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!
Good stuff! The oatmeal was a balanced combo with the texture and flavor, a little crunch and a little chewy, a little sweet, and tangy. However, I would reduce the salt. Significantly. Maybe to a 1/4 tsp. Was just below the threshold of too salty!
We served for dessert with a drizzle of honey & whipped cream. Great with fruit and yogurt for breakfast.
I’ve made this recipe twice before and it came out PERFECT as written. I’m making it again and taking it to a birthday brunch party. I usually bring the spinach quiche from your cookbook, but I just made it last week, and I didn’t want to bring a dessert dish (I considered your banana scones) to compete with the birthday cake. Long story short, I think this is a perfect wholesome brunch dish!
That’s great, Paloma! Thank you for your comment and review.
Yuummmm, so good! I halved the recipe, so the last wasn’t an issue, I also didn’t measure it, so I don’t even know if I halved the amount of salt that the recipe called for.
I was snacking on it all day after I eat it for breakfast, so it’s not even going to last me for breakfast this week as I planned…oh well.
I added plucots and coconut to the recipe instead of using blueberries and it’s DIVINE!
I’m thinking of adding more eggs to up the protein level, do you think that would greatly alter the outcome? I’d imagine it could get more solidified?
Thanks so much for another fantastic recipe!
I’m glad you loved it, Hajr! I appreciate you taking the time to review.
Love the recipe. I mixed dry and wet ingredients separately then joined them together with the blueberries in one bowl. Worked great. Served with Greek yogurt and sprinkle of raw sugar. Will definitely make again.
Thank you for this receipt – it is just what I was looking for – something for breakfast using oats, but that would relieve the drudgery of porridge every morning.
Because of the concerns in other comments about ‘pockets of saltiness’, I added the salt & baking powder to the liquids (I made a paste with a little of the milk first, to help it blend thoroughly with no lumps), and I also subbed vegetable oil (canola) for the butter, except I did dot the top with some (unmelted) butter before baking. My blueberries were a little sour – not the recipe’s fault – but I would definitely make this again. My husband and I didn’t find it too salty at all.
This is the second time I’m making this because the first time was so spectacular. I had houseguests and my sister-in-law who doesn’t rave about things went off the deep end about how wonderful it was. She took the recipe and vows to make this repeatedly when she gets home! And I will too as I love it and look forward to trying with apples. Thanks so much for sharing it!
It turned out amazing! Will be making it over and over again!
– (I added extra cinnamon and used canned coconut milk… when it comes to baked oatmeal, you can never have too much cinnamon haha).
– I accidentally added all of the oil listed into the batter, but it turned out sooo good (I used coconut oil).
Thank you for sharing, Grace! I’m happy to hear you enjoyed it.
Unfortunately this did not turn out. Too salty. Baked for 1.5 hrs and still too wet on the inside. Had to toss the whole pan. Wish I had seen the comments encouraging to mix wet and dry first, and to reduce the salt.
I agree that it smelled great but a waste of I gradients and time.
Hi Kristine, I’m sorry to hear that. I just retested this recipe not that long ago and didn’t have that result. What size of baking dish did you use? Does your oven generally bake consistently?
I made it according to the recipe and it is super yummy!
Also, I just beat the oil into the wet ingredients last with a thin slow stream. I do not have a microwave. :)
Thank you for sharing! I’m happy you enjoyed it.
No Lie,This is so incredibly delicious Within a 2 week span I am now making it for the third time. I mixed it all together dry/wet and dropped it in the dish.PERFECT. I really like fresh blueberries I’ve used a fresh peach once and an apple the other time the apple made it sweeter along with the blueberries they make it.
I love that, Cindy! Thank you for your review.
Don’t know what happened but this recipe turned out to be awful – inedible in fact. Ate a spoonful and threw the rest out. Seemed like it needed some sugar. It was thick, bland . . .yuck!
I’m sorry you didn’t love this recipe, Gern.
Made the baked blueberry oatmeal. It is amazing! Turned out as advertised, simply delicious. Thanks for a new breakfast!
