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:

Get This Recipe In Your Inbox
Share your email, and we'll send it straight to your inbox. Plus, enjoy daily doses of recipe inspiration as a bonus!

Baked Oatmeal

rate this recipe:
4.98 from 192 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 192 votes (59 ratings without comment)

Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it)




  1. Vicki Hess
    09.05.2023

    Your baked oatmeal recipe is our go-to staple for breakfast, snacks and dessert.
    I use whatever fruit I have. I have used a variety of kinds of milk and nut butters. It always turns out great! You can see this week I used blueberries and peaches. Thanks for the easy recipe that is always a family favorite!

    • Jeanine Donofrio
      09.06.2023

      I’m so glad you’ve loved it!

  2. Renae Vallas
    09.05.2023

    Made this and it was delicious! My kids also loved it.

  3. Adrienne Lamp
    09.05.2023

    5 stars
    Delicious recipe! One of the best baked oatmeal recipes I have had and I make this quite often. I like to pulse my oats in the food processor a few times to break them up a bit and it gives the end result a creamier texture which I love. I served this with some Greek yogurt, fresh berries and a drizzle of maple syrup and it was the perfect breakfast. Definitely a keeper for me!

  4. Gigi Horowitz
    09.05.2023

    5 stars
    Made this baked oatmeal for meal prep this weekend. Nice nutty, flavor. I recommend that if others make this, add the melted coconut oil last.

    • Jeanine Donofrio
      09.05.2023

      I’m so glad you enjoyed it!

  5. Carina
    09.04.2023

    5 stars
    I loved this recipe. We subbed butter for the coconut oil and used soy milk and sunflower seed butter. It was a little sweet for my palette, so next time I will reduce the sugars a bit. I cut the sweetness with some full fat Fage. So tasty! Will definitely make again.

    • Jeanine Donofrio
      09.05.2023

      I’m so glad you enjoyed it!

  6. 5 stars
    This was SO EASY and the perfect balance of ingredients. Had to take out the coconut due to allergies but I used alternative oil and it was still delicious. My kids loved it which is even better! Thanks for the recipe!!!

    • Jeanine Donofrio
      09.05.2023

      I’m so glad it was a hit!

  7. Karen from Instagram
    09.04.2023

    5 stars
    This is so light, delicious and addicting! We loved it! So easy to throw together. Thank you for this wonderful recipe!

    • Jeanine Donofrio
      09.05.2023

      I’m so glad you enjoyed it!

  8. Christine Giordani
    09.03.2023

    5 stars
    Super easy and the scent of it baking is lovely! Breakfast is ready for the week!

    • Jeanine Donofrio
      09.05.2023

      I’m so happy you enjoyed it!

  9. Stacy
    09.03.2023

    I’d love to make this for the September cooking club but can’t do banana – could you omit it? Would you swap it with pumpkin or flaxmeal? What would work best?

    • Jeanine Donofrio
      09.05.2023

      Hi Stacey, I think one of these substitutions might work:

      – 1 tablespoon ground flax + 1/2 cup applesauce or
      – 1 egg + 1/4 cup applesauce

      Hope that helps!

  10. Malorie
    08.14.2023

    Anyway to make this in a 9 x 13 pan or should I make two 8×8 pans to double it?

    • Jeanine Donofrio
      08.16.2023

      Hi Malorie, 2 8×8 pans would be best if you have them.

  11. Sage
    06.18.2023

    5 stars
    This baked oatmeal is amazing. I didn’t have almond milk or butter, so I used cashew butter and oat milk. I also added strawberries in addition to blueberries and a touch of nutmeg. My family devoured this and left only a bite left.

    • Jeanine Donofrio
      06.19.2023

      Hi Sage, I’m so glad you enjoyed it!

    • Carina
      09.04.2023

      Oooh! I love your additions of strawberries and nutmeg. Definitely going to try that next time.

  12. Susan Kerth
    06.06.2023

    I’m confused, I made this recipe many times but this isn’t it.. Did you change it? The original one had hemp seeds, flax seeds and strawberries. I have a printed copy but went to share it to a friend on Pinterest and it’s not the same.

  13. Arie
    05.22.2023

    Can you make this in a muffin tin? How would the baking time change?

    • Jeanine Donofrio
      05.22.2023

      Hi Arie, we haven’t tried, so I’m not sure. They might bake a little less – I’d just check them early.

  14. cheryl
    05.21.2023

    Have any idea as to how many calories per serving is the baked oatmeal?

    • Jeanine Donofrio
      05.22.2023

      Hi Cheryl, I’m not sure but you can plug the ingredients into a site like my fitness pal.

  15. Please bring back
    05.19.2023

    Did the recipe change? I’m looking for the one with strawberries and bananas on bottom. I was hoping to make it this morning. Darn.

  16. Alessondra Eckstrom
    05.15.2023

    Where is the old version?? Can you please post it? I make the old oatmeal recipe weekly for my husband so I would really appreciate it.

  17. Kimberly
    05.14.2023

    Was this recipe recently updated? And if so, could you send me the prior version? This recipe has been a family favorite for the last year, but appeared different when I went to make it today.

  18. Linda
    05.14.2023

    5 stars
    I love oats — overnight oats, stovetop oats in winter, baked oats, — all the oats. I especially love this recipe! Crunchy and sweet on top, creamy and comforting on the inside. This is my new favorite baked oatmeal. It is easy to make and I love the burst of blueberries in every bite. Yummy!

    • Phoebe Moore (L&L Recipe Developer)
      05.19.2023

      Hi Linda, I’m so glad you love it!

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.