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
- Author: Cookie and Kate
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 minutes
- Yield: 6 to 8 servings 1x
- Category: Breakfast
- Method: By hand
- Cuisine: American
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 Information
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!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Natalya
This was delicious. Mine came out a little watery but I may have put too many blueberries. Also, my husband prefers a softer oatmeal so it was perfect for us. Thank you so much for this recipe! Your recipes never disappoint.
Kathleen
Excellent, Kate! I have been making your recipes for years now and purchased a cookbook. I have yet to leave a comment. Shame on me! Your healthy recipes are absoutely wonderful, which I share with my family and friends frequently. I’ll refrain from listing my favorites as they rush to my mind. This blueberry baked oatmeal is so lovely and I happened to make it on a cool summer morning – perfection. I disregarded comments and made it per your instructions. A keeper, indeed! Thank you so much for so many wonderful recipes, and the memories they have made!
Kate
I’m glad you took the time to comment! I appreciate your review, Kathleen.
Jane
I just tried this for the first time and used plums instead of blueberries as I currently have a large plum harvest. OMG, it was amazing! I’m going to make another batch, cut it into portions and freeze it.
I’ve loved all of your recipes that I’ve tried, keep up the good work!
Ann
Hello Kate,
Thank you for all the excellent recipes!
I am wondering if you think buttermilk could be used for the milk component in the baked oatmeal?
Kate
I’m not sure as I haven’t tried it.
Rebekah
Would this work as muffins? Looking to make it for my toddler! So excited to try it either way!
Terry Doherty
I haven’t made this yet but was wondering if I can add flaxseed meal in. We are trying to increase fiber intake. Should I decrease the amount of oats? Thanks, my favorite recipe is the healthy Banana bread.
Kate
You can try it! Let me know what you think, Terry.
Charlotte Swanson
Absolutely delicious. I added the recommended amount of maple but added 1/4 honey. I was out of vanilla. I also used strawberries, raspberries and blueberries with the amount recommended. Love it!!!
Kate
Thank you for sharing, Charoltte! I’m glad you loved it.
Guimhy Jozef
Sounds delicious. Ill try it out this week. My current recipe always make my baked oatmeal saggy or too mois at the bottom.
Kathryn Phillips
This was the first baked oats recipe I’ve made, (I’m in the UK and it’s not such a thing here). I thought this was delicious and am just about to make it again. Thank you
Natalie Wein
Is there any substitution or variation for the butter?
Kate
This is best as written. I hope you try it!
Barbara Sweeney
I’ve made this 4 or 5 times and used different ingredients like chopped apple, walnuts vs pecans, blueberries raisins and today using dates! My husband leaves early for work without breakfast so I’ve frozen portions, then vacuum sealed and enjoy having them to myself after a quick microwave! I always feel indulgent quietly enjoying by myself ! Lol. Delicious every time! The recipe is spot on.
Nicole
I made this and use frozen blueberries. I also added a scoop of nonflavored protein powder. Came out great, will make again.
Candy Jayhawk14
This looks lovely and I will try it. . . just wondered if the 443 calories was per serving or the entire recipe.
Audrey
I don’t think I have ever made the recipe as written, but I have improvised using it at least a dozen times and it always comes out great. It’s a wonderful recipe for using up last bits of nuts, coconut, dried or fresh fruit.
Dottie
I have made this at least 50 times! It’s delicious and you can switch it up. I reduce the sweet a little. It also a great item to bring for overnight getaways – you can prep the dry ingredients and wet ingredients separately and whip together in the AM.
Kate
Great to hear, Dottie!
Gloria
Made this today. It came out excellent. I did replace the eggs with plain yogurt. Used Almond milk. It was very good. Thank you for sharing.
Kate
This is a go to recipe for me when meal prepping for the work week! My favorite variation of this recipe is adding pumpkin pie spice blend instead of the nutmeg, vanilla paste instead of vanilla extract, and doing a banana/walnut/chocolate chip flavor. So tasty and keeps me satisfied all morning. Thank you!
