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 of time for breakfast throughout the week.
This baked oatmeal recipe is my favorite breakfast at the moment. I love that it can serve a group for a special breakfast or brunch, but it’s also the kind of thing 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 they taste good. 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, remains soft and creamy, filling each bite with a wonderful mix of textures. It’s mildly sweet, warmly spiced, and studded with bursty blueberries throughout. Go ahead, take 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 baked oatmeal a fluffy texture, while steel-cut oats won’t soften during cooking. 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 little banana bread-y flavor, which I love.
- No sweetness almond milk – Or any milk you like! My home made oat milk will do well here.
- Almond butter – Many baked oatmeal recipes call for eggs to bind the oat mixture together, but I like to use nut butter instead. This makes this recipe vegan, and it gives the oatmeal a rich nutty flavor. Plus, it adds protein, fiber, and healthy fats, making this recipe a satisfying breakfast.
- Pure maple syrup – It works with the banana to naturally sweeten the oats.
- Melted coconut oil – For wealth. If you’re not vegan, melted butter works too!
- Baking powder – This helps the oatmeal bake 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 a nutty crunch.
- Coconut kernels – They create a crunchy, toasty topping.
- brown sugar – This helps the pecan and coconut topping to crisp 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
Did I mention it? This healthy baked oatmeal recipe is so 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 do it:
First, mix the wet ingredients. Mash the banana in 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. Spin again.
Then, add half of the blueberries…
…the oats…
…and 3/4 cup 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 with 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 crispy and the center should be almost 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 cool for 10 minutes before serving. This baked oatmeal recipe smells amazing when it comes out of the oven, so it might be tempting to dig right in. However, it’s really best if you let it cool for 10 minutes before serving. Its sweet and spicy flavor will intensify after a few minutes out of the oven. Its texture also gets better—the topping floats and the center becomes firmer.
- Customize it. This blueberry baked oatmeal recipe is amazing as written, but it’s super flexible. Have fun changing it! Substitute another 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 the spices. Nutmeg, cardamom, and ginger would be delicious here.
- Prepare it with food. This healthy baked oatmeal recipe is perfect for a weekend brunch, but it’s also a great meal prep breakfast for the week. Bake it on a Sunday, and store slices in an airtight container in the refrigerator for up to 4 days. Just put them in the microwave to reheat. They will cheer you up on busy mornings!
More Favorite Breakfast Recipes
If you love the blueberry baked oatmeal recipe, try one of the delicious breakfast recipes below:
Baked Oatmeal
Serving 4 until 6
This blueberry baked oatmeal recipe is a healthy, delicious breakfast or brunch! I love the contrast of the toasty, nutty topping with the soft, creamy center. Vegan and gluten-free.
- 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 spoon brown sugar, for the topping
- 2 spoon coconut flakes, for the topping
-
Preheat the oven to 350°F and grease an 8×8-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 mix again.
-
Fold in the oats, ¾ cup pecans, and ½ cup blueberries. Pour the mixture into the prepared baking dish and smooth into an even layer.
-
Top with remaining ½ cup blueberries, remaining ¼ cup pecans, brown sugar, and coconut flakes.
-
Bake for 40 to 50 minutes, or until the topping is crisp and the center is set. Remove from the oven and let cool for 10 minutes before serving.
