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!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Lyn Reasbeck
Absolutely delicious! Turned out beautifully and I’ve shared it with friends and family. It was recommended to me by a dietitian.
Perfect breakfast as I batch cook for the week ahead.
★★★★★
Dani
Can I use quick oats instead? I have a ton here and regular oatmeal is getting kinda boring
Kate
Hi Dani, I don’t find quick oats work as well here. Sorry!
Monika
I just used quick oats and it’s delicious
★★★★
Aleena
I’ve tried to half this recipe many times but it ends up burning. I used an 8×8 square pan. I also use my toaster oven which worked perfectly for the whole recipe. Any ideas why this is happening when I half it?
Kate
Hi, those are usually convection ovens which cook differently and usually quicker. I hope you try it again! You will likely need less time.
Meribeth
You are using half the ingredients but your 8×8 pan is not half the size of a 9×9 pan. Therefore, your mixture is spread thinner than the original recipe and cooks quicker. For half a recipe you need a pan that has an area of approximately 40” or make 3/4 of the recipe for an 8” square pan.
Kerry
Hi Kate
I felt this was a bit dense and I also saw parts of the egg cooked so I’m wondering if I didn’t whisk enough or maybe cooked too long?
Kate
Hi Kerry, I’m sorry to hear that! Did you fully blend your wet ingredients?
Elise
Hello,
I love your site…it’s my go to for many recipes.
Made this and ended up using pineapple as I realized last minute I was out of blueberries.
However, I found this recipe salty.
I think next time I will not add the salt, or just use 1/4 tsp.
★★★★
Sue
I agree! I love this recipe and make it almost weekly but I cur the salt down to 1/4 tsp too. It was way too salty with 1/2 tsp!
Jann
Salt is not needed in this or many other recipes, esp. for those of us who are salt sensitive. Cut it back or eliminate it. Otherwise, good recipe with options, thanks!
★★★★★
Lori
If you use salted butter, omit the salt in the recipe..
Wendy
I love this recipe and my family does too (adults, tweens and toddlers)! I have made it several times. I’ve made adjustments from time to time, depending on who I was serving it to (left out the nuts, or less nutmeg for me). It reheats well the next few days and it’s a good, filling breakfast. Thank you for this dish !
★★★★★
Kate
You’re welcome, Wendy!
Carissa
Mine turned out a little too wet throughout (will see how it reheats) next time I want to omit all fruit and just serve it with a side of fresh fruit. Flavor is great though! Looking forward to trying it again
★★★★
Kate
Thank you for sharing, Carissa!
Jenn
Hi, I wanted to tell you how much I love this recipe – have made it three times in the past two weeks! It’s perfect for a make ahead breakfast. Plenty of protein with the nuts and milk and eggs. I also added a mashed banana the last two times I made this (only because I didn’t want them to go to waste). Please keep up the great work – love your recipes!
★★★★★
Kate
Thank you, Jenn! I’m glad you did. I appreciate you sharing.
Elisha
This recipe is delicious! I added 2T chia, used coconut milk and call else the same. It will become a regular at my house! Thank you!
★★★★★
DG
Same here. Worst soggy bottom I’ve ever seen, and I held back some of the liquid mix because it looked way too wet. Inedible, sad to say. I might have let it sit too long before putting into the oven. Might try again as the flavor was good, but will reduce the liquid drastically and use just enough to hydrate the oats.
ps – tried reheating, but all I got was burnt mush instead of plain old mush.
★★
Kate
Hi DG, I’m sorry to hear that. What type of oven do you use?
david
Gas. Don’t recall if I used convection or not, but I might have mis-measured the oats or liquid. The mix was really soupy. What is the texture supposed to be like?
★★
robert martin
I’ve made baked oatmeal recipes in the past but this was far-and-away the best one I’ve tried. It’s a perfect blend of flavor and textures. Not sure where all the “overly salty” reviews are coming from, but I couldn’t disagree more. Perfect as is.
★★★★★
Kate
I’m glad you think so, Robert! I appreciate your review.
