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 was good and has good flavor, and I followed the recipe as written (excluding the nuts). I found it to be extremely salty, which never happens to me. It’s almost hard to eat. I used fine grain Redmond salt. If I make it again, I would cut the salt way back. Otherwise, it’s a tasty recipe and smelled amazing while baking.
I love this baked oats recipe! I make it every week for quick breakfasts during the workday. Love to air fry the leftovers and serve with Greek yogurt and fresh berries. :) Thanks for all the great recipes, Kate – there are days where all my meals come from your blog!
I think I may have messed the recipe up considering mine came out bland? I used 2 tsp of stevia and some maple syrup and I just got not flavor. I used bananas and chocolate chips. I think it has potential because it smelled great? Any tips?
I’m sorry to hear that! You could top with a bit more cinnamon and some more maple syrup. I like to add some yogurt on top.
My children really enjoyed this.
Can I freeze leftover portions?
Kristie, if you did try and freeze it, let me know because I love to make meals ahead and freeze them, this would be a very easy breakfast for my family :)
I make this often and freeze it all the time. Once it’s baked, let it cool, and then cut it into individual servings (I always cut it into 9 equal amounts). Then I freeze the individual pieces in a zip lock freezer bag. I usually take out one portion the day before, and let it thaw in the refrigerator for the next morning. Comes out perfect every time.
While you are getting everything else ready, turn your oven to 325. Measure your oats onto a large rimmed baking sheet. Shake to spread them out, and bake until they smell toasty – or until you remember them if you can’t smell anything. Remove from oven; carefully transfer toasted oats to “dry ingredients” bowl and kick oven to 375. [rejoin recipe here]
I didn’t have blueberries, but I had a couple of wrinkly Pink Lady apples aging in the fridge which came out spectacular with dried cranberries and toasted chopped walnuts. (I love a protean recipe like this.) I opened my spice drawer and had fun. I couldn’t find the nutmeg, but allspice, GINGER and cardamom joined the cinnamon. This kind of dish is better the second day… Bookmarking
How does toasting the oats change the consistency and/or taste? Sounds interesting.
Hi!
My recipe turned out too salty even though I followed precisely.
I’d recommend lowering the amount of salt.
I’m sorry to hear that, Isis.
I made it and mine also was too salty,. I’d recommend lowering the salt to 1/4t.
I just made this recipe and it was perfect!! I used 1/2 maple syrup and 1/2 honey. It was moist and not too sweet!! This will defintely be on repeat!!
I love to hear that, Kelly!
Thank you for such a wonderful recipe! Two of my kids were skeptical and this recipe was a hit with the 13yo isn’t an oatmeal fan and the 11yo who cringed when she realized I was *BAKING?!* the oatmeal. It was everything I was hoping for and brought back childhood memories of breakfasts long ago. I’m so glad I doubled the recipe and I will be making it again soon!
Hi Kate,
I’ve made this recipe many times now and am so grateful you published it, it’s a staple for us now. I just had one question I can’t see answered in the comments before, can I omit the baking powder since there’s no flour in the recipe? I’m trying to figure what it’s working on rising, and the flavour can be a little overpowering. Does it somehow give structure to the milk and eggs?
For those who asked if it can be made the night before, I mix the dry and wet in separate bowls and leave the wet in the fridge and just mix in the morning, works great :)
Thanks again Kate!
Thank you for your comment and question! It will still help it to rise and create a better texture.
Our family absolutely loved this recipe.
Delicious. I used blueberry, strawberry, and mango one time and blueberries the next. Both were delicious.
Great to hear, Wanda!
Followed the recipe to a T and still needed to cook it longer (probably due to my oven). After an hour and a half (and a temperature adjustment), I took it out, and the bottom was still uncooked. Ugh.
It smelled delicious but I found the addition of baking powder left a bitter taste without giving it a real rise. The eggs would probably be enough to give it some lift and solidify it – along with the natural texture of the oats. Other than that it is a great recipe
I’m sorry to hear you didn’t love it. I appreciate your feedback.
Have you tried with an egg alternative
I have made this so many times! It’s my favorite breakfast (w/a dollop of plain Greek yogurt). Thank you for posting it.
