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!
Alexandra
This looks delicious Kate. To make a mashed banana version would you recommend reducing the milk by a quarter cup or so? I would be adding the banana in addition to the blueberries.
Kate
Yes, you could do that. This recipe is pretty forgiving, so I wouldn’t worry about it too much. You could also just use sliced bananas in place of some of the fruit.
Vivian | stayaliveandcooking
That sounds lovely! I make a apple/cinnamon version quite often, but this one sounds really nice too. Thank you for sharing!
And you indeed should look after yourself. Breakfast is so important.
Kate
Thank you, Vivian! I hope you enjoy the blueberry version. It’s really easy, especially with frozen blueberries.
Bella B
Yummy yummy this looks so good!
Brooke
This is incredible! I have a HUGE bag of frozen blueberries in my freezer that I’ve been staring at all winter long. I have every ingredient to make this TONIGHT, which is exactly what I plan to do (since I’m out of healthy cereal). You make the best recipes. Thank you!
Kate
Brooke, I hope your baked oatmeal turned out great!!!
Brooke
It turned out wonderfully, Kate! I actually didn’t have rolled oats on hand, so I took a risk and used instant instead. Still amazing! I baked it in a 9×9 and sprinkled 1 t. raw sugar on top. It’s perfectly sweet and bursting with blueberries. Can’t wait to make it with fresh ones next time! Thanks for the recipe!
dixya | food, pleasure, and health
im not an oatmeal person but this baked version with blueberries is calling my name.
Ellie | Hungry by Nature
This sounds delightful – and it’s the perfect thing to add to my Sunday meal prep. Thanks Kate!
Kate
Hope you love it, Ellie! :)
Katrina
This looks so easy to make! I haven’t hopped on the baked oatmeal train, but it sounds sooo lovely. Especially with blueberries :)
Joules
This looks so good! I love baked oatmeal and I love blueberries. Must make!
Allyson
This looks like a great make it once, eat it for the week breakfast. I’m always on the lookout for breakfast recipes that will fill me up and keep me fueled, and this looks like just the ticket.
Kari
This looks like a delicious, make ahead breakfast!
Jenny
Would this work to make a day ahead? Like, prep it the night before but bake the next morning? Looks so good!
Kate
Hey Jenny! I think your best bet would be to wait to assemble until you’re ready to bake. You could mix the wet and dry ingredients in separate bowls, and just refrigerate the wet overnight. I heard from another commenter that letting the mixture rest in its combined form produced soggy baked oatmeal.
Stephen P
I prepared a day ahead and it was fine. Bake a little cooler (say, 350) and 8-10 minutes longer and it will be fine. I like my baked oatmeal to have a little more moisture with a bit of oatmeal/porridge feel to it rather than a much drier cake/ muffin texture.
Lauren Gaskill | Making Life Sweet
I can’t NOT eat breakfast. I’m a hot mess without it! Love this recipe, dear. I make something very similar to this, but I put apples on the bottom (makinglifesweet.com/apple-blueberry-baked-oatmeal/)
Need to remake and reblog sometime because I made it when I was just starting out blogging. Can’t wait to try this too! Cheers!
Kate
I hear you. It’s so fun to give those old recipes new life again!
Nathalie
Yum, I love baked oats! They are so filling and just perfect. I like to add more fruit like banana, pears or any berries : )
Cassie Tran
Spring is a bit too hot this month! I do love making smoothies and raw salads, of course! This looks just like a big blueberry muffin oatmeal cake. Delicious!
Stephanie
Looks like a great recipe Kate! How would you suggest storing it and how long do you think it will keep for?
Kate
Hi Stephanie! Check the recipe notes. :)
Jessie @ Chasing Belle
I love love love baked Oatmeal! I tried your blackberry and banana baked oatmeal and loved it! Just picked up some organic blueberries today so I am definitely making this over the weekend! Thanks Kate!
Kate
Hope you absolutely love this one, Jessie! Have a great weekend.
