Baked Oatmeal

This blueberry baked oatmeal recipe is a delicious healthy breakfast! For a twist, swap in whatever seasonal fresh fruit you like.

This blueberry baked oatmeal was the first recipe that convinced me that maybe, just maybe, I could enjoy oats for breakfast. For years, I hesitated to make oatmeal because I didn’t like its mushy texture. I’ve come around since then, but back when I was at the beginning of my oat journey, baked oatmeal was the perfect solution for me. While it bakes in the oven, the top layer becomes crisp and toasty, creating a delicious crunchy topping for the soft middle. I count this as a brunch recipe, but it’s also good for dessert with a scoop of ice cream. 🙂

To this day, this blueberry baked oatmeal recipe is one of my favorite recipes to make for a group, because you can assemble it ahead of time and bake it as you’re ready to serve. When your guests walk in, your house will smell amazing! Near the end of the baking time, just pour the coffee, and you’ll be done!

How to make baked oatmeal

My Healthy Baked Oatmeal Recipe

Because baked oatmeal is such a great dish for serving a crowd, I wanted to make my recipe vegan and gluten-free so that guests could enjoy it regardless of their dietary restrictions. I start with a hearty base of whole rolled oats. If you or your guests are gluten-free, be sure to seek out certified gluten-free oats. And because they cook differently than whole rolled oats, don’t try using steel cut oats or quick oats in this recipe.

Aside from the oats, here’s what else makes this baked oatmeal recipe so delicious (and healthy!):

  • Almonds, hemp seeds, and coconut flakes. They add lots of healthy fats and protein, along with toasty, nutty crunch.
  • Coconut oil. Many baked oatmeal recipes call for melted butter to help the oats become toasty and crisp in the oven, but I love the coconut oil here. It’s vegan, and it adds a light coconut flavor that’s fantastic alongside the fresh fruit in this recipe.
  • A strawberry and banana layer. The fresh fruit makes a nice, juicy layer and soft texture beneath the toasty oats, and the bananas add a yummy banana-bready flavor!
  • Blueberries. They become bursty, juicy, and totally irresistible in the oven!

Serve this baked oatmeal recipe on its own, or top it with a big scoop of Greek yogurt. Yum!

Blueberry baked oatmeal recipe

Blueberry Baked Oatmeal Recipe Variations

I love this blueberry baked oatmeal recipe as written, but feel free to play with it! Here are a few ideas for changing it up:

  • Swap the flax for 2 eggs. If you’re not vegan or you don’t keep flax on hand, use 2 eggs in its place. The oatmeal will still be toasty, nutty, and delicious, and the eggs will give it an extra boost of protein!
  • Mix up the seeds and nuts. Use all almonds or all hemp seeds in this recipe instead of both, or try adding a different seed or nut! Chopped walnuts or pecans would both be excellent.
  • Reduce the sugar. If you prefer a less sweet baked oatmeal, omit the sugar and increase the maple syrup to 1/3 cup.
  • Stay seasonal. If blueberries and strawberries aren’t in season, feel free to use frozen berries instead of fresh ones. Otherwise, try using a different seasonal fresh fruit like apples, pears, peaches or nectarines, or tart cherries.

Let me know what variations you try!

Blueberry baked oatmeal recipe

More Favorite Breakfast Recipes

Serve this baked oatmeal recipe on its own, or pair it with a savory recipe like a frittata, shakshuka, breakfast casserole, or mini frittata muffins. I also like it with these rainbow smoothiesavocado smoothiesmatcha smoothies, or mimosas to drink!

If you love this recipe, try making overnight oats or savory porridge next, or check out these healthy breakfast ideas or 60 best brunch recipes for more morning inspiration!

Blueberry Baked Oatmeal

rate this recipe:
4.95 from 68 votes
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Serves 8
This blueberry baked oatmeal recipe is a delicious brunch or breakfast! If blueberries aren't in season, use frozen berries, or swap in your favorite seasonal fruit.


