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:
- 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!
Ann
I bought a small square of blueberry baked oatmeal at a local store for $2.50 and loved it! This looks exactly the same, and I had all the ingredients on hand. I just put mine in the oven. I made the mistake of arranging the frozen blueberries with my hand, now my fingernails are still blue after washing!
Laura
Oh yum!! Loved it! Wish I had blueberries but the banana was delightful too.
Monica
Made this for breakfast today! Turned out so good! I used coconut milk and added some shredded coconut as well. Will definitely make again. Thanks for posting this recipe!
Brittany
This has become my go-to baked oatmeal recipe!
Bronwen
I have a Christmas brunch coming up. There will be 12 people there. If I double the recipe should I increase the cooking time and if so what should I increase it to?
Dulce
Wow! Thank you Kate! Once again you have struck gold! I have been searching for a recipe to “trick” me into enjoying oatmeal. I’m ashamed to admit that I have never really cared for oatmeal; but this warm, cobbler-like deliciousness is already impacting me with the first two bites! I am very excited to try varying fruit and nut combinations. I made this vegan with coconut oil and honey, and flax meal eggs. With this combination of vegan substitutes, I would recommend heating the wet ingredients in a saucepan, while whisking continuously until the coconut oil and honey are blended thoroughly. I am excited to use this recipe in the future; it will be awesome to have breakfast (or dessert) ready to be heated to perfection! Thank you!
Caitlin
I’ve never made baked oatmeal before – this is delicious! I didn’t have blueberries so I subbed two diced apples. I also subbed applesauce for the butter in the recipe and used unsweetened vanilla almond milk. What a great, versatile recipe!
Cindy Stence
Loved this recipe! Used honey instead of syrup. Also used 3tbsp. Of canola oil instead of butter. 2 1/2 cups chopped apple for my fruit. Healthy and delicious breakfast!!
Mae
Beautiful! I have made this baked oatmeal over & over again!!! It’s perfect… easy and delicious!! Thank you so much for sharing!!!
Kate
I’m glad this made its way on to your regular rotation, Mae!
Sara
Made these as muffins for easy grab and go and they’re so good!
Kate
That sounds like a great on-the-go breakfast! Thanks for the idea.
Kate
I made this baked oatmeal today and it’s amazing. I added a mashed banana since I had one that was going to be thrown out and it was a great addition.
Kate
Yum, sounds like a great addition! Thanks, Kate!
jennifer
can u make this with steel cut oats?
Kate
I think steel-cut oats would require significant adaptations and I haven’t tried, sorry!
Laura
I love this beautiful baked oatmeal recipe! Tonight when I made it I added some mulled flax seed and wheat germ left the salt. I divided the ingredients into a 6 giant muffin pan and now I have perfect portions for each day!
Kate
Sounds like a really great way to start every day of the week. Thanks, Laura!
Stacie
I wish I had had thought of doing this. Next time.
Dianne
do you have nutritional information for your recipes
Kate
Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. Thanks!
Danika
If you make it the night before, how do you recommend reheating before serving?
Kate
Hi Danika, I have successfully warmed individual slices in the microwave. If you want to reheat the whole thing, I’m not quite sure how to go about it. You might just want to prepare the wet and dry components the night before, then stir them together and bake as directed the next morning.
Bettina
I made this today and LOVED it. I substituted oatmeal with quinoa flakes and pecan nuts with almond slices which I toasted first. Used a mix of fresh blueberries and frozen rasberries and it turned out great.
Kate
Sounds like a great combo with the raspberries, Bettina!
Ashley
This looks soo good! Can you substitute olive or grapeseed oil for the coconut oil?
Kate
Probably! I’d go with grapeseed since it’s more neutral in flavor.
John Satchell
I just made this this morning, though with no sugar on top and only 3 tablespoons of maple syrup. It is awesome. A perfect breakfast side. Thanks for the recipe.