You’re welcome, Beth! Thank you for sharing.
I like this but swapped out the maple syrup with golden syrup(malple syrup is expensive in australia), only used 1/4 salt. But it takes to long for breakfast so i make it the night before and just reheat in the morning.
Golden syrup is like honey, but thicker and darker in colour made from sugar cane and used alot for baking in Australia
Been wanting to make this recipe for quite some time, and finally found the opportunity this morning. I made some adjustments to the liquid and oat content as I was using “coach’s oats” instead of rolled oats. I need to find time that and possibly increase the baking time slightly. I used about 1/2 tap of fine sea salt, and still found it way too salty. (maybe different milks and eggs have different salt content?) Despite that, we loved it and will make it again, but next time I’ll start with about 1/8 to 1/4 tsp!
Thank you for sharing, Becky! I’m glad you enjoyed it.
A bowl of oatmeal is my go-to breakfast during the week, but the time it takes to prepare it makes it inconvenient during work hours, so I needed an alternative and this recipe was perfect. I didn’t have blueberries or pecans so I subbed chopped Fuji apples walnuts and used 1/2 maple syrup and 1/2 honey, and it was fantastic! I reheat it in the microwave for about a minute with a little milk and serve it with a dollop of plain Greek yogurt. Like other oatmeal, it powered me through the morning and it’s so convenient. Love it!!
Thank you for sharing how you adapted this recipe, David! I appreciate your review.
Any chance this would work with quick oats?
Old fashioned works best here.
I have made this recipe sooo many times! With apples, cherries, strawberries, blackberries. Just love it and it freezes well so I can put some in freezer containers and pull out the evening before I will eat. My favorite topping is greek yogurt but also love cottage cheese. It is just super.
This is so good! I wanted a breakfast item that would last a few days that both my one year old and I could eat and be happy with. I used half fresh blueberries and half frozen sweet cherries I had left over from the summer and it was delicious!! Didn’t add any nuts because he only has a few teeth and no salt, but still SO GOOD.
I’m glad all were still able to enjoy it, Jamie! I appreciate your review.
I just tried this now and I love it :D I didn’t add as much salt, although I did use regular salted butter. I also added a blueberry and strawberry filling that I cooked in a pan before baking it. I also didn’t use all the nuts or spices (just cinnamon, honey, vanilla essence).And I basically just combined it all into a bowl as I read the ingredients list.
It’s slightly mushy, I think because I added the cooked fruit, but I still enjoy it. Thanks :D
Thank you for sharing your experience and how you made it, Maddie! I’m glad you enjoyed it.
I made this today and it was great! I halved the recipe because it’s just for me, only put in a pinch of salt, no nutmeg, and used walnuts instead of pecans. I was skeptical about layering the dry and wet ingredients in the baking dish, but everything came together nicely. Looking forward to eating this for breakfast the next couple days.
Have you ever made this in advance and frozen it? If so, any tips?
Hi Lauren, it’s pre melted cut into cubes as listed. I hope this helps and you enjoy it!
I’m not a commenter, but I made this for my 7 kids this morning… I tripled the recipe. They wanted to eat it again for an afternoon snack and are asking this to be added to our weekly breakfast rotation. Good job, I generally count on the fact that your recipes are winners.
Hooray! I’m glad they all loved it, Annie.
Holy smokes, Kate, this is amazingly good. I’ve made a lot of your recipes and have the cookbook…so I was pretty sure it would be good, but…I have to say it’s ruined me for just regular old oatmeal.
I’m glad you love it, Janet!
LOVED this recipe. Have made it at least a dozen times. Can you confirm the calories per serving when sharing with 6 people?
Hi Sue, the nutrition information is blow the recipe notes. I’m glad you all loved it!
Made this last week and loved it! I’m going to try an apple version this week and add some crystallized ginger for a bit of zing.