Mi
This sounds amazing and is perfect for the upcoming weekend! I always enjoy baked oatmeal, it’s such a nice way to start the day!
Natalia
This is so weird… I saw a recipe online on baked oatmeal with the same recipes and did it 2 days ago, I literally have just had this. The only difference is that in that recipe you had to soak the oats in boiling water for 10 minutes and it made it so soggy!!! So I said to myself I wasn’t going to do that again and then bam!!!! your recipe sounds absolutely perfect!!!
Thank you Kate!!!
Kate
It was meant to be! No soaking here. Hope this one turns out just right for you. Do let me know!
Lynne
Kate, this is so perfect. I am always wanting to spice things up with new breakfast ideas. I love this. Pinned and will be making this over the weekend for sure. Hugs to Cookie. x
Phyllis
Was wondering if you have tried freezing this? Hubby would be the only eating this and he is a small eater. We don’t like to waste any food with the costs like they are. Oh, this looks delicious besides being healthy.Thanks for the receipt.
Kate
Hi Phyllis, I have not tried freezing the baked oatmeal, but I think that would work well. You might want to slice the oatmeal once it’s cooled, and then freeze the pieces (I think that’s your plan already). Defrosting the whole thing would take forever.
Stacy
What? No picture of Cookie trying to eat something off the counter? Bummer. I love her. Thanks for sharing great food.
Kate
She definitely got a few blueberries during the making of this recipe. :) More Cookie pics soon!
Melanie Kwestel
Looks delicious. Can it be made with steel cut oats instead? How would the baking time be affected?
Kate
Hi Melanie, that’s a good question, and I’m really not sure. I would guess that the oats would need longer to soften up, so baking longer at a lower temp might work. I’d use the same weight of oats, rather than cup measurement. Long story short, I’d recommend sticking with old fashioned if you can. :)
Ann
I did just make it and used steel cut oats. I used 2 cups of the oats. It worked just fine. Yes, I did have to bake it about 6 minutes longer. I am not an oatmeal fan for the most part but I am a big raspberry fan, which I used also. It was delicious. It was a way I can eat oatmeal!
Thanks for this recipe. :)
Britney
Isn’t it so great when your dog reminds you to get outside and take a little break? My morning walks with my dog are my favourite quiet moments. Can’t wait to try this for breakfast!
Kate
Yes! Dogs are just the best. :)
Ieva Kalvane
This is amazing Katie!! I’m loving it and definitely will try it out! :)
Georgette Howell
A little coffee shop where I live makes this and it’s one of my favorites with cheddar cheese on the side for extra protein. Can’t wait to make this as I have fresh blueberries in the fridge crying out for a new home.
Thank you!
Kate
Oh, that sounds good! I have enjoyed apple pie with cheddar on top. Hope you love the baked oatmeal, Georgette!
johnny kesselschmidt
Hmmm, sounds yum but if I avoid the fructose in maple syrup and the minimal amount in frozen blueberries, what can I replace it with? Please don’t say Stevia. I absolutely hate artificial sweeteners and most of the natural alternatives. Sorry for being such a fussy person.
Sincerely JohnnyK
Kate
Hey Johnny, I’m not sure. If you enjoy not-very-sweet things, you might like that version just fine. I really can’t recommend any of the sugar substitutes out there. I just read that raspberries and blackberries have low sugar content, so you might use those.
Stephen P
You could replace half the maple syrup/honey with apple sauce. This will make the mixture a little more moist.
Ashley Madden
I’m into no breakfast and coffee these days….even worse !!! AHHH.
Looks delicious!!!
Tori
This look fantastic! Blueberries are the best and I can’t think of anything that goes better with oatmeal!
Lisa @garlicandzest.com
Looks like a great breakfast to feed a whole family!
robynshandalear
I love all your recipes, you’ve changed how I cook and eat. Thank you!!!! What do you recommend about reheating this. I don’t have a microwave, and would like to make today and eat tomorrow morning?
