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 is a delicious baked oatmeal! Made it with frozen blueberries. The toasted pecans are a terrific addition. Also used Lecanto brand sugar-free maple flavored syrup. Love it and my husband also loved it. I am looking forward to trying it with grated apple next.
Let me know what you think of grated apple, Robin!
Oh man this is good! You can eat it for dessert, breakfast, or a snack, or all three! I skipped the nuts, sugar, and used only 2 tbsps of honey. It is still sweet. I think you could use some par baked apples, raspberries, blackberries or strawberries and this would be good. I am planning to make this for a baby shower I am hosting next month!
Right! It’s so versatile. :) Thanks for sharing, Michelle!
My husband and I LOVE the blueberry baked oatmeal! It’s the perfect breakfast for the work week and so filling. : )
I agree, Dana! Thanks for your review.
This recipe looks delicious, I’m trying it soon! Do you think I can use quick-cooking rolled oats?
This recipe is wonderful. I used Bob’s Red Mill Gluten-Free Quick-cooking oats and it came out fine. I also replaced the maple syrup/honey with 1/4 cup of Navitas Coconut Palm sugar, which has a lower glycemic index.
You might need to adjust the cooking time, so make sure to keep your eye on it.
How long did you bake this for with quick oats?
Could I double the recipe in a 9×13 dish? I have A LOT of people to feed at an event coming up and they’re looking for breakfast items. I searched for a Paleo option and loved what you provided.
I just did this for a girl’s weekend. It came out great! Everyone loved it!
How long did you cook it for?
I cooked it between an hour to an hour and fifteen minutes until the top was a nice golden brown. We have been making a 9 by 13 dish of it every week. It is a wonderful recipe.
Thank you! :)
“No need to defrost the fresh fruit first”
I haven’t tried it, sorry! You could try it. You just want to keep an eye on it and may need to adjust the timing.
What a wonderfully different way to have oatmeal! My second batch is in the oven now. Perfect way to warm the house on this cold day I’m ChIllinois! Thank you!
You’re welcome, Brianna! Thanks for your review.
I have tried several recipes for Baked Oatmeal. This recipe is definitely the best that my husband and I have tried. Other recipes are just too darn sweet. I made it with apples and walnuts and Blueberries and walnuts. Both were delicious! Our favorite breakfast in the Winter. My husband likes milk and I prefer a bit of plain yogurt on mine but delicious either way. Thank you for a great recipe!!
Hooray! Thank you, Frances. Delighted to hear that you like this recipe the best!
This was bland and mushy. The whole thing ended up in the trash. It was a waste of ingredients.
I’m sorry you didn’t love this. Thanks for your feedback, Spencer.
It’s oatmeal – that’s like eating a potato chip and complaining that it’s crunchy. :D I thought it was delicious!
If you use Quick Oats and not regular oats it will be mushy. I like using thick cut oats because they hold up so well.
This is a great recipe, perfect ratios! I switch up the fruits, nuts and seasonings every time I make it (mixed berries with orange zest and ginger currently baking). I make it on Sunday and it’s my go-to breakfast for the week. Thanks for sharing!
I love it, Jacqueline! Thanks so much for sharing.
I made this with frozen mixed berries and it’s amazing! I love it and it’s so easy. I’ve given the recipe to quite a few people – thanks for sharing!
Happy to hear you loved it, Kelly!
Would love to try this out, however I’m not sure how my family would like it. Can I half this?
-thanks from a student trying to eat well
I don’t think this would work very well halved. You can make it for the week. It does make great leftovers!
I halved it, put it in a loaf pan, and baked it a little longer since it was a little thicker. But it still turned out amazing.
Not sure what happened…the oats never mixed with the liquid. Oats are still dry (over the fruit) and the bottom and the top is just the wet/egg mixture cooked
I’m sorry to hear this didn’t turn out for you. Did you give the dish a gentle wiggle?
I tried commenting but my post was removed. Is it because mine didn’t turn out?
As I posted earlier, my oat mixture and liquid did not mix. The osts were left dry in the bottom, over the fruit and the liquid cooked on top. Not sure what happened
Hi Lamia, I’m not sure what happened with your post! I was having some website concerns. I’m sorry this one didn’t turn out for you. What size baking dish did you use? Pouring gradually over the mixture and then gently shaking the dish should have done the trick.
Hi Lamia, I’m not sure what happened with your post! I was having some website concerns, but should be fixed now. I’m sorry this one didn’t turn out for you. What size baking dish did you use? Pouring gradually over the mixture and then gently shaking the dish should have done the trick.
What I have started doing (since I have made this recipe A LOT, is to put the berries in the bottom of the pan, and then premix the dry and wet ingredients together in a bowl before pouring on top of the berries. The first time I made it, it turned out dry as well, but premixing makes it turn out great every time!
Hi, this looks great! Is the calorie info for the entire dish, or per bar?
Hi! The nutrition information is per serving.
Amazing I kept this receipt for when my gluten free friends and relatives spend the weekend. I used organic milk myself and gluten free red mill oats. Thank you for sharing! 5 stars ⭐️ ⭐️⭐️⭐️⭐️
Wonderful, Antoinette! Thank you for sharing.