Laura Beatty
Way too salty! Why wouldn’t you mix the dry and wet ingredients before putting them in the pan. That just makes since. Salt and finer ingredients fall to the bottom of the bowl through the oatmeal. I would change this recipe that is posted so people stop not liking it.
★★
Kate
I’m sorry you didn’t love this one, Laura. I appreciate your feedback. I have made it both ways and retested it and just didn’t have the same experience.
Jacqueline
Sooooo salty. Incredibly disappointing. would prob be good with less salt, the texture was great!
★★★
Kate
I’m sorry to hear that. You can cut back on the salt next time.
Stacey MacLean
This looks wonderful! I’m wondering if I can put it all together the night before, put it in the frig overnight and bake it in the morning?
Kate
Hi Stacey, I don’t recommend letting this sit overnight. The oats will soak up all the liquid and it won’t quite bake up the same. You could try mixing wet & dry and keep it separate until you are ready to bake. Let me know if you try it!
Kate
I made this for a party so assembled it the night before (along with a strata). Clearly I didn’t read the comments ahead of time… but it actually was delicious and turned out great!
★★★★★
Kate
Does anyone happen to know how many points this would be for one serving, made with the recipe as is?
★★★★★
Eviedish
I made this for the first time today. I wanted to prep ahead of time so I mixed all of the dry ingredients together, and all of the wet ingredients and stored separately in the fridge until time to bake. Turned out well! Thanks for another healthy and delicious recipe!
★★★★★
Kate
Great to hear, Eviedish! Thank you for your review.
Chris
Making th..is for the 2nd time with a large can of apples a handful of pecans, dates chopped and a handful of deciccated coconut. Beaut recipe for this Aussie senior as we eat this over 4 days. Thanks for the great recipe Kate.
★★★★★
Kate
You’re welcome, Chris! I’m glad you enjoy it.
Liz
HUGE HIT! Made this for me and my toddler. He gobbled it up. Read reviews and decreased salt to 1/4 tsp. Let it rest for a while after baking and it set it perfectly. Seemed too wet at first, but it just needed to cool! This will be in our breakfast rotation. Love all your baked recipes!
★★★★★
Kate
That’s great to hear, Liz! Thank you for you review.
Jamie
SO delicious!! This is going straight into the rotation!!
★★★★★
Charlotte Kieckhafer
This oatmeal was absolutely delicious! Tonight I doubled the recipe and used a 9×13 pan and it baked up beautifully. I’m usually sensitive to salty food and can taste it right away if it’s salted too much. My husband and I didn’t find this to be salty at all. I made the recipe as is and wouldn’t change one thing, well…maybe might have to triple next time since my kids all ate seconds. Thank you for your website! I frequent your site very often and I’ve never ran into a recipe I don’t care for. Great work, Kate!
★★★★★
Kate
Great to hear! I’m happy you and your husband both enjoyed it, Charlotte.
Kate
Hi! I doubled this recipe this morning and was wondering how long you baked it for? Thanks!
Kate
Hi Kate, how long did you end up baking it for?
Charlotte Kieckhafer
Unfortunately I don’t remember how long I baked it for. My oven tends to run 5-10 degrees cooler so it’s hard to say.
Bri
This is a great recipe! Topped it with lemon greek yogurt and it was fab!
Very easy to get creative with! (Added PB2, dried mixed berries and a sprinkle of dark chocolate chips.)
I want more oatmeal in my diet and am trying to decrease my sweets so I am going to have a pan of this around consistently for a treat to start and end my day!
★★★★★
Kate
Sounds delicious! Thanks for sharing how you made it.
grace
Absolutely love this recipe! I have used the original recipe multiple times in the past year but, recently have had to change my diet due to health issues so I can’t have any egg or flax. Instead I used a gelatin egg and it worked great! (Also I only use 1/4 tsp of salt)
★★★★★
Kamila
Delicious recipe and a fantastic way to prep your breakfast ahead. It feels like having a cake for breakfast :P I love how versatile it is and I look forward to trying it out with different fruit and topping combos. Thank you! :)
★★★★★
Kate
You’re welcome, Kamila! I appreciate your review.
