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.
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
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.
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.
Next, add the baking powder, cinnamon, and salt. Whisk again.
Then, add half the blueberries…
…the oats…
…and 3/4 cup of the 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 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 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!
More Favorite Breakfast Recipes
If you love this blueberry baked oatmeal recipe, try one of these yummy breakfast recipes next:
- Overnight Oats
- Oatmeal Breakfast Cookies
- Homemade Granola
- Blueberry Pancakes
- Breakfast Egg Muffins
- Healthy Breakfast Casserole
- French Toast Casserole
- Or any of these 60 Best Brunch Recipes!
Baked Oatmeal
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.
This was delicious, and so easy to modify! I didn’t add the maple syrup or the coconut flakes but did add some currants along with the blueberries. I also didn’t add brown sugar on top. I avoid added sugar and this was plenty sweet due to the banana, berries, currants and cinnamon. I doubled the recipe (I had some over-ripe bananas to use up)!and plan to freeze squares of it. Yum, thanks for a great recipe!
I’ve made this recipe a few times now and I love it so much! So delicious
I’m so glad you’ve enjoyed it!
Wow! This one is a keeper! Thank you!
I’ve been running through oatmeal bake recipes online and came to yours in my 4th or 5th round. Your recipe is an absolute smash! I loved the addition of pecans and coconut flakes. I kept to the recipe and used homemade cashew milk, as well as frozen banana and it delivered a mouthful
Additionally, I used veg shortening to grease the pan and help give the bottom an even crust.
I’ve got dozens of your recipes saved to my AnyList now! Thank you! 🙏🏻
Could you double this and put it in a 13×9 baking dish?
This might actually be the best baked oatmeal I have ever had, and I’ve made a LOT of baked oatmeal. I added a scoop of vanilla protein powder in the mix and maybe a little extra blueberries but other than that followed the recipe as stated. Delicious!! Thank you!
Hi Madison, aww I’m so glad you loved it!
Awesome recipe! My family loved it❤️ Here is the nutrition information based on eight servings
From my fitness pal
Nutrition Facts
Servings 8.0
Amount Per Serving
calories 340
% Daily Value *
Total Fat 22 g
33 %
Saturated Fat 7 g
36 %
Monounsaturated Fat 6 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg
0 %
Sodium 252 mg
11 %
Potassium 184 mg
5 %
Total Carbohydrate 35
g
12 %
Dietary Fiber 5 g
19 %
Sugars 16 g
Protein 6 g
11 %
Vitamin A
0 %
Vitamin C
7 %
Calcium
29 %
Iron
8 %
* The Percent Daily Values are
Would it work to prep this the night before, leave it in the fridge and then bake it off in the morning? Thanks!
Hi Cole, we haven’t tried, (although some readers in the comments might have) – I think it would be fine!
I’ve made a triple batch of this recipe almost weekly for a few months and my family loves it. Each batch is different depending on the nuts and fruit I have on hand. Usually use applesauce instead of banana and have added all kinds of frozen and dried fruits. I skip the almond butter, coconut oil and flakes & maple syrup and just use water instead of almond milk. I add ground flax seed and chia seeds. Thank you so much for this versatile recipe.
Hi Jacquie, I’m so glad you love it!
Is the applesauce for banana an even swap? Thanks!!!!
This baked oatmeal was delicious!! I subbed unsweetened apple sauce for the banana, just as a personal taste preference. My non-oatmeal eating boyfriend ate some and he wants it next time with banana. Haha, a house divided! Thanks for the great recipe. I will be making it often!!
I’m glad you loved it!
Hi, could you use peanut butter instead of almond butter? Thx!
yep, you could!
Delicious. I’ve tried other recipes from the web, this is my favorite. I like that it doesn’t use eggs and the crunch topping gives it great flavor.
I am wondering what the nutritional information is for this recipe?
Hi Lisa, we don’t calculate nutrition facts for our recipes unfortunately, but you could use an online nutrition calculator to get an estimate!
Phoebe, As a pretty consistent maker and eater of L&L’s recipes, I’d much appreciate it if you, as the recipe developer would include the nutritional info with each reicpe. Much more efficient than asking (who knows how many) individual cooks to do this. L&L takes pride in developing healthy recipes, but you are asking us to take this for granted. Coconut oil, for example, may not deserve the reputation it has for being a healthy alternative.