Kristen
I made this twice and both times it came out too salty. Wondering if I did something wrong? First time, there were sections of it that were totally inedible from salt or baking soda taste. The second time I tried it, I made sure to mix/disperse the baking soda better, and I cut back on the salt by half. But it still came out too salty – almost like a savory bake? Maybe it needs more maple syrup? Any thoughts? Thanks!
Kate
Hi Kristen, really sorry to hear that! The recipe calls for baking powder, not baking soda. Baking soda requires an acid in the recipe to counteract the bitterness. Could that be the problem? You could further cut back on the salt; it’s just there to enhance the other flavors, but it definitely seems to be overpowering your other ingredients. The amount of salt called for in here is comparable to my other baked goods with similar yields, so I’m not sure what’s going on if it’s not the baking soda!
Heather
I’ve made this twice now and both times it turns out beautifully. It’s not too complicated to put together on a weekend morning, which I love. Thank you for another great recipe! I can always count on any of your recipes to be delicious.
Kate
You’re welcome, Heather! I’m glad this is both easy *and* delicious.
Susan A
I made this for weekend breakfast yesterday. I had frozen raspberries in the freezer, so used those instead of blueberries. Mine turned out with an odd texture, I’m wondering if I didn’t mix the wet ingredients thoroughly enough. It’s still very edible, but hopefully I get it right next time. Thanks, Kate! Loving the website.
Missy Salek
Hi! Just found your recipes and they look fantastic!! I was wondering what are flax eggs?
Missy Salek
Sorry, just asked you a question and misspelled my email!!
Kate
Hey, Missy. Flax eggs are used in place of eggs for people with egg allergies or are vegan/dairy-free. A pretty neat substitution!
Bailey
I’ve been searching for a great baked oatmeal recipe – and this is it! Great flavor, great texture, and super flexible with ingredient swaps. Perfect for packing in my toddler’s lunchbox all week – thanks!
Kate
You’re welcome, Bailey!
Susan
Looks good! I don’t see any nutritional information. Would like to see nutritional content.
Kate
Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. Thanks!
Flannery Crittendon
This was delicious, easy to prepare, made the kitchen smell great and I’ll have to try your summer one too. Thanks a lot! My gluten free dad and fun sweet pit bulls like it too!!! For my nephew I think I’ll do apples and raisins!!!
Kate
Wonderful! I hope you try the other one, too–I think you’ll like it.
Angie
Can this be made the night before and then reheated in the morning?
Kate
I think so, yes! Several of my readers make one batch for the week’s breakfast.
Lisa
Absolutely wonderful!!! This is my second round of making this and we can’t wait to eat it! Fantastic recipe. Easy to make, super yummy. Thanks so much for sharing this recipe.
Kylee
Tried this and loved it. We didn’t have frozen blueberries for the first time in forever. I sliced up two bananas and put them in the bottom of the pan. Then did the flour and liquid mixture over the top with a sprinkling of a cinnamon/coconut palm sugar that I had on hand for topping my homemade cappuccinos. After baking I topped with fresh strawberries. DELISH! I got home from work and my home still smelled like baked goods! I heated up some more with a splash of heavy whipping cream (I was too tired to bend over and get the milk from the bottom of the fridge. —I teach 6 year-olds — don’t judge.) The reheated version was still delicious and I could evenl get a hint of the butter topping. Thanks so much for a new breakfast staple at our home.
Kate
Girl, no judgment here. I’m so glad this worked so well! I really love that this reheats great, too. Thanks for the comment!
Stacie
This was wonderful. I look forward to having it for the next two mornings. I can’t wait until summer when my raspberries are on to give them a try. Thank you for sharing.
Kate
Fresh raspberries sound delicious with this, Stacie. Thanks!
Stacie
I forgot to add the stars.
Kate
:)
Gina
Is there an adaptation for using Quick Cooking oats?
Kate
Hi, Gina! So, quick cooking oats are very similar to old fashioned, but they’ve been cut into smaller pieces to cook quicker (hence… you know!) I’d use them the same way the oats are used in this recipe, but keep a closer eye on how fast they are cooking. Let me know how that goes!
Eve
Easy and delicious!
