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!
Love this recipe! Made it for the 4th time today, peaches and raspberries instead of blueberries.. my kids like it with a bit of Nutella.. great way to get good stuff in thier bodies though.. thank you!
You’re welcome, Erica!
I’m trying Blueberry baked oatmeal with walnuts! Will let you know how it turns out, but I do not use Instagram…thanks! I LOVE to cook and bake! I’m my Grandma’s granddaughter! -Helena Case
Thank you for sharing, Helena!
I’m dealing with many food sensitivities. This recipe was a lifesaver, replacing my boring oatmeal (just about the only thing I can eat for breakfast) with fruit on top. I have made this every week for the last month. Perfect to make ahead and heat up in the morning & go. No more worrying about what to eat for breakfast. Thank you for the recipe!
I’m happy this one worked so well for you, Jessica! Thank you for your review.
I made this recipe but accidentally put all the butter in the liquid so it made the texture softer but it was still delicious.
Thank you for your review, Sandy!
Suggestions for freezing? I want to make for a new mom but it can be a lot of food for a small family.
Hi Michelle! I haven’t tried to freeze this, sorry. Possibly in portions you would like it to be served? Let me know how it turns out frozen.
I think I will add more honey next time.. but the texture is great. I divided the recipe in 2 but my baking dish was too large ! It finished like a flat cake
I’m sorry you didn’t love it. Thank you for your feedback, Emilie!
Yummy! This came out perfect. I added a handful of coconut and combined the wet and dry mixtures before pouring it over the berries and topping it with more. No dry spots!. To save a bowl, I used a larger measuring cup for the wet ingredients. Thanks for the recipe…and for the delicious breakfast for the whole week! Posted on Instagram.
Thank you for sharing! I like your coconut addition.
Hello,
Love the recipe. Do I divide the calories by 8 to get the calories per serving. It seems like a lot of calories for the size of the piece.
Thank you,
Margaret
Hi Margaret! The nutritional information is estimate per serving. Here is more on my nutrition information:https://sooka.info/nutrition-disclaimer/%3C/a%3E%3C/p%3E
So yummy. I used macadamia milk, coconut oil, flax for egg and maple syrup. I baked it for one hour and topped with a coconut based yogurt ~ Maison Riviera ~ made in Quebec. This was so good, will be on a regular rotation for sure thanks
Thanks for sharing, Kara!
This was so yummy! The only problem I had was that the flavours didn’t appear to be even throughout the dish. There were times when I tasted a strong salty taste which made me think it hadn’t all mixed together very well. Could I mix the dry and wet ingredients together then pour over the berries? Would that still work?
I’m gathering ingredients to make and curious if you know nutritional information?
My family loves this recipe. My son (6 yo) is especially fond of having this with some plain Greek yogurt and honey drizzled on top. A great start before school that you can put on repeat all week long.
My new favorite baked oatmeal recipe! I made it for a group breakfast and it went too fast to get pics. Everyone loved it! I doubled the recipe and used banana for half the egg and added some craisins that needed to get used. It was fantastic!
This was delicious! I’m making it again for a second time within 4 days…so simple yet felling and feels like you’re having a treat!
I did a fresh apple/blueberry mix. Everything else turned out ok, but it tastes like all the salt settled right at the bottom of the cake! Every bottom bite has a strong salty taste. Very weird. I’ll still eat this because I hate to waste food, but it looks like I’ll have to add more honey on top before serving.
I’m sorry you didn’t love it. did you mix the dry ingredients together first?
I tried this with blueberries and raspberries and it was delicious. Even my husband, who never eats oatmeal, loved it. I can’t wait to try it with other fruit, nut and/or seed combinations.
Great combinations! Thanks for sharing, Lauren. It’s wonderful your husband could enjoy it too!
How would you adjust this recipe if using steel cut oats?
Hi Kim, I wouldn’t know exactly without trying it. But, my assumption is that you would need more liquid and longer cooking time as other steel-cut oats require that.
Could you please create a version of baked oatmeal using canned pumpkin? I’m a recent cancer survivor and am following a really healthy diet plan, so your recipes have literally been a life-saver. But, it’s fall and I LOVE pumpkin, and I need something yummy to enjoy while the rest of my family stuffs their faces with pumpkin pie! Thanks!
