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. 
Natalya
This was delicious. Mine came out a little watery but I may have put too many blueberries. Also, my husband prefers a softer oatmeal so it was perfect for us. Thank you so much for this recipe! Your recipes never disappoint.
★★★★★
Kathleen
Excellent, Kate! I have been making your recipes for years now and purchased a cookbook. I have yet to leave a comment. Shame on me! Your healthy recipes are absoutely wonderful, which I share with my family and friends frequently. I’ll refrain from listing my favorites as they rush to my mind. This blueberry baked oatmeal is so lovely and I happened to make it on a cool summer morning – perfection. I disregarded comments and made it per your instructions. A keeper, indeed! Thank you so much for so many wonderful recipes, and the memories they have made!
★★★★★
Kate
I’m glad you took the time to comment! I appreciate your review, Kathleen.
Jane
I just tried this for the first time and used plums instead of blueberries as I currently have a large plum harvest. OMG, it was amazing! I’m going to make another batch, cut it into portions and freeze it.
I’ve loved all of your recipes that I’ve tried, keep up the good work!
Ann
Hello Kate,
Thank you for all the excellent recipes!
I am wondering if you think buttermilk could be used for the milk component in the baked oatmeal?
Kate
I’m not sure as I haven’t tried it.
Rebekah
Would this work as muffins? Looking to make it for my toddler! So excited to try it either way!
★★★★★
Terry Doherty
I haven’t made this yet but was wondering if I can add flaxseed meal in. We are trying to increase fiber intake. Should I decrease the amount of oats? Thanks, my favorite recipe is the healthy Banana bread.
Kate
You can try it! Let me know what you think, Terry.
Charlotte Swanson
Absolutely delicious. I added the recommended amount of maple but added 1/4 honey. I was out of vanilla. I also used strawberries, raspberries and blueberries with the amount recommended. Love it!!!
★★★★★
Kate
Thank you for sharing, Charoltte! I’m glad you loved it.
Guimhy Jozef
Sounds delicious. Ill try it out this week. My current recipe always make my baked oatmeal saggy or too mois at the bottom.
Kathryn Phillips
This was the first baked oats recipe I’ve made, (I’m in the UK and it’s not such a thing here). I thought this was delicious and am just about to make it again. Thank you
★★★★★
Natalie Wein
Is there any substitution or variation for the butter?
Kate
This is best as written. I hope you try it!
Barbara Sweeney
I’ve made this 4 or 5 times and used different ingredients like chopped apple, walnuts vs pecans, blueberries raisins and today using dates! My husband leaves early for work without breakfast so I’ve frozen portions, then vacuum sealed and enjoy having them to myself after a quick microwave! I always feel indulgent quietly enjoying by myself ! Lol. Delicious every time! The recipe is spot on.
★★★★★
Nicole
I made this and use frozen blueberries. I also added a scoop of nonflavored protein powder. Came out great, will make again.
Candy Jayhawk14
This looks lovely and I will try it. . . just wondered if the 443 calories was per serving or the entire recipe.
Audrey
I don’t think I have ever made the recipe as written, but I have improvised using it at least a dozen times and it always comes out great. It’s a wonderful recipe for using up last bits of nuts, coconut, dried or fresh fruit.
★★★★★
Dottie
I have made this at least 50 times! It’s delicious and you can switch it up. I reduce the sweet a little. It also a great item to bring for overnight getaways – you can prep the dry ingredients and wet ingredients separately and whip together in the AM.
★★★★★
Kate
Great to hear, Dottie!
Gloria
Made this today. It came out excellent. I did replace the eggs with plain yogurt. Used Almond milk. It was very good. Thank you for sharing.
★★★★★
Sarah
Wonderful flavor!! Perfect for a fall morning!!
★★★★★
Kate
I agrees! Thank you for your review, Sarah.
Molly M
I love this receipe and have been making it for years! My favorite combination is to add a scoop of Lemon Noosa yogurt for a tart contrast to the sweetness. I’ve also added a couple scoops of vanilla vegan protein powder to the dry mixture, which turned out well! Delicious! Thank you!
Kate
That’s great to hear, Molly! Thank you for your review.
Melissa Kramer
I have officially put this recipe in my little ‘favorites’ cook book here in my kitchen:) It is so easy and big crowd pleaser. My husband loves it cold!! This time, I made it with cherries and almonds, SO good.
★★★★★
Kate
I’m glad you enjoyed it, Melissa!
Cindy
Made it (with some substitutions)!
Ate it (for dessert)!
Loved it (cause it’s good and easy)!
Substituted almonds for pecans, added 1/2 tsp almond extract, added all the butter to the wet ingredients (oooops) and served it with a drizzle of heavy cream and a teaspoon of blueberry jam. Can’t wait for breakfast!
Sarah
This is wonderful! I used flax eggs, and it came out beautifully. My kids LOVE it. Parent pro tip: because I know my kids would balk at nuts, I put pecans and walnuts in the food processor and made a nutty meal before adding. So, they get the nutritional boost and good flavor and don’t even know it. Can’t wait to make again.
★★★★★
Kate
Thank you for sharing, Sarah!
Kim
Thank you for this wonderful and easy recipe. I made it for this week as we carb load for the St. Jude Marathon. I am going to make a second batch mid week with apples and walnuts or cherries and almonds.
★★★★★
Kate
You’re welcome, Kim!