Sarah
Wonderful flavor!! Perfect for a fall morning!!
Kate
I agrees! Thank you for your review, Sarah.
Molly M
I love this receipe and have been making it for years! My favorite combination is to add a scoop of Lemon Noosa yogurt for a tart contrast to the sweetness. I’ve also added a couple scoops of vanilla vegan protein powder to the dry mixture, which turned out well! Delicious! Thank you!
Kate
That’s great to hear, Molly! Thank you for your review.
Melissa Kramer
I have officially put this recipe in my little ‘favorites’ cook book here in my kitchen:) It is so easy and big crowd pleaser. My husband loves it cold!! This time, I made it with cherries and almonds, SO good.
Kate
I’m glad you enjoyed it, Melissa!
Cindy
Made it (with some substitutions)!
Ate it (for dessert)!
Loved it (cause it’s good and easy)!
Substituted almonds for pecans, added 1/2 tsp almond extract, added all the butter to the wet ingredients (oooops) and served it with a drizzle of heavy cream and a teaspoon of blueberry jam. Can’t wait for breakfast!
Sarah
This is wonderful! I used flax eggs, and it came out beautifully. My kids LOVE it. Parent pro tip: because I know my kids would balk at nuts, I put pecans and walnuts in the food processor and made a nutty meal before adding. So, they get the nutritional boost and good flavor and don’t even know it. Can’t wait to make again.
Kate
Thank you for sharing, Sarah!
Kim
Thank you for this wonderful and easy recipe. I made it for this week as we carb load for the St. Jude Marathon. I am going to make a second batch mid week with apples and walnuts or cherries and almonds.
Kate
You’re welcome, Kim!
Alaina
Have meal prepped this a few weeks in a row for now breakfast as I have the egg ick. Added a scoop of vegan protein powder, drizzled almond butter over top and increased the milk a tad and it has been excellent!
Kate
I’m glad you loved it, Alaina!
Mary
Hi Kate! Big fan here :) Wondering if you think this would work in a 9” round glass pie dish? I don’t have a square baking dish, and my kitchen doesn’t have much storage space. Thanks either way!
Kate
You can try it and should be ok. Just make sure it’s deep enough. I’m glad you are enjoying my recipes, Mary!
Kate
My husband loved this recipe minus the pecans! Baked up nicely and hardly any effort to make. Definitely great for cold winter mornings. Love that you can store it for a few days. Thank you for sharing this recipe.
Kate
You’re welcome, Kate!
Kimberly
I make this at least twice a month starting in fall. A favorite breakfast! We leave nuts out as kids don’t like. Recommend. Great as left overs too.
Beverly
This was the first baked oatmeal I’d ever eaten and I loved it!
Do you think it could be prepared in the evening and baked the next mmorning?
Kate
This is best made right away. But, leftovers are great to have through the week!
Deb
I make this recipe all the time and love it!!
Kate
Wonderful, Deb!
Nova
I’ve been making this for a couple years now and am always asked for the recipe when I make it for guests. Our heat is out this morning and it’s 11 degrees, I was so thankful I had everything on hand to bake this morning- it was perfect, as always! I make it according to the recipe, but don’t toast the pecans, I just throw them in with the dry ingredients and we love it!
Kate
I love to hear that, Nova! Thank you for sharing.
Rebekka
I used apples and frozen cranberries and it was delicious! I think I’ll add even more fruit next time and layer between the oats. I did cut the salt to 1/2 tsp, and that was enough for me.
Your recipes are always wonderful.
Kate
Thank you, Rebekka! Thank you for sharing how you made this oatmeal.
Josie
Any suggestions on how to not have the bottom be soggy? The last 2 times I’ve made this, the bottom is all soggy.
Kate
Hi Josie, Are you getting it mixed well? What type of baking dish and size are you using?
Josie
I think I mixed it well. I used a 9×13 inch clear glass pan. Could it be that it’s a glass dish?
Kate
I have made this in a glass dish and haven’t had issues. However, I have found baking dishes to vary with material or even thickness. That could impact your results.