Some ideas for others:
Start w/liquids in a large bowl, then add dry ingredients (Save a bowl to wash) Sometimes I even add the blueberries to the bowl & pour into baking dish
Can substitute brown sugar for syrup (1 for 1. I’m sometimes low on syrup)
Alternate nuts to what you have (I often use walnuts)
Any milk or non dairy milk works (I usually use almond, sometimes soy)
Sub applesauce for the coconut oil (mix in w/liquids)
You can add a handful of raisins. It goes really well.
I divide in 9 portions. It’s plenty of food.
Sub out mixed barriers, raspberries, chopped apples, strawberries, etc.
Enjoy this super forgiving recipe!
If I double this recipe in a 9×13 does the baking time stay the same? Or how long should it bake for?
Hi! Time and temperature should stay the same. You may need to adjust the time as ovens do vary.
I would like to make this with pumpkin purée. I wonder how much I should add? Thoughts?
I haven’t tried it, so I can’t say for sure. Sorry!
I’ve been making this for a few years and it is so good! I also make it for company to rave reviews. I’ll be trying a vegan version next and have no doubt it will be just as delicious!!
This was delicious! I doubled the recipe and made it in a 9 x 13 casserole dish. Thank you.
You’re welcome, Rachael! I appreciate your review.
Made it as-is. Really great when I warm it up in the microwave and pour a bit of milk on it. Thanks for another recipe, Kate!
I don’t usually leave recipe reviews but I made this for my dairy & gluten free friends and they loved it. I only had walnuts and it still turned out great with oat milk, chia egg, and earth balance vegan butter because she doesn’t like any coconut either lol! It was a sweet treat to pair with your dairy/gluten free/vegetarian southwest power salad recipe I also made for them and they loved! Will definitely be making this oatmeal again!!!!
That’s great to hear, Lauren!
Wow, definitely agree with the salt comment. I only did 1/2 tsp. fine sea salt and that’s all you can taste. Which is so sad since otherwise I think it’d be delicious. Too salty to even eat. Waste of time and ingredients unfortunately. SKIP the salt.
I’m sorry to hear you didn’t love it. I appreciate your feedback, Aubree.
Just made this using strawberries and raspberries that needed using up. I didn’t have nuts on hand and skipped the sugar topping but otherwise followed the recipe to a T and YUMMY. My husband and 4-year-old both had seconds and have already requested I make it again before the dish is even empty. So delicious, thank you!
Can I use rolled oats?
Yes, rolled oats and old fashioned work.
Question for you, if I double the recipe, should I use a 9×13 pan?
Thank you, Kim
Sure! Let me know what you think, Kim.
Do you think that this recipe could be adapted to include applesauce and raisins? Would the applesauce substitute for some of the milk or some of the fruit? And any suggestions with the raisins? I’m thinking that they would absorb some of the liquid rather than add liquid like the blueberries? That apple-cinnamon-raisin combination is just so nice for the fall.
I haven’t tried it, sorry! If you do, I would be interested in your results.
The 9×13 pan worked perfect for a 2x batch and the baking time was the same as a 9×9 pan. Delicious, we loved it!!
I used table salt but used the lesser amount listed. I will definitely make it again!
That’s great to hear, Kim!
Perfect breakfast for a family get together. Easily accommodated individual dietary restrictions with gluten free, dairy free, organic and no refined sugars. A healthy start to the day!
This was a great recipe! I don’t typically leave comments, but I wanted to let you know that I used muesli (your OG recipe) for this recipe and it came out delicious. Since the muesli recipe made so much, I was looking for other recipes that I could use it with. When I came across this, I figured I could just sub it in. Since the muesli was already made, I just added the baking powder to it and kept on with the wet ingredients. I used blueberries and raspberries. Would definitely make again!
That’s great to hear, Becky!
My fav oatmeal bake! I make this for my 2 year old and I for work/daycare for the week. I follow the recipe, except I use walnuts instead of pecans and I don’t toast them. I use coconut oil and you can’t taste it. I also mix the wet ingredients with the dry ingredients and then pour over the frozen blueberries. Love a little sprinkle of brown sugar on top before baking. Cookie and Kate nailed this one!
That’s great to hear, Lanie! I appreciate your review.
