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!
Can you make this as oatmeal cups in muffin tins? How would the timing change? Thanks!
Hi Abbi! That is an interesting idea, I’m not sure how well it would work. If you try it, let me know how it turns out. You would want to measure out specific amounts of each for the tins to ensure consistency.
Just to clarify…it is only 3/4 cup of milk…NOT 1 3/4 cups….right?
Thankyou! They smell delicious…hope i did this right.
Hi! You will want 1 cup + 3/4 cup milk so, 1 3/4 cup. I hope that helps! how did it turn out?
Delicious!! Just made this for breakfast. Followed all instructions using butter, almond milk, and honey. Had to sub allspice for nutmeg b/c I didn’t have any. So impressed. My 3 year old is on his second helping…and he can’t stand oatmeal usually. I can’t wait to try different fruit combos. YUM!
I’m headed over to order the cookbook now…I’m starting to feel guilty from making so many of your recipes and they are all so terrific :)
Thanks!!
I love this recipe. Have come back to it several times. I like to make it ahead, freeze it in pieces, and then take out of the freezer for a ready meal.
One of my favourite flavour combinations so far is raspberry and dark chocolate chunk. Just thinking about it is making me hungry.
Can this be prepped the night before and baked the next morning?
Hi Kathleen, this makes great leftovers once baked. I don’t recommend setting it overnight as the oats will absorb the liquid and the end result will vary.
This is a nice recipe. I made it exactly as written, then ate a piece with some Siggi’s Vanilla and Cinnamon yougurt… then ate another piece with whipped cream. Both ways were delicious. Since I’d like a stronger sweetness, I will add 2 Tblspoons of either brown or regular sugar to it the next time I make it. This recipe is a winner for cool Autumn and cold winter mornings. Very very good!
Thank you so much! This is my new go-to breakfast, It is so delicious! I added an extra egg to make it a bit more custardy and I love it.
This is AAHHHHHmazing!!!! I made it on Wednesday a little less sweet since I was going to eat it thru the week. Hubby had a little an he said it needed to be sweeter so I made it again today (Saturday morning) but I had some fresh apples that needed to be eaten so I cut up those and added some mixed frozen berries and did 1/2 C maple syrup so it’ll be sweeter for the hubs. It’s still in the oven and boy it smells SSSOOOOOOOO GOOD!!!!
As a side note, I wonder if the people in the comments that said it was too salty added the salt on top of salted butter instead of using unsalted butter??? I did lower my recipe to 1/4 teaspoon just in case. But I think the 3/4 would be just fine.
thanks for making something that I can feel happy being in my regular breakfast rotation!!!
No, I didn’t even use butter, I used coconut oil and it was still crazy salty! Usually, a recipe this size would call for 1/4 tsp sea salt so I should’ve known better and reduced it.
Just made this after a recommendation by a friend… I was initially skeptical because I’ve never baked oats before (apart from in flapjacks) but I’m so pleasantly surprised! It’s kinda gooey but also a bit like a crumble. I used blueberries and flakes almonds!
I’m happy you loved it!
i always look for your recipes. I tried this one too. Awesome like other recipes of yours
Absolutely love this recipe and have shared it with several people. I use GF oatmeal from Trader Joe’s. I have made it vegan with flax eggs and unsweetened soy milk. The first time I used frozen cherry berry blend from Aldi. I cut down on the salt because I was used to cooking for my dad who had CHF. No matter how I make it, it is a hit. Thanks for the recipe!
Thank you for sharing, Cynthia! Happy you enjoyed it.
I made this with chopped apples and blueberries. I reduced the maple syrup and the salt because I don’t like things too sweet and some reviewers thought there wa too much salt. I stirred it all together and dumped into the greased dish instead of layering it (I was in a hurry and a bit lazy) and it turned out fine. It was really delicious and I’m going to make it again today with pears and blueberries. Thanks for a great recipe!
This baked oatmeal was delish! I’ll definitely be saving and re-creating this again with various fruits.
Thank you, Dani! I’m so glad to hear it.
It’s too much like a custard for my tastes. The method of mixing didn’t work for me. I had a bite that was super salty and another bite with too much baking soda.
My boyfriend likes it, so it’s not a total bust.
I’m sorry you didn’t love this one, but thank you for your feedback.
It was delicious! I made it in my cast iron skillet ( I swear, everything tastes better it that). I used frozen blueberries and raspberries, almonds, honey and coconut oil. I love the crispy edges. Thank you for this!
Hii! Can i change the oats for cornflakes??
Hi Florencia, sorry you won’t get the same result.
Mine was super salty…not sure what happened. Otherwise I liked it.
Hi! I’m sorry to hear that. You can always cut back on the salt next time.
