Baked Oatmeal

This baked oatmeal recipe is healthy and delicious, filled with oats, nuts, and fresh fruit. Serve it for brunch, or make it ahead for breakfast all week!

Jeanine
Donofrio

Phoebe
Moore

Updated: Oct 28, 2026

This baked oatmeal recipe is a delicious, satisfying breakfast. It’s made with healthy ingredients like fresh fruit, nuts, and whole rolled oats, but it tastes like a treat. The top is toasty and nutty, featuring a layer of pecans and coconut flakes that crisp up beautifully in the oven. The middle, on the other hand, stays soft and creamy. It’s lightly sweet, warmly spiced, and studded with bursty blueberries.

Easy to make in one bowl, this blueberry baked oatmeal is one of my favorite recipes to serve for brunch. It’s a perfect meal prep breakfast too. I love baking it off on a Sunday and reheating slices for breakfast throughout the week. Keep reading to find ingredient substitutions and make-ahead instructions, then try the recipe! I hope you love it as much as I do.

Baked Oatmeal Recipe Ingredients

Here’s what you’ll need to make this healthy baked oatmeal recipe:

• Oats, of course! Whole rolled oats only, please! Quick oats will give the baked oatmeal a mushy texture, whereas steel-cut oats require more moisture and won’t soften in the baking time. Be sure to use certified gluten-free oats if you need this recipe to be gluten-free.
• Mashed banana – For sweetness. It also gives this recipe a slight banana bread-y flavor, which I love.
• Milk – Use any dairy or non-dairy milk you like. Unsweetened almond milk is my go-to, but whole milk, 2%, and oat milk also work well.
• Almond butter – It gives the oatmeal a rich, nutty flavor and helps bind it together. Plus, it adds protein, fiber, and healthy fats, which make this recipe a satisfying breakfast.
• Pure maple syrup – It works with the banana to naturally sweeten the oats.
• Melted coconut oil – For richness. If you’re not vegan, melted butter works too!
• Baking powder – It helps the oatmeal bake puff up slightly in the oven, so it comes out soft and creamy, but not dense.
• Cinnamon – For warm depth of flavor.
• Blueberries – Fresh and frozen are both great. No need to thaw frozen berries before using them!
• Pecans – For nutty crunch.
• Coconut flakes – They create the crispy, toasty topping.
• Brown sugar – It helps the pecan and coconut topping crisp up and caramelize in the oven.
• And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

Blueberry Baked Oatmeal Recipe Variations

I hear from readers every week asking about ingredient substitutions for this recipe. So, I recently tested your most-requested variations so that I could confidently recommend substitutions! Here are versions I’ve tested that work well using the same pan size and bake time:

• Almond butter: Replace it with 1 large egg. The egg version has a lighter texture and a less rich flavor. You could also substitute another nut or seed butter like peanut butter or sunflower seed butter.
• Mashed banana: Replace it with 1/2 cup unsweetened applesauce or 2 large eggs.
• Pecans: Replace them with another chopped nut, like walnuts or cashews, or substitute pepitas. You can also omit them.
• Blueberries: Use another berry, like raspberries or chopped strawberries, or replace them with diced apples. 1/2 cup dried fruit, like raisins or dried cranberries, works too. In that case, mix all the dried fruit into the batter, skipping the extra on top.

How to Make Baked Oatmeal

Have I mentioned? This healthy baked oatmeal recipe is super easy to make! You don’t need any special equipment, just a mixing bowl and an 8×8-inch baking dish. Here’s how to make it:

First, mix together the wet ingredients. Mash the banana at the bottom of a large mixing bowl. Then, add the milk, almond butter, maple syrup, and coconut oil and whisk to combine.

Next, add the baking powder, cinnamon, and salt. Whisk again.

Then, add half the blueberries, the oats, and most of the pecans. Use a spatula to stir until the mixture is well-combined.

Transfer the oat mixture to a greased 8×8-inch pan. Use a spatula to spread it in an even layer.

