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 153 votes
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.

Ingredients

  • 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

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, 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.

362 comments

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Rate this recipe (after making it)




  1. M, Holman
    04.03.2022

    Could you use frozen fruit? Thank you!

    • Jeanine Donofrio
      04.05.2022

      I think frozen fruit would work fine.

  2. Jessica L
    02.15.2022

    5 stars
    Love this and have made it several times!! Has anyone refrigerated overnight and baked in the morning?

    • Jeanine Donofrio
      02.17.2022

      I’m so glad you loved it! I haven’t tried that.

  3. Michele
    02.04.2022

    My husband calls this dish a “dessert! I’m trying to incorporate more grains and fruit in my meals. This definitely does that. I really like the texture and flavor. I did add vanilla and used butter vs coconut oil. Yummy!

    • Jeanine Donofrio
      02.04.2022

      I’m so glad you enjoyed it!

  4. Sarah
    01.07.2022

    5 stars
    I’ve made this recipe twice now—doubled each time!—with 2 apples chopped up instead of the strawberries. It is really tasty and will become a regular weekend bake for easy weekday eating. I recommend stirring the blueberries into the oat mixture, especially if you use wild blueberries; in the first batch, the wild blueberries dried out on top of the dish in the oven. I’m going to experiment with removing the oil next time—we try not to use much oil (or vegan butter) in our food—but I’m not sure how that will impact the dish. If anyone has suggestions, I’m all ears!

    • Jeanine Donofrio
      01.08.2022

      Hi Sarah, I’m so glad you’ve loved it! Sounds delicious with apples!

    • Reese
      02.19.2022

      5 stars
      I will have to try the apples, didn’t use the oil and used melted earth balance soy free plant based spread & it was rather delicious. I actually used frozen blackberries plus pecans since didn’t have what recipe listed on hand & added a scoop of vanilla orgain protein powder for my young athletes. Topped w/blueberries but pushed them down into mix to avoid drying them out. Hope that helps some😊

  5. Krista
    12.20.2021

    5 stars
    Hi! Has anyone tried with applesauce instead of flax or egg? Think that would work? That tends to be my egg substitute go-to. Thank you!

  6. Dawn
    12.18.2021

    Can this be doubled and baked in a 9×13 in pan, with slightly increased baking time?

  7. Angie
    12.12.2021

    5 stars
    So delicious!! I make this all the time now, and you can very easily substitute other fruits, nuts, plant milk , etc based on what you might have on hand.

  8. Sab
    10.26.2021

    5 stars
    I make this every two weeks and add walnuts and pecans, sunflower seeds aswell and use two bananas with frozen forest fruits. Absolutely the best receipe. Amazing taste. Thanks

    • Jeanine Donofrio
      10.26.2021

      I’m so glad you’ve loved it!

  9. Janet
    09.18.2021

    How much in advance can this be made prior to baking? Days/hours?

  10. Rebecca
    09.15.2021

    5 stars
    This is really delicious! I have tried several baked oatmeal recipes, and this one hits the mark for taste and texture. I subbed eggs for flax and more maple syrup instead of brown sugar. Served with Greek yogurt. Thank you for an awesome recipe!

  11. Lane
    08.30.2021

    5 stars
    My absolute favorite baked oatmeal recipe. I’ve modded it so many times, subbing nuts for ones on hand, adding in spices, taking out fruits, and it’s never failed to be perfect. I’m actually making it today and taking out all the listed fruits but adding in apples and apple pie seasoning.

  12. Jan
    08.09.2021

    Can I use steel cut oats instead of whole oats?

    • Jeanine Donofrio
      08.09.2021

      Hi Jan, I don’t think they would become tender enough, I’d stick to whole rolled oats.

  13. Julie
    05.09.2021

    5 stars
    Delicious!! Great recipe!

  14. Julie
    04.28.2021

    5 stars
    I’ve made this a few times now and my family really likes it (no small feat). It’s works with fresh and/or frozen berries. Thanks for this one, it’s the best baked oatmeal I’ve tried so far!

  15. Tiffany
    04.18.2021

    5 stars
    I made this just this morning, & it was DIVINE. There’s a tiny bit leftover, & I’m going to have a snack of it later. I didn’t have almonds, but I did toss a few raisins in the mix. Thank you for making me love breakfast!

  16. Teresa B8
    04.04.2021

    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
      04.05.2021

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

  17. Jeanine Donofrio
    04.04.2021

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

  18. Carol Scheffer
    04.02.2021

    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?

  19. Vanessa
    01.03.2021

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

    • Kasey
      08.08.2021

      Did you try it the night before? Any thoughts?

  20. Kathryn
    12.27.2020

    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!

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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.