Blueberry Baked Oatmeal
Healthy baked oatmeal naturally sweetened with maple syrup or honey! Change the fruit according to the seasons. Make some now for the rest of the week!
Updated by Kathryne Taylor on August 29, 2024
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Spring is passing me by. I’m so utterly immersed in projects for my cookbook that I’m nearly missing the magnolias blooming outside. Fortunately, my dog Cookie always reminds me to slow down for a minute.
She starts pouncing on me every evening as the sun goes down, in her persistent, borderline desperate, but always cute sort of way. “Hey! Hey hey hey! Hello in there! Let’s go outside!” She gets her walk, and I catch some blooms as the sun sets.
I’ve also been forgetting to eat breakfast, which is a dangerous game. I got a big slap on the wrist for it last week, when I was photographing food and had to pause and sit down for a while. Shaky, lightheaded, sweaty—hypoglycemia symptoms are not cute, and never welcome. It was a reminder that I really have to eat well. We all do, or it will catch up with us eventually. My symptoms just come on sooner than most.
That’s why I started cooking in the first place. I couldn’t afford to eat out for every meal, but I had to eat well. So, naturally, I had to learn how to cook. Frontier Co-Op asked me how I cook with purpose—I cook with wholesome ingredients, so I’m properly fueled for my days. Then, I find greater purpose in sharing those recipes with you all.
I feel good about sharing recipes that make me feel good. As a reminder to eat breakfast, I made some blueberry baked oatmeal for the week.
Healthy Baked Oatmeal Notes & Tips
This baked oatmeal recipe is loaded with wholesome ingredients—oats, nuts, maple syrup and blueberries. A couple of eggs bind it all together, and a light drizzle of butter on top makes it taste like a treat.
This baked oatmeal keeps me full all morning long, especially when I serve it with a big dollop of Greek yogurt.
Change It Up
I loved it as written below, but the recipe is highly adaptable. I used frozen blueberries (right from the bag), but you can use any fruit you’d like. You could also change up the nuts and spices.
I think an apple version would be great in the fall, and raspberry-banana might be fun with cashews and coconut milk in the summer.
I used Frontier’s cinnamon, nutmeg and vanilla. I love that their spices have stories that you can trace back through their labels. Like, the Fair Trade ceylon cinnamon that I used in this recipe came from a co-op of farmers in Sri Lanka. The vanilla comes from Madagascar, where Frontier helped dig 49 wells to provide clean water to nearly 25,000 people.
Please let me know how you like this recipe in the comments. I hope it becomes a staple in your kitchen, too!
Craving more healthy oat breakfast recipes? You’ll love these:
- Favorite Overnight Oats
- The Very Best Granola
- Homemade Bircher Muesli
- Apple Steel-Cut Oatmeal and Perfect Steel-Cut Oats
Watch How to Make Baked Oatmeal
Blueberry Baked Oatmeal
This naturally sweetened baked oatmeal recipe features blueberries (or any fruit you’d like), wholesome oats, nuts and warming spices. You can bake some now and enjoy oatmeal for the rest of the week! Recipe yields 6 to 8 servings.
Ingredients
- ⅔ cup roughly chopped pecans
- 2 cups old-fashioned oats
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¾ teaspoon fine-grain sea salt (or ½ teaspoon regular table salt)
- ¼ teaspoon ground nutmeg
- 1 ¾ cups milk of choice (almond milk, coconut milk, oat milk or cow’s milk all work)
- ⅓ cup maple syrup or honey
- 2 large eggs or flax eggs
- 3 tablespoons melted unsalted butter or coconut oil, divided
- 2 teaspoons vanilla extract
- 12 ounces or 1 pint fresh or frozen blueberries (or 2 ½ cups of your preferred berry/fruit, chopped into ½” pieces if necessary), divided
- 2 teaspoons raw sugar (optional)
- Optional toppings for serving: plain/vanilla yogurt or whipped cream, additional maple syrup or honey for drizzling, and/or additional fresh fruit
Instructions
- Preheat the oven to 375 degrees. Grease a 9-inch square baking dish. Once the oven has finished preheating, pour the nuts onto a rimmed baking sheet. Toast for 4 to 5 minutes, until fragrant.
- In a medium mixing bowl, combine the oats, toasted nuts, cinnamon, baking powder, salt and nutmeg. Whisk to combine.
- In a smaller mixing bowl, combine the milk, maple syrup or honey, egg, half of the butter or coconut oil, and vanilla. Whisk until blended. (If you used coconut oil and it solidified in contact with the cold ingredients, briefly microwave the bowl in 30 second increments, just until the coconut oil melts again.)
- Reserve about ½ cup of the berries for topping the baked oatmeal, then arrange the remaining berries evenly over the bottom of the baking dish (no need to defrost frozen fruit first). Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats, then gently pat down any dry oats resting on top.
- Scatter the remaining berries across the top. Sprinkle some raw sugar on top if you’d like some extra sweetness and crunch.
- Bake for 42 to 45 minutes (if using frozen berries, 45 to 50 minutes), until the top is nice and golden. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining melted butter on the top before serving.
- Serve as-is or with toppings of your choice. I prefer this baked oatmeal served warm, but it is also good at room temperature or chilled. This oatmeal keeps well in the refrigerator, covered, for 4 to 5 days. If desired, simply reheat individual portions in the microwave before serving.