Jo
Can this be frozen and then thawed out and baked later?
★★★★★
Kate
Hi Joe, I haven’t tried it so I can’t say for sure. I’m not sure how well it will hold up.
Mrs. Price
Hi! I live in high elevation (Colorado). How would you alter your recipe to compensate? Thanks :)
★★★★★
Kate
Hi Mrs. Price. I’m not sure without trying it. Sorry!
Dinali Alexander
So good! Was skeptical about the nutmeg but followed the recipe anyway and the nutmeg worked so well in it. I made half the recipe, then panicked when it was in the oven because I realized I forgot to halve the frozen blueberries, but it was still to die for, in fact I will do the same next time. No issues at all with saltiness or sogginess as I’ve read in a lot of comments – was perfect. Love that it’s not so sweet, great for breakfast. Baked for 45 minutes in 9×9 pan and used Himalayan pink salt. Will most definitely make again. Thank you!
★★★★★
Kate
You’re welcome! I’m excited you plan to make it again.
Bren
This has become a weekly breakfast in our house. We made some changes: used walnuts instead of pecans, frozen mixed berries, and orange or lavender honey. Then served with Greek yogurt drizzled with honey. Amazing!!!
★★★★★
Kate
Thank you for sharing, Bren!
Jacqueline
I just wanted to say this is my go-to recipe. I use all kids of fruit and added seasonings but wet to dry ratio is always perfect! My fave is apple or pear with walnuts but I’ve done berries, shredded carrot and all work. I’m going to try a chocolate one next!
★★★★★
Kate
That’s great to hear, Jacqueline! I appreciate your review.
Suzanne Matthys
This is my go to recipe for baked oatmeal. I LOVE IT! I sometimes leave it in the oven a little longer to make it firmer. Then I cut it in bite sized pieces and separate in small containers for a quick snack. I also add chia seeds.
Jessica
Absolutely LOVED this recipe. Going to be making it often this summer to meal prep for a week of breakfast. I made it with fresh rhubarb out of my garden and it was amazing.
★★★★★
Kate
Wonderful, Jessica! Thank you for sharing.
Sara
Loved this recipie. Always looking for simple breakfast ideas to feed the kids with on hand ingredients, and with dairy goats I’m always looking to add milk to breakfast! Works good with goat’s milk and both chicken or turkey eggs when I have extra turkey eggs I’m not incubating. Just about any in season fruit is usable, which is very homesteader friendly. I don’t find it too salty.
Thank you!
Theresa Schmal
Love this recipe! I have made other oatmeal bakes and felt they used way too much sugar so I.checked out your site and sure enough I found this recipe. I’ve made it for company several times and it’s always a hit, and ppl ask for recipe. Love to make it up and have it for the week. The spices give it a lot of flavor. Big fan of your recipes. Thanks
Theresa
★★★★★
Kate
Wonderful to hear, Theresa! I appreciate your review.
Marisa
It was good but, it was a little low in sweetness.
★★★★
Kate
I’m happy you enjoyed it, Marisa! Thank you for your review.
Laila
It’s super good also you don’t need to follow the measurements as much I literally poured the oats in and the vanilla eggs if you want one more go for it just get the general measurements I doubled it but didn’t add nuts or nutmeg since I’m the only one who likes it in my family you can add chocolate chips and bananas also I sprinkled brown sugar on top turned out lovely you can also freeze it lasts a lot longer you can reheat or just it eat cold
Amanda
Way too salty!!! …. Please please do not put recommended salt . Lacking in sweetness as well…. Looks delish but ingredients were not adequate :(
I appreciate the recipe
★★
Kate
Hi Amanda, I’m sorry to hear that. Thank you for your review.
Kris
Really wanted to love this recipe because I love oatmeal. Followed everything to a T except omitted the cinnamon (son hates cinnamon). I used fresh blueberries, peaches and apple for the fruit portion. It tastes just, well blah. Maybe it was too warm? Will the flavors enhance as it cools? I won’t let it go to waste, but will not make again.
