Baked Oatmeal

This baked oatmeal recipe is the best way to start the day! It's easy, healthy, and delicious. Serve it for brunch, or make it ahead for breakfast all week.

Blueberry baked oatmeal

This baked oatmeal recipe is my favorite breakfast of the moment. I love that it can serve a group for a special breakfast or brunch, but it’s also the kind of thing that you can make on a weekend and reheat on busy mornings throughout the week.

This blueberry baked oatmeal is made with healthy ingredients—think fresh fruit, almond butter, 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, filling each bite with an amazing mix of textures. It’s lightly sweet, warmly spiced, and studded with bursty blueberries throughout. Go ahead, get a second slice.

Baked oatmeal recipe ingredients

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 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.
  • Unsweetened almond milk – Or any milk you like! My homemade oat milk would be great here.
  • Almond butter – Many baked oatmeal recipes call for eggs to bind the oat mixture together, but I love to use nut butter instead. It makes this recipe vegan, and it gives the oatmeal a rich, nutty flavor. 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.
  • 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.

Pouring almond milk into bowl of wet ingredients

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 almond milk, almond butter, maple syrup, and coconut oil and whisk to combine.

Pouring blueberries into wet ingredients

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

Then, add half the blueberries…

Pouring whole rolled oats into mixing bowl with blueberries and wet ingredients

…the oats…

Using spatula to mix baked oatmeal recipe ingredients in mixing bowl

…and 3/4 cup of the pecans. Use a spatula to stir until the mixture is well-combined.

Using spatula to spread baked oatmeal mixture in baking dish

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

Hand sprinkling topping over baked oatmeal recipe

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.

Let cool for 10 minutes, and 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.

Blueberry baked oatmeal in baking dish

Blueberry Baked Oatmeal Recipe Tips

  • Let it cool for 10 minutes before serving. This baked oatmeal recipe will smell AMAZING when it comes out of the oven, so it might be tempting to dig in right away. However, it’s actually best if you let it cool for 10 minutes before serving. Its sweet, spiced flavor will intensify in those few minutes out of the oven. Its texture gets better too—the topping crisps up and the middle becomes firmer.
  • Customize it. This blueberry baked oatmeal recipe is fantastic as written, but it’s super flexible. Have fun changing it up! Swap a different berry for the blueberries, such as strawberries or blackberries, or skip the berries and add 1/2 cup chocolate chips, dried cranberries, or raisins. Use walnuts instead of pecans, or change up the spices. Nutmeg, cardamom, and ginger would all be delicious here.
  • Meal prep it. This healthy baked oatmeal recipe is perfect for a weekend brunch, but it’s also a great breakfast to meal prep for the week. Bake it off on a Sunday, and store slices in an airtight container in the fridge for up to 4 days. Just pop them in the microwave to reheat. They’ll make you excited to get out of bed on busy mornings!

Baked oatmeal recipe

More Favorite Breakfast Recipes

If you love this blueberry baked oatmeal recipe, try one of these yummy breakfast recipes next:

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Baked Oatmeal

rate this recipe:
4.98 from 180 votes
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Serves 4 to 6
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. Vegan and gluten-free.


  • 1 ripe banana, mashed (½ cup)
  • 1 cup unsweetened almond milk, at room temperature
  • ¼ cup smooth almond butter
  • ¼ cup maple syrup
  • ¼ cup melted coconut oil
  • 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


  • Preheat the oven to 350°F and grease an 8x8-inch or similar baking dish.
  • In a large bowl, whisk together the mashed banana, almond 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 set. Remove from the oven and let cool for 10 minutes before serving.


4.98 from 180 votes (58 ratings without comment)

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Rate this recipe (after making it)

  1. A

    Can I use olive oil instead of coconut oil?

    • Phoebe Moore (L&L Recipe Developer)

      Hi, you can, but you might be able to taste the olive oil’s flavor. You could substitute a neutral oil, like avocado oil or vegetable oil, if you want to avoid that.

  2. Lolo

    5 stars
    Delicious! I didn’t have coconut to put on the top but was very good without it. It’s a keeper!

  3. Ken

    4 stars
    A delicious treat, that seems to taste better the next day. We pairs really well with vanilla yogurt. Used regular milk as that was all we had.
    Plan to make again this weekend for meal prep

  4. Claudia

    5 stars
    I am a bit partial to sweet breakfasts, so this recipe seems to strike the perfect balance between healthy and yummy! I will have to try!

  5. Megan

    5 stars
    YUM! What a delicious treat any time of day or night. The banana and coconut make it a welcome change to what was my go-to baked oatmeal recipe.

