Baked Oatmeal with Blueberries

This healthy baked oatmeal recipe makes for a delicious brunch! I love this blueberry version, but for a twist, swap in whatever seasonal fruit you like.

Baked Oatmeal with Blueberries

The past few days have been SO nice out! We’ve been going for long walks with light(er) coats on – feeling the glorious sunshine without being bundled up in scarves, hats, and gloves. It’s funny the things you learn to appreciate as the seasons change.

So speaking of sunny thoughts, my mind is on brunch this weekend and I’m feeling fruity. With Easter, Mother’s Day, and other brunch-y holidays on the horizon, I thought I’d share one of my favorite recipes to make for a group… baked oatmeal! I love this recipe because you can assemble it ahead of time and bake it as you’re ready to serve. When your guests walk in, your house will smell amazing! Just pour the coffee and you’re done.

How to make baked oatmeal

Here’s what’s in this healthy baked oatmeal:

  • Whole rolled oats: The essential ingredient in this baked oatmeal recipe! Be sure to use whole rolled oats, not instant. If you’re gluten free, make sure that your oats are certified gluten free.
  • Flaxseed: This makes the recipe vegan. You could use 2 eggs if you don’t have flax.
  • Sliced almonds, hemp seeds, and coconut flakes: These healthy ingredients add texture and delicious, nutty flavor to this baked oatmeal. If you can’t do nuts, just add extra hemp seeds. And if you don’t have hemp seeds, add extra almonds. Not a coconut fan? Then skip the coconut flakes!
  • Brown sugar or coconut sugar and maple syrup: this combination adds the perfect sweetness to offset the tangy blueberries.
  • Cinnamon: can oats exist without cinnamon?
  • Almond milk: You can also use any type of milk you like.
  • Coconut oil: This gives the oats a nice, toasty baked texture.
  • Banana: I layer banana slices on the bottom of the baked oatmeal. I love how they gives this a soft texture and banana bread-like flavor!
  • Strawberries: These create a nice, juicy later under the toasty oats.
  • Blueberries: Because this is blueberry baked oatmeal! Fresh or frozen blueberries will work here.

Vegan baked oatmeal recipe

In the oven, the top layer will get crisp and toasty, while the middle will stay soft. I’m still counting this as a brunch recipe, but it’s also good for dessert with a scoop of ice cream.

Blueberry baked oatmeal

A few serving ideas to go with your baked oatmeal:

If you love this oat recipe, try one of these weekday-friendly recipes: Overnight Oats, Many Ways


4.7 from 7 reviews
Baked Oatmeal with Blueberries
 
Prep time
Cook time
Total time
 
This healthy baked oatmeal recipe makes for a delicious brunch! I love this blueberry version, but, for a twist, swap in whatever seasonal fruit you like.
Author:
Recipe type: Breakast, brunch
Serves: 8
Ingredients
  • 2 tablespoons ground flaxseed + 6 tablespoons warm water
  • 2 cups whole rolled oats
  • ½ cup slivered almonds
  • ½ cup hemp seeds
  • ⅔ cup coconut flakes
  • ¼ cup brown sugar or coconut sugar
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¾ teaspoon sea salt
  • ¾ cup Almond Milk, at room temp
  • ¼ cup maple syrup
  • 3 tablespoons melted coconut oil
  • 1 banana, chopped
  • 1 cup strawberries, sliced
  • ½ cup blueberries
Instructions
  1. Preheat the oven to 350°F and spray an 8x8-inch (or similar) baking dish with cooking spray.
  2. In a small bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes.
  3. Reserve 2 tablespoons of the almonds, hemp seeds and coconut flakes and set aside. In a large bowl combine the oats, the remaining almonds, hemp seeds and coconut flakes, and the baking powder, cinnamon, brown sugar and salt.
  4. In a medium bowl, combine the almond milk, maple syrup and coconut oil and whisk to combine. Stir in the flaxseed mixture and blend until smooth.
  5. Pour the wet ingredients into the bowl of dry ingredients and stir to combine.
  6. Layer the bananas and strawberries in the baking dish and spread the oat mixture on top. Sprinkle with the blueberries and the reserved almonds, hemp seeds and coconut flakes.
  7. Bake for 40-50 minutes or until the top is crisp and the middle is set. I find it easiest to wedge a knife in and make sure the middle has thickened nicely. Remove and let cool for 15 minutes before serving.
Notes
If you'd like to reduce the sugar in this recipe, omit the brown sugar and use ⅓ cup maple syrup.