Kate
:)
Pam
This looks so good…do you think it can travel well? Have to go to an outdoor breakfast potluck this Sunday and wanted to bring oatmeal.
Kate
Yes, this one travels and re-heats beautifully.
Sabine Conrad
I’m so glad to know someone else makes these scrumptious bakes…mine is similar to yours but my mother has had an original recipe she cut out from a newspaper years ago…we both just added more healthy goodies to it… thanks for your recipe…my mom says you can also freeze them and when ready for use, just take out a few at a time and let thaw in fridge….
Priya
I just made it this weekend, after studying, agonizing and obsessing over it for 2 days! It looked really yummy and healthy, but I’ve never baked anything from scratch (I can barely cook!), so I was really nervous about ruining it and having to trash a heap of good, expensive food. I don’t have butter/coconut oil, so I substituted with 3 TBSP unsweetened applesauce. I also don’t have baking powder, so I put 1/4 tsp baking soda in with the dry ingredients, and 1/2 tsp lemon juice with the wet ingredients, and made sure to put the pan in the oven quickly. I only had a few spoons of honey left, so I made up the difference with 2 packets of Splenda. I didn’t have a lot of blueberries, so I saved them for topping, and lined the pan bottom with apple slices instead. I was scared that with all the adjustments and tweaks, I’d end up with an inedible mess, but lo and behold, you were right, the recipe is very forgiving! It came out looking and smelling great, and tasted delicious! My boyfriend devoured it, and requested I make it again. I found it just a teeny bit “eggy” tasting, but that’s probably because I’ve never had baked oatmeal. I love that it can be made on Sunday and eaten for breakfast all week–I’ve been looking for this kind of timesaver! It’s a great recipe that I’ll probably make often. Thank you SO much for sharing it!
Megan
Looks delicious! Could you make the recipe the night before unbaked and then cook it in the morning?
Angie
Could walnuts be used instead of pecans?
Kate
I think that would work just fine, yes!
Angie
The instructions for this recipe are not showing up! Help!
Kate
Angie, I’m so sorry about that! I just fixed it. I recently made some changes in how my recipes display and somehow a few of them lost their ingredients or instructions along the way.
Erin Sossong
I looked the other day and the directions were there. I am supposed to be making it today for a brunch and there are no directions to follow! Ahhhh!
Kate
Hi Erin, I’m sincerely so sorry for the trouble. The recipe is available in full again now. I recently made some changes in how my recipes display and somehow a few of them lost their ingredients or instructions along the way.
Becky Cuba
Am I missing something…where are the directions for how to put this together?
Kate
Hi Becky, I’m sorry about that! Thank you for bringing it to my attention. It’s fixed now. I recently made some changes in how my recipes display and somehow a few of them lost their ingredients or instructions along the way.
Kelli Bouvier
How long and at what temperature should I bake this?
Kate
Hi Kelli, so sorry for the missing info. I just added the instructions back in. I recently made some changes in how my recipes display and somehow a few of them lost their ingredients or instructions along the way.
Michelle
Hi Kate – I’m not sure if it is my computer, but it looks like the instructions to this recipe are missing. Can you take a look?
thanks! Michelle
Kate
Michelle, I’m so sorry about that! They’re back up now. I recently made some changes in how my recipes display and somehow a few of them lost their ingredients or instructions along the way.
Michelle
No worries! I winged it this morning using the recipe instructions you adapted it from and it turn out great. My family loved it!
Katherine
Our favorite baked oatmeal recipe! I’ve made it a couple of times recently. Love it.
Kate
Thanks, Katherine. :)
Lisa Micheli
Hi Kate
I made this recipe and it came out amazing!!! I used gluten free oats, raw honey and unsweetened vanilla almond milk. I love your website.
Thank you
Best Lisa
Leanne
Have you tried baking it in individual servings/muffin pan?
Kate
I haven’t, but many of my commenters have here, and all of them said they work out really well!
