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. Frontier Co-Op asked me how I cook with purpose—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.
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.
I used Frontier’s cinnamon, nutmeg and vanilla. I love that their spices have stories that you can trace back through their labels. Like, the Fair Trade ceylon cinnamon that I used in this recipe came from a co-op of farmers in Sri Lanka. The vanilla comes from Madagascar, where Frontier helped dig 49 wells to provide clean water to nearly 25,000 people.
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!
Wonderful recipe! I did cut in half to make a smaller batch-still good!
This is so DELICIOUS!!!!! I cut an apple into thin slices and put that in the bottom of the greased pan then added a cup+ of blueberries to the dry ingredients and layered that next then put the wet ingredients over all, and finally sprinkled with the sugar. Great, great, great!!!!!. Thank you for this excellent recipe, I will be making again and again for sure!!!
You’re welcome, Nancy! Thank you for your review.
Absolutely delicious, especially on a cool Fall day! My family gobbled it up & had seconds! I will definitely make this again and again. Thank you!
This is so good! I used Quick Oats instead and it turned out really well regardless. I skipped the salt since I had salted butter, and I used salted roasted pumpkin seeds instead of pecans. For milk, I used unsweetened vanilla cashew milk. It didn’t “set” as well as some recipes, but I’m guessing this could be due to the Quick Oats or the fact that I used frozen blueberries so there was more moisture. Served with a little extra maple syrup and a dollop of vanilla yogurt. Tasted more like a dessert than a breakfast! Will definitely make again!
Not sure what the texture is supposed to be but this was very juicy/runny and hard to tell if the eggs got cooked through. I put it back in the oven to hopefully thicken up.
Hi, I’m sorry to hear that. How long did you bake it? Did it seem like your oven was to temp?
This is delicious! Since I had apples from my neighbor’s tree, I used 2.5 cups of peeled & chopped apples instead of the blueberries— perfect! Knowing that I was going to be eating it for breakfast all week and not fresh out of the oven, I added all the apples and all the oil at once into the batter and it was lovely. I loved having a warm and healthy breakfast ready in 30 seconds each morning. I’ll be making it again today (about a week after the first batch). Thanks for a yummy, inexpensive, not-too-sweet way to feed several people.
Fantastic recipe! Making it in the fall with apples rather than blueberries and walnuts. I use oat milk and 2 tablespoons olive oil with 1 extra tablespoon oat milk (went a bit light on the olive oil in case the flavor was too strong).
Thank you for sharing, DB! I’m glad you love it.
Can I make this in muffin cups? How much would I need to shorten the cooking time?
Hi Megan, I haven’t tried it so I can’t say for sure. You will need less time, if you do try it. I don’t have specifics, sorry! Let me know what you think if you do.
HI! looks yummy. can you substitute avocado oil or olive oil? thanks!
Hi! I recommend this as written. See the notes on using coconut oil.
I have made this a couple of times and it is so easy and tasty. Thanks for the great recipes.
I’ve made this twice now and it’s been such a great fall comfort food! I’m 12 weeks postpartum and it’s also great for lactation support with the ingredients i use (oats, coconut milk and oil, flaxseed). Not to mention, it’s way more wholesome than most of what I’ve been craving. Thanks for the recipe!
Hooray! That’s great to hear, Abby.
Made it yesterday afternoon for meals this week…used an 8×8 glass dish, no grease or anything on the bottom and it was delicious!
I paired mine with coconut yoghurt.
Love your recipes, Kate…can’t wait to tuck into your recipe book this year and get back to healthy eating!
I’m excited you love this oatmeal recipe, Jenifer!
Oh my goodness !
Absolutely delicious!
On my list to definitely make again!
I’m glad you loved it, Pat!
This is my new favorite thing! Of the options I used the almond milk, eggs, butter, and maple syrup. A little wonderfully crunchy on top. Just the right amount of sweetness. Texture is not too wet or too dry.
Are the nutritional facts for one portion or the complete recipe?
Thanks
Hi! The nutrition information is below the notes section of the recipe.
Love it! With wild blueberries, cinnamon, oats, and topped with protein filled yogurt it’s a delicious & healthy morning treat leaving me full. I’ve added hemp seeds for iron and collagen as well ☺️
Thank you for sharing how you made this, Bailey!
I’ve been making a different version of baked oatmeal for decades. Because I’ve been using many of your recipes, out of curiosity I decided to see if you had one for baked oatmeal. I tried it and love it. It has more ingredients than what I had been using, and that’s fine. It also stays with me longer. Thanks for sharing it.
