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!
May be my next favorite baked oatmeal recipe!
Hooray! Thanks, Carol!
I tried baking this in muffin tins so I could freeze individual serving sizes. I cannot wait for my delicious breakfasts this fall, thanks to this recipe!
This is a great way to start your day with something warm and filling. Thanks, Kaitlin!
Made this and loved it !! I used one banana and half the amount of blueberries and I was in heaven!
Thank you!
Yum! Thanks, Ciera!
This looks great and I have just put it in the oven. One thing I want to check – if I was to double the recipe for a crowd, what would be the temperature and time length for it?
Looking forward to trying it and other recipes on your site!
I just made this baked oatmeal with blueberries without the nuts and it is amazing! Thanks for sharing, so glad I found this.
I love baked oatmeal, so I made this recipe one weekend for breakfast. I had to force my boyfriend to try it since he had this idea that oatmeal is boring…. fast forward a few weeks later and he’s asking me to make this recipe on an almost weekly basis. I put a little dollop of whipped coconut cream with cinnamon on top and it is amazing.
Such a great, hearty breakfast!
Do you reheat this the next day or eat cold??
I like to reheat it!
Made this, yum. However the bottom of mine is still a bit damp. Wasn’t sure wether to serve cold or warm?
I’m a long time follower of your blog and wanted you to know that I made this recipe yesterday for a family brunch. Wow, was it good! I used frozen blueberries since fresh ones are out of season in Maryland right now. I love how little sugar (maple syrup only) is in this and yet it is perfect. I served it with extra maple syrup but no one went for it. I’ll definitely make this again.
Thank you, Kate!
I’m not sure what happened in the process of making this but the end result was absurdly salty. I followed the recipe to a T. The dish has great potential but next time I think I’ll omit the salt. Thank you for sharing!
I would recommend omitting some of the salt next time. Some tastebuds are more sensitive to specific spices than others :) Thank you, for sharing Melissa!
Hey Kate! I’m excited to try this recipe. Can you freeze it into individual portions after baking? Thinking this would be perfect for me and my tot. Tori
Hi Tori – I don’t freeze all my recipes and I haven’t froze this ones so I can’t speak specifically to that. But if you try it, let me know how it goes!
I just baked this up for my breakfasts this week! I used a mixed bag of blueberries, blackberries, and strawberries and I topped it with cranberries. Thanks for the base recipe!
Welcome! I love that combination of berries. Thank you, Melissa for sharing.
So much yum!! I start work pretty early in the morning, so this is a perfect, filling breakfast that’s already ready to go when I want to eat it! And the possibilities are almost endless, I’m alredy dreaming of a coconut, mango, and pineapple variation I’m going to try next!
That variation sounds delightful! Thank you, Sara for sharing. I appreciate the review.
It was too salty for me. Reduce salt to 1/4 t. P
I’m sorry you thought so! Yes, reduce the salt based on your needs.
Absolutely delicious……….my son sent me a snap of his breakfast and I got the recipe from him – he loves it makes it a lot……. I would like point count for Weight Watchers though…..calorie, sat fat, sugar and protein count.
M. Ferguson
Glad you liked it! If you look below the notes section, you will see this information. You will need to expand to see the nutritional information. Hope this helps!
Thank you. I did figure out points for weight watchers if I just do the 8 piece its 17 pts per piece………we generally get 23 per day :(
So making my pieces smaller willing to do……but is there some substitutions we could do. Weight Watcher points are based on servings size, calorie, saturated fat, sugars and protein. Higher sugar and sat fat higher point…..appreciate any suggestions. Otherwise, I will treat myself with half sizes or smaller.
Michele
Tried this. It’s baking now!! But question – what are flax eggs?
What did you think?! Here is a good resource on flax eggs. https://www.thekitchn.com/egg-substitutes-in-baking-try-95072. Basically, they are a vegan substitute for eggs and typically provide the same result for a recipe as eggs do.
These are delicious! I used raw walnuts and didn’t roast them instead of pecans and it still was delicious. Thank you!
I’m glad you were able to fit this to your taste, Mary. If you would want to leave a star review since you liked it so much, that would be great!
I’m in love with this recipe! I didn’t have pecans but used Walnuts instead, however the general outcome was the same and I can’t wait to make it again.
Your nut substitution sounds like it worked out perfectly. Thanks for sharing, Cherie!
Kate-
Thanks so much for sharing this recipe! It was delicious. The only thing that ‘went wrong’ was that I used salted vegan butter by accident, so it was a little salty- oops. Obviously, though, that was a mistake on my part and not yours. Anyway, thanks again for a great recipe! Now I have to go make a batch of your pecan milk to go along with it ;)
Great!