Kaitlin
I know this is rather late, but I would say my only piece of advice for the muffin approach is to not overfill them muffin tin. If the liquid bubbles over the edge, the clean-up becomes pretty labor-intensive. As for taste, it is great as a muffin! You can freeze them, too!
Berenice
Excellent recipe. Thanks !!!
Kate
You’re welcome, Berenice!
Kylie
So easy – I loved this! I did a raspberry and pear version with walnuts. Delicious! I got 6 generous breakfast serves and topped mine with yoghurt when serving.
Thanks for sharing :-)
Kate
Raspberries and pears sound *heavenly*, Kylie. I’ll have to try that combination!
Laura
This just came out of my oven and I really wanted to have it as breakfast tomorrow but it smelled oh so good, so a bit of it already served as dinner! It is d e l i c i o u s !
I used blueberries and strawberries and instead of pecans (our local supermarket does not have them) I used half walnuts and half hazelnuts.
This made me super happy :)
Kate
Delicious! I’ll have to try hazelnuts on this–great idea!
Connie
I have wanted to try this recipe since I pinned it two months ago.
I finally made it. Delicious way to have your morning oatmeal.
Kate
Awesome! Thanks, Connie.
Tula Larocca
This is in my oven right now and it smells wonderful I’m so happy I found your page
Kate
I’m glad you found it too, Tula!
Carol
May be my next favorite baked oatmeal recipe!
Kate
Hooray! Thanks, Carol!
Kaitlin
I tried baking this in muffin tins so I could freeze individual serving sizes. I cannot wait for my delicious breakfasts this fall, thanks to this recipe!
Kate
This is a great way to start your day with something warm and filling. Thanks, Kaitlin!
Ciera
Made this and loved it !! I used one banana and half the amount of blueberries and I was in heaven!
Thank you!
Kate
Yum! Thanks, Ciera!
Sharon Richardson
This looks great and I have just put it in the oven. One thing I want to check – if I was to double the recipe for a crowd, what would be the temperature and time length for it?
Looking forward to trying it and other recipes on your site!
Lupe
I just made this baked oatmeal with blueberries without the nuts and it is amazing! Thanks for sharing, so glad I found this.
Allison
I love baked oatmeal, so I made this recipe one weekend for breakfast. I had to force my boyfriend to try it since he had this idea that oatmeal is boring…. fast forward a few weeks later and he’s asking me to make this recipe on an almost weekly basis. I put a little dollop of whipped coconut cream with cinnamon on top and it is amazing.
Such a great, hearty breakfast!
Jenn
Do you reheat this the next day or eat cold??
Kate
I like to reheat it!
Adele Adair
Made this, yum. However the bottom of mine is still a bit damp. Wasn’t sure wether to serve cold or warm?
Kate Brown
I’m a long time follower of your blog and wanted you to know that I made this recipe yesterday for a family brunch. Wow, was it good! I used frozen blueberries since fresh ones are out of season in Maryland right now. I love how little sugar (maple syrup only) is in this and yet it is perfect. I served it with extra maple syrup but no one went for it. I’ll definitely make this again.
Kate
Thank you, Kate!
Melissa
I’m not sure what happened in the process of making this but the end result was absurdly salty. I followed the recipe to a T. The dish has great potential but next time I think I’ll omit the salt. Thank you for sharing!
Kate
I would recommend omitting some of the salt next time. Some tastebuds are more sensitive to specific spices than others :) Thank you, for sharing Melissa!
Tori
Hey Kate! I’m excited to try this recipe. Can you freeze it into individual portions after baking? Thinking this would be perfect for me and my tot. Tori
Kate
Hi Tori – I don’t freeze all my recipes and I haven’t froze this ones so I can’t speak specifically to that. But if you try it, let me know how it goes!
Melissa Hagmaier
I just baked this up for my breakfasts this week! I used a mixed bag of blueberries, blackberries, and strawberries and I topped it with cranberries. Thanks for the base recipe!
Kate
Welcome! I love that combination of berries. Thank you, Melissa for sharing.