 

75 comments

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Rate this recipe (after making it):  

    • Marea
      02.10.2018

      Fantastic recipe! I used chia seeds instead of the hemp seeds and it turned out great

  1. Colleen
    05.06.2016

    YUM. This looks awesome. Have you used frozen blueberries at all? I have a bunch that could use a purpose!

    Also, I think I just found my recipe for next week’s breakfasts! Hoping my kiddos like it, too…

    • Jeanine Donofrio
      05.06.2016

      Hi Colleen, yep I’ve made it with frozen blueberries – it’s great with either!

      • Colleen
        05.06.2016

        Yay – thanks! Oh, and I also bought the cookbook last week before really knowing much about your blog, because it is SO PRETTY. I haven’t been disappointed! 🙂

  2. Libby from xoxolib.com
    05.06.2016

    I’m newly vegan AND hosting a brunch at the end of the month. I have an idea to have an entirely vegan meal that will leave people raving. Some people doubt me but I know it can be done. I think this should be the main course with fruit and veggies scattered about as well. 🙂

  3. Shannon King
    05.06.2016

    I just bought your wonderful cookbook last week! Love it and can’t wait to make this recipe! It looks and sounds delicious. My seventeen year old has turned me into cooking vegetarian and vegan meals! I’m having so much fun and feeling so much better. I enjoy everything you do!

  4. Kari from sweetteasweetie.com
    05.06.2016

    This looks delicious! My favorite protein bar is Odwalla’s Blueberry Superfood so I feel like this dish is right up my alley!
    Kari
    http://www.sweetteasweetie.com

  5. Donna
    05.06.2016

    Can this be done as a make-the-night-before and bake in the morning?

    • Jeanine Donofrio
      05.06.2016

      Hi Donna, I would mix the wet ingredients and the dry ingredients separately the night before. In the morning, give the wet ingredients a stir, then combine both sets of ingredients and bake. Hope that helps!

      • Traci
        06.21.2016

        I had the exact same question! Thanks for the advice!!

  6. I’ve been on an oatmeal kick lately..taking a break from my egg and avocado toast haha. This looks beautiful and so delicious!

  7. JCB from Wordpress
    05.06.2016

    I don’t use any processed oils. Do you think I could omit the coconut oil or should I sub something like unsweetened applesauce? It sounds so good I want to try it.

  8. katia from dolcichiacchiere.blogspot.com
    05.06.2016

    Mmmmm it looks delicious and also very healthy….

  9. I really didn’t jump on the baked oatmeal train until this year either, and now I’m hooked! Your version looks AMAZING. xo

  10. Caroline
    05.06.2016

    This looks incredible!! Perfect for Mother’s Day weekend. Do you think this would last in the refrigerator and reheat well?

    • Jeanine Donofrio
      05.06.2016

      Hi Caroline! If I were making it for company, I would probably serve it warm out of the oven. However, I’ve kept my leftovers in the fridge for a few days and have still been enjoying it for breakfast. If you try to reheat it, it’s best if you put it in the oven for a few minutes until the top gets crispy again. Hope that helps!

  11. Roxana from atreatsaffair.com
    05.07.2016

    I bet this would be amazing with peaches and blueberries together! It looks wonderfully delicious!

  12. Baked oatmeal has been a breakfast game changer for me. This recipe looks super good. Pinned.

  13. Sylvie
    05.07.2016

    FYI baked oatmeal is often served warm with additional milk. You pour the milk over it as you eat. All in all pretty darn magical!!!!

  14. I love that Cookie and Kate’s recipes inspired you for this post. I adore her blog as well as this variation on her baked oatmeal! Do you think this would stay in the fridge for a 3-5 days?

    • Jeanine Donofrio
      05.08.2016

      Hi Jessie! Yep, it’ll last in the fridge for 3-5 days.