Thank you, John!
I added 2 scoops of vanilla protein powder to this recipe since it’s purely carbs but I ended up with a dry, chewy layer through the middle. I might try this recipe again with some additional egg whites for moisture. I also would mix the blueberries from the bottom layer into the wet and dry ingredients in the medium bowl first as opposed to pouring everything separately into the baking dish.
I’m sorry you had that experience! The protein powder can soak some of the moisture up for sure. Oats have a lot of protein in them, fyi!
If I double the recipe and make it in a 9 x13 pan, what changes should I make to baking time and temp?
Hi Wendy, that’s a good question. I haven’t tried that, but I think it would work. Keep the temp the same and bake “until the top is nice and golden.” I’m not sure exactly how long that will be; perhaps longer than the timing offered in the recipe. Just keep an eye on it. Please let me know if you give it a try!
Just made this, it’s really good!
Wonderful! Thank you, Laura for the review.
I baked this and it ended up soggy/pasty. It did have somewhat of a crusty surface, but was predominately pastyish. I even tried baking it longer, and then I tried to fry it with butter in a frying pan after baking. Nothing seemed to make this taste better than just boiled oats with fruits in it. It was a fail for me, but maybe this is supposed to be this consistency and I’m just not a fan of it. You seem to have many that like it so, it’s probably just me. Still, thanks for sharing!
I’m sorry to hear that! I’m not sure what would have changed. Did you use the right size dish? You could increase the spices too.
Can you make this the night before and bake it in the morning?
I wouldn’t recommend it as the oats will start to soak up the liquid. You could bake, store and then heat. Or, you could look at an over night oats option: https://capital-fly.pro/2017/overnight-oats-recipe/%3C/a%3E%3C/p%3E
So yummy seconds are needed! My daughter makes something like this but makes it the night before and throws it in the oven in the morning. Have you tried doing that with this??
I wouldn’t recommend it with this recipe, but I’m glad your daughter has had success with a similar recipe! Thanks for the review.
This is a wonderful easy recipe. I bring it to friends when we get together for a playdate. My kids really enjoy it! Thanks Kate!
What a great snack for kids! Thanks for sharing, Carrie.
Made this for my 3 year old and 11 month baby…they loved it! I pulsed the oats and pecans in my food processor first to be more baby-friendly. The end result was a great soft baked consistency for young ones. I definitely be making it again :)
Wonderful! Great option for the little ones. Thank you, Kim!
I made this last night for my coworkers and everyone loves it!!
Great healthy treat for breakfast that also gives you a boost of energy!
Wonderful, Courtney!
Just made this for Sunday morning brunch, and it was WONDERFUL! I followed the recipe exactly and can’t imagine that any change would make it better. It was perfect! I’ll definitely make it again. Thanks for the recipe. It’s a keeper!
Great to hear! Thanks so much for your star review.
I made this once for a brunch party and it was amazing!! Would this recipie work with steel cut oats? I’m worried that they won’t soften up like old fashioned rolled oats.
Thanks,
Marisa
I haven’t tried it, but I have the same hesitation as you do! I still think rolled oats will work best. Thanks so much, Marisa!
This baked oatmeal is perfect! I love to make it when camping in our little gas oven. My kids gobble it up when drizzled with coconut milk. Definitely a delicious favorite of ours now!
Thanks Michelle!
My friend Kristin baked this recipe for me back in April. I loved it so much, I’ve been making double batches of it once a week ever since. I precut and pack 10 servings of it on Sunday and my husband and I take one a day to work. At work, I microwave it for one minute to reheat and it’s delicious. Feels like I’m eating pie or dessert for breakfast. Thanks so much for sharing this recipe with us!
Thanks for sharing! I’m glad this one continues to work for you. Yes, a great option for busy weeks.
Could you freeze this? Looking for recipes to freeze and store for post baby
Hi Marly! Great question. I don’t freeze a lot of my recipes, but you can see what other reader’s have tired in the comments.
I gotta say as lovely as this is, I’m a very hearty breakfast eater and love oats in oh so many ways… and i giggled when I just re-read this recipe that says it feds 6-8 people. I ate half of it for my usual size breakfast. And then ate the rest an hour later as I was putting it away in the fridge…
Maybe amend to 1 Jan Size portion or 6-8 breakfast amateur size portions
We have all been there! Thanks for sharing, Jan.