Kate
Hi! This oatmeal is probably pretty good chilled. Otherwise, I guess you’ll need to reheat it in the oven, perhaps in individual portions covered with parchment paper or foil to avoid drying them out?
Hayley
This looks great and my toddler would love it!! Could you make it with quick oats? That’s all we have on a hand and I’m not sure how it would affect the cooking time. Thanks! :)
Kate
Hayley, I’m sorry I missed your comment. I think quick oats would be fine, no changes necessary.
Sarah
Lately I’ve been on a kick to use up pantry items and was delighted that I had exactly 2 cups of oats, a little more than 2/3 of a cup of pecans, and everything else; just had to pick up blueberries. This was delicious on a blowy, snowy wintery day with my coffee.
Speaking of using things up, I’m curious what you do with all the test recipes you make? What happens to all that food?
Kate
So glad you enjoyed it! I’m sorry for my belated response. I cook the most on Fridays, when my assistant comes to help, so I send her home with as much food as possible. I also freeze a lot for later!
Lydia
What could I replace the oil with? Applesauce or extra almond milk? If so, how much? Thanks!
Paula
I used applesauce and it worked perfectly. :)
Lydia
Sounds great – thanks so much for sharing! :)
Sarah T
Kate, this recipe is fantastic! Thank you. I have been eating it all week for breakfast. I love that it is filling but relatively ‘light’ (I can’t eat bircher muesli or similar as I find them so heavy in my stomach afterwards; even porridge can be too much). I am going to try it with tinned apricots as I think that might work well.
Ellen C.
Baked this up today and it was delicious even without any added sweeteners. The aroma it produces while baking is like cookies. So easy to put together – thank you!
Maria H.
My fiancé can’t eat eggs, dairy, wheat and many other things thanks to food allergies. I made this with 1/2 cup unsweetened applesauce + 2 tsp baking powder to substitute for the 2 eggs. Worked perfectly! Stuck with coconut milk instead of dairy and used blackberries instead of blueberries. Thanks for the recipe!
Nicole @ Kneading Home
Wow! This looks so delicious. I can’t wait to try it.
Jo
I am currently trying to find the self control not to eat the whole pan! I made these using oat milk and flax eggs… SO DELICIOUS!! So easy!! Thank you for a great recipe.
Karen
Hi Kate,
Can I use quick oats? Thought I had old fashioned on hand but I was wrong…
Kate
Hi Karen, you probably can, but your baked oatmeal won’t have as much texture as the oatmeal pictured here.
Paula
I’ve already made this twice! So good! I used applesauce instead of the oil (I’m out of it) and made a chia gel instead of the eggs, and it was perfect and not overly sweet. Thanks!
April
I made this today and it turned out great! Will definitely add this to my breakfast rotation!
Georgette Howell
I made the recipe tonight for a “breakfast for dinner” meal. It was delicious. Please make sure to roast the nuts as directed. Makes the kitchen smell wonderful and enhances the presence of the pecans in the finished product. I used maple syrup as the sweetener.
Like any cook, I made a few adjustments. The nutmeg was increased to 1/2 teaspoon and I used half and half as the dairy based because I had too much in the house. Sprinkled top with 1 tablespoon of brown sugar before baking. Sooooo good.
Kate, thanks for this great recipe.
amy
Made this this morning. Amazing!! kids loved it too :) Going to try the blackberry coconut one next :)
Bet @ Bet On Dinner
I made this today and my husband and I loved it. After some warm days it got cold again overnight and this was such a nice hot breakfast to have. I really liked the sweetness level and the texture of the oatmeal, especially the crunchy top and sides! I even thought about baking it in individual ramekins for more crunchy edges next time. :)
Lauren
Yumm–looks awesome. I’m sure you’ve told us before, but when is your cookbook coming out? I can’t wait!!