Hello, first time commenter! I make variations on this recipe all the time, usually with eggs and non-dairy milk (no lactose!). Today I opened my fridge to discover I was out of eggs so I tried using a chia egg instead.
I was surprised how well it worked! It definitely didn’t set up as firm as the normal version, so I may cut back some liquid if I make it egg-free again, but otherwise it was great! Chia seeds add so much amazing nutrition that, even if I have eggs on hand, I may do 1 egg and 1 chia egg to balance the higher protein and micronutrients in chicken eggs with the fiber and polyunsaturated fats of chia seeds!
Hi I watched Ireland AM this morning. Chrissy did not say how much milk to use. I would love to make the berry oatmeal bake. This recipe does not seem to have the same ingredients. If you could let me know that would be great. Thank you. Recipe looks amazing.Nice to have different options for breakfast
Delicious! I used a variety of apples – Autumn Glory, Honeycrisp, Granny Smith – and cut a little smaller. After trying a little melted butter poured on a corner after baking, I did skip the last step of drizzling butter afterwards – didn’t need it. This recipe makes me happy in the morning!
I’m glad it worked well with apples! I appreciate your comment and review, Suzanne.
This is my favorite oatmeal bake recipe. It is super versatile. We have made it with blueberries, raspberries, apple, banana or whatever fruit we have on hand.
I made this in the summer a few times and LOVED it! My kids and I have been loving oatmeal for breakfast the past few weeks and I wanted to do a make ahead version for school mornings! SO glad I remembered your recipe! Followed your recipe (using cow’s milk, butter, and eggs) and it turned out perfectly!
That’s great! Thank you for taking the time to review.
I made the recipe almost exactly as written…the only change was no nutmeg as I didn’t have any…I wouldn’t change a thing…it is the perfect breakfast…and if you want a healthier dessert, it is amazing served warm with a scoop of vanilla ice cream on top!
I baked this recipe pretty much as written, but mine came out much too salty. I double-checked my pecans and butter to make sure I wasn’t using any salted ingredients, but nope. It seems like some other reviewers had similar outcomes.
The result looked great and I loved the texture. I’ll likely make this again with half the salt next time.
Thanks!
I’m sorry to hear that. I didn’t find it too salty, but you can reduce to your taste next time.
It was my first time making baked oatmeal. I used water instead of milk but your recipe turned out AMAZING! Just the right amount of everything. Love the flavor of cinnamon and blueberries. Thank you so much for sharing!
Recipe was a hit with my family & co-workers.
I replaced Pecan nuts ( allergies) for Pumpkins seeds, Sunflower seeds and coconut shreds ( organic unsweetened )
Delish!!
Xoxo from NYC
I made the oatmeal bake – used an apple and raisins and craisins in place of blueberries and used oat milk, coconut oil, and maple syrup and did not drizzle butter or oil after baking and did not put sugar on top — was amazing! Did heat in microwave since I baked it night before (was so hard not to eat immediately as it smelled wonderful!). Thank you for this great way for me to add oatmeal to my healthy eating plan!
Do you need to use honey, can I omit it?
Hi! You can use maple syrup, but omitting will impact the end result.
Hey, tried this and its great!!! Just confirming the calories though…is it roughly 443 calories for 1 serving if you divide your dish into 8 servings…seems like a lot for oatmeal am I doing this wrong? thx
Hi! All my nutritional information is provided as estimates. You can find more on the nutrition page.
Love this recipe! Have made it several times for my family and they love it. We skip the nuts and have substituted mini chocolate chips for the blueberries on one occasion and it is like a dessert!
Sounds great! Thank you for sharing, Andi.
How long can we store this?
Hi Renu, it should keep for 3-4 days in the refrigerator.
Loved this recipe. Very tasty. I used honey and sprinkled brown sugar on top.
I’m not sure what happened, but this was terrible. Two bites and it all went into the trash. I think just putting the dry ingredients over the berries then pouring the wet ingredients over it and jiggling the pan doesn’t allow the ingredients to get mixed evenly. It tasted like I was getting a pocket of nutmeg or a pocket of baking powder in each bite. It might work better to mix it all together then pour over the berries, but I don’t think I’ll bother to try.
I’m sorry to hear that you didn’t love this recipe, Beverly. Are you sure your dry ingredients got mixed well? That would help avoid those pockets.
I made this recipe but I added one banana instead of the sweetener. I cooked it in an 8×8 pan and it was mushy. But when I warmed it up in the oven, it was much better. Next time I will make it in a 9×13 pan and see how that works. I ate it with greek yogurt, strawberries and blueberries it was very tasty and very filling.
I double the recipe cut it into portions put it in bags, it freezes great.