  15. This looks amazing! I bet it taste kind of like a pie…but in healthy, breakfast form. 🙂 Glad you came back to the oatmeal side!!

  16. Oh my does this look especially delicious. What a perfect easy breakfast idea for Mother’s Day morning 🙂

  17. gula kelapa from organiccoconutpalmsugar.com
    05.09.2016

    After I read your post, I imagine it was very delicious. Then I tried to bake Blueberry Baked Oatmeal Coconut. You should know, everyone praised and liked it. Thank you for sharing recipes

  18. I thought this post had me at blueberry, coconut and oatmeal but then I read it and you threw cinnamon and almonds into it and now I’m completely sold, this looks so beautiful and tasty! Great post definitely going to be trying this soon!x

    Rebecca | Rebecca Olivia Capel

  19. Kate from holajalapeno.com
    06.01.2016

    Talk about beautiful and inspiring, this looks incredible!! Added it to my weekly recipe round-up!! Thank you!

  20. This recipe looks perfect for making at the beginning of the week and eating for breakfast on weekday mornings! I’ve made a version of baked oatmeal with hemp seed and I love how it makes the oatmeal super fluffy and light. Can’t wait to try this!

  21. Lindsay
    02.11.2017

    Just wanted to say this has become a household staple that we make every other weekend with our family. We’ve done so many variations on fruit and blueberries and peaches are definitely our favorite but we’ve yet to go wrong! Thank you so much!

    • Jeanine Donofrio
      02.11.2017

      Hi Lindsay, I’m so happy to hear that it’s become a family staple! Makes my day – thank you for sharing!

  22. Pjacob
    04.13.2017

    Can I make this with egg instead of the flax? If so how many I would need?

    • Jeanine Donofrio
      04.13.2017

      yes – use 2 eggs (and no water)

      • Pjacob
        04.13.2017

        Thanks so much for quick reply. Will definitely try this 😍

  23. Kate
    05.16.2017

    Does anyone have the nutrition facts on this meal?
    Thanks!

  24. Leslie
    05.28.2017

    This is hands down my favorite breakfast/brunch/ dessert recipe!! Everyone who tries it asks me to forward to them. I’ve made it with gluten free oats and it’s great too! I love to add a spoonful of honey greek yogurt on top…..amazing!!
    Thank you for this warm yummy goodness!!!

    • Jeanine Donofrio
      05.28.2017

      Hi Leslie! I’m so happy to hear that!! Happy Sunday 🙂

  25. Mira from Everydaycookingwithmira.com
    06.04.2017

    Just found this on Pinterest and I’m In love with the colours in this recipe! I’m sure going to try in the future. I’ll try it without the sugar.

    Following you on Instagram too now!

  26. Marcy
    07.18.2017

    Do you happen to have the nutritional information for this? I do weight watchers and wanted to see what the smart points value would be.

  27. Sabrina B from newkitchenlife.com
    08.05.2017

    will be adding peaches and blackberries to this as you suggest, since it’s now summer and a bit later, but saw this while looking for breakfast recipes and looks wonderfully different from my similar memories of stale oats microwaved from a pouch! love the coconut flakes too, thank you for this recipe!

    • Jeanine Donofrio
      08.06.2017

      Hi Sabria – I hope you enjoy!

  28. Elizabeth Palmer
    09.11.2017

    Do you have nutrition facts? Type 1 diabetic here. Looks so good!!!

  29. Diane
    08.31.2018

    Does this dish travel well?

  30. Lori Borger
    11.09.2018

    Can the hemp seeds be omitted without affecting the texture? Or should I add a half cup more oatmeal or something? Can’t wait to try this!

    • Jeanine Donofrio
      11.10.2018

      Hi Lori, a good substitution would be crushed walnuts – they would replace the nutty/crispy texture that the hemp seeds give. I think the hemp seeds could probably be omitted altogether, but I haven’t tried it that way so I can’t say how it would change the texture. I probably wouldn’t add extra oats as I think that would dry things out. I hope that helps, can you let me know how it goes if you try one of these suggestions?

