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.
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:
- Overnight Oats
- Oatmeal Breakfast Cookies
- Homemade Granola
- Blueberry Pancakes
- Breakfast Egg Muffins
- Healthy Breakfast Casserole
- French Toast Casserole
- Or any of these 60 Best Brunch Recipes!
Baked Oatmeal
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.
What can replace the oil? Thank you.
Hi Berneda, melted butter would work.
Added protein powder, egg, berries and coconut, used organic oats, and subbed coconut for avocado oil; Cooked in a cast iron. Excellent! served with homemade whipped cream.
Great! Added an egg for consistency and protein when I was mixing the wet ingredients. Also added the suggested coconut flakes and berries, subbed coconut oil for avocado and it came out great!!
Hi Ivy, so glad you loved the baked oatmeal!
really tasty! i added an egg as i like to have some extra protein in the morning, and also wanted to make it slightly more ‘cakey’ .To counteract the extra liquid from the egg i added about 3/4 cups of oat flour as well as the required oats ( just blitzed them in blender to make the flour) i also only put half the coconut oil as i’m not keen on tasting to much coconut. cam out great, I eat it hot or cold! would lpbe to try this with choc chips and raspberries next!
Hi Sophie, I’m glad you enjoyed it!
Can I substitute apple sauce or something for the banana? I’m terribly allergic to banana.
I think applesauce would work well!
Can I double this recipe and bake in a 9×13 pan?
Hi Jenny, that should work if you bake it longer – the mixture will be thicker in that sized pan.
This is so delicious, my kids love it, and it’s easy to make! I don’t see nutrition information though – am I missing it?
Hi Meghan, I’m so glad you enjoyed it! I’m sorry, we don’t post nutrition facts, but you could plug the ingredients into a site like my fitness pal.
May this recipe be frozen, then reheated?
Hi Kim, we haven’t tried freezing this recipe, but I think it would work well!
Hi Kim! My mom, who lives alone, loves this recipe but can’t always finish it in a few short days. She typically makes two makings of it, enjoys some fresh, and then cuts it into squares / servings and freezes it. When she wants a meal, she pulls one out and it microwaves beautifully from frozen. My hubby and I have no problem finishing it in a few short days, but one time I had some that I knew we wouldn’t get to, and I also had good success with freezing it. When it reheats, you can’t even tell it was frozen. Soooo good!
So good! Tastes like blueberry muffin!
My granddaughter and I made this together and it was completely eaten up at breakfast by the rest of the family. I liked mine with a little coconut cream yogurt on top.
This combo of flavors is delicious- warm and comforting with bursts of sweet/tart blueberries. Snuck a piece to taste, but love that I will have it this week for breakfasts.
This was a perfect fall breakfast. I subbed apples for blueberries. Loved the addition of coconut on the top! Will definitely make again – with blueberries next time!
Thank you for this delicious recipe. I love baked oatmeal for breakfast, and this one definitely is a great one. I used desiccated coconut as I didn’t have coconut flakes, and it turned out great.
Delicious! Easy to make, tasted amazing and easy to keep for a few days. We had it over greek yoguart. YUMMY!
Delicious! This had everything you’d want in an oatmeal and more!! Perfect breakfast for cooler weather; used walnuts instead of pecans but other than that followed recipe exactly.
I made this recipe in ramekins that allowed for less cooking time. Also, I didn’t have almond milk and substituted pecan milk. I enjoyed the ease that this came together and it tasted good. (There is a banana flavor but it’s not very strong.)
Delicious and healthy! So easy to make to have breakfast ready for a hectic work week.
Made this for my mom and cousin in town visiting… best oatmeal any of us have ever had and we will never go back! The almond butter really sealed the deal and it was easy to make ahead then pop in the oven when we woke up.
Works great with cinnamon apples, as well:)
Made this recipe as written (with frozen blueberries), and I loved the flavour! Definitely a step up from my normal bowl of oatmeal. The recipe came out a bit drier than some of the other baked oatmeal recipes I’ve tried, and it’s a bit on the sweeter side. But I love that it’s vegan, and I really enjoyed the maple and brown sugar flavour. I would definitely make this again!
Hi Stefanie, I’m so glad you loved it!