Kate
Thanks, Lauren! It’ll be out sometime next spring. :)
Lisa
Made this and it was truly scrumptious. However, there were odd salty bits to it – can’t figure out what I did wrong! I thought I measured the salt correctly and mixed all the dry ingredients well. Could I reduce the salt, perhaps, and still have the ingredients work well together?
Kate
Hmm, I’m not sure! You could certainly go down to 1/2 teaspoon.
Sydney Shop Girl
Thanks for another winning recipe, Kate!
I liked how the butter added a depth of flavour to the oats and also the baked top of the final dish.
It also wasn’t overly sweet (made with maple syrup). I served with fresh berries, yoghurt and honey.
Breakfasts for this Easter break are going to ROCK!
SSG xxx
Kate
Yay, thanks, Sydney! So glad you enjoyed it.
Gabby
Made it last weekend and absolutely loved it <3 delicious, hearty and packed with good things. I cut it into pieces and put into my freezer to have a perfect breakfast to take to work, which I now do several times a week. Thank you for a brilliant recipe :)
laurasmess
This looks so delicious Kate! It’s moving into the cold(er) season here in Australia now so I’ve been looking for some warm baked oatmeal recipes. This one looks perfect, gorgeously fruity and crisp! Pinning to make next week! Oh, and Happy Easter to you and Cookie xx
Caryn
I’ve made this twice already! The second time I used almonds, a little almond extract, dark sweet cherries and subbed in 1/2 cup of almond meal. It was amazing both ways (especially with a little vanilla froyo). My husband ate a third of the cherry version before i could even try it. Forget breakfast, this is dessert for us!
Jen
Oh, gosh, this looks terrific! What a lovely spring recipe! I’m going to try it this week. Do you think that lemon zest might be a nice addition?
Kate
For sure!
Danielle
Yummy! I made this the other day and it was delicious! I am going to make it again this weekend for friends to get a healthy start for the Easter weekend celebrations!
I absolutely love your blog. It is my go-to place for yummy new recipes! Thank you!
Kate
Thank you, Danielle! So glad to hear it!
Liz
I’ve made this twice in a row, rapid fire, and will likely make it a third time once I buy more frozen blueberries!! This recipe is INSANELY DELICIOUS!! I’m relatively new to your blog but as a fellow healthy eater + dog lover, I love what you do! Thank you for your awesome work!
Kate
Woohoooo! Thanks, Liz! I appreciate it. :)
Jo
Fantastic breakfast/pre-workout dish. Makes a darn good dessert, too! Eating healthier and improving overall well-being is a key goal for me. Recently discovered your site and I know it will be so helpful toward that end. Thank you so much for sharing your excellent food knowledge, recipes and other information. Oh, and – dogs rule!
Kate
Thanks for saying hi, Jo! I’m so glad you’re enjoying the recipes. :)
Charissa
This turned out great! My 17 month old even helped make it. Both he and the hubs loved it. We made it with peaches and nectarines. We added shredded coconut to the oat mixture and in top. Thanks for the great recipe!
Kate
Thanks, Charissa! I’m so glad you all enjoyed it. Your version sounds fantastic!
Bill Tontz
love the recipe. where can i find the nutritional information or estimate?
Thank you for everything you do.
Kate
Hi Bill, I’m sorry, I don’t offer nutrition details because they can vary so much in home cooking. Feel free to run this URL through a nutrition calculator, like myfitnesspal.com.
Anna Lisa
Oh my God! I just made this and it was incredible! I used 1 cup of light coconut milk I had remaining in the fridge and a bit of cashew milk and used coconut oil to go with the coconut theme. In the middle of making it I realized I didn’t have enough frozen berries (fail!) but no worries, I used banana and berries on the bottom and the only other fruit I had to top was a Bartlett pair and the rest of the remaining berries I had. Magnifique. Do yourself a favor and make this- I feel like any milk/fruit/nut/etc combination will work out no matter what. Try it! :)
Kate
Thanks, Anna Lisa! I’m so glad you enjoyed it. Your version sounds awesome.