Made this for a brunch get together today and it turned out great! I messed up and didn’t see the note to divide the coconut oil, so I added all 3 TBSP into the baking mixture. I was scared I’d screwed it up, but it still turned out wonderfully! Thanks for another great recipe!
You’re welcome, Rachel!
I have made this recipe several times. My whole family loves it on cold fall and winter days. I have been sharing it a lot. I love that you list how to adapt it for other diets it has helped me learn how to adapt other recipes for my vegan diet.
I make this all the time for my young family. Sometimes I use a can of coconut milk for extra richness and add some flakes of coconut as well. The kids love it especially topped with yogurt!
Sounds delicious, Katie! Thank you for sharing.
I’ve been on a search lately for a baked oatmeal recipe. This is the fourth we’ve tried and by FAR the BEST!!!! Thank you so much! I will be serving this when I have guests in town for sure!
Hooray! I’m glad you loved it, Jenni.
Hey there,
Just wanted to say thank you for putting me in touch with this recipe. Needed one without eggs and this is absolutely delicious!! I chow down on a sneaky taste test as soon as it’s pulled from the oven!
I’ve discovered you can practically match any fruits to it, but I like mixed berries I’ve used various nuts, even LSA mix.
This is quick and simple, makes enough for a week’s meal prep, toddler loves it (bonus), and we’ve actually eaten it as dessert, too
Thank you for this keeper!
You’re welcome, Amanda! Thank you for your comment.
Made this for a block party brunch and now it’s my go-to, with chopped apples + raisins instead of the blueberries to make it autumnal ;) I also use oat milk and a little less than the recommended total coconut oil, but it still works like a dream. Toasting the walnuts makes a big difference — thanks for the tip!
Soooo good! Added chia 1/4cup, hemp seeds about 4tbsp, + 1/2 cup almond milk to soak up the chia seeds, diced apple, cinnamon and a caramel drizzle on top! Best breakfast ever! Thanks
Just made this and double the recipe. It’s fantastic and easy to make. I would like to make a batch for my daughter who is vegan and wanted to add some plant based protein powder to this recipe. What measurement of the protein powder can I add, or do you think that is a bad idea?
We used no sugar added apple sauce for the base instead of oil, we lined the bottom with banana slices too. We substituted the eggs with one mashed banana and used almond milk (we are vegan) skipped the added sugar all together and topped it with frozen blueberries. We also kept it nut free to keep the fat and calories down. SO GOOD!! Highly recommend using a thin layer of apple sauce and banana as a non stick base, it adds so much moisture and makes it taste like a layered desert cake!
Thank you for sharing, Ashley!
I made this for first time today thanksgiving morning. Perfect! I used coconut/almond milk, plant butter and flax eggs. I omitted nuts and used honey instead of maple syrup. It was so yummy with Greek yogurt!!
Hi! This looks delicious. Can you assemble it the night before and bake in the morning?
I don’t recommend it as the oats will soak up the liquid. You could store the wet and dry separately.
That makes sense—thank you!
Used applesauce as egg substitute and coconut oil/milk for full vegan version. Was a huge hit Xmas morning. Already making another batch, this time with a mix of berries.
Thanks for sharing, Rex!
Holy $hi+nuggets! This is so good! I used mixed berries and it turned into perfection! Who would’ve thought healthy could be so happy too!
I’m glad you loved it, Jeff!
I just made this last night exactly as the recipe was set out and it came out perfect! My partner and I had it for breakfast and I’m going to make another batch for the work week – thank you for sharing Kate
You’re welcome, Angela! Thank you for your review.
Yes, this was delicious. I cut back on the amount of sugar, nuts, and butter (used all three, but just less of each). Loved it.
Question – – has anyone tried freezing this? If yes, how did it heat up and taste, etc. Thank you for a great recipe.