★★
Kate
I’m sorry you didn’t love it, Kris. Leaving out the cinnamon impacted it since it’s a flavor component. Also, mixing those types of fruit could have impacted it too. Thank you for sharing your input.
Mallory
This recipe is wonderful. It absolutely irks me to see these negative reviews from people who didn’t even follow the recipe. I’m sorry, but if you switch the fruit and omit other ingredients then you aren’t baking the recipe…
★★★★★
Kate
I’m delighted it turned out so well for you, Mallory! I appreciate your review.
Nancy
I make this on Sunday so I have breakfast for the week. Love it warmed up with Greek yogurt on top. Great meal to offer neighbors who may be older or need some help with food.
Wonder if it would freeze well?
★★★★★
Kate
I believe others have froze this and didn’t mind the results. But, it does make great leftovers for a few days as well.
Lauren
Super good! I added a layer of sliced banana under the blueberries and loved it.
★★★★★
Kate
Great to hear, Lauren! I appreciate your review.
Karen
This was delicious! I didn’t have any nutmeg but it was still good, I also did half butter and half coconut oil.
Kelli
Can this be made the night before and baked in the morning?
Kate
Hi Kelli, I wouldn’t recommend it. This does make great leftovers!
Brooke
This recipe turned out great! I usually use kosher salt in cooking and baking, and this amount was perfect for me. I love that this recipe is really adaptable to what I have at home (swap nuts, fruits, etc). I used brown sugar instead of honey or maple syrup just because it’s more cost effective for me, and it turned out beautifully! It is a super easy make ahead breakfast that keeps me full until lunch! Thank you!
★★★★★
Kate
You’re welcome, Brooke! Thank you for your review.
Laura
Delicious! My mother-in-law made this for us a few weeks ago to reheat during the week. We served it warm with vanilla greek yogurt on top, so good! I immediately asked for the recipe and have made it on Sundays the past few weeks. Reheats beautifully for a quick weekday breakfast.
★★★★★
Kelly
So delicious! Thank you, look forward to having it for the week.
★★★★★
Rhonda B
My sister made this and shared it with me! One of the best things I have ever eaten! The texture reminded me of old-fashioned bread pudding which I love! I will be making this in the future!
★★★★★
Kate
That’s great to hear, Rhonda! I appreciate your review.
Larisa
This was SO delicious. Next time i would definitely mix the wet and the dry together, rather than do the pour over, as the baking powder/salt mixture seemed to be a little potent (maybe i didn’t whisk it well enough in itself!) but anyway. Super delicious!
★★★★
Kate
Thank you for sharing your experience, Larisa. I appreciate your feedback.
Laurie W.
This was amazing. I felt like I was eating dessert for breakfast with no guilt! I shared with my mom and sister and they loved it too!
★★★★★
Kate
Wonderful to hear, Laurie! I appreciate you sharing.
Val
I doubled the recipe and baked in a larger pan (10×14). It was very dry. The flavors were there, but were overpowered by the texture. Recommendation for next time? More liquid? Shorter bake time? Or? Thx
★★★
Kate
Hi Val, I’m sorry to hear that. Was it spread out too much? Maybe a little less time next time and then adjust bake time to desired texture.
Lena
Cut down sugar to 1/4 tsp per comments. AMAZING!!! I appreciate the tips on freezing/refrigerating for storage, this simply won’t last long enough to make it into the fridge lol. I’m genuinely surprised at how great it tastes without all the sugar. Thanks so much for this recipe!
★★★★★
Kate
I’m happy you found the comments helpful and were able to enjoy this recipe, Lena. Thank you for your review.
robin
Wonderful recipe. It is on my breakfast meal prep because it is healthy and reheats great. Thank you.
★★★★★
Kelsey S
My sister sent me this recipe and I’ve made it 3 times in the last 2 weeks, slightly altering with the fruit – first with frozen blueberries, then with a mix of fresh strawberries and strawberry jam, and then today with brown sugar and raisins. It’s a perfect breakfast to have on hand as a new mom and reheats in the microwave really well! Aside from the fruit swaps, I followed the recipe as written (minus the nuts, because I just kept forgetting to pick them up at the store) and found the flavors to be perfect, not too salty as others have said. This is going to be one of those recipes I will make for a long time! I can’t wait to continue to try new fruits – so far each variation has been delicious!!
