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 70 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. Sarah

    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

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

    • Reese

      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😊

  2. Krista

    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!

  3. Dawn

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

  4. Angie

    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.

  5. Sab

    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

      I’m so glad you’ve loved it!

  6. Mae from

    4 stars
    Made this this morning – it’s delicious! Next time I might use 2 bananas and add some vanilla. As a breakfast meal, I would say this is more like 4 – 5 servings. Even though it’s hearty and nutritious, it’s not super filling (and I get full easily!) If it’s for brunch with a group of people, I can see 8 servings being accurate.

  7. Janet

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

  8. Rebecca

    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!

  9. Lane

    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.

  10. Jan

    Can I use steel cut oats instead of whole oats?

    • Jeanine Donofrio

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

  11. Julie

    5 stars
    Delicious!! Great recipe!

  12. Julie

    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!

  13. Tiffany

    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!

  14. 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).

  15. 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.

  16. Chris

    Can I use eggs instead of flaxseed in this recipe

    • Jeanine Donofrio

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

  17. 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?

  18. Vanessa

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

    • Kasey

      Did you try it the night before? Any thoughts?

  19. 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!

  20. 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!

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.