I love this recipe! I made it for the first time about a month ago and have made it every week since. I think it gets better every day as it melds, kind of like soup! I felt it needed some tartness so added 1/2 pint of raspberries to the pint of blueberries on the bottom. Love it. It would also be good with dried cherries but I haven’t tried that yet. I also put a few extra pecans in. It is an easy healthy, guilt free breakfast or snack to make ahead on the weekend.
I am surprised at the comments regarding salt! I am looking for a new recipe (which is why I found yours) but the salt in the recipe i have used for years is the same amount as yours. I have never thought it was too salty! I look forward to trying yours!
Thank you for sharing your experience, Sharon!
I absolutely love this recipe. However, it results in a lot of waste for me, as I’m single and this isn’t as appetizing four days later. Do you have suggestion on how to half it – I assume baking in same size baking dish wouldn’t be ideal- would you recommend in a loaf pan? Thanks!
Hi! Try freezing it. I know others have and didn’t mind the results.
Instead of butter/coconut oil, can I use vegetable oil or olive oil? Excited to make this tomorrow morning for Sunday brunch for my family!
I absolutely adore this recipe. I halfed the recipe as I have a small household. I used maple syrup, walnuts and frozen blueberries. I also went rogue and just mixed all the dry ingredients and wet ingredients separately and then just poured the wet into the dry along with all the fruit and popped it in the oven. Unbeknownst to me this eliminates the salt issue I saw other people having as the salt gets mixed with the wet and desolves/distributes perfectly.
Thank you for sharing, Erin!
Perfect breakfast and sometimes lunch. I enjoy it with no sugar added yoghurt. Trying it today with strawberries and diced apples substituting for blueberries as I have these on hand. Thanks for a perfect and simple recipe!
You’re welcome, Ellen!
I hardly ever comment on blog posts, but I truly had to post this and let you know how much I absolutely LOVE this recipe! I make it regularly for quick, easy-to-pack breakfasts & snacks. I’ve even started baking them into individual cups, making it even easier for myself. It heats up well and it’s absolutely perfect for my celiac-life needs!! Thank you and keep up the awesome work!! <3
I’m so glad you did, Laura! I love the idea of baking in cups. Do you layer the blueberries at the bottom or are you mixing it all in?
I layer the berries on the bottom just like the recipe (and do everything else just like the recipe) and the baking time is about the same, too, in my oven. They turn out perfectly!!
Really good! I followed another reviewer’s recommendation to use dates and apples. I also used cardamom instead of nutmeg. Added 1/4 cup extra milk since the dates were a bit dry. Will make again for sure!
That’s great, Kristen! Thank you for your review.
This was easy and a great way to prep breakfast for the week! We added a scoop of protein powder to the dry ingredients and used sugar free syrup. Will definitely make again but will add more cinnamon! And it is good both heated and cold.
That’s great to hear, Kaitlin! I appreciate your review.
I was up early this morning so made this for breakfast. Everyone loved it! I used 2 mashed bananas for the fruit and I mixed the wet and dry ingredients together before putting in the dish but that’s all I changed. Will definitely make this more often. It was very good topped with yogurt. Thanks for sharing.
That’s great to hear, Shannon! Thank you for your review.
I have a 1 year old and 2 year old helping me bake. Aka- I rarely read instructions so I just put all the ingredients in 1 bowl and didn’t do the wet/dry separately. I double the batch and use a 9×13 pan, and just sprinkle frozen berries on top. Comes out perfect every time! My 1 year old had SIX helpings the first time I made it lol!
Yum! I mixed all the ingredients together, I didn’t layer them like the recipe asks, and it was just great. 3 cups total frozen fruit, half bloobs half cut strawbs. Canola oil instead of butter, which I fully mixed in, no drizzle on top. Agave instead of maple or honey. 1000% recommend NO NUTS gosh what a way to ruin oatmeal, I should have trusted my instinct to leave them out.
Made this morning, turned out great! My frozen blueberries were out of date, and all I had was large flake oatmeal, so used bananas instead, otherwise followed the recipe to the letter. Was very tasty, I will definitely make again and try different fruit combos, the cherry and almond version sounds awesome. As to the reviewers who described as too salty? I didn’t find that at all. I was careful to use unsalted butter and baking powder not baking soda. My partner is notoriously picky about salt as he has high BP and I specifically asked if he found it salty – not at all. I’m a nurse in the operating room, this is going to be my new work-week breakfast. With a greek yogurt this will keep me going at least until mid-day, thanks for sharing!