★★★★★
Kate
I love to hear that, Kelsey! Thank you for taking the time to review.
Marlee
My friend made this recipe with quick-cook steel cut oats and we all loved it! I wanted to try it but only have normal steel cut oats – any recommendations?
★★★★★
Kate
Hi! I wouldn’t recommend it with this one. I do love my Apple Steel-Cut Oatmeal if you are looking for a steel cut oat recipe.
Marina Pavlenko
Well, that turned out darned delicious! Subbed walnuts for pecans because that’s what I had on hand, and used one egg and one flax egg since that was my last egg. Ha! I seem to rarely have everything, but having substitutions available in the recipe is so helpful!
★★★★★
Emmalee
This was amazing! It definitely had more flavor than I was expecting! My 6 year old even scarfed it down quickly–100% will be making this again!
I left out the butter/oil completely, used agave in place of honey/maple syrup and used flax eggs (5T water mixed with 2T ground flax= the 2 eggs). Also used plant milk and certified GF oats because my son has celiac.
★★★★★
Kate
Thank you for sharing how you made this, Emmalee!
Tiffany
Mine was salty in patches, fine elsewhere. I believe mixing the salt into the wet ingredients rather than the dry Will allow it to dissolve and distribute better, and will solve the problem. This is a great recipe!
Toni
My favorite breakfast! ….and after gym snack, afternoon snack when I feel peckish……..an all round delicious recipe!
Thank you!
★★★★★
Kate
Love to hear that, Toni! I appreciate you taking the time to review.
Julie S
Absolutely delicious!! I made with coconut milk and butter option and the drizzled butter at the end when serving is a MUST! Super satisfying!! Thank you and God bless!
★★★★★
Kate
I’m glad you enjoyed it, Julie! I appreciate your review.
Libby
Wonderful recipe! I did cut in half to make a smaller batch-still good!
★★★★★
Nancy McIntire
This is so DELICIOUS!!!!! I cut an apple into thin slices and put that in the bottom of the greased pan then added a cup+ of blueberries to the dry ingredients and layered that next then put the wet ingredients over all, and finally sprinkled with the sugar. Great, great, great!!!!!. Thank you for this excellent recipe, I will be making again and again for sure!!!
★★★★★
Kate
You’re welcome, Nancy! Thank you for your review.
Christie Castellano
Absolutely delicious, especially on a cool Fall day! My family gobbled it up & had seconds! I will definitely make this again and again. Thank you!
★★★★★
Michelle
This is so good! I used Quick Oats instead and it turned out really well regardless. I skipped the salt since I had salted butter, and I used salted roasted pumpkin seeds instead of pecans. For milk, I used unsweetened vanilla cashew milk. It didn’t “set” as well as some recipes, but I’m guessing this could be due to the Quick Oats or the fact that I used frozen blueberries so there was more moisture. Served with a little extra maple syrup and a dollop of vanilla yogurt. Tasted more like a dessert than a breakfast! Will definitely make again!
★★★★★
Chani
Not sure what the texture is supposed to be but this was very juicy/runny and hard to tell if the eggs got cooked through. I put it back in the oven to hopefully thicken up.
★★★
Kate
Hi, I’m sorry to hear that. How long did you bake it? Did it seem like your oven was to temp?
MadisonHomeCook
This is delicious! Since I had apples from my neighbor’s tree, I used 2.5 cups of peeled & chopped apples instead of the blueberries— perfect! Knowing that I was going to be eating it for breakfast all week and not fresh out of the oven, I added all the apples and all the oil at once into the batter and it was lovely. I loved having a warm and healthy breakfast ready in 30 seconds each morning. I’ll be making it again today (about a week after the first batch). Thanks for a yummy, inexpensive, not-too-sweet way to feed several people.
