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:
4.97 from 133 votes
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

  • 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 tablespoons brown sugar, for topping
  • 2 tablespoons coconut flakes, for topping

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.

350 comments

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Rate this recipe (after making it)




  1. Berneda Rivard
    12.16.2023

    What can replace the oil? Thank you.

    • Jeanine Donofrio
      12.19.2023

      Hi Berneda, melted butter would work.

  2. Ivy
    11.25.2023

    Added protein powder, egg, berries and coconut, used organic oats, and subbed coconut for avocado oil; Cooked in a cast iron. Excellent! served with homemade whipped cream.

  3. Ivy
    11.25.2023

    5 stars
    Great! Added an egg for consistency and protein when I was mixing the wet ingredients. Also added the suggested coconut flakes and berries, subbed coconut oil for avocado and it came out great!!

    • Phoebe Moore (L&L Recipe Developer)
      11.28.2023

      Hi Ivy, so glad you loved the baked oatmeal!

  4. sophie
    11.15.2023

    really tasty! i added an egg as i like to have some extra protein in the morning, and also wanted to make it slightly more ‘cakey’ .To counteract the extra liquid from the egg i added about 3/4 cups of oat flour as well as the required oats ( just blitzed them in blender to make the flour) i also only put half the coconut oil as i’m not keen on tasting to much coconut. cam out great, I eat it hot or cold! would lpbe to try this with choc chips and raspberries next!

    • Jeanine Donofrio
      11.16.2023

      Hi Sophie, I’m glad you enjoyed it!

  5. Amy
    11.12.2023

    Can I substitute apple sauce or something for the banana? I’m terribly allergic to banana.

    • Jeanine Donofrio
      11.16.2023

      I think applesauce would work well!

  6. Jenny
    10.29.2023

    Can I double this recipe and bake in a 9×13 pan?

    • Jeanine Donofrio
      10.31.2023

      Hi Jenny, that should work if you bake it longer – the mixture will be thicker in that sized pan.

  7. Meghan
    10.15.2023

    5 stars
    This is so delicious, my kids love it, and it’s easy to make! I don’t see nutrition information though – am I missing it?

    • Jeanine Donofrio
      10.18.2023

      Hi Meghan, I’m so glad you enjoyed it! I’m sorry, we don’t post nutrition facts, but you could plug the ingredients into a site like my fitness pal.

  8. Kim
    10.09.2023

    May this recipe be frozen, then reheated?

    • Phoebe Moore (L&L Recipe Developer)
      10.13.2023

      Hi Kim, we haven’t tried freezing this recipe, but I think it would work well!

    • April Gordon
      10.28.2023

      Hi Kim! My mom, who lives alone, loves this recipe but can’t always finish it in a few short days. She typically makes two makings of it, enjoys some fresh, and then cuts it into squares / servings and freezes it. When she wants a meal, she pulls one out and it microwaves beautifully from frozen. My hubby and I have no problem finishing it in a few short days, but one time I had some that I knew we wouldn’t get to, and I also had good success with freezing it. When it reheats, you can’t even tell it was frozen. Soooo good!

  9. Sara Redman
    10.01.2023

    5 stars
    So good! Tastes like blueberry muffin!

  10. Victoria Petty
    09.30.2023

    5 stars
    My granddaughter and I made this together and it was completely eaten up at breakfast by the rest of the family. I liked mine with a little coconut cream yogurt on top.

  11. Erin Dominy
    09.30.2023

    5 stars
    This combo of flavors is delicious- warm and comforting with bursts of sweet/tart blueberries. Snuck a piece to taste, but love that I will have it this week for breakfasts.

  12. Laurie Bettini
    09.30.2023

    5 stars
    This was a perfect fall breakfast. I subbed apples for blueberries. Loved the addition of coconut on the top! Will definitely make again – with blueberries next time!

  13. Mik
    09.30.2023

    Thank you for this delicious recipe. I love baked oatmeal for breakfast, and this one definitely is a great one. I used desiccated coconut as I didn’t have coconut flakes, and it turned out great.

  14. Connie Schrider
    09.30.2023

    5 stars
    Delicious! Easy to make, tasted amazing and easy to keep for a few days. We had it over greek yoguart. YUMMY!

  15. Bridget Cassun
    09.29.2023

    5 stars
    Delicious! This had everything you’d want in an oatmeal and more!! Perfect breakfast for cooler weather; used walnuts instead of pecans but other than that followed recipe exactly.

  16. A Lee
    09.29.2023

    5 stars
    I made this recipe in ramekins that allowed for less cooking time. Also, I didn’t have almond milk and substituted pecan milk. I enjoyed the ease that this came together and it tasted good. (There is a banana flavor but it’s not very strong.)

  17. Gillian Bower
    09.29.2023

    Delicious and healthy! So easy to make to have breakfast ready for a hectic work week.

  18. Heather from spirithorsevineyards.com
    09.29.2023

    5 stars
    Made this for my mom and cousin in town visiting… best oatmeal any of us have ever had and we will never go back! The almond butter really sealed the deal and it was easy to make ahead then pop in the oven when we woke up.

  19. Aviva Senzon
    09.29.2023

    5 stars
    Works great with cinnamon apples, as well:)

  20. Stefanie Vogt
    09.29.2023

    5 stars
    Made this recipe as written (with frozen blueberries), and I loved the flavour! Definitely a step up from my normal bowl of oatmeal. The recipe came out a bit drier than some of the other baked oatmeal recipes I’ve tried, and it’s a bit on the sweeter side. But I love that it’s vegan, and I really enjoyed the maple and brown sugar flavour. I would definitely make this again!

    • Phoebe Moore (L&L Recipe Developer)
      09.29.2023

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

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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.