Would it work to make this ahead and freeze?
I haven’t tried to freeze this. I’m not sure how well it wold freeze with the milk and oatmeal. It does reheat nicely through the week, though!
I have made and frozen this several times, and it works like a charm.
This freezes beautifully -I thaw out in fridge overnight rather than microwaving from the frozen state
Awesome- I love oats but it was getting messy (and boring) bringing overnight oats to class. This was great! I actually did half it and used coconut sugar and almond/coconut milk with quick oats and it turned out great.
Even with the half recipe, I found it took ~40 minutes to bake.
Thanks so much!
I’m glad this was just what you were looking for to help change things up. Thanks for sharing, Gina!
I love this recipe! I like it warmed with a little Greek yogurt on top. Is it bad I’ve eaten almost the whole pan in 3 days????
No judgement here! I’m really glad you love it, Kim. Thanks for your review.
Love this recipe.
Thanks, Ken! I’m glad you liked it.
Made it today. We LOVE it with greek yogurt! Can’t wait to have it again this week for breakfast.
That’s a great way to serve it, Clare! Thanks for sharing.
Hello! Is it possible to assemble this the night before, leave it in the fridge overnight and bake the next morning? Many thanks!
Hi Ansley! I wouldn’t recommend it for this recipe as the oats will start to soak up the liquid as it sets over night and I can’t guarantee the result. Sorry!
Delicious! Making this for the second time in two weeks. I’m nursing twins and this is a healthy and filling meal to satisfy my ceasless appetite :)
Congratulations on the two babies! Thanks so much for sharing, Lindsay. I’m really glad you like this one.
I’m so excited to try this. I want to make if for my 8.5 month old for a breakfast option. Do you think it would still taste good if I omit the syrup/honey and the salt? (He can’t have honey at this age and have to watch the salt/sugar intake)
Hi Carly! Feel free to cut the amount of salt if you needed. I would still use some syrup, but you can decrease the amount.
This recipe is amazing! I have made it several times for breakfast potlucks. I get asked for the recipe every time, and rarely do I have leftovers. I have changed it up every few times I make it. I have tried it with blueberries, apples, and raspberries. I also have mixed the honey and the syrup instead of using just one. Such a versatile recipe and so delicious! Thank you! Your recipes have been such a help as our family cut processed sugar out of our diet last year. Love your recipes!!! Thanks again!
I”m so happy to hear that! Thank you for sharing, Bethany.
Hello. I tried this recently and it was quite mushy and cake like. I think that maybe I was a bit off with the proportions of wet to dry ingredients, do you think that could be why? It looked much wetter than yours once I had poured the wet ingredients in. I didn’t have any nuts so maybe that threw the proportions out. Help would be appreciated!
Hi! I made this recipe but I didn’t love it because it was pretty eggy at the bottom. Is that expected or did i do something wrong?
Hi Jane! I’m sorry you didn’t love this one. That doesn’t sound right. Did you put in the blueberries, then oatmeal and then pour over the wet mixture with a gentle wiggle of the dish to distribute?
I love toasted almonds with blueberries but if I use pecans I prefer bananas, so I simply follow the recipe and leave the fruit out, then top each piece with freshly sliced bananas.
This is the *best* baked oatmeal recipe I’ve ever tried, and I’ve made no less than 12, trying to find the perfect balance of not too dry, not too wet and not too sweet. This is seriously the only baked oatmeal recipe you’ll ever need!
That’s a lot of baked oatmeal recipes! I’m happy this one works for you, Stephanie.
Hi Kate, I am loving this recipe, but getting some solid egg whites in the pan when I band it. Do you have any tips to avoid this? Should I be mixing the wet ingredients with a hand mixer, or are my eggs too cold?
Hi Chelsea, happy to hear that the recipe has turned out well for you! I can’t say I’ve run into that before, but yes, it sounds like your egg/liquid mixture should be mixed better. You could do that by hand with a whisk or with a hand mixer.
Thank you, thank you, thank you for this delicious, recipe. It is exactly what I have been looking for. I have low blood sugar too and this is the only oatmeal recipe that has ever stuck with me all morning. I will make it many more times!
You are very welcome, Laurie! Thank you for your review.
Just made and tasted this in hopes that my two-year-old will eat it in the AM. I was a little nervous, as I omitted the nuts (choking hazard for my little) and used TJ’s jarred peaches. I dried the chopped peaches off with paper towels. Also used almond milk and was, shall we say, GENEROUS, with the butter :) But I shouldn’t have worried–it’s SO GOOD. After making it with such a wet fruit I’m convinced you could use anything in here. Not quite sure about the reviews that didn’t get amazing results–I’m pretty critical of recipes and this one will be going into permanent breakfast rotation for us! Oh, also used coconut sugar on top and drizzled on the butter before baking. Baked it in a glass 3 qt. pan, which was actually really helpful to see that the liquid mixture got all the way down into the oats. Awesome recipe!
I’m so happy you loved it, Tessa! Thanks so much for sharing your feedback. I love you could make it work for your little one.