Hi, Kate—
Baked oatmeal is a minor obsession of mine, and when yours appeared in a “breakfast” email, I had to make it! I did one thing
differently: I poured 2 c. of boiling water over the oats and allowed
them to sit about half an hour. (I did this because I like creamy oatmeal.) I also made it vegan. Anyway, it came out great; I ate a huge bowl.
Thanks!
Elizabeth in Chapel Hill
Thanks for sharing! I will add that to my list of tricks to try out. I appreciate the review, Elizabeth.
This is my favourite EVER baked oatmeal recipe, and I have tried a lot of them. I’ve made this one with so many different types of fruit (blueberries, blackberries, apples, bananas, etc.) and it has been excellent every time. I actually omit the sweetener as I find the fruit, vanilla, and cinnamon combine to give it enough of a sweet taste on their own. Thank you so much for this recipe, I have honestly made it 20 times and enjoy it every single week as a breakfast I can easily take to work.
I love to hear that, Erin! I’m glad it’s a go-to for you. Thanks for the review!
I have made this recipe a couple of times. Very yummy!
Thanks for letting me know, Karen!
I make this for my contractor husband and he loves it! It is a quick and healthy breakfast to heat up on cold mornings. He tries to leave the house early each morning to get started and I’ll bake a dish of this and he can get his own breakfast and get out the door early and full of energy for the day! Love it! We love using coconut milk, cranberries, and just changing it up with different fruits and flavors. Also allows us to have organic non GMO oats in our diet.
Thank you for sharing, Kathrine! Oats are not currently available as GM varieties, just something to be aware of. But it does matter how they are produced as to avoid other non sense in the final product. :)
This is a great and delicious recipe! I have a couple of questions/comments after making it a few times:
1. What is the purpose of putting the oil/butter on top at the end? It seems like it doesn’t make much of a difference and maybe just easier to mix everything together in the beginning?
2. What is the purpose of mixing the wet and dry ingredients separately? I find that when I mix them separately I often get some egg white that sticks together and ends up on the top of the oatmeal and it looks a little weird after. Also, everything ends up mixing together anyway, so why not just do it in the bowl?
3. I find the the blueberries on the bottom get a little soggy – I prefer to just mix them in with everything in the bowl before pouring in the pan.
(So essentially I like to just mix all of the ingredients and then pour them in!)
Stumbled upon this recipe and made it to have a week of easy breakfasts. WOW! It’s incredible! I’m making it again this week and intend to keep it going with different variations. I am so happy I found your blog!
I’m glad you stumbled on this one.
This was a big hit with the family and now its headed to the church breakfast. Thanks
Thank you, William for sharing!
Do you think I could replace the 1/3 maple syrup with 1/3 mashed banana?
Hi Rachel, I think that would probably work but I haven’t tried to be sure! Please report back if you give it a shot. :)
Do you have to toast the nuts? How different is it if you don’t? I love raw nuts.
I think toasting enhances the flavor! But you can use raw if you prefer!
Can you freeze the recipe and reheat in the oven?
I haven’t tried freezing all my recipes. But, you can see if others have had luck with this one!
Made this in the morning, and it was absolutely phenomenal! Looking forward to eating this all week. <3
Great breakfast for the week! Thanks, Jessie for sharing.
Hi Kate! Can I prepare this baked oatmeal the night before and bake it in the morning?
This makes great leftovers so I would recommend baking it and then rewarming it. Other wise your oats will soak up all the liquid during the night and likely not bake up the same.
This recipe is delicious! It’s definitely a family favorite! :)
I’m so happy to hear that, Janae! Thanks for your review.
Fantastic recipe. We ate it for dessert tonight.
To make it lower fat and lower sugar, I used applesauce instead of oil, 1 tbsp maple syrup, 3 tsp Swerve Sweetener Granular (a natural sweetener that I bought on Amazon. contains erythritol, oligosaccharides – prebiotic fibers). natural citrus flavor).
I short on time so I just mixed the dry and wet ingredients; then mixed them together. I cooked it in my convection oven for 30 minutes.
I’m looking forward to tomorrow morning to have it again :-) It was delicious. It tasted similar to apple crisp – with a pudding like consistency.
Kate I have many excellent recipes from you. I love your healthy recipes Thank You!
Thanks for sharing your variation, Regina!
Anyone know what the calorie breakdown or nutritional information is for the recipe? I’ve baked it three times now and love it! This last time it didn’t get as “baked” on the inside as previously-was a little gooey, but still delicious.
Hi Kathy! The nutrition information is below the notes section of the recipe. You just need to click to expand. I hope this helps!