Sara
So much yum!! I start work pretty early in the morning, so this is a perfect, filling breakfast that’s already ready to go when I want to eat it! And the possibilities are almost endless, I’m alredy dreaming of a coconut, mango, and pineapple variation I’m going to try next!
Kate
That variation sounds delightful! Thank you, Sara for sharing. I appreciate the review.
Stacy
It was too salty for me. Reduce salt to 1/4 t. P
Kate
I’m sorry you thought so! Yes, reduce the salt based on your needs.
Michele Ferguson
Absolutely delicious……….my son sent me a snap of his breakfast and I got the recipe from him – he loves it makes it a lot……. I would like point count for Weight Watchers though…..calorie, sat fat, sugar and protein count.
M. Ferguson
Kate
Glad you liked it! If you look below the notes section, you will see this information. You will need to expand to see the nutritional information. Hope this helps!
Michele Ferguson
Thank you. I did figure out points for weight watchers if I just do the 8 piece its 17 pts per piece………we generally get 23 per day :(
So making my pieces smaller willing to do……but is there some substitutions we could do. Weight Watcher points are based on servings size, calorie, saturated fat, sugars and protein. Higher sugar and sat fat higher point…..appreciate any suggestions. Otherwise, I will treat myself with half sizes or smaller.
Michele
Judith L Brosey
Tried this. It’s baking now!! But question – what are flax eggs?
Kate
What did you think?! Here is a good resource on flax eggs. https://www.thekitchn.com/egg-substitutes-in-baking-try-95072. Basically, they are a vegan substitute for eggs and typically provide the same result for a recipe as eggs do.
Mary
These are delicious! I used raw walnuts and didn’t roast them instead of pecans and it still was delicious. Thank you!
Kate
I’m glad you were able to fit this to your taste, Mary. If you would want to leave a star review since you liked it so much, that would be great!
Cherie
I’m in love with this recipe! I didn’t have pecans but used Walnuts instead, however the general outcome was the same and I can’t wait to make it again.
Kate
Your nut substitution sounds like it worked out perfectly. Thanks for sharing, Cherie!
Caroline P.
Kate-
Thanks so much for sharing this recipe! It was delicious. The only thing that ‘went wrong’ was that I used salted vegan butter by accident, so it was a little salty- oops. Obviously, though, that was a mistake on my part and not yours. Anyway, thanks again for a great recipe! Now I have to go make a batch of your pecan milk to go along with it ;)
John
Great!
Kate
Thank you, John!
Brittany
I added 2 scoops of vanilla protein powder to this recipe since it’s purely carbs but I ended up with a dry, chewy layer through the middle. I might try this recipe again with some additional egg whites for moisture. I also would mix the blueberries from the bottom layer into the wet and dry ingredients in the medium bowl first as opposed to pouring everything separately into the baking dish.
Kate
I’m sorry you had that experience! The protein powder can soak some of the moisture up for sure. Oats have a lot of protein in them, fyi!
Wendy
If I double the recipe and make it in a 9 x13 pan, what changes should I make to baking time and temp?
Kate
Hi Wendy, that’s a good question. I haven’t tried that, but I think it would work. Keep the temp the same and bake “until the top is nice and golden.” I’m not sure exactly how long that will be; perhaps longer than the timing offered in the recipe. Just keep an eye on it. Please let me know if you give it a try!
Laura
Just made this, it’s really good!
Kate
Wonderful! Thank you, Laura for the review.
Marsha
I baked this and it ended up soggy/pasty. It did have somewhat of a crusty surface, but was predominately pastyish. I even tried baking it longer, and then I tried to fry it with butter in a frying pan after baking. Nothing seemed to make this taste better than just boiled oats with fruits in it. It was a fail for me, but maybe this is supposed to be this consistency and I’m just not a fan of it. You seem to have many that like it so, it’s probably just me. Still, thanks for sharing!
Kate
I’m sorry to hear that! I’m not sure what would have changed. Did you use the right size dish? You could increase the spices too.
Kacie
Can you make this the night before and bake it in the morning?
