Name: Baked Oatmeal
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
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)

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.

breakfast / vegan / gluten free — Jump to recipe

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

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.

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.

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

Then, add half the blueberries…

…the oats…

…and 3/4 cup 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.

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 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!

More Favorite Breakfast Recipes

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

Baked Oatmeal

rate this recipe:

4.98 from 218 votes

Prep Time: 10

Cook Time: 50

Total Time: 1

Serves 4 to 6

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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.