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 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)

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Rate this recipe (after making it)




  1. Susan Collison
    09.22.2023

    5 stars
    Just “YUM”!

  2. Chloe
    09.22.2023

    5 stars
    Wow this is the BEST baked oatmeal I’ve ever made. I’ve tried baked oatmeal in the past and didn’t like it. But I had all the ingredients so I thought I’d try this out. So glad I did! This recipe is perfect-I made exactly as directed (used frozen blueberries, used butter instead of coconut oil). The texture was perfect. Will be making again & again! I baked in a regular pie dish because I didn’t have an 8×8 square tin. Thanks for a great recipe!

    • Jeanine Donofrio
      09.27.2023

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

  3. Lacy Fry
    09.21.2023

    4 stars
    Soo yummy! I make a lot of baked oats, this had some delicious add-ins. I might lessen the maple syrup next time, but otherwise it was perfect!

    • Phoebe Moore (L&L Recipe Developer)
      09.21.2023

      Hi Lacy, I’m so glad you loved the recipe!

  4. Elisabeth Welty
    09.20.2023

    4 stars
    This is such a great breakfast recipe. I really love the flavor. Perfect for a fall morning!

    • Phoebe Moore (L&L Recipe Developer)
      09.21.2023

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

  5. Allison
    09.20.2023

    Is there a sub for banana? I have an allergy and cannot eat. This sounds amazing!!

    • Lacy Fry
      09.21.2023

      I would try applesauce ?

  6. Get Crafty
    09.19.2023

    5 stars
    Having a cast on my wrist and arm didn’t stop me from making this delicious dish! Thank you for this recipe! My friends and I enjoyed having it for breakfast.

    • Jeanine Donofrio
      09.20.2023

      Aww, I bet that was challenging! I’m so glad you enjoyed it.

  7. Elizbeth Fuller
    09.19.2023

    5 stars
    Very tasty! I made a batch for my husband and I and plan to make it again. I also made a half batch for our baby – I made it BLW friendly by omitting the maple syrup/sugar/pecans/salt and added extra banana and blueberries since he loves those! The consistency still turned out fine, so the recipe seems flexible!

    • Jeanine Donofrio
      09.20.2023

      I’m so glad you both enjoyed it!

  8. Katherine
    09.18.2023

    5 stars
    Blueberries, almond butter, coconut flakes, pecans – YUM! Love the balance of flavor and textures.
    Planning to add this to our weekly rotation. ?

  9. Rachel Whitaker
    09.18.2023

    So good! Not too sweet. Excellent with Greek yogurt. I just used fruit I had on hand.

  10. Lindley Wiener
    09.18.2023

    5 stars
    Loved this recipe! Already dreaming of the other variations I could do. The only substitution I made was coconut shreds instead of flakes because it’s what I already had in the pantry.

    • Jeanine Donofrio
      09.20.2023

      I’m so glad you loved it!

  11. Kimberly Isaak
    09.17.2023

    5 stars
    My kitchen smells so good…. nothing like the smell of cinnamon to signal the change from summer to fall. Looking forward to having this for breakfast during our crazy busy weekday mornings.

    • Jeanine Donofrio
      09.20.2023

      I’m so glad you loved it! I think it’s the best kitchen smell too 🙂

  12. Michelle Wall
    09.17.2023

    Always looking for great began options for breakfast and this is amazing! Total keeper!!

  13. Stacey Bieberitz
    09.17.2023

    5 stars
    Hands down the BEST baked oatmeal I have ever made, right down to the last leftover piece. It is so moist and delicious, thank you! Also passed to a vegan friend who raved as well, extra win!

    • Jeanine Donofrio
      09.20.2023

      I’m so glad you loved it!

  14. 5 stars
    I was so excited to make this I actually woke up early to bake and trust me— I am NOT a morning person so that speaks highly haha. Thank you Jeanine!!

    • Jeanine Donofrio
      09.20.2023

      Ha ha, I’m glad you enjoyed it.

  15. Lauren Simpson
    09.17.2023

    5 stars
    I’ve just made this oatmeal for Sunday brunch and my father in law who is visiting us in New Jersey from South Africa couldn’t stop raving about it! My daughter who does not like eating fresh blueberries loved it too and I’m glad I’ve now found a way to get the goodness of them into her ? thanks as always for another amazing recipe!

    • Jeanine Donofrio
      09.20.2023

      I’m so glad you loved it!

  16. Kathryn Fortune
    09.17.2023

    5 stars
    So delicious and easy for meal prep! I used half pecans and half walnuts and it turned out great. Thank you for the recipe!

    • Jeanine Donofrio
      09.17.2023

      I’m so glad you’ve loved it!

  17. Christine Sung
    09.16.2023

    This recipe smells and tastes AMAZING!!! I switched out almond butter for peanut butter and garnished with pomegranate seeds on top. I also skipped the sugar to align with my health goals. It will definitely be part of my weekly breakfast meal prep ?

    • Jeanine Donofrio
      09.17.2023

      I’m so glad you loved it!

  18. Cori Steele
    09.16.2023

    5 stars
    Loved this recipe! We already keep the ingredients on hand, so I didn’t even have to get anything new to make this. Lots of flavor, not too sweet, filling, and tasty.

  19. Aviella Strauss
    09.16.2023

    5 stars
    I subbed honey for the maple syrup since that what we had on hand and it came out so good! I definitely appreciate that the ingredients are things we’d almost always have around:)

  20. Sophia Clark
    09.14.2023

    5 stars
    Divinity in a bowl, so yummy!

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.