I made this recipe as written with frozen blueberries and I liked it, however the bottom was quite mushy. I made it again, this time with 3 modifications:
1. I mixed the wet and dry ingredients together before putting in the pan
2. I only sprinkled a little more than a half cup of frozen blueberries in the bottom of the pan, then about 1 cup mixed in with the wet and dry ingredients and a little more than a a half cup sprinkled on top.
3. I added about 1/3 cup more oats.
This made a much more consistent texture and I would recommend for anyone using frozen blueberries.
I’d post a photo but don’t see an upload photo on here. It’s in the oven as I type this. I used everything on this recipe the blueberry frozen blueberries, except nuts because I don’t have any.
I already know I’ll love this breakfast or anytime snack and that it will be made many times and won’t last 4 or 5 days.
Think I might double the recipe the next time do it will last me and my 9 year old daughter several days.
Thanks for so much sharing this wonderful recipe.
We’ve made this at least 3 weeks in a row. This week we swapped out half the blueberries with raspberries and it’s magic! Our favourite is topped with some plain Greek yogurt, and a drizzle of honey – it’s delicious!
I’ve been wanting to try a baked oatmeal recipe for a while, so decided to give this a try. It was not quite what I expected. The texture seemed weird to me (more ‘eggy’ than ‘oatmeal-y’, almost more like a kugel). It also got some cooked egg spots on top. It does seem to make more sense to me to mix the wet & dry ingredients before putting them in the pan. It also wasn’t quite sweet enough for us. I had to use honey, since I didn’t have enough syrup, so maybe that’s why? We sprinkled some more raw sugar on top. All in all, it was ok, just not what I expected!
Hi Trisha, I’m sorry you didn’t love this one. How long did you end up baking it for? Baking it too long can give it a texture like you are describing. The honey shouldn’t have make the difference. What is sounds like since you had some eggs in spots was that the wet ingredients needed to be mixed more until well combined. I hope you try it again!
This recipe is SO FUN to change up – I appreciate the adaptability because it means I can make it work with literally whatever I have on hand. I will say the first couple of times I didn’t read the directions properly (classic) and I mixed the wet & dry ingredients together before baking it turned out better than when I layered them in the pan. Either way, I’ve shared this recipe with so many friends and I am so grateful for this go-to!
Love this recipe. Keep returning to it and make it in double batches and mixing extras of all the dry ingredients in ziploc bags to make another morning. This also freezes wonderfully. I freeze the baked oatmeal in meal portions so that on days we are running late we have a yummy nutritious breakfast to enjoy. I don’t mind low sugar, so I cut the sugar quantity in half. I have forgotten the oil at times and it still turns out delicious.
Every single thing I’ve made from Kates recipes s has been SO GOOD! I’m not even vegetarian or vegan but her recipes are a staple in my house! Every damn thing is good! This included, thank you!!!
I’m happy to hear that, Natalie! Thank you for your review.
Made this this morning! It was great!
I was surprised how very good this is. I hadn’t read the recipe thoroughly so didn’t realize you layer the blueberries. Since I can’t make anything as written, I ended up layering some of the oats with the blueberries. I used slightly less sugar and oil than called for. I will replace my whole wheat flour laden blueberry muffins with these as a breakfast item. I cut it into squares and froze, then heated up (microwave for 30 seconds, then toaster oven for a minute or two to crisp the top).
Made with apples, mixed spice and sprinkled with a mix of demorera and muscovado this is heaven.
Could this be modified to work in the crockpot?
I don’t have directions for you, sorry!
I enjoyed making this recipe. When it came out of the oven I wasn’t sure i liked it however once in the refrigerator and congiled I thought it tasted better. I put whipped cream on top. Next time I will add alittle sugar. B
I’m glad you ended up liking it! Thank you for sharing, Randy.
My family loves this recipe so much! Thank you for sharing!
Mine came out soggy. I didn’t use the sugar, otherwise didn’t change any ingredients.
Hi Elaine, you may needed a little more time in the oven. How long did you bake it?
Thanks, I baked it for 45 minutes. I will increase the bake time. It firmed up more as it cooled down.
My husband doesn’t like anything too sweet and he actually loves it. I will be making this for him tomorrow for I believe my third time this week.
That’s great, Elaine! I appreciate your review.
I made the Blueberry Oatmeal Bake using Coconut milk. It came out soggy and not crunchy as shown in pictures. What did I do wrong I wonder.
Hi Linda, I’m sorry to hear that. It’s not crunchy. The top will get more done with the sugar. Did you mix is well? How long did you bake it for?
I mixed it well and followed the baking directions as given in instruction.
The wild birds loved it!!
That is interesting, sorry to hear it didn’t turn out!