Then, add the topping. Sprinkle on the remaining blueberries, the remaining pecans, and the brown sugar and coconut flakes.

Finally, bake! Transfer to a 350°F oven and bake for 40 to 50 minutes. The topping should be crisp and the middle should be mostly set. You don’t want it to set fully—it should still be a little creamy in the middle.

Let cool for 10 minutes to allow the oatmeal to firm up and the flavors to develop. Then, dig in!

• Tip: To give this baked oatmeal extra staying power, serve it with a dollop of Greek yogurt or your favorite non-dairy yogurt.

How to Store and Make Ahead

To store: This baked oatmeal keeps well in an airtight container in the refrigerator for up to 4 days. I love to meal prep it on the weekend and warm up slices for breakfast throughout the week. It reheats perfectly in the microwave.

To freeze: This baked oatmeal freezes well too. Store it in an airtight container or bag in the freezer for up to 3 months. Let thaw overnight in the fridge before reheating, or defrost in the microwave.

To make ahead: Assemble the casserole the night before, but don’t bake it. Cover and refrigerate overnight. When you’re ready to serve, let stand at room temperature while the oven preheats, then uncover and bake according to the recipe. I love to do this when I serve this recipe for brunch. That way, prep and cleanup are super easy in the morning!

More Favorite Breakfast Recipes

If you love this blueberry baked oatmeal recipe, try one of these healthy breakfasts next:

• Pumpkin Baked Oatmeal
• Overnight Oats
• Oatmeal Breakfast Cookies
• Oatmeal Breakfast Bars
• Homemade Granola
• Breakfast Casserole

Get This Recipe In Your Inbox

We’ll send it right away, plus fresh recipe inspiration every week!

Baked Oatmeal

rate this recipe:

4.98 from 277 votes

Prep Time: 10 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr

Serves 6

Save Recipe Print Recipe

This blueberry baked oatmeal recipe is a healthy, delicious breakfast or brunch! I love how the toasty, nutty topping contrasts with the soft and creamy middle. It's easily vegan and gluten-free and great for making ahead.

Ingredients

• ▢ 1 ripe banana, mashed (½ cup)
• ▢ 1 cup milk, at room temperature
• ▢ ¼ cup smooth almond butter, or 1 large egg
• ▢ ¼ cup maple syrup
• ▢ ¼ cup melted coconut oil or melted unsalted butter
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon cinnamon
• ▢ ½ teaspoon sea salt
• ▢ 2 cups whole rolled oats
• ▢ 1 cup chopped pecans
• ▢ 1 cup blueberries, fresh or frozen
• ▢ 2 tablespoons brown sugar, for topping
• ▢ 2 tablespoons coconut flakes, for topping

Cook ModePrevent your screen from going dark

Instructions

• Preheat the oven to 350°F and grease an 8x8-inch or similar baking dish.
• In a large bowl, whisk together the mashed banana, milk, almond butter, maple syrup, and coconut oil. Add the baking powder, cinnamon, and salt and whisk again.
• Fold in the oats, ¾ cup of the pecans, and ½ cup of the blueberries. Pour the mixture into the prepared baking dish and smooth into an even layer.
• Top with the remaining ½ cup blueberries, the remaining ¼ cup pecans, the brown sugar, and coconut flakes.
• Bake for 40 to 50 minutes, or until the topping is crisp and the middle is mostly set. Remove from the oven and let cool for 10 minutes before serving.

Show Nutrition Facts Hide Nutrition Facts

Nutrition Facts

Baked Oatmeal

Amount Per Serving

Calories 470 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 10g63%

Polyunsaturated Fat 6g

Monounsaturated Fat 12g

Sodium 324mg14%

Potassium 387mg11%

Carbohydrates 45g15%

Fiber 7g29%

Sugar 18g20%

Protein 8g16%

Vitamin A 37IU1%

Vitamin C 4mg5%

Calcium 177mg18%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.