I made this oatmeal and super excited to have it for breakfast but accidentally left it out overnight, can I still eat it?
I’m sorry to hear that! I wouldn’t recommend it. Bummer!
Had some left over baked sweet potatoes. Mashed them and added to the liquid. Then I diced some up very fine and sprinkled them on top. What a pretty color and oh so delicious!
Thanks for sharing!
I absolutely love this! Even my partner who turns his nose up at regular oatmeal devoured it and has asked if we can have it again for next weeks breakfast meal prep!
I made it with blueberries and chunks of apple and it was amazing. Would love to see more fruit variations of this recipe.
Tha ls Kate for yet another great recipe!
Hooray for baked oatmeal! I like the blueberry and apple combination. Thanks, Breanne!
Thank you Kate for a wonderful breakfast recipe. Made it exactly as written , and it turned out delicious. I have some frozen pears that need to be used. Do you think they would work in this recipe?.
I’m glad you loved it! I haven’t tried it with pears, but it has worked with other fruit. Let me know if you try it!
This was delicious! Any idea what the nutrition facts might be?
Hi Eva! The nutrition information is below the notes of the recipe. You need to click to expand and make sure you have cookies enabled as this is a plug-in.
This baked oatmeal is wonderful! The honey and toasted nuts make it warm, comfort food, hard to resist. Everyone wanted my recipe!
Hooray! That’s awesome, Joanne.
What consistency should the oats be once baked? First time trying baked oats!
Hi Maeve! They will be soft and this version will stick more together. If that makes sense? Thanks for your review!
Hi kate – I’ve been making this recipe for years and I love it. I’m curious how you think the recipe would turn out if I swapped steel cut oats for rolled oats? Thanks!
Hi Ingrid! I’m glad you love this recipe. I don’t know if steel cut oats would work as well without modifying as the liquid would likely need to be increased. If you try it, let me know how it goes for you!
Ingrid, I increased the milk to 2 cups, and put in a full pint of fresh berries. Baked for the full 45 minutes, and it came out good!
Thanks, Gina!
I wonder if I could make this with quinoa? Would I cook the quinoa first?
I wouldn’t know without trying it, but sounds interesting!
Really good and delicious breakfast. I love it served warm with a cold dollop of greek yogurt and a drizzle of maple syrup. Thanks again Kate.
Sounds delicious, Cynthia! Thanks for your review.
Would love to incorporate coconut into this recipe. Would you suggest mixing it in or sprinkle it on top?
Search no more oatmeal lovers!! This is the LAST baked oatmeal recipe you will ever need. The warm spices and sweetener are the perfect amount! Variations I have tried thus far: sub a small splash of almond extract for vanilla ( I did this because I was out of vanilla but it worked great), banana & almond, raspberry & almond, pear & walnut (just prepared tonight, can’t wait to try it in the morning). I have also substituted greek yogurt thinned with water because I was out of milk and that worked too! Thank you for taking the guess work out of breakfast.
Hooray!! That’s great, Patrice. I love how much you are a fan of this and trying different variations out.
I wanted to love this! All the blueberries at the bottom turned to complete wet mush and was off putting. I used frozen. I’m not sure if I did something wrong. The kids are loving it. It does smell amazing! I think next time I try this, I’ll use fresh blueberries instead! Hopefully it turns out a little better!
I’m sorry you didn’t love it!! They do breakdown some as they bake and the juices are let out. Thanks for sharing, Whitney.
I didn’t like the blueberries on the bottom, so the next time, I poured the liquid ingredients into the bowl with the dry ingredients and mixed it good, then stirred in the berries and put it in the pan all together. It turned out great.
I’m sorry you didn’t love the turn out! Thanks for sharing, Kathryn.
I only have an 8×8 pan and 9×13 pan. Which pan would better to use? Any thoughts on how I would adjust baking time? Thanks. I can’t wait to try it!
This recipe would work better if the milk was warmed so the butter would remain melted and the eggs were slightly beaten before added to the other ingredients.
Thanks for sharing. You can always gently warm in the microwave if you need too.
This is delicious! Thanks for the recipe. It is straightforward and easy to make. Had it for breakfast and dessert the next day.
A great dessert! Thanks for your review, Robert.
Great recipe! I made it with half amount of everything, and using walnuts, almond milk, grapeseed oil and adding cacao….Still delicious! Thanks for sharing!
You’re welcome, Marta!
I love this recipe! I’m trying not to make it too often so I don’t tire of it but eating anything else for breakfast is a disappointment. Easy to make and everyone I serve it to loves it too. Thank you!
I appreciate your review, Lily! I’m glad you have a favorite for breakfast.
My whole family loves this recipe! Even my very picky toddler calls this “cake!”
Hooray! I love that. A win for everyone, right? :)
I made this with almond milk, toasted slivered almonds and walnuts and a frozen berry mix, using maple syrup as sweetener. It was DELICIOUS, especially served warm with a dollop of vanilla yogurt and sprinkle of cinnamon on top. The texture changes slightly after being frozen (a bit gummy) but the flavor was not altered.
Thank you for sharing, Christy!