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 a weeknight snack.
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 something you can make on the weekend and reheat on busy mornings throughout the week.
This blueberry baked oatmeal is made with healthy ingredients—think fresh fruit, nut butter, and whole rolled oats—but it tastes like a treat. The top is toasty and nutty, with a layer of pecans and coconut flakes that crisp up beautifully in the oven. The middle, on the other hand, is soft and creamy, filling each bite with an amazing mix of textures. It’s lightly sweet, warm spiced, and covered in blueberries. Go ahead, get a second slice.
Baked Oatmeal Recipe Ingredients
Here’s what you need to make this healthy baked oatmeal recipe:
- Oats, of course! Whole rolled oats only, please! Quick oats will give baked oatmeal a chewy texture, whereas steel-cut oats won’t soften during baking. If you need this recipe to be gluten-free, be sure to use certified gluten-free oats.
- mashed banana – For dessert. It also gives this recipe a slightly banana bread-y flavor, which I love.
- Unsweetened almond milk – or any milk of your choice! My homemade oat milk would be great here.
- Nut butter – Many baked oatmeal recipes call for eggs to bind the oat mixture together, but I like to use almond butter instead. This makes this recipe vegetarian, 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 bananas to naturally sweeten oats.
- Melted coconut oil – For prosperity. If you’re not vegan, melted butter works too!
- Baking powder – This helps the oatmeal puff up a bit in the oven, so it comes out soft and creamy, but not thick.
- cinnamon – For a warm depth of smell.
- Blueberry – Great both fresh and frozen.
- pecan – Almonds are for the groin.
- Coconut flakes – They make a crispy, toasty topping.
- brown sugar – This helps the pecan and coconut topping crisp up and caramelize in the oven.
- and sea salt – Make all the flavors pop!
Find the full recipe with measurements below.
How to Make Baked Oatmeal
Did I mention that? 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 make it:
First, mix the wet ingredients together. Mash the bananas down in a large mixing bowl. Then, add the almond milk, almond butter, maple syrup, and coconut oil and whisk to combine.
Next, add baking powder, cinnamon and salt. Shake again.
Then, add half the blueberries…
…oats…
…and 3/4 cup pecans. Use a spatula to stir the mixture until 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 toppings. Sprinkle with remaining blueberries, remaining pecans and 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 mostly set in the middle.
Let cool for 10 minutes, and then, dig in! Suggestion: To give this baked oatmeal extra staying power, serve 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 right out of the oven, so it might be tempting to dig in right away. However, it’s actually best if allowed to cool for 10 minutes before serving. Its sweet, spicy flavor will intensify within minutes from the oven. Its texture also gets better – the topping becomes crispy and the middle becomes firm.
- Customize it. This Blueberry Baked Oatmeal recipe is wonderful to write, but it’s also extremely flexible. Have fun changing it up! Swap out 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 the spices. Nutmeg, cardamom and ginger would all be delicious here.
- Prepare food. This healthy baked oatmeal recipe is perfect for weekend brunch, but it’s also a great breakfast meal prep for the week. Bake it on a Sunday, and store the slices in an airtight container in the fridge for up to 4 days. Pop them in the microwave to reheat. They will make you excited to get out of bed on busy mornings!
More favorite breakfast recipes
If you like this Blueberry Baked Oatmeal recipe, try one of these yummy breakfast recipes:
Baked Oatmeal
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.
- 1 ripe banana, Mashed (½ cup)
- 1 the cup unsweetened almond milk, At room temperature
- ¼ the cup Smooth almond butter
- ¼ the cup Maple syrup
- ¼ the cup Melted coconut oil
- 1 teaspoon Baking powder
- 1 teaspoon cinnamon
- ½ teaspoon Sea salt
- 2 the cup Whole rolled oats
- 1 the cup chopped pecans
- 1 the cup Blueberry, fresh or frozen
- 2 table spoon brown sugar, For the topping
- 2 table spoon Coconut flakes, For the topping
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Preheat oven to 350°F and grease an 8×8-inch or similar baking dish.
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In a large bowl, whisk together mashed bananas, almond milk, almond butter, maple syrup, and coconut oil. Add the baking powder, cinnamon and salt and beat again.
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Fold in oats, ¾ cup pecans, and ½ cup blueberries. Pour the mixture into the prepared baking dish and smooth into an even layer.
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Top with remaining ½ cup blueberries, remaining ¼ cup pecans, brown sugar, and coconut flakes.
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Bake for 40 to 50 minutes, or until the topping is crisp and set in the center. Remove from oven and let cool for 10 minutes before serving.