Nicolle
YUMMY!!!!! Really and truly what I was looking for, it was perfect in every way, thank you! Nice and easy to make, very well written recipe and instructions, took no time at all. And when it was baking, let me tell you!!!! Ooooh baby the house was filled with such a delicious aroma I could hardly wait for it to come out of the oven! Harder yet was to wait till the morning to eat it! As I’d made it the night before with the intent of having it for breakfast in the morning. Spoiler alert, I didn’t make it! Ha! I had to have at least a LITTLE nibble! It was hard not to have more! But wow, it warmed up perfectly the next morning for breakfast and I will have it all week for breakfast. I LOVE that it’s prepared and ready to go! I made it at the same time as I made your amazing vegetarian chili (headed there next for that review!) and having that prepped for my weeks’ lunches is just another delicious convenience! Yay! Thank you again for all the yumminess!
Kate
That’s great to hear, Nicolle! I appreciate you taking the time to review.
DHiggs
Kate, what a great recipe! Thank you so much for sharing. I am so excited to make this for friends/family whom are coming for ski weekend next week.
Kate
Thank you for your review! I’m glad you loved it.
Leah
Can this be frozen? Does it freeze well?
Kate
I believe others have and didn’t mind the results.
Barbara Naso
Hi Kate, I cooked it, and it turned out delicious! Unfortunately, I am the only one in the family eating this. Can I freeze it, or how can I keep it fresh for a week? Maybe in the refrigerator…Thanks!
Kate
You can try to freeze it or keep it refrigerated for 4-5 days. I’m glad you enjoyed it!
Mayia
Hi! I just made this for the first time and wondered if the result, when made correctly should be something I can cut a slice out with a butter knife or if I should scoop out. Mine did not hold together so I used a spatula but it was still a crumbly slice… Thanks!
Becky
Any idea how long to bake in a 9×13” casserole dish? I’d love to double this recipe because my family will demolish it.
Kate
You can double the recipe and bake for the same amount of time. Adjust the time as necessary. Happy to hear you think it will be a hit!
Becky
Thanks for your response! Just following back up with the results of doubling the recipe. We took it out at the regular 42-45min time, and while on top it seemed cooked, when I cut into it, I saw more juice than I thought there should be toward the bottom of the dish. So we ended up baking it in a 9×13” (again, doubled) for 60min total, and it ended up being perfect. It’s possible it would have been fine at the 45min mark, but I was worried all the juice was a sign of sogginess, so I erred on the side of caution and baked it longer. My two kiddos devoured it. So happy I doubled the recipe! Thanks for sharing a keeper!
Kate
Thank you for reporting back, Becky! I appreciate you taking the time to share. I’m excited it was a hit!
Janelle
Made this yesterday for me and my boyfriend. Very good! It’s like the best parts of a cobbler! I used a mix of fresh and frozen fruit but it turned out perfectly baked. We did find the nutmeg to be overpowering. We will make it again but leave the nutmeg out! We ate it warm with some lemon yogurt dolloped on top! Delicious!
Kate
Great to hear, Janelle! I appreciate your review.
Lee
I have made this twice now and it’s been delicious both times!
Pat
Can you make this with quick oats?
Kate
This is best as written. I hope you try it!
Cristy
I LOVE this recipe and make it all the time when we have guests. It’s amazing! I pair it with Greek Yogurt (for extra protein) and maple+rhurbarb+blueberry syrup. SO delish! (I just heat up frozen blueberries, rhurbarb and maple syrup on the stove top until the fruit is warm and soft and then puree). It’s a perfect combo!!
Kate
Thank you for sharing how you made it, Cristy! I appreciate your review.
Ann
Made this for my husband and I for breakfast meal prep and it was delicious when I tasted it fresh out of the oven! I didn’t read the note about storing it in the refrigerator and left it out overnight. Do you know if this is ok stored at room temperature? Mad at myself for not checking storage instructions! Thank you!!
Kate
I recommend to refrigerate this once cooled, Ann. Thank you for your review!
Natalie W.
