeal won’t be as fluffy. It might not cook all the way through—I’m not sure, though.
Visiting my mom, so made this for our breakfast for the week. Just scrumptious!
I had to leave off the nuts since my mom can’t tolerate them & I also halved the maple syrup to reduce the amount of sugar. (We don’t usually have sugar in our oatmeal at all, but a little bit of sweetness in the baked oatmeal was divine!)
I completely agree with your suggestion to re-heat it up individually-wrapped in the oven instead of the microwave. Otherwise, you lose the crunchy texture on top. Lesson learned. :)
Here’s my pic which I posted on Facebook with your recipe. http://tinyurl.com/bethsbakedblueberryoatmeal
You say to divide the coconut oil. Where do you use the second part of it?
I was wondering the same thing!
Have just made this with (frozen) blackberries. Added orange zest and substituted the juice of the orange juice for milk, dialling down the honey. Mmm hmm! Thank you very much.
I replaced half the fruit with peaches, and this was INCREDIBLE. I almost forgot to drizzle the extra coconut oil (I made it vegan) over the top, but I’m so glad I didn’t. It made it incredibly decadent! Thanks for a fantastic recipe, Kate!
This recipe looks fantastic! I was hoping to make this for a big potluck breakfast, and I have two 9×13 inch pans I want to use. Do you think I should double your original recipe to fit in one 9×13 pan?
Hey Kate! Made this today and it was SO good for a cold Melbourne morning -used a mix of frozen raspberries and blueberries since that was all I had on hand, and with yogurt it was such a filling breakfast. Thanks so much for the recipe! x
Thank you, Claudia! Your version sounds great!
Hey Katie,
Thank you so much for this recipe. I was looking for a healthy and fulling breakfast recipe and this was it!
It is easy and quite forgiving as you had mentioned.
I tried this recipe twice with blue berries and strawberries. I also substituted maple syrup with date paste and pecans with walnuts and almonds. Thanks.
Thank you, Roopa! All of your versions sound great.
I have been making this for a long time but I have never layered it like you do; love that style. I like to add bananas from the freezer with the blueberries hoping to get a nice dose of potassium at the same time. Thanks for providing such lovely photos and an interesting way to make the baked oatmeal pretty as well as delicious.
Thank you, Peggy! I’m so glad you are enjoying this one.
Just made this, and it’s yummy! It is quite soft underneath the tip crunchy layer. Is that right? Wondered if I’d put too much almond milk in!
Thanks, Suzie! It’s pretty soft but should somewhat retain its shape if you scoop some out. Maybe too much almond milk or not long enough in the oven?