Linda
Love the idea of baked oatmeals and it is so nice to have extra for the week. However, I made this yesterday and it really was way too salty. I recommend cutting the salt back to 1/2 tsp or using kosher salt at the least. I also found it too strong in the cinnamon flavor, but that may depend on what type of cinnamon you area using. I’ve made Heidi Swanson’s version at 1/2 tsp salt and it works well.
Kate
I’m sorry you felt it was too salty, Linda. My first attempt used Heidi’s 1/2 teaspoon salt and tasted really bland. Maybe it’s a difference in the types of salt or our taste buds?
Paola
I’ve tried your baked oatmeal making it in a vegan way. It’s delicious. Thanks :D
I leave here the link to my version :)
http://www.fairieskitchen.com/2016/04/vegan-baked-oatmeal-di-fragole-e-mirtilli-vegan-baked-strawberries-and-blueberries-oatmeal.html
Susan Moore
Hi – Love your recipes. Do you have nutritional content available? It’s really important for diabetics and pre-diabetics, which I am. Thanks!
Kate
Hi Susan, I don’t, I’m sorry. There are a ton of variables to take into account when it comes to home cooking, and I don’t want to offer inaccurate information. I may offer those details in the future, when I can hire help to do it properly. Feel free to run my recipes through a nutrition calculator like myfitnesspal.com so you can adjust it to match exactly how you made it at home.
Joleen @ Joleen Cuisine
My first time making a baked oatmeal I used chocolate chunks and raspberries and it was AMAZING. Looks like I will have to give baked oatmeal another go (since that was years ago) because I love blueberries!! Some lemons or bananas would probably go really well with this too!
Edith
I made this for breakfast this morning with frozen blueberries. Delicious and really easy to make. My husband was also a big fan. We are lucky enough to be able to get lovely locally grown organic oatmeal from a farmer here in Wisconsin as well as locally produced maple syrup.
Kate
Thank you, Edith! I’m so glad you enjoyed it.
Anthony
What baking dish is that? I’ve been looking for one just like it!
Kate
Hey Anthony! It’s from Crate and Barrel and I love it. I just added a link to it in the instructions.
Anthony
Thank you!
Laura
Hi Kate! I’ve been looking for ways to make healthy breakfasts “to-go” to grab & go as I head out to work and this is perfect! Made it this weekend and ate for breakfast today. The bottom of mine is quite soggy, do you suggestion for this? The rest is perfect & tastes delicious! I will certainly be making this a staple ;-) Thanks so much for posting.
Kate
Hi Laura, I’m glad you enjoyed it! It sounds like you maybe need to stir the mixture a bit more and bake it a few minutes longer. It’s supposed to be moist, but not soggy.
Laura
Forgot to rate the recipe in my previous comment! YUM.
Laura
If I wanted to halve the recipe would the cook time be the same?
Kate
I think it would be around the same, but it will depend on the baking dish you use.
Natasha
Hey Kate,
Loved this recipe and will definitely be making it again for next week. Any calorie information for this?
Erin
I’ve never had an oatmeal made with eggs; it was interesting – I was pleasantly surprised with the texture – and almost perfect. I just needed to add a bit more maple syrup. I will make this again for sure!
Sarah U
Kate, this is exactly what I was looking for on this rainy morning. Thanks for sharing it on Facebook. I threw it together in a hurry – I was hangry and I have a teething baby – so time was of the essence! I forgot to spray the pan, so I sprayed it with coconut oil after putting the blueberries in and just rolled them around in it, I threw in a handful of unchopped, untoasted walnuts because that’s what I had, and I ran out of vanilla as I was pouring it in so I only had 1 teaspoon. I used almond milk and coconut oil to make it dairy-free…I’m just telling you this so others will know how forgiving this recipe is. IT IS DELICIOUS!! I downed a quarter of the pan and seriously cannot wait til breakfast tomorrow. This is going in the regular rotation. I love it!
Kelsey
It was easy & delicious!