    • Phoebe Moore (L&L Recipe Developer)

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

  6. Diane

    I am allergic to bananas. What could I substitute for that oart of this recipe? I would love to make it!

    • Karen

      Maybe 1/2 – 3/4 cup of applesauce. I don’t know the measurement of a banana. Just thinking what I would try.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Diane, yep! I’d recommend 1/2 cup applesauce.

  7. Piper Bair

    5 stars
    Super yummy! I added chocolate protein powder (5 scoops) into it. Usually I dislike the taste of protein powder in dessertish foods, but this bake made it very good! Will be making it again

  8. Dorenda

    Thought I would let you know that I made this with quick cooking steel cut oats–and it turned out well with these variations: soaked oats with milk plus 1/2 cup water overnight/24hrs. Stirred this mixture a bit while out on the counter, then put it in the refrigerator until I was ready to finish making it the next day. I used organic maple syrup for the sweetener and put all the blueberries into the oat mixture before baking. It took a bit longer to bake (get brown on top). I did not add the brown sugar. I’ve got another batch soaking right now!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Dorenda, Thanks so much for sharing your method! It’s great to know that the quick-cooking steel-cut oats worked out.

  9. Sandra

    Can I use olive oil instead of coconut oil/butter?

  10. Susan Armstrong

    Do you know the nutritional breakdown?

    • Erica

      I’m hoping for this information as well! Thanks!!

    • Heather

      I wanted this, too, so I ran the recipe through a nutrition analyzer.
      If this is a 4-serving recipe. Per serving nutrition is…
      Calories 724
      Fat 46 g
      Carbs 72g
      Sugars 27 g
      Protein 13 g
      Sodium 418 mg
      Potassium 494 mg
      Iron 4 mg
      Zinc 4 mg
      Phosphorous 325 mg
      Vitamin A 43 mg
      Vitamin C 6 mg

  11. Diane

    5 stars
    So good! I made these last weekend for the first time. I was out of bananas so I substituted pumpkin. Today I used banana but left out coconut oil and brown sugar. I baked them in a muffin pan (6) for 45 minutes. Perfect!

  12. Leigh Floyd

    I’d like to add ground flax seed and egg whites to this recipe. How much can I add and what would I remove (two egg whites = 1/4 almond butter?)?

  13. Becca

    Would it work to double the recipe and bake in 9×13? Trying to make it for a crowd

    • Heather

      This is what I did and it worked fine. Just had to bake a bit longer.

  14. Kate Kloos

    5 stars
    Exceptional! I changed a few ingredients based on what I had in the fridge and due to an ice storm so I couldn’t go to the store. Used skim cow’s milk instead of almond, and butter instead of almond butter. Added a 1/3 c shredded coconut and 1/2 t cardamom. Also had some chopped peaches that I needed to use so threw them in. Such a great flexible recipe!

    • Jeanine Donofrio

      I’m so glad you loved it!

  15. Alaina


    I’m not vegan, and I am hoping to avoid purchasing almond butter, as it will likely go to waste if I do. What can I use instead? I understand that the almond butter acts as a binding agent… Can I sub with egg? Or perhaps applesauce? What are your thoughts?


  16. Beth

    what can I sub for banana? I don’t like banana and I never seem to have applesauce on hand either. thanks.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Beth, we haven’t tested this, but you could try subbing 1 egg plus 1/4 cup almond milk for the banana. Hope you enjoy!

    • Molly

      5 stars
      Hey so I made this and didn’t have banana so I used pumpkin puree. It’s was really good!

  17. Megan

    5 stars
    Hi! Thanks so much for this. Just baked and planning to freeze for when baby is here. How would you recommend thawing/reheating for best results?

  18. Jessica Diab

    Can this be prepared the day before it goes into the oven?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Jessica, yep! You can make it ahead and store it in the fridge until you’re ready to bake.

  19. Jen B.

    5 stars
    Having made lots of baked oatmeal recipes, this might be my favorite ever. I chose it because I was out of eggs, and made it with Sun Butter because I was trying to use it up–I was a little worried about how it would taste with this substitution, but it was super delicious. Going to make it again for sure, husband loved it as well!

    • Jeanine Donofrio

      Hi Jen, I’m so glad you both loved it!

  20. Deb

    5 stars
    Love love love this recipe. Delicious out of the oven and perfect after cutting into squares and freezing. 60 seconds in the microwave and just as perfect. Also love I can use almond butter, almond milk and coconut oil.
    I made one batch with the whole banana and one with 1/2. Liked the 1/2 banana better. Less banana flavor and more of all the other flavors.
    Would love to have a pumpkin version if you have one.

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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.