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!
I bought a small square of blueberry baked oatmeal at a local store for $2.50 and loved it! This looks exactly the same, and I had all the ingredients on hand. I just put mine in the oven. I made the mistake of arranging the frozen blueberries with my hand, now my fingernails are still blue after washing!
Oh yum!! Loved it! Wish I had blueberries but the banana was delightful too.
Made this for breakfast today! Turned out so good! I used coconut milk and added some shredded coconut as well. Will definitely make again. Thanks for posting this recipe!
This has become my go-to baked oatmeal recipe!
I have a Christmas brunch coming up. There will be 12 people there. If I double the recipe should I increase the cooking time and if so what should I increase it to?
Wow! Thank you Kate! Once again you have struck gold! I have been searching for a recipe to “trick” me into enjoying oatmeal. I’m ashamed to admit that I have never really cared for oatmeal; but this warm, cobbler-like deliciousness is already impacting me with the first two bites! I am very excited to try varying fruit and nut combinations. I made this vegan with coconut oil and honey, and flax meal eggs. With this combination of vegan substitutes, I would recommend heating the wet ingredients in a saucepan, while whisking continuously until the coconut oil and honey are blended thoroughly. I am excited to use this recipe in the future; it will be awesome to have breakfast (or dessert) ready to be heated to perfection! Thank you!
I’ve never made baked oatmeal before – this is delicious! I didn’t have blueberries so I subbed two diced apples. I also subbed applesauce for the butter in the recipe and used unsweetened vanilla almond milk. What a great, versatile recipe!
Loved this recipe! Used honey instead of syrup. Also used 3tbsp. Of canola oil instead of butter. 2 1/2 cups chopped apple for my fruit. Healthy and delicious breakfast!!
Beautiful! I have made this baked oatmeal over & over again!!! It’s perfect… easy and delicious!! Thank you so much for sharing!!!
I’m glad this made its way on to your regular rotation, Mae!
Made these as muffins for easy grab and go and they’re so good!
That sounds like a great on-the-go breakfast! Thanks for the idea.
I made this baked oatmeal today and it’s amazing. I added a mashed banana since I had one that was going to be thrown out and it was a great addition.
Yum, sounds like a great addition! Thanks, Kate!
can u make this with steel cut oats?
I think steel-cut oats would require significant adaptations and I haven’t tried, sorry!
I love this beautiful baked oatmeal recipe! Tonight when I made it I added some mulled flax seed and wheat germ left the salt. I divided the ingredients into a 6 giant muffin pan and now I have perfect portions for each day!
Sounds like a really great way to start every day of the week. Thanks, Laura!
I wish I had had thought of doing this. Next time.
do you have nutritional information for your recipes
Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. Thanks!
If you make it the night before, how do you recommend reheating before serving?
Hi Danika, I have successfully warmed individual slices in the microwave. If you want to reheat the whole thing, I’m not quite sure how to go about it. You might just want to prepare the wet and dry components the night before, then stir them together and bake as directed the next morning.
I made this today and LOVED it. I substituted oatmeal with quinoa flakes and pecan nuts with almond slices which I toasted first. Used a mix of fresh blueberries and frozen rasberries and it turned out great.
Sounds like a great combo with the raspberries, Bettina!
This looks soo good! Can you substitute olive or grapeseed oil for the coconut oil?
Probably! I’d go with grapeseed since it’s more neutral in flavor.
I just made this this morning, though with no sugar on top and only 3 tablespoons of maple syrup. It is awesome. A perfect breakfast side. Thanks for the recipe.
I made this twice and both times it came out too salty. Wondering if I did something wrong? First time, there were sections of it that were totally inedible from salt or baking soda taste. The second time I tried it, I made sure to mix/disperse the baking soda better, and I cut back on the salt by half. But it still came out too salty – almost like a savory bake? Maybe it needs more maple syrup? Any thoughts? Thanks!
