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:
4.95 from 68 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)

  1. 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!

  2. 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.

  3. Carol A

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

  4. 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!

  5. 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!

  6. 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.

  7. 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!

  8. 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

  9. 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.

  10. 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 🙂

  11. 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.

  12. Heather

    Can you replace the almond milk with coconut milk?

  13. 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!

  14. bilinmeyen rota

    looks so delicious. will try asap

  15. 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

  16. 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!

  17. 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!

  18. 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.

  19. istanbul from

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

  20. 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.

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.