Notes
Recipe adapted from my baked oatmeal with blackberries and bananas, which was originally adapted from Super Natural Every Day by Heidi Swanson.
Make it gluten free: Be sure to use certified gluten-free oats.
Make it vegan: Use non-dairy milk, flax eggs and coconut oil.
Make it nut free: You can skip the nuts, or use pepitas (green pumpkin seeds) instead.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
This post is sponsored by Frontier Co-Op and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!
I love this baked oats recipe! I make it every week for quick breakfasts during the workday. Love to air fry the leftovers and serve with Greek yogurt and fresh berries. :) Thanks for all the great recipes, Kate – there are days where all my meals come from your blog!
I think I may have messed the recipe up considering mine came out bland? I used 2 tsp of stevia and some maple syrup and I just got not flavor. I used bananas and chocolate chips. I think it has potential because it smelled great? Any tips?
I’m sorry to hear that! You could top with a bit more cinnamon and some more maple syrup. I like to add some yogurt on top.
While you are getting everything else ready, turn your oven to 325. Measure your oats onto a large rimmed baking sheet. Shake to spread them out, and bake until they smell toasty – or until you remember them if you can’t smell anything. Remove from oven; carefully transfer toasted oats to “dry ingredients” bowl and kick oven to 375. [rejoin recipe here]
I didn’t have blueberries, but I had a couple of wrinkly Pink Lady apples aging in the fridge which came out spectacular with dried cranberries and toasted chopped walnuts. (I love a protean recipe like this.) I opened my spice drawer and had fun. I couldn’t find the nutmeg, but allspice, GINGER and cardamom joined the cinnamon. This kind of dish is better the second day… Bookmarking
Hi!
My recipe turned out too salty even though I followed precisely.
I’d recommend lowering the amount of salt.
I’m sorry to hear that, Isis.
I just made this recipe and it was perfect!! I used 1/2 maple syrup and 1/2 honey. It was moist and not too sweet!! This will defintely be on repeat!!
I love to hear that, Kelly!
Thank you for such a wonderful recipe! Two of my kids were skeptical and this recipe was a hit with the 13yo isn’t an oatmeal fan and the 11yo who cringed when she realized I was *BAKING?!* the oatmeal. It was everything I was hoping for and brought back childhood memories of breakfasts long ago. I’m so glad I doubled the recipe and I will be making it again soon!
Hi Kate,
I’ve made this recipe many times now and am so grateful you published it, it’s a staple for us now. I just had one question I can’t see answered in the comments before, can I omit the baking powder since there’s no flour in the recipe? I’m trying to figure what it’s working on rising, and the flavour can be a little overpowering. Does it somehow give structure to the milk and eggs?
For those who asked if it can be made the night before, I mix the dry and wet in separate bowls and leave the wet in the fridge and just mix in the morning, works great :)
Thanks again Kate!
Thank you for your comment and question! It will still help it to rise and create a better texture.
Our family absolutely loved this recipe.
Delicious. I used blueberry, strawberry, and mango one time and blueberries the next. Both were delicious.
Great to hear, Wanda!
Followed the recipe to a T and still needed to cook it longer (probably due to my oven). After an hour and a half (and a temperature adjustment), I took it out, and the bottom was still uncooked. Ugh.
It smelled delicious but I found the addition of baking powder left a bitter taste without giving it a real rise. The eggs would probably be enough to give it some lift and solidify it – along with the natural texture of the oats. Other than that it is a great recipe
I’m sorry to hear you didn’t love it. I appreciate your feedback.
I have made this so many times! It’s my favorite breakfast (w/a dollop of plain Greek yogurt). Thank you for posting it.
Some ideas for others:
Start w/liquids in a large bowl, then add dry ingredients (Save a bowl to wash) Sometimes I even add the blueberries to the bowl & pour into baking dish
Can substitute brown sugar for syrup (1 for 1. I’m sometimes low on syrup)
Alternate nuts to what you have (I often use walnuts)
Any milk or non dairy milk works (I usually use almond, sometimes soy)
Sub applesauce for the coconut oil (mix in w/liquids)
You can add a handful of raisins. It goes really well.
I divide in 9 portions. It’s plenty of food.
Sub out mixed barriers, raspberries, chopped apples, strawberries, etc.
Enjoy this super forgiving recipe!
I would like to make this with pumpkin purée. I wonder how much I should add? Thoughts?
I haven’t tried it, so I can’t say for sure. Sorry!
I’ve been making this for a few years and it is so good! I also make it for company to rave reviews. I’ll be trying a vegan version next and have no doubt it will be just as delicious!!
This was delicious! I doubled the recipe and made it in a 9 x 13 casserole dish. Thank you.
You’re welcome, Rachael! I appreciate your review.
Made it as-is. Really great when I warm it up in the microwave and pour a bit of milk on it. Thanks for another recipe, Kate!
I don’t usually leave recipe reviews but I made this for my dairy & gluten free friends and they loved it. I only had walnuts and it still turned out great with oat milk, chia egg, and earth balance vegan butter because she doesn’t like any coconut either lol! It was a sweet treat to pair with your dairy/gluten free/vegetarian southwest power salad recipe I also made for them and they loved! Will definitely be making this oatmeal again!!!!
That’s great to hear, Lauren!