Hi Kristen, really sorry to hear that! The recipe calls for baking powder, not baking soda. Baking soda requires an acid in the recipe to counteract the bitterness. Could that be the problem? You could further cut back on the salt; it’s just there to enhance the other flavors, but it definitely seems to be overpowering your other ingredients. The amount of salt called for in here is comparable to my other baked goods with similar yields, so I’m not sure what’s going on if it’s not the baking soda!
I’ve made this twice now and both times it turns out beautifully. It’s not too complicated to put together on a weekend morning, which I love. Thank you for another great recipe! I can always count on any of your recipes to be delicious.
You’re welcome, Heather! I’m glad this is both easy *and* delicious.
I made this for weekend breakfast yesterday. I had frozen raspberries in the freezer, so used those instead of blueberries. Mine turned out with an odd texture, I’m wondering if I didn’t mix the wet ingredients thoroughly enough. It’s still very edible, but hopefully I get it right next time. Thanks, Kate! Loving the website.
Hi! Just found your recipes and they look fantastic!! I was wondering what are flax eggs?
Sorry, just asked you a question and misspelled my email!!
Hey, Missy. Flax eggs are used in place of eggs for people with egg allergies or are vegan/dairy-free. A pretty neat substitution!
I’ve been searching for a great baked oatmeal recipe – and this is it! Great flavor, great texture, and super flexible with ingredient swaps. Perfect for packing in my toddler’s lunchbox all week – thanks!
You’re welcome, Bailey!
Looks good! I don’t see any nutritional information. Would like to see nutritional content.
Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. Thanks!
This was delicious, easy to prepare, made the kitchen smell great and I’ll have to try your summer one too. Thanks a lot! My gluten free dad and fun sweet pit bulls like it too!!! For my nephew I think I’ll do apples and raisins!!!
Wonderful! I hope you try the other one, too–I think you’ll like it.
Can this be made the night before and then reheated in the morning?
I think so, yes! Several of my readers make one batch for the week’s breakfast.
Absolutely wonderful!!! This is my second round of making this and we can’t wait to eat it! Fantastic recipe. Easy to make, super yummy. Thanks so much for sharing this recipe.
Tried this and loved it. We didn’t have frozen blueberries for the first time in forever. I sliced up two bananas and put them in the bottom of the pan. Then did the flour and liquid mixture over the top with a sprinkling of a cinnamon/coconut palm sugar that I had on hand for topping my homemade cappuccinos. After baking I topped with fresh strawberries. DELISH! I got home from work and my home still smelled like baked goods! I heated up some more with a splash of heavy whipping cream (I was too tired to bend over and get the milk from the bottom of the fridge. —I teach 6 year-olds — don’t judge.) The reheated version was still delicious and I could evenl get a hint of the butter topping. Thanks so much for a new breakfast staple at our home.
Girl, no judgment here. I’m so glad this worked so well! I really love that this reheats great, too. Thanks for the comment!
This was wonderful. I look forward to having it for the next two mornings. I can’t wait until summer when my raspberries are on to give them a try. Thank you for sharing.
Fresh raspberries sound delicious with this, Stacie. Thanks!
I forgot to add the stars.
:)
Is there an adaptation for using Quick Cooking oats?
Hi, Gina! So, quick cooking oats are very similar to old fashioned, but they’ve been cut into smaller pieces to cook quicker (hence… you know!) I’d use them the same way the oats are used in this recipe, but keep a closer eye on how fast they are cooking. Let me know how that goes!
Easy and delicious!
:)
This looks so good…do you think it can travel well? Have to go to an outdoor breakfast potluck this Sunday and wanted to bring oatmeal.
Yes, this one travels and re-heats beautifully.
I’m so glad to know someone else makes these scrumptious bakes…mine is similar to yours but my mother has had an original recipe she cut out from a newspaper years ago…we both just added more healthy goodies to it… thanks for your recipe…my mom says you can also freeze them and when ready for use, just take out a few at a time and let thaw in fridge….
