Baked Oatmeal

This blueberry baked oatmeal recipe is a delicious healthy breakfast! For a twist, swap in whatever seasonal fresh fruit you like.

This blueberry baked oatmeal was the first recipe that convinced me that maybe, just maybe, I could enjoy oats for breakfast. For years, I hesitated to make oatmeal because I didn’t like its mushy texture. I’ve come around since then, but back when I was at the beginning of my oat journey, baked oatmeal was the perfect solution for me. While it bakes in the oven, the top layer becomes crisp and toasty, creating a delicious crunchy topping for the soft middle. I count this as a brunch recipe, but it’s also good for dessert with a scoop of ice cream. 🙂

To this day, this blueberry baked oatmeal recipe is one of my favorite recipes to make for a group, 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! Near the end of the baking time, just pour the coffee, and you’ll be done!

How to make baked oatmeal

My Healthy Baked Oatmeal Recipe

Because baked oatmeal is such a great dish for serving a crowd, I wanted to make my recipe vegan and gluten-free so that guests could enjoy it regardless of their dietary restrictions. I start with a hearty base of whole rolled oats. If you or your guests are gluten-free, be sure to seek out certified gluten-free oats. And because they cook differently than whole rolled oats, don’t try using steel cut oats or quick oats in this recipe.

Aside from the oats, here’s what else makes this baked oatmeal recipe so delicious (and healthy!):

  • Almonds, hemp seeds, and coconut flakes. They add lots of healthy fats and protein, along with toasty, nutty crunch.
  • Coconut oil. Many baked oatmeal recipes call for melted butter to help the oats become toasty and crisp in the oven, but I love the coconut oil here. It’s vegan, and it adds a light coconut flavor that’s fantastic alongside the fresh fruit in this recipe.
  • A strawberry and banana layer. The fresh fruit makes a nice, juicy layer and soft texture beneath the toasty oats, and the bananas add a yummy banana-bready flavor!
  • Blueberries. They become bursty, juicy, and totally irresistible in the oven!

Serve this baked oatmeal recipe on its own, or top it with a big scoop of Greek yogurt. Yum!

Blueberry baked oatmeal recipe

Blueberry Baked Oatmeal Recipe Variations

I love this blueberry baked oatmeal recipe as written, but feel free to play with it! Here are a few ideas for changing it up:

  • Swap the flax for 2 eggs. If you’re not vegan or you don’t keep flax on hand, use 2 eggs in its place. The oatmeal will still be toasty, nutty, and delicious, and the eggs will give it an extra boost of protein!
  • Mix up the seeds and nuts. Use all almonds or all hemp seeds in this recipe instead of both, or try adding a different seed or nut! Chopped walnuts or pecans would both be excellent.
  • Reduce the sugar. If you prefer a less sweet baked oatmeal, omit the sugar and increase the maple syrup to 1/3 cup.
  • Stay seasonal. If blueberries and strawberries aren’t in season, feel free to use frozen berries instead of fresh ones. Otherwise, try using a different seasonal fresh fruit like apples, pears, peaches or nectarines, or tart cherries.

Let me know what variations you try!

Blueberry baked oatmeal recipe

More Favorite Breakfast Recipes

Serve this baked oatmeal recipe on its own, or pair it with a savory recipe like a frittata, shakshuka, breakfast casserole, or mini frittata muffins. I also like it with these rainbow smoothiesavocado smoothiesmatcha smoothies, or mimosas to drink!

If you love this recipe, try making overnight oats or savory porridge next, or check out these healthy breakfast ideas or 60 best brunch recipes for more morning inspiration!

Blueberry Baked Oatmeal

rate this recipe:
4.89 from 27 votes
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Serves 8
This blueberry baked oatmeal recipe is a delicious brunch or breakfast! If blueberries aren't in season, use frozen berries, or swap in your favorite seasonal fruit.


  • 2 tablespoons ground flaxseed + 6 tablespoons warm water
  • 2 cups whole rolled oats
  • ½ cup slivered almonds
  • ½ cup hemp seeds
  • cup coconut flakes
  • 1/4 cup brown sugar or coconut sugar
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¾ teaspoon sea salt
  • ¾ cup almond milk, at room temp
  • 1/4 cup maple syrup
  • 3 tablespoons melted coconut oil
  • 1 banana, chopped
  • 1 cup strawberries, sliced
  • ½ cup blueberries


  • Preheat the oven to 350°F and spray an 8x8-inch (or similar) baking dish with cooking spray.
  • In a small bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes.
  • 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.
  • 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.
  • Pour the wet ingredients into the bowl of dry ingredients and stir to combine.
  • 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.
  • 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.