Joce-Lyn Hanton
All I can say is WOW, that was the best!!!!!! thank you
Jessica
This recipe is very healthy and hearty. I made it for Mother’s Day brunch, and while we all liked it, I strongly suggest adding sugar either on top of the oatmeal or in it. The recipe says you can add it if you would like, and it is a bit bland without it.
Lauren
I made this with 2 cups sliced banana and 1/2 cup mixed berries on top! It was superb! Thank you. I have loved many of your recipes. (We make the sweet potato and black bean tacos all the time!)
Faith
Wow, made this today and it was soooooo good. Awesome recipe, thanks!
Sarah
delicious! Easy to make and more filling than plain oats. I too am hypoglycemic and egg protein is very important for my mornings.I used instant oats, coconut oil and full fat coconut milk. It turned out to be like a bread, which I loved. Thank you!
Natasha
I made it this afternoon! Just out of the oven – fresh blueberries, almond milk with a touch of honey, honey, eggs, and coconut oil. My first time cooking with coconut oil. Can’t wait until it cools down to see how it is. Yay!
SS
Did you warm your coconut oil when you whisked it? Mine turned into lumps and I had to warm the whole thing in the microwave for 1 min.
Natasha
I microwaved the coconut oil first. New experience for me. Mine came out great but I definitely need to buy some fine salt. I used regular table salt and I felt like I got a few bites that tasted salty.
SS
Yes, a few of my bites were quite salty! I think next time I will skip the salt altogether. Thank you for responding
PCS
I love this recipe, the meld of flavors and the ease of preparation. It’s been a big hit with my husband, who is normally suspicious of baked goods and especially baked oatmeal after a previous bad recipe (NOT yours). I’ve made it twice in rapid rotation, and you can be sure I’ll be making it again. I used frozen blueberries, flax eggs, and whole milk.
PCS
The original review wouldn’t take my rating, which is a whole-hearted 5 stars.
SS
Kate, what rack should i be keeping the tray? I kept it on the top rack and it looked great, but some portion inside was still mushy, so i put it back in on the bottom rack. My toddler loved it with whipped cream.
Kate
I baked the oatmeal on the middle rack. All of my recipes are middle rack unless otherwise specified (that’s the general rule for recipes).
Caitlin
How would you recommend re-heating in a microwave? Ideally I would make this on a Sunday then bring it with me to work and the microwave is the only option we have in our little office kitchen.
Kate
I’d just bring it in a microwave-safe container (I love GlassLock containers) and heat it until it’s warmed through!
Natalie
Made this last night for breakfast this morning and it is way too salty. Bummed I’ve gotta toss it. I will reduce the salt to 1/2 tsp next time. Thanks for the recipe though!
Kate
I am bummed, too! How much salt did you use? I often find that saltiness dissipates over time. It might taste just right with some yogurt.
Natalie
I used 3/4 tsp of fine grain sea salt. That’s a good idea. I’ll try it with some yogurt tomorrow morning.
Candiss
I made this delicious recipe last week and it was a huge hit with my family. I made it exactly as written but I let it sit overnight so I could just pop it in the oven when I woke up. It’s just the right amount of sweet. I currently have a second batch in the fridge ready for Sunday breakfast in the morning. I can’t wait! Thank you for creating such a delicious AND healthy breakfast.
Georgette
Hi Kate, I have made this several times and the last time the bottom was soft and mushy. I can’t figure out what went wrong. Has anyone else had this problem?
Georgette
Hi Kate, I’ve made this recipe several times and love it. However the last time the bottom came out machine. As anyone ever had this experience before?
Georgette
Ooops! I see another person asked the same question about the soggy bottom. I will take your suggestion and cook a little longer. I just bought some fresh blueberries and more maple syrup. I will be making this for breakfast…again!
Amie K
This oatmeal is wonderful! I added bananas and strawberries and it was a big hit at our Father’s Day breakfast.