Positively DELICIOUS! I’m new to oatmeal (the texture put me off) but this is a fantastic recipe! Thank you. I made it with raspberries and pecans and it was to die for! Eventually I will try other combinations but this is so good, my hunch is that this breakfast will be on repeat in our house!!!! (FYI for those avoiding oil, I just omitted the oil and it turned out great. I might be missing something in some way but to me it tasted perfect)
You’re welcome! I’m happy you enjoyed it, Emmanuelle.
Thought this was a nice balance for breakfast…and can imagine offering it to company. It has sweetness, but not too much, not overwhelming with the cinnamon…the nuts add a nice touch…it all works. Left off the melted butter at the end, the only change.
Do you know the calories per serving?
Soooo good! I made it with ripe bananas, pecans & almond milk. Because the bananas were so sweet I probably could have reduced the amount of maple syrup. Will definitely make this again!
Thank you for sharing, Susan!
So delicious! I made the recipe almost exactly as-is. We omitted the pecans from the mix but put a bunch on top of about half of it as my preschooler will not eat nuts. I baked it last night to heat up for breakfast this morning and found myself eating it by the spoonful leaning over the counter before bed. It was just as good reheated this morning!
Thank you for sharing, Natalie!
I made this and liked it so much. This is incredible… So different from everything I have tried with oats… porridge bread bars…it tastes like a cake.. Great for breakfast and dessert.
Hello,
When you say drizzle the remaining before serving, what exactly do you mean? Do I portion it and top each piece with butter or do you just mean spread the melted butter over the top before portioning?
thanks
Drizzle the remaining melted butter on the top before serving. Across the oatmeal. Does that help?
It was PERFECT!! Thank you so much Kate! I opted for oat milk, added some pecans (they give a delicious crunch) and i added some dried sugarfree coconut strips for abit more exotic twist. Everyone loved it!
Is the calorie count correct in the nutritional info section? I’m logging on MyFitnessPal and coming up with a much lower number. Just curious how much i’m ‘allowed’ to eat at one sitting :) Thank you!
Hi Colleen! Your result could be different based on your specific inputs – like the brand. Here is more on my nutritional information: https://sooka.info/nutrition-disclaimer/%3C/a%3E%3C/p%3E
If you make this ahead of time is the only way to warm it in the microwave? I’m making it for a large group.
Hi Dee, you could warm it up in the stove if you like!
What do you do with the other half of the butter?
Hi Julie! See step 6. You will drizzle over the top.
I make tons of Cookie & Kate recipes and they’ve all turned out great – this recipe is no exception, it was super yummy! I used 3/4 tsp sea salt and it was a tad too salty, so next time, I will use the recommended 1/2 tsp for regular table salt. I serve mine with extra almond milk poured over the top. :-)
I love to hear that, Kris! I’m excited you have enjoyed so many recipes.
Delicious! And so easy. Just had this with a dollop of greek yogurt and it couldn’t have been a better breakfast treat!
I didn’t have a few items (left out butter, only had baking soda) and it was still great!
Thank you for sharing, Rose!
Baked this yesterday and not impressed with the results. I used frozen blueberries but it seem to add too much liquid and the bottom is mushy and not set. It is hard to detect the honey made any difference in sweetness and I could very well leave it out if I were to make this again. Same can be said for the vanilla.
I would make a few changes: Only use fresh fruit. Combine dry and wet ingredients, gently stir in fruit and pour into baking dish.
Hi Don, I’m sorry you didn’t love this one. I haven’t had that same experience.
First off , I make a lot of your recipes and have loved every one ! Except this one …. followed it exactly but there was waaay too much salt. My boyfriend still ate it but I honestly couldn’t. Used half teaspoon of table salt as suggested. Will try again next time with a quarter of that.
Can’t wait to try this recipe. Would you happen to have the nutritional info on it such as calories, etc. Thank you :)
Hi Fran! The nutritional information is below the recipe notes section of the recipe. I hope this helps!
Wow! Love love love this recipe.
I didn’t use any baking soda or baking powder… and it’s still great. Not sure what the difference would be if I used it. I might try it next time.
I used real eggs – and it’s perfect.
And instead of honey or syrup I used a little stevia powder mixed in.
With chocolate chips baked on top it’s DIVINE
Thank you for this recipe
Thank you for sharing, Adina! I appreciate your review.