I just made this recipe and it is delicious! I followed it exactly – except that I used an 8inch baking dish, as that is what I had, and as a result it was still watery at 50 mins (having used frozen berries). I kept checking every 10 mins and what I found was 200-205 degrees for about 1hr 10 mins worked for me (after 50 mins, I covered with foil to stop it burning). It turned out amazingly! Thank you!
You’re welcome, Amina!
I’ve made this SO many times I practically have it memorized. I always double it. I’ve used frozen and fresh blueberries equally. It really is the best baked oatmeal recipe out there. Thank you!!!!
You’re welcome, Jenny!
Any best practices for freezing this for postpartum meals??
I love this recipe and have made it several times now. It’s healthy and so, so yummy! Is this something I’m able to make the day before and bake and refrigerate and then just reheat in the oven in the morning? Trying to simplify Christmas brunch.
This is such a great breakfast. I’ve made it so many times with different kinds of frozen fruits and it’s always turned out amazing. Everybody loves it anytime I make it for us or if we have guests staying over! I feel like I’m eating dessert for breakfast which is always a win!
I’m trying to be healthier in this new year so just made this with fresh blueberries and it is delicious! I used about 1/4 cup of honey and no sugar on top and it’s still sweet enough. I’ll be making this again!
Oh, and I love the toasted pecans. In it!
A sweet neighbor brought me this baked oatmeal after my second baby was born and we’ve been making it ever since. My now toddler can’t seem to get enough!
Can you freeze this? If so, how would you reheat?
Very good and so nutritious!
Will it still come out good if I cut the recipe in half? What size pan would you suggest I use?
I made the baked oatmeal this morning and it came out mushy. It should be firm and baked throughout? What did I do wrong?
Hi! Have you ever frozen this recipe after cooking? Apologies if you’ve answered before! Thanks for any tips!
Do you think these could be made as muffins? If so, how would you adapt?
Yummy breakfast option
This looks delicious! I’d like to make and bake it completely ahead of time to bring to a friend’s house (we’re overnight guests and making breakfast in the morning). Do you think rewarming the whole thing in the oven would be ok? Also, would you still save the last tablespoon of butter after rewarming/before serving? Thanks!
I make this weekly since my first taste! Delicious with high protein lemon yogurt. It’s great for any meal for me. Thank you!
We have enjoyed this recipe literally dozens of times over the last few years. It is a staple for me, and everyone I’ve shared it with loves it. We are big on baking several batches and freezing portions to make it an easy grab. THANK YOU Kate!!!!!!!!
This recipe was delicious! I’m currently making it the second time. Definitely one to save.
I made the vegan version (flax eggs, almond milk, coconut oil) with sprouted rolled oats (did not get mushy). I drizzled almond butter over top after baking. It was delicious, I’ll be making it again!
This has become my husband’s favorite breakfast! I make it on the weekend for him to eat before he goes to work during the week. I add chocolate chips because…why not! I used walnuts last week and this week I used pecans. He wants me to add bananas next week! Thank you for such an easy, yummy, better-than-boxed-granola-bars recipe :)
I usually make a different baked blueberry oatmeal with a mashed banana and almond butter. I was out of an ingredient and decided to try this recipe after reading the positive comments. It looked great, but was very bland and needed lots of extra maple syrup. Doubling the cinnamon, nutmeg and vanilla might help.
Found this recipe quite a while ago via Feeding Littles. I’ve made it more times than I can count. I’ve forgotten ingredients, substituted, used fresh fruit, frozen fruit, different oats, maple syrup or honey, maybe both…. It is always delicious. I see comments that it’s too salty, and idk how that’s even possible. Just make it, you won’t regret it! A little tip- make it after dinner and eat the first serving as dessert. It’s that good! I reheat leftovers each morning and it’s delish!
Have made this twice. Very wholesome and versatile. Incredible recipe. Many thanks for sharing!
Love this recipe, have made it several times now. I love it with the blueberry as is, have tried it with mixed frozen berries, but definitely preferred the blueberry.
I added two scoops of vanilla protein powder whisked into the wet ingredients to add some more protein. Served the pieces air fryed with plain yogurt as others recommended. It’s been on my weekly rotation now that I can make the recipe by memory! Thank you!
It was overall good, but too salty. I’d reduce the salt to 1/4 tsp.