Dy
Has anyone made this with unsweetened Flax Milk as a sub for the milks listed? I know the author says it’s a forgiving recipe, but I was wondering if anyone has tried it that way yet?
Patti
Hi,
I can’t wait to try the recipe but do have a question. What size serving? And do you have the breakdown in terms of carbs, sugar, calories etc please?
Thank you!
Jessica
This is a great recipe. I used flax eggs and full-fat coconut milk as the liquid. I had to mix it all around though because the milk was too thick to penetrate the entire dry mixture, which kind of made it a blue mess and I am assuming that is why you have the pouring instructions instead of mixing it. Either way, it turned out great. I also left out the nuts and used a glass 8 X 8 pan and just reduced the baking time by about 10-15 minutes because of that and I have a convection oven. Lovely recipe! Very tasty and satisfying. Will definitely make this again. Thank you for sharing. I really enjoy your blog and Cookie makes me smile. Dogs are magic.
Julie
Made this recipe for a potluck breakfast. Got lots of complements on it. Yum!
Dan
mine turned out very doughey in texture
Meagan
Hi, I’m super excited about trying this recipe. I was wondering though, is the baking powder necessary?
Kate
I suppose you could go without, but the oatmeal won’t be as fluffy. It might not cook all the way through—I’m not sure, though.
Beth
Visiting my mom, so made this for our breakfast for the week. Just scrumptious!
I had to leave off the nuts since my mom can’t tolerate them & I also halved the maple syrup to reduce the amount of sugar. (We don’t usually have sugar in our oatmeal at all, but a little bit of sweetness in the baked oatmeal was divine!)
I completely agree with your suggestion to re-heat it up individually-wrapped in the oven instead of the microwave. Otherwise, you lose the crunchy texture on top. Lesson learned. :)
Here’s my pic which I posted on Facebook with your recipe. http://tinyurl.com/bethsbakedblueberryoatmeal
Kaddie
You say to divide the coconut oil. Where do you use the second part of it?
Melissa
I was wondering the same thing!
Natasha
Have just made this with (frozen) blackberries. Added orange zest and substituted the juice of the orange juice for milk, dialling down the honey. Mmm hmm! Thank you very much.
Arwen
I replaced half the fruit with peaches, and this was INCREDIBLE. I almost forgot to drizzle the extra coconut oil (I made it vegan) over the top, but I’m so glad I didn’t. It made it incredibly decadent! Thanks for a fantastic recipe, Kate!
JoAnna
This recipe looks fantastic! I was hoping to make this for a big potluck breakfast, and I have two 9×13 inch pans I want to use. Do you think I should double your original recipe to fit in one 9×13 pan?
Claudia | The Brick Kitchen
Hey Kate! Made this today and it was SO good for a cold Melbourne morning -used a mix of frozen raspberries and blueberries since that was all I had on hand, and with yogurt it was such a filling breakfast. Thanks so much for the recipe! x
Kate
Thank you, Claudia! Your version sounds great!
Roopa
Hey Katie,
Thank you so much for this recipe. I was looking for a healthy and fulling breakfast recipe and this was it!
It is easy and quite forgiving as you had mentioned.
I tried this recipe twice with blue berries and strawberries. I also substituted maple syrup with date paste and pecans with walnuts and almonds. Thanks.
Kate
Thank you, Roopa! All of your versions sound great.
Peggy Berkvam
I have been making this for a long time but I have never layered it like you do; love that style. I like to add bananas from the freezer with the blueberries hoping to get a nice dose of potassium at the same time. Thanks for providing such lovely photos and an interesting way to make the baked oatmeal pretty as well as delicious.
Kate
Thank you, Peggy! I’m so glad you are enjoying this one.
Suzie
Just made this, and it’s yummy! It is quite soft underneath the tip crunchy layer. Is that right? Wondered if I’d put too much almond milk in!
Kate
Thanks, Suzie! It’s pretty soft but should somewhat retain its shape if you scoop some out. Maybe too much almond milk or not long enough in the oven?