  31. Keri
    02.23.2019

    How many calories and fat do you think this dish has ?

  32. Avani Mehta
    03.21.2019

    Hi – can I use regular cows milk instead of almond milk? Any changes to proportions? Looking forward to making this!

    • Jeanine Donofrio
      03.22.2019

      Hi Avani, it should be fine – I’d keep the proportions the same!

      • Avani
        03.24.2019

        Thanks!! Turned out delicious even with the regular milk – an instant hit!

        • Jeanine Donofrio
          03.26.2019

          so happy to hear that!

  33. Marie
    03.29.2019

    Hi,
    Can steel cut oats be substituted for the rolled oats?

    Thank you!

    • Jeanine Donofrio
      03.31.2019

      Hi Cheri, I think it might work, but I haven’t tried so I can’t say for sure.

  34. The weekend can’t come soon enough. Making this ASAP.

  35. Marlene
    03.30.2019

    How necessary is that banana or what could be substituted for it? It is the ONE food I cannont tolerate.

    • Jeanine Donofrio
      03.30.2019

      Hi Marlene, I’m not sure if it might be too dry without it? I might sub some in extra fruit. I haven’t tried, so I can’t say for sure.

  36. Valerie
    03.30.2019

    I look forward to making this. Can you halve the recipe? Was also thinking of baking it in ramekins, instead of a large pan. Have you tried this before?

    • Jeanine Donofrio
      03.31.2019

      Hi Valerie – I think ramekins would be great!

  37. Cheri
    03.31.2019

    Can you sub steel cut oats? I saw this question from another person, but didn’t see a reply yet. This looks yummy but I have a big supply of steel cut oats!

    • Jeanine Donofrio
      03.31.2019

      Hi Cheri, I think it might work, but I haven’t tried so I can’t say for sure.

  38. Tessa
    03.31.2019

    OMG! So Yum! Might make this for the Easter Brunch at my church.

  39. Diana
    03.31.2019

    Looks great!

    Do leftovers keep for a couple days, or best if the whole thing is consumed at once?

    • Jeanine Donofrio
      04.17.2019

      Hi Diana, apologies for my slow reply! The leftovers keep well for about 3 days. The top becomes less crisp in the fridge, but I enjoy it for breakfast for a few days after making it, nonetheless.

  40. istanbul from gezilecekyerler.com
    04.02.2019

    Woow. It looks really great. I want to try it now.

  41. Rachel
    04.10.2019

    This recipe looks so yummy and perfect for our Easter brunch!
    Do you think the maple syrup could be swapped for something else (maybe honey)? I am sadly allergic to maple syrup!

    • Jeanine Donofrio
      04.17.2019

      Hi Rachel, I think honey would work – I haven’t tried it but I often swap maple and honey interchangeably.

  42. Nadia
    04.16.2019

    This looks delicious. Can I make it ahead of time and freeze and then cook later when ready?

    • Jeanine Donofrio
      04.17.2019

      I haven’t tried freezing it, I’m not really sure!

  43. Susan
    05.08.2019

    I would prefer to use regular eggs, so I need to know how many to use. Does your flax quantity translate to 2 eggs? Thanks.

    • Jeanine Donofrio
      05.08.2019

      Hi Susan, I haven’t made it with regular eggs but, yes, the mixture should equal 2 regular eggs. Hope you enjoy!

  44. Emily
    05.09.2019

    I’ve never managed to find good oats here in the UK as they never seem quite right. But this recipe looks delicious so I’ll be trying it regardless and I also have some frozen berries I’d like to use too so I’ll throw my frozen blueberries into mine.

    Emily | Snippets of Emily’s Life xx

  45. bilinmeyen rota
    06.14.2019

    looks so delicious. will try asap

  46. Wendy
    07.27.2019

    Thank you for the recipe. I made it with peaches instead of strawberries. The idea is is wonderful we just found it to bit short in flavor. I wrestled with how is that possible with so many flavors and textures and we typically eat very healthy.

    • Jeanine Donofrio
      07.27.2019

      hmm, I’m sorry to hear that. We’ve always found this amount of sugars/spices/salt/fruit to be very flavorful…

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.