★★★★★
DB
Fantastic recipe! Making it in the fall with apples rather than blueberries and walnuts. I use oat milk and 2 tablespoons olive oil with 1 extra tablespoon oat milk (went a bit light on the olive oil in case the flavor was too strong).
★★★★★
Kate
Thank you for sharing, DB! I’m glad you love it.
Megan
Can I make this in muffin cups? How much would I need to shorten the cooking time?
Kate
Hi Megan, I haven’t tried it so I can’t say for sure. You will need less time, if you do try it. I don’t have specifics, sorry! Let me know what you think if you do.
Suze
HI! looks yummy. can you substitute avocado oil or olive oil? thanks!
Kate
Hi! I recommend this as written. See the notes on using coconut oil.
Cathy
I have made this a couple of times and it is so easy and tasty. Thanks for the great recipes.
★★★★★
Abby J
I’ve made this twice now and it’s been such a great fall comfort food! I’m 12 weeks postpartum and it’s also great for lactation support with the ingredients i use (oats, coconut milk and oil, flaxseed). Not to mention, it’s way more wholesome than most of what I’ve been craving. Thanks for the recipe!
★★★★★
Kate
Hooray! That’s great to hear, Abby.
Jenifer
Made it yesterday afternoon for meals this week…used an 8×8 glass dish, no grease or anything on the bottom and it was delicious!
I paired mine with coconut yoghurt.
Love your recipes, Kate…can’t wait to tuck into your recipe book this year and get back to healthy eating!
★★★★★
Kate
I’m excited you love this oatmeal recipe, Jenifer!
Pat
Oh my goodness !
Absolutely delicious!
On my list to definitely make again!
★★★★★
Kate
I’m glad you loved it, Pat!
Dee C
This is my new favorite thing! Of the options I used the almond milk, eggs, butter, and maple syrup. A little wonderfully crunchy on top. Just the right amount of sweetness. Texture is not too wet or too dry.
★★★★★
Sylvie
Are the nutritional facts for one portion or the complete recipe?
Thanks
Kate
Hi! The nutrition information is below the notes section of the recipe.
Bailey walton
Love it! With wild blueberries, cinnamon, oats, and topped with protein filled yogurt it’s a delicious & healthy morning treat leaving me full. I’ve added hemp seeds for iron and collagen as well ☺️
★★★★★
Kate
Thank you for sharing how you made this, Bailey!
Mary Ellen Tomaszewski
I’ve been making a different version of baked oatmeal for decades. Because I’ve been using many of your recipes, out of curiosity I decided to see if you had one for baked oatmeal. I tried it and love it. It has more ingredients than what I had been using, and that’s fine. It also stays with me longer. Thanks for sharing it.
★★★★★
Kate
You’re welcome, Mary!
Susan Ross Ruteberg
It is so delicious but the bottom is so soggy when i use fresh or frozen fruit!
Mari
This is so good and I’ve made it at least a dozen times. I’m wondering though, I always feel like the melted butter makes the eggs scramble. I usually let the butter cook a bit but am I doing something wrong?
Kate
Hi! Is it still really warm when you add it in? Let it cool before adding it. I hope that helps, Mari.
Gina
I followed the recipe exactly using fresh organic blueberries and it was fabulous! Perfect consistency!
★★★★★
Kate
Great to hear, Gina!
Ronni Roo
I woke up this morning and needed to make something for breakfast with leftovers for the week.
I saw your recipe and had blueberries that I needed to use – so I have this a try with a double batch.
As I put this together before coffee, I missed a step or two.
But.
It.
Is.
Fabulous.
Some omissions and changes:
I added two mashed bananas to the wet ingredients.
I mixed all dry together in a bowl and added flaxseed. I love cinnamon so I did 4 teaspoons for the double batch and one teaspoon of pumpkin pie spice.
After mixing the dry ingredients I dumped the premixed milk, mashed banana and eggs on top, added maple syrup (as the sweetener) melted butter and blueberries and mixed all in the bowl.
Then poured into a glass 9 x 17 Pyrex dish.
Baked about 43 minutes.
And it was a family hit!
Thank you!!
★★★★★