Kate
I wouldn’t recommend it as the oats will start to soak up the liquid. You could bake, store and then heat. Or, you could look at an over night oats option: https://cookieandkate.com/2017/overnight-oats-recipe/
Diane
So yummy seconds are needed! My daughter makes something like this but makes it the night before and throws it in the oven in the morning. Have you tried doing that with this??
Kate
I wouldn’t recommend it with this recipe, but I’m glad your daughter has had success with a similar recipe! Thanks for the review.
Carrie Crowl
This is a wonderful easy recipe. I bring it to friends when we get together for a playdate. My kids really enjoy it! Thanks Kate!
Kate
What a great snack for kids! Thanks for sharing, Carrie.
Kim
Made this for my 3 year old and 11 month baby…they loved it! I pulsed the oats and pecans in my food processor first to be more baby-friendly. The end result was a great soft baked consistency for young ones. I definitely be making it again :)
Kate
Wonderful! Great option for the little ones. Thank you, Kim!
courtney B
I made this last night for my coworkers and everyone loves it!!
Great healthy treat for breakfast that also gives you a boost of energy!
Kate
Wonderful, Courtney!
Kdee
Just made this for Sunday morning brunch, and it was WONDERFUL! I followed the recipe exactly and can’t imagine that any change would make it better. It was perfect! I’ll definitely make it again. Thanks for the recipe. It’s a keeper!
Kate
Great to hear! Thanks so much for your star review.
Marisa Savage
I made this once for a brunch party and it was amazing!! Would this recipie work with steel cut oats? I’m worried that they won’t soften up like old fashioned rolled oats.
Thanks,
Marisa
Kate
I haven’t tried it, but I have the same hesitation as you do! I still think rolled oats will work best. Thanks so much, Marisa!
Michelle
This baked oatmeal is perfect! I love to make it when camping in our little gas oven. My kids gobble it up when drizzled with coconut milk. Definitely a delicious favorite of ours now!
Kate
Thanks Michelle!
Belinda C.
My friend Kristin baked this recipe for me back in April. I loved it so much, I’ve been making double batches of it once a week ever since. I precut and pack 10 servings of it on Sunday and my husband and I take one a day to work. At work, I microwave it for one minute to reheat and it’s delicious. Feels like I’m eating pie or dessert for breakfast. Thanks so much for sharing this recipe with us!
Kate
Thanks for sharing! I’m glad this one continues to work for you. Yes, a great option for busy weeks.
Marly
Could you freeze this? Looking for recipes to freeze and store for post baby
Kate
Hi Marly! Great question. I don’t freeze a lot of my recipes, but you can see what other reader’s have tired in the comments.
Jan Saunders (The Beet Retreat Vegan B&B)
I gotta say as lovely as this is, I’m a very hearty breakfast eater and love oats in oh so many ways… and i giggled when I just re-read this recipe that says it feds 6-8 people. I ate half of it for my usual size breakfast. And then ate the rest an hour later as I was putting it away in the fridge…
Maybe amend to 1 Jan Size portion or 6-8 breakfast amateur size portions
Kate
We have all been there! Thanks for sharing, Jan.
Elizabeth Phelan
Hi, Kate—
Baked oatmeal is a minor obsession of mine, and when yours appeared in a “breakfast” email, I had to make it! I did one thing
differently: I poured 2 c. of boiling water over the oats and allowed
them to sit about half an hour. (I did this because I like creamy oatmeal.) I also made it vegan. Anyway, it came out great; I ate a huge bowl.
Thanks!
Elizabeth in Chapel Hill
Kate
Thanks for sharing! I will add that to my list of tricks to try out. I appreciate the review, Elizabeth.
Erin
This is my favourite EVER baked oatmeal recipe, and I have tried a lot of them. I’ve made this one with so many different types of fruit (blueberries, blackberries, apples, bananas, etc.) and it has been excellent every time. I actually omit the sweetener as I find the fruit, vanilla, and cinnamon combine to give it enough of a sweet taste on their own. Thank you so much for this recipe, I have honestly made it 20 times and enjoy it every single week as a breakfast I can easily take to work.