This is a fantastic recipe. I’ve made it a bunch of times, and it’s just such an excellent, versatile template to make it how you like. The base is foolproof (even though I’ve forgotten to divide the melted butter and put it all in prob 2/3 of the times), and it’s so easy to swap out other fruits (and to add more fruits than called for—tho this can increase bake time). I’ve done tart cherries (just did that today) with cardamom and ginger, rhubarb with a bit of ginger, blackberries, apple, and others. I’ve also left out the vanilla sometimes (both intentionally and by accident) to no ill effect. I feel like this is one of those recipes that I’ll continue to reference for the rest of my life. Anyway, I may not follow the recipe to a T every time, but the fact that I can follow it or tweak it and still have a delicious baked oatmeal speaks volumes of the base recipe and its writers.
BRAVO, Cookie + Kate! Thank you!
Kate
Thank you for sharing all the ways you have made this oatmeal, Natalie! I appreciate your review.
Anon
I’ve made this a lot, with lots of variations on fruit, flax eggs, sweeteners, etc. My go-to now uses walnuts instead of pecans (much cheaper where we live), flax eggs, whatever milk we have on hand, a smidge less salt than in the recipe, a smidge more nutmeg, a dash of cardamom, and blueberries (although fresh blackberries are great in the autumn). Thank you for such a great recipe, Kate!
Vanessa
Is the oven temperature listed in Celsius or Fahrenheit?
Kate
Hi Vanessa, Fahrenheit.
Holly B
This recipe is so, so delicious! It’s exactly what I’ve been looking for for breakfast. We added frozen mixed berries, since that’s what we had, and it came out amazing. Our toddlers love it too! This one is going into the recipe book.
Kate
Great to hear, Holly! Thank you for your review.
MK
I recommend this to everyone! Super easy to make and delicious! My husband and I like to add a dollop of Greek yogurt on top. Very adaptable (fresh or frozen berries, blueberries or whatever other berries you have left in the fridge). Can freeze it too! I bring one to new moms and dads when I sign up for a meal train.
Joselyn
This is my absolute favorite breakfast. I add flax seed, chia seed and protein powder to bump up the protein and fiber. I also use egg whites. I add a little extra milk and egg whites because of the flaxseed and chai. Thx again for the great recipe.
Kate
You’re welcome, Joselyn!
Samantha
How much of each do you add? Would love to hear your recs!
Joselyn Benoit
I add 6 T of each chia and flax, 3 egg whites, 2 cups of milk, and two scoops of flavorless protein powder and sometimes I add two scoops of collagen powder. I grind the flax and chia seed first in the blender to break them up, then mix in the eggs, powders and milk. You can always add a little more milk and eggs if you want to add more of the other ingredients. Possibilities are endless. Enjoy!
Emily
I made this and it is so delicious. Definitely not oatmeal boring but a new idea of what oatmeal can be if you are creative. I shared this recipe with my long distance loved ones. I can’t wait to hear what they think. Thank you!
Shea
This was SO delicious! I used frozen wild blueberries and it was so good. My 1 year old also loved it! It’s even delicious later on in the week- perfect for meal prep!
Kate
Great to hear, Shea!
Julia
This was good and has good flavor, and I followed the recipe as written (excluding the nuts). I found it to be extremely salty, which never happens to me. It’s almost hard to eat. I used fine grain Redmond salt. If I make it again, I would cut the salt way back. Otherwise, it’s a tasty recipe and smelled amazing while baking.
Kinsey
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!
Brett
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?
Kate
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.
Sharon
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
Isis
Hi!
My recipe turned out too salty even though I followed precisely.
I’d recommend lowering the amount of salt.
Kate
I’m sorry to hear that, Isis.
Kelly Michaud
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!!
Kate
I love to hear that, Kelly!
Mary Sternick
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!
Maddie
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!
Kate
Thank you for your comment and question! It will still help it to rise and create a better texture.
Wanda Wallace
Our family absolutely loved this recipe.
Delicious. I used blueberry, strawberry, and mango one time and blueberries the next. Both were delicious.
Kate
Great to hear, Wanda!
R
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.