If you'd like to reduce the sugar in this recipe, omit the brown sugar and use 1/3 cup maple syrup.




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Rate this recipe (after making it)

    • Marea

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

  1. Colleen

    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

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

      • Colleen

        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! 🙂

      • Jennifer W

        Do you defrost the blueberries before adding them to the recipe, or just bake them while frozen? Thank you!

  2. Libby from

    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

    5 stars
    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. Donna

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

    • Jeanine Donofrio

      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

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

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

  6. JCB from Wordpress

    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.

  7. katia from

    Mmmmm it looks delicious and also very healthy….

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

  9. Caroline

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

    • Jeanine Donofrio

      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!

    • Shalena Ali

      3 stars
      Was not too impressed with this dish, was kinda hard to consume, with all the nuts etc, but was edible, maybe it’s missing a liquid. I used whole flax seeds instead of powdered since I didn’t have any.

      • DB

        That’s because the ground flaxseeds and water bind to make a flax egg. Whole flaxseeds don’t have that effect.

  10. Roxana from

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

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

  12. Sylvie

    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!!!!

  13. 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

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

      • Margaret Uzelman

        Do you have any calorie count for this?

  14. 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!!

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

  16. gula kelapa from

    5 stars
    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

  17. 5 stars
    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

  18. Kate from

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

  19. 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!

  20. Lindsay

    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

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

  21. Pjacob

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

    • Jeanine Donofrio

      yes – use 2 eggs (and no water)

      • Pjacob

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

  22. Kate

    Does anyone have the nutrition facts on this meal?

  23. Leslie

    5 stars
    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

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

  24. Mira from

    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!

  25. Marcy

    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.

  26. 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

      Hi Sabria – I hope you enjoy!

  27. Elizabeth Palmer

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

  28. Diane

    Does this dish travel well?

  29. Lori Borger

    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

      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?

  30. Keri

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

  31. Avani Mehta

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

    • Jeanine Donofrio

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

      • Avani

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

        • Jeanine Donofrio

          so happy to hear that!

  32. Marie

    Can steel cut oats be substituted for the rolled oats?

    Thank you!

    • Jeanine Donofrio

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

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

  34. Marlene

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

    • Jeanine Donofrio

      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.

  35. Valerie

    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

      Hi Valerie – I think ramekins would be great!

  36. Cheri

    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

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

  37. Tessa

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

  38. Diana

    Looks great!

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

    • Jeanine Donofrio

      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.

  39. istanbul from

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

  40. Rachel

    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

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

  41. Nadia

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

    • Jeanine Donofrio

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

  42. Susan

    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

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

  43. Emily

    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

  44. bilinmeyen rota

    looks so delicious. will try asap

  45. Terri

    I love all things oatmeal, but this recipe takes oatmeal to a whole new level!

    The only variations I made was I omitted flax seed (because I am allergic to all seeds) and replaced the seeds with the suggested 2 eggs and I reduced the brown sugar to 1/8 cup instead of 1/4 cup. Oh, I used pecans instead of almonds because that is what I had on hand. It was fantastic!

    Where has this recipe been all my life? Thanks, Jeanne for another outstanding recipe!

    • Terri

      Opps, sorry Jeanine, I misspelled your name.

    • Jeanine Donofrio

      Hi Terri, I’m so glad you loved it!

  46. Heather

    Can you replace the almond milk with coconut milk?

  47. Teresa

    Looking to get myself and family a bit more healthy. If I replace the flaxseed with the two eggs do I also omit the 6 tablespoons of water? I just want to make sure…

    • Jeanine Donofrio

      Hi Teresa, apologies for my slow reply. Yes, skip the water as well.

  48. Heather

    Hi, I love this recipe with berries and bananas. I would like to try pears, apples or peaches but I’m afraid it won’t come out as good! Have you tried other fruit with success and if so which combo? Thanks

    • Jeanine Donofrio

      Hi Heather, I haven’t tried it with other fruits, but I think it would be pretty delicious with apples (or possibly pears) if you cook them first, the way I do in this recipe:

      I think peaches will be great (ripe ones) since they soften nicely while baking.