I just made it this weekend, after studying, agonizing and obsessing over it for 2 days! It looked really yummy and healthy, but I’ve never baked anything from scratch (I can barely cook!), so I was really nervous about ruining it and having to trash a heap of good, expensive food. I don’t have butter/coconut oil, so I substituted with 3 TBSP unsweetened applesauce. I also don’t have baking powder, so I put 1/4 tsp baking soda in with the dry ingredients, and 1/2 tsp lemon juice with the wet ingredients, and made sure to put the pan in the oven quickly. I only had a few spoons of honey left, so I made up the difference with 2 packets of Splenda. I didn’t have a lot of blueberries, so I saved them for topping, and lined the pan bottom with apple slices instead. I was scared that with all the adjustments and tweaks, I’d end up with an inedible mess, but lo and behold, you were right, the recipe is very forgiving! It came out looking and smelling great, and tasted delicious! My boyfriend devoured it, and requested I make it again. I found it just a teeny bit “eggy” tasting, but that’s probably because I’ve never had baked oatmeal. I love that it can be made on Sunday and eaten for breakfast all week–I’ve been looking for this kind of timesaver! It’s a great recipe that I’ll probably make often. Thank you SO much for sharing it!
Looks delicious! Could you make the recipe the night before unbaked and then cook it in the morning?
Could walnuts be used instead of pecans?
I think that would work just fine, yes!
The instructions for this recipe are not showing up! Help!
Angie, I’m so sorry about that! I just fixed it. I recently made some changes in how my recipes display and somehow a few of them lost their ingredients or instructions along the way.
I looked the other day and the directions were there. I am supposed to be making it today for a brunch and there are no directions to follow! Ahhhh!
Hi Erin, I’m sincerely so sorry for the trouble. The recipe is available in full again now. I recently made some changes in how my recipes display and somehow a few of them lost their ingredients or instructions along the way.
Am I missing something…where are the directions for how to put this together?
Hi Becky, I’m sorry about that! Thank you for bringing it to my attention. It’s fixed now. I recently made some changes in how my recipes display and somehow a few of them lost their ingredients or instructions along the way.
How long and at what temperature should I bake this?
Hi Kelli, so sorry for the missing info. I just added the instructions back in. I recently made some changes in how my recipes display and somehow a few of them lost their ingredients or instructions along the way.
Hi Kate – I’m not sure if it is my computer, but it looks like the instructions to this recipe are missing. Can you take a look?
thanks! Michelle
Michelle, I’m so sorry about that! They’re back up now. I recently made some changes in how my recipes display and somehow a few of them lost their ingredients or instructions along the way.
No worries! I winged it this morning using the recipe instructions you adapted it from and it turn out great. My family loved it!
Our favorite baked oatmeal recipe! I’ve made it a couple of times recently. Love it.
Thanks, Katherine. :)
Hi Kate
I made this recipe and it came out amazing!!! I used gluten free oats, raw honey and unsweetened vanilla almond milk. I love your website.
Thank you
Best Lisa
Have you tried baking it in individual servings/muffin pan?
I haven’t, but many of my commenters have here, and all of them said they work out really well!
I know this is rather late, but I would say my only piece of advice for the muffin approach is to not overfill them muffin tin. If the liquid bubbles over the edge, the clean-up becomes pretty labor-intensive. As for taste, it is great as a muffin! You can freeze them, too!
Excellent recipe. Thanks !!!
You’re welcome, Berenice!
So easy – I loved this! I did a raspberry and pear version with walnuts. Delicious! I got 6 generous breakfast serves and topped mine with yoghurt when serving.
Thanks for sharing :-)
Raspberries and pears sound *heavenly*, Kylie. I’ll have to try that combination!
This just came out of my oven and I really wanted to have it as breakfast tomorrow but it smelled oh so good, so a bit of it already served as dinner! It is d e l i c i o u s !
I used blueberries and strawberries and instead of pecans (our local supermarket does not have them) I used half walnuts and half hazelnuts.
This made me super happy :)
Delicious! I’ll have to try hazelnuts on this–great idea!
I have wanted to try this recipe since I pinned it two months ago.
I finally made it. Delicious way to have your morning oatmeal.
Awesome! Thanks, Connie.
This is in my oven right now and it smells wonderful I’m so happy I found your page
I’m glad you found it too, Tula!