I’m glad you all enjoyed it! Thank you for sharing your experience, Chantelle.
I have made this several time, and its always a hit!
Great to hear, Janet! Thank you for sharing.
Love, love this recipe!! Easy to make and delicious!!! Wonderful on a cold winter morning. I used less salt, more cinnamon and add chia seeds & ground flaxseed to up fiber and add more protein. Absolutely delicious!!! Thank you!!
I just made this for the first time… I’m in love. One question, does anyone know how many calories are in a serving???
Hi Leah! I’m happy you enjoyed it. The nutritional information is below the notes section of the recipe.
This is delicious! Such a handy bake to have breakfast for a few days. I love prepping food so I can cook less. And my partner and I can share this for 3 days. I add toasted coconut :) Thankyou!
This is my new favorite baked oatmeal recipe. I’ve now made it 4 times. First time I followed the recipe as written and it was delicious. I did, however, find that the salt had not mixed evenly. So now when I make it I mix the salt into the wet ingredients. I’ve made it with apples, pears, and apple blueberry combo. All work well. I have been using canned coconut milk and flax eggs. Most recent batch I did not add the butter and it was still delicious. It’s also great with walnuts instead of pecans. Thanks for the recipe!
Hooray! Thank you for sharing. I’m glad you love it and have tried it with different fruit.
What a wonderful recipe for a cold winter morning in Wisconsin. I used blueberries, coconut oil, almond milk and maple syrup. Loved the flavor and I know it’s also going to be a wonderful recipe for warm summer mornings in Wisconsin.
Hi Kate,
Was reading reviews and I i have to disagree with much of the ‘ constructive’comments. I think this is really delicious and loved it! I’m pregnancy and really enjoyed all the flavours. Adding it to my additions of food. Thank you for sharing!
I’m glad you enjoyed it, Nicole!
Hello, long time listener first time commentator. So I was wondering if you could advise me on how to adjust the cook time as well as how much to expand the recipe to bake it in a 13×9 glass dish instead of the 9×9? Thanks you in advance.
Hi Adam, I haven’t tried it so I can’t say for sure. Are you doubling the recipe or doing a single recipe?
This is super filling and yummy! It’s perfect as an easy breakfast option for the workweek. I’ve been making it on Sundays and it lasts me until Friday. Thank you!
You’re welcome! I’m glad you prep it for the week. Great idea, Shelby!
Spot on recipe from here in the uk . I struggle with food sometimes due to my ulcerative colitis and this was perfect for anytime of the day when I can’t stomach a full meal . I used sweet dark cherries as the kids had used up my stash of blueberries but definitely going to be making this again when I’ve restocked .
Thanks for sharing your recipes there’s quite a few that are a hit in this house !
You’re welcome, Joanne!
After reading the comments I was afraid it was going to be too salty so I risked a burnt tongue tasting it to see if I was going to have to throw it away…Thankfully I followed directions and mixed my dry ingredients together very well and it’s absolutely delish!
Loved this oatmealrecipe. I used blueberries & raspberries..delicious. Had it warm and room temp…tasty with maple syrup drizzle or yogurt. Thanks for posting this.
Wonder if steel cut oats could be used?
Hi Jill, I’m not sure about steel cut oats here. You would need to adapt the recipe. I’m not sure without trying it, sorry!
I made this tonight, no issues with it being too salty at all. My issue is that it’s super bland. I reviewed the recipe & didn’t miss any ingredients. Not sure what happened, there’s no flavor. I’ll try again & amp up the spices & maybe add some sugar. I used maple syrup instead of honey, maybe that was why. Bummed!
I do love the idea of this & will definitely try again!
I’m sorry to hear that. If your spices aren’t fresh or older, you can miss some flavor. I hope you try it again!