      I’ll report back if I give one of these a try sometime soon. I’m kind of craving the apple idea now 🙂

  49. Ashley B

    5 stars
    This recipe is a hit! Super easy, super versatile and so yummy!!!! I’ve fed it to so many people young and older and everyone loves it.

  50. Crystal

    5 stars
    I made this on a friends recommendation and it was amazing! We have a young one so left out the almonds- and i didnt have coconut flakes. I added 1/4 cup chia seeds and when serving topped it warm with coconut cream- delicious

  51. Anshirley

    What is the best way to store this/keep it fresh if you are not going to use it all up?


    • Jeanine Donofrio

      Hi Anshirley, I keep my leftovers in the fridge (for up to about 3 days) and reheat it in the oven when I’m ready to eat it again. Hope that helps!

  52. Beth

    5 stars
    I made this for my adult daughter’s birthday brunch, and everyone loved it! So cool when you can find a healthy recipe choice that is also such a special treat!

    I do not see the nutritional information, and it would be so helpful! Can you give me that info?

    • Jeanine Donofrio

      Hi Beth, I’m so glad everyone loved it! Apologies, I don’t calculate nutrition info.

  53. Sarah

    5 stars
    Not sure if I’m overlooking it, but nutrition information would be extremely helpful. It beats having to input each ingredient into another app.
    Lack of it, however, does not take away any stars! I made some minor modifications due to what was on hand, and it came out wonderful. (Cashew instead of almond and chia instead of hemp)
    Cut them into squares and poured just a splash of almond cashew milk on top. Hubby added a spoon of honey and ate two bowls.

    • Jeanine Donofrio

      I’m so glad you enjoyed the baked oatmeal!

  54. Sarah

    5 stars
    We loved it… Again. I made this a second time today
    Added blueberries directly into the mix, along with some blackberries. Added extra half banana because we loved it the last time.
    Didn’t get to eat it while it was hot so I popped some in the microwave and added a splash of almond-cashew milk again.
    I want to save this for breakfast tomorrow, but this will probably be all gone by dinnertime.

    • Jeanine Donofrio

      Ha ha, I’m so glad you loved it so much!

  55. Carol A

    Can’t eat bananas. What to substitute? Sounds great!

  56. Kirri

    5 stars
    Thanks for this recipe. I made it for a family brunch today and it worked really well. I didn’t have hemp seeds so added some chia seeds and sunflower seeds and it turned out well.

  57. Elaine Romero

    5 stars
    Turned out great! Only used the 1/3 cup of maple sugar and no added sugar and it was plenty sweet. We loved it!

  58. Vesna

    5 stars
    I just made this because I was looking for a more exciting version of an oatmeal breakfast, and it did not disappoint. I didn’t have sliced or slivered almonds, so I chopped some whole almonds and used more than the recipe called for. Turned out great!

  59. Kathryn

    5 stars
    This is our family’s favorite recipe for oatmeal bake. We use it all the time. There’s great texture and flavors. Thank you so much for sharing!

  60. Vanessa

    Can you make this the night before and then bake in the morning ?

  61. Carol Scheffer

    This looks like a great recipe. I am going to make it for my vegan son for our Easter Brunch. Would it work to put this together ahead of time and then bake it right before brunch?

  62. Chris

    Can I use eggs instead of flaxseed in this recipe

    • Jeanine Donofrio

      I think it should be fine, but I haven’t tried.

  63. Teresa B8

    Looks beautiful, as do all your recipes. May I second the motion to add nutritional info in terms of calories?

    It will help many of us make good choices around portion size and any substitutions.

    Many thanks and keep up the glorious posts!

    • Jeanine Donofrio

      I’m sorry, I don’t calculate nutritional info. Sites like my fitness pal have online calculators.

  64. Jenny

    4 stars
    Made with two eggs instead of flax eggs – raspberries instead of strawberries and chopped pecans instead of hemp seeds (didn’t have hemp seeds). Tasted very good but dry & crumbly. Next time I may increase liquid and egg.

    • Jeanine Donofrio

      Hi Jenny, it would probably be less dry with the flax eggs (it’s suppose to be kind of crumbly).

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.