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.
Doubled the recipe and baked in a sheet pan. Perfect! Have also tried with chia seeds, flax meal, and a scoop of plant based protein powder and it’s still delicious!
Hey~! Thanks for posting this recipe, I served it (4X) to ten folks today for a breakfast during a Board retreat. It worked really well and people came back for thirds!
I love this recipe! I make it for all of our camping trips!
Is it meant to be served in a bowl? Or in bars after it cools?
Hi Nancy, in bowls – it’s not runny like oatmeal, but it doesn’t slice perfectly like bars. It’s somewhere in between.
I was wondering what a serving size might be. It looks delicious and I can’t wait to try just worried I may want to eat the whole thing and as I am recovering from total knee replacement I am trying to lose some weight but still eat healthier and try more vegan.
Hi Dee, this recipe makes 4 to 6 servings. I hope you enjoy!
best baked oatmeal recipe! i subbed blueberries for white peaches, added a dash of cardamom, subbed and egg for the nut butter & omitted coconut because i didn’t have it. even with the substitutions it’s the best baked oatmeal i’ve had. interchangeable and delicious!
I’m so glad you loved it!
This looks great! Do you have recommendations for making this nut free? Thanks!
I made this without the nuts and it turned out perfect!
So good! Easily exchangeable ingredients – used applesauce in place of the banana and it came out great! Kids ask for this for “dessert” ?
Hi Meg, I’m so glad it was a hit!
Is it possible to make this the night before and bake it in the morning?
Or is it better to make and bake it the day before and reheat? If you are reheating, what oven temperature and length of time?
Thanks!
Hi Angie, I haven’t tried assembling the oatmeal the night before and baking the next day, but I think it would work. Otherwise, if you bake it ahead, I would reheat it, covered with foil, at 350°F for 20-30 minutes to warm it through.
Would smooth peanut butter (instead of almond butter) overpower the oatmeal bake?
Hi Melissa, it’ll definitely have a peanut flavor but I think it would work ok if you like peanut butter. If cashew butter is an option, that would be more neutral.
Can leftovers be frozen? If so, how would you suggest reheating it? Looks delicious!!
I’m making the baked oatmeal for the second time and my kitchen smells divine! Not a change needed to this recipe. It is pure perfection and is a new favorite in our breakfast rotation. Thank you for sharing this delicious goodness!
Hi Leisa, I’m so glad you love the baked oatmeal!
Could I throw an egg in?? This looks great I just can’t have almond butter! And also, do you think I could freeze and reheat this?
Hi Jessica, you could definitely add an egg to this recipe in place of the almond butter. I think it would freeze well.
So easy and delicious! I wanted a snack for my preschooler that had more fiber and this is perfect! Thank you!!
Hi Kay, I’m so glad you love the recipe!
This blueberry baked oatmeal is delicious! I’ve made it many times using either fresh or frozen blueberries and add some chia seeds. My husband was doubtful until he tried it, then ate half the casserole. Leftovers reheat very well. I may try doubling it next time. Thank you for the wonderful recipe!
Ha ha, I’m glad it was such a hit!
Can applesauce be substituted for bananas?
I loved this recipe! I had to make two changes – Lactaid milk instead of almond milk and a frozen berry blend instead of just blueberries. I can’t wait to make this again already. It is so good.
I did the cals, and it’s 2,885 (with the two changes I made) for the whole thing – 481 cals for a sixth of it, and 722 for a fourth of it. You can save 800 cals by omitting pecans, but I loved the pecans in it. Thanks for this recipe.
I love this recipe! Thank you so much!
So glad you love it, Brandi!
Looking for the calorie count for one serving
Oh my gosh! I can hardly cook at the best of times but this turned out amazing! Thank you!! So easy to follow… I substituted a few things for what I had available and it still worked out incredibly. Perfect for the Aussie winter!