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 193 votes
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
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

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.

414 comments

4.98 from 193 votes (60 ratings without comment)

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Rate this recipe (after making it)




  1. Vesna
    11.16.2020

    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!

  2. Elaine Romero
    10.27.2020

    5 stars
    Turned out great! Only used the 1/3 cup of maple sugar and no added sugar and it was plenty sweet. We loved it!

  3. Kirri
    10.24.2020

    5 stars
    Thanks for this recipe. I made it for a family brunch today and it worked really well. I didn’t have hemp seeds so added some chia seeds and sunflower seeds and it turned out well.

  4. Carol A
    10.21.2020

    Can’t eat bananas. What to substitute? Sounds great!

  5. Sarah
    09.05.2020

    5 stars
    We loved it… Again. I made this a second time today
    Added blueberries directly into the mix, along with some blackberries. Added extra half banana because we loved it the last time.
    Didn’t get to eat it while it was hot so I popped some in the microwave and added a splash of almond-cashew milk again.
    I want to save this for breakfast tomorrow, but this will probably be all gone by dinnertime.

    • Jeanine Donofrio
      09.12.2020

      Ha ha, I’m so glad you loved it so much!

  6. Sarah
    08.16.2020

    5 stars
    Not sure if I’m overlooking it, but nutrition information would be extremely helpful. It beats having to input each ingredient into another app.
    Lack of it, however, does not take away any stars! I made some minor modifications due to what was on hand, and it came out wonderful. (Cashew instead of almond and chia instead of hemp)
    Cut them into squares and poured just a splash of almond cashew milk on top. Hubby added a spoon of honey and ate two bowls.

    • Jeanine Donofrio
      08.30.2020

      I’m so glad you enjoyed the baked oatmeal!

  7. Beth
    08.09.2020

    5 stars
    I made this for my adult daughter’s birthday brunch, and everyone loved it! So cool when you can find a healthy recipe choice that is also such a special treat!

    I do not see the nutritional information, and it would be so helpful! Can you give me that info?

    • Jeanine Donofrio
      08.30.2020

      Hi Beth, I’m so glad everyone loved it! Apologies, I don’t calculate nutrition info.

  8. Anshirley
    06.04.2020

    What is the best way to store this/keep it fresh if you are not going to use it all up?

    Thanks

    • Jeanine Donofrio
      06.04.2020

      Hi Anshirley, I keep my leftovers in the fridge (for up to about 3 days) and reheat it in the oven when I’m ready to eat it again. Hope that helps!

  9. Crystal
    04.23.2020

    5 stars
    I made this on a friends recommendation and it was amazing! We have a young one so left out the almonds- and i didnt have coconut flakes. I added 1/4 cup chia seeds and when serving topped it warm with coconut cream- delicious

  10. Ashley B
    03.15.2020

    5 stars
    This recipe is a hit! Super easy, super versatile and so yummy!!!! I’ve fed it to so many people young and older and everyone loves it.

  11. Heather
    03.13.2020

    Hi, I love this recipe with berries and bananas. I would like to try pears, apples or peaches but I’m afraid it won’t come out as good! Have you tried other fruit with success and if so which combo? Thanks

    • Jeanine Donofrio
      03.14.2020

      Hi Heather, I haven’t tried it with other fruits, but I think it would be pretty delicious with apples (or possibly pears) if you cook them first, the way I do in this recipe: https://www.loveandlemons.com/apple-crisp/

      I think peaches will be great (ripe ones) since they soften nicely while baking.

      I’ll report back if I give one of these a try sometime soon. I’m kind of craving the apple idea now 🙂

  12. Heather
    02.07.2020

    Can you replace the almond milk with coconut milk?

  13. Jeanine Donofrio
    02.07.2020

    Hi Terri, I’m so glad you loved it!

  14. Terri
    02.06.2020

    Opps, sorry Jeanine, I misspelled your name.

  15. bilinmeyen rota
    06.14.2019

    looks so delicious. will try asap

  16. Emily
    05.09.2019

    I’ve never managed to find good oats here in the UK as they never seem quite right. But this recipe looks delicious so I’ll be trying it regardless and I also have some frozen berries I’d like to use too so I’ll throw my frozen blueberries into mine.

    Emily | Snippets of Emily’s Life xx

  17. Nadia
    04.16.2019

    This looks delicious. Can I make it ahead of time and freeze and then cook later when ready?

    • Jeanine Donofrio
      04.17.2019

      I haven’t tried freezing it, I’m not really sure!

  18. Rachel
    04.10.2019

    This recipe looks so yummy and perfect for our Easter brunch!
    Do you think the maple syrup could be swapped for something else (maybe honey)? I am sadly allergic to maple syrup!

    • Jeanine Donofrio
      04.17.2019

      Hi Rachel, I think honey would work – I haven’t tried it but I often swap maple and honey interchangeably.

  19. istanbul from gezilecekyerler.com
    04.02.2019

    Woow. It looks really great. I want to try it now.

  20. Diana
    03.31.2019

    Looks great!

    Do leftovers keep for a couple days, or best if the whole thing is consumed at once?

    • Jeanine Donofrio
      04.17.2019

      Hi Diana, apologies for my slow reply! The leftovers keep well for about 3 days. The top becomes less crisp in the fridge, but I enjoy it for breakfast for a few days after making it, nonetheless.

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.