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.
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!
Turned out great! Only used the 1/3 cup of maple sugar and no added sugar and it was plenty sweet. We loved it!
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.
Can’t eat bananas. What to substitute? Sounds great!
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.
Ha ha, I’m so glad you loved it so much!
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.
I’m so glad you enjoyed the baked oatmeal!
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?
Hi Beth, I’m so glad everyone loved it! Apologies, I don’t calculate nutrition info.
What is the best way to store this/keep it fresh if you are not going to use it all up?
Thanks
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!
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
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.
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
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 🙂
Can you replace the almond milk with coconut milk?
Hi Terri, I’m so glad you loved it!
Opps, sorry Jeanine, I misspelled your name.
looks so delicious. will try asap
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
This looks delicious. Can I make it ahead of time and freeze and then cook later when ready?
I haven’t tried freezing it, I’m not really sure!
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!
Hi Rachel, I think honey would work – I haven’t tried it but I often swap maple and honey interchangeably.
Woow. It looks really great. I want to try it now.
Looks great!
Do leftovers keep for a couple days, or best if the whole thing is consumed at once?
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.