You’re welcome, Mary!
It is so delicious but the bottom is so soggy when i use fresh or frozen fruit!
This is so good and I’ve made it at least a dozen times. I’m wondering though, I always feel like the melted butter makes the eggs scramble. I usually let the butter cook a bit but am I doing something wrong?
Hi! Is it still really warm when you add it in? Let it cool before adding it. I hope that helps, Mari.
I followed the recipe exactly using fresh organic blueberries and it was fabulous! Perfect consistency!
Great to hear, Gina!
I woke up this morning and needed to make something for breakfast with leftovers for the week.
I saw your recipe and had blueberries that I needed to use – so I have this a try with a double batch.
As I put this together before coffee, I missed a step or two.
But.
It.
Is.
Fabulous.
Some omissions and changes:
I added two mashed bananas to the wet ingredients.
I mixed all dry together in a bowl and added flaxseed. I love cinnamon so I did 4 teaspoons for the double batch and one teaspoon of pumpkin pie spice.
After mixing the dry ingredients I dumped the premixed milk, mashed banana and eggs on top, added maple syrup (as the sweetener) melted butter and blueberries and mixed all in the bowl.
Then poured into a glass 9 x 17 Pyrex dish.
Baked about 43 minutes.
And it was a family hit!
Thank you!!
Made this recipe for the first time and it turned out amazing!! Love this recipe. Will definitely make again.
Great to hear, Lori! Thank you for sharing.
Good recipe! Nice & easy for a good morning breakfast. I substituted the nuts for toasted pumpkin seeds and it came out great. Thanks for sharing!
You’re welcome, Charlie!
Delicious!! I used chopped strawberries & frozen blueberries, and it smelled as amazing as it baked in the oven as it tasted. I added some chia & ground flax so I added a little more almond milk. The exact amount of maple syrup & salt the recipe calls for made the flavors perfectly balanced. It didn’t even need the drizzle of butter or extra sweetness! Thank you – I will make this often!!
Very delicious! I followed the recipe exactly and it was excellent. Warming and topping with honey drizzle and Greek yogurt is a must!
This is a keeper. After following the instructions exactly the first time, I realized you can wing it thereafter. E.g. second time, I didn’t bother measuring the fruit, just filled the bottom of the pan with chopped apples, frozen blueberries and a sliced banana. Mixed up the dry ingredients in a mixing bowl, using 2 tsp pumpkin pie spice, baking powder (what does the baking powder do, by the way?) and salt and poured that over the fruit. Then mixed up the wet ingredients in the same bowl, using olive oil instead of coconut oil because I didn’t feel like melting the coconut oil. 2nd time just as good as the first. Not sure I understand the comments about soggy bottoms. The bottom is going to be soggy because it’s nothing but fruit. But the whole thing tastes great.
This is so good! I used to buy baked oatmeal from a wonderful, cozy coffee shop in Camp Hill, PA called Cornerstone. It was the absolute best baked oatmeal I’d ever had. THIS recipe rivals it. I didn’t use the nuts because sometimes I can have problems with nuts, but I followed the rest exactly and it was wonderful. Thanks so much.
Great to hear, August! I’m glad you love it.
I have made this recipe regularly for a few years now. It’s a favorite in our house!
I love this recipe so much! I recently made it as freezer meals for my mother in law who is going through cancer treatment. She’s found it’s one of the only things she can handle eating right now. I was wondering if you had any suggestions for bumping up the protein while maintaining the integrity of the recipe?
I’m sorry to hear about your friend. I’m glad this recipe seems to work for her. You can try serving it with Greek yogurt or a nut butter.
Can you use steel cut oats?
This is best as written. Sorry!
So easy and so yummy!! I’ve cooked this many times and it is always a hit. Cookie and Kate is one of our go-to’s for all recipes.
I’m excited you love it, Tamra! I appreciate your review.
I have to admit I’ve been using your page as a cookbook for quite a while now so when I saw you have put out a cookbook I felt I should buy it just to pay you for the services I’ve already been enjoying for free. I looked it up and discovered that the spiral bound is more expensive than the hardbound copy. Why is that? I understand that decision is probably your publishers not yours, but I am curious anyway.
Hi Rebekah, It is a different process and materials. I’m delighted you have been enjoying my recipes!
Is this freezeable?
It may work ok. Let me know what you think!
Love the texture of this baked oatmeal! I added a brown sugar crumble for a little extra crunch. The recipe isn’t sweet at all and I’d say a little too salty. I think I’ll try cutting the salt in half next time. Thank you for sharing!