Kate
I love to hear that, Erin! I’m glad it’s a go-to for you. Thanks for the review!
Karen
I have made this recipe a couple of times. Very yummy!
Kate
Thanks for letting me know, Karen!
Katherine
I make this for my contractor husband and he loves it! It is a quick and healthy breakfast to heat up on cold mornings. He tries to leave the house early each morning to get started and I’ll bake a dish of this and he can get his own breakfast and get out the door early and full of energy for the day! Love it! We love using coconut milk, cranberries, and just changing it up with different fruits and flavors. Also allows us to have organic non GMO oats in our diet.
Kate
Thank you for sharing, Kathrine! Oats are not currently available as GM varieties, just something to be aware of. But it does matter how they are produced as to avoid other non sense in the final product. :)
Kristen
This is a great and delicious recipe! I have a couple of questions/comments after making it a few times:
1. What is the purpose of putting the oil/butter on top at the end? It seems like it doesn’t make much of a difference and maybe just easier to mix everything together in the beginning?
2. What is the purpose of mixing the wet and dry ingredients separately? I find that when I mix them separately I often get some egg white that sticks together and ends up on the top of the oatmeal and it looks a little weird after. Also, everything ends up mixing together anyway, so why not just do it in the bowl?
3. I find the the blueberries on the bottom get a little soggy – I prefer to just mix them in with everything in the bowl before pouring in the pan.
(So essentially I like to just mix all of the ingredients and then pour them in!)
Kelsey
Stumbled upon this recipe and made it to have a week of easy breakfasts. WOW! It’s incredible! I’m making it again this week and intend to keep it going with different variations. I am so happy I found your blog!
Kate
I’m glad you stumbled on this one.
William J Marx
This was a big hit with the family and now its headed to the church breakfast. Thanks
Kate
Thank you, William for sharing!
Rachel
Do you think I could replace the 1/3 maple syrup with 1/3 mashed banana?
Kate
Hi Rachel, I think that would probably work but I haven’t tried to be sure! Please report back if you give it a shot. :)
Kay
Do you have to toast the nuts? How different is it if you don’t? I love raw nuts.
Kate
I think toasting enhances the flavor! But you can use raw if you prefer!
Cheryle Andrews
Can you freeze the recipe and reheat in the oven?
Kate
I haven’t tried freezing all my recipes. But, you can see if others have had luck with this one!
Jessi Summers
Made this in the morning, and it was absolutely phenomenal! Looking forward to eating this all week. <3
Kate
Great breakfast for the week! Thanks, Jessie for sharing.
Candace Simoneau
Hi Kate! Can I prepare this baked oatmeal the night before and bake it in the morning?
Kate
This makes great leftovers so I would recommend baking it and then rewarming it. Other wise your oats will soak up all the liquid during the night and likely not bake up the same.
Janae
This recipe is delicious! It’s definitely a family favorite! :)
Kate
I’m so happy to hear that, Janae! Thanks for your review.
Regina Clewell
Fantastic recipe. We ate it for dessert tonight.
To make it lower fat and lower sugar, I used applesauce instead of oil, 1 tbsp maple syrup, 3 tsp Swerve Sweetener Granular (a natural sweetener that I bought on Amazon. contains erythritol, oligosaccharides – prebiotic fibers). natural citrus flavor).
I short on time so I just mixed the dry and wet ingredients; then mixed them together. I cooked it in my convection oven for 30 minutes.
I’m looking forward to tomorrow morning to have it again :-) It was delicious. It tasted similar to apple crisp – with a pudding like consistency.
Kate I have many excellent recipes from you. I love your healthy recipes Thank You!
Kate
Thanks for sharing your variation, Regina!
Kathy
Anyone know what the calorie breakdown or nutritional information is for the recipe? I’ve baked it three times now and love it! This last time it didn’t get as “baked” on the inside as previously-was a little gooey, but still delicious.
Kate
Hi Kathy! The nutrition information is below the notes section of the recipe. You just need to click to expand. I hope this helps!