You’re welcome, Melissa! I appreciate your review.
Perhaps the most delicious oatmeal recipe I have tried in year! The only substitutions made were Pepitas for the walnuts and I smashed my bananas instead of slicing. Used a little less honey for calorie purposes, but was still so good. So easy too, as I made it during lunch today and was still able to enjoy it for that meal. Had to make myself walk away from the pan!
I’m glad you love these, Alicia!
This is absolutely delicious! It’s like eating dessert for breakfast ❤️
Can you use steel cut oatmeal for this recipe?
I recommend this recipe best as written.
The concept of baked oatmeal sounds great but after trying a few recipes, I thing it’s gross. Just make oatmeal fresh with good toppings. For convenience overnight oats are delicious. This recipe was awful just like all the others. Reminds me of potluck crockpot oatmeal that sat out too long. Not a fan of crockpot oats either. For me oatmeal bakes are a bad idea, save yourself the time and ingredients.
I’m sorry to hear you didn’t love this, Sophia. I appreciate your feedback.
Followed the recipe to a T and it ended up super wet and sloppy. Total waste of ingredients. Would not recommend.
I’m sorry to hear you didn’t enjoy this. It sounds like it may have needed longer in the oven.
I have never loved oatmeal, but that was before I tried this recipe. It is so delicious it is hard not to eat it all day long! Thanks, Kate.
Love-love-love this recipe! I eat oatmeal most mornings, but this is a great alternative. Also, none of my family will eat oatmeal with me, but this disappears right off the counter! I add chia seeds (nobody notices), maca root powder (nobody notices), almond butter, ceylon cinnamon, oatmilk, (pepitas, shredded coconut and nuts!) and sugar substitute (nobody notices because it’s not very sweet anyway).
Great for celiac me!
That’s great to hear, Cheryl! I appreciate your review.
I love this recipe. I use different fruits, nuts, and spices depending on what I have on hand. My favorite is using frozen cherries and pecans and lots of warming spices. I often cut the maple syrup in half and add chia seeds to make it a bit healthier. Thank you!
Great to hear, Zoe! Thank you for sharing.
Smelled better than it tasted.
Egg separated and had one section of white on top. Even though I thoroughly mixed, I got a spoonful that was super salty. I would have left it out, but with baking science, I thought I HAD to add it.
I’ve never added butter to my oatmeal, so that was an odd taste, but I’m Asian and y’all add butter to rice, so…
Next time, I’ll just spend 2 min and make my regular oatmeal with chia seeds, blueberries, almond milk and slivered almonds.
Was a little disappointed bc all of the recipes from here look great. Guess I just picked the wrong one for me.
Hi RB, I’m sorry to hear that. Did you mix the dry first?
I did not love this the first time I tried it, I mixed it with yogurt and it was almost too…..gluey….for me. However, the next time I ate it I used milk and it was much better. I will make it again.
Great to hear, Julie! Thank you for you review.
This was delicious! Everyone loved it for breakfast! I added in some lemon paste and chia seeds to give it a blueberry lemon poppyseed feel and it was a great addition to an already great recipe. So easy to whip up and my daughter was obsessed. Will definitely be adding this into our breakfast recipe rotation! Thank you!
You’re welcome, Marie! I appreciate your review.
So delicious! My husband commented how great it was.
I liked the layering idea so that the frozen berries I used wouldn’t discolor the rest of the oatmeal. I did cut the salt down. I’m lactose intolerant, so used a mixture of kefir ( 99% lactose free) and almond milk ), and sprinkled a bit of sparkling sugar on top:)
I’ve finally made baked oatmeal, and glad I found your recipe!
That’s great to hear, Christine! Thank you for sharing.
I’ve made plenty of baked oatmeals, they’re a staple around our house. This one is by FAR the best recipe I’ve tried yet. What’s even better, the ingredients make me feel not only comfortable but confident to serve it to my 7-month old who is currently starting solids. A whole family pleaser!
I have tried 10 different baked oatmeal recipes, and this one, hands down, is the very best. This is our go-to baked oatmeal for Sunday mornings. I always make it with blueberries, but I may try one of the suggested variations this summer.
What a phenomenal recipe! The blueberry crust may be the very best part. Great for a sweet breakfast or dessert.
Great to hear, Megan! I appreciate your review.
So delicious! I made this for breakfast for myself for the week and it was great reheated with a little bit of whipped cream on top. It was a tasty way to use up some fresh blueberries that were in their way out. Thanks!
You’re welcome, Julie! Thank you for your review.