  • 2 tablespoons ground flaxseed + 6 tablespoons warm water
  • 2 cups whole rolled oats
  • ½ cup slivered almonds
  • ½ cup hemp seeds
  • cup coconut flakes
  • 1/4 cup brown sugar or coconut sugar
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¾ teaspoon sea salt
  • ¾ cup almond milk, at room temp
  • 1/4 cup maple syrup
  • 3 tablespoons melted coconut oil
  • 1 banana, chopped
  • 1 cup strawberries, sliced
  • ½ cup blueberries


  • Preheat the oven to 350°F and spray an 8x8-inch (or similar) baking dish with cooking spray.
  • In a small bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes.
  • Reserve 2 tablespoons of the almonds, hemp seeds and coconut flakes and set aside. In a large bowl combine the oats, the remaining almonds, hemp seeds and coconut flakes, and the baking powder, cinnamon, brown sugar and salt.
  • In a medium bowl, combine the almond milk, maple syrup and coconut oil and whisk to combine. Stir in the flaxseed mixture and blend until smooth.
  • Pour the wet ingredients into the bowl of dry ingredients and stir to combine.
  • Layer the bananas and strawberries in the baking dish and spread the oat mixture on top. Sprinkle with the blueberries and the reserved almonds, hemp seeds and coconut flakes.
  • Bake for 40-50 minutes or until the top is crisp and the middle is set. I find it easiest to wedge a knife in and make sure the middle has thickened nicely. Remove and let cool for 15 minutes before serving.


If you'd like to reduce the sugar in this recipe, omit the brown sugar and use 1/3 cup maple syrup.




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Rate this recipe (after making it)

  1. Jazz

    Do you think I could sub the flax for “chia egg”? I don’t have any flax on hand and would prefer not to run out in the morning to get any.

    • Jeanine Donofrio

      I think that would be fine!

  2. Lorna

    Do you think I could make this the night before and leave it uncooked overnight, then cook in the morning?

    • Billy H

      No it doesn’t turn out. I’ve tried and wasn’t impressed. Turns soggy.

  3. Anisha

    Can I eliminate the banana? What would I use instead of the banana?

  4. Sophia

    I would like to try and make this but I have a coconut allergy so I would need to use something other than coconut oil. Do you think unsalted vegan butter would be fine? Or are there any other replacements that you think would work?

    • Jeanine Donofrio

      I think the vegan butter should be fine – that would be my next choice.

  5. Sheri Amarillas

    5 stars
    Hi what is the nutrition information for this recipe please?

  6. Janet

    I’m embarking on a plant-based diet & one of the things “they” shun is coconut oil. Can I substitute something for the coconut oil?
    Thank you

    • Jeanine Donofrio

      Hi Janet, I haven’t tried it with another oil so I’m not sure, I don’t shun coconut oil, it’s considered a good fat to me, but everyone has an opinion 🙂

  7. KP

    5 stars
    I made this recipe, and I have to say…. this is a winner for sure!

    I was reading the comments regarding if it freezes well, how long it keeps, how it turns out made ahead of time, etc.

    I have good news! I made a few batches and tried all of these things to see what would happen!

    1.) If you make this the night before, one of two things can happen: it will dry out, and burn more easily the next morning OR the bottom will get so soggy, it will have an almost slimy consistency the next day. My suggestion here is if you make it the night before, try using a fruit that isnt banana or strawberry. I had peaches and it was perfect.

    2.) When serving the oatmeal days after, always splash a little almond milk over it before heating. It brings it back to that day 1 consistency.

    3.) This freezes very well, if you dont use banana. Again, it gets a slimy texture like making it the night before and baking in the morning, if not worse. I just found the banana did not keep very well either way. The blueberry oatmeal recipe I made with peaches came out almost the same as the day I made it!

    4.) If you’re allergic to peaches/ not a fan, the original recipe calls for strawberries and bananas, which is fine. But of you want to make it ahead/freeze it, try just replacing the bananas with more blueberries on the bottom. This also turned out pretty well!

    5.) If you like vanilla flavoured yogurt/greek yogurt, you should try it. The recipe is great, but the yogurt elevates the dish to something that feels like I’m cheating on my diet.

    Sorry for the long post, but I became curious about some of these questions and wanted to answer them. I hope this helped!

    • Jeanine Donofrio

      I’m so glad you loved the recipe, thank you so much for your thoughtful tips!

    • Kathy

      Hi! When you say make ahead and freeze, do you mean construct ahead and freeze, or bake, freeze then reheat?

      • Jeanine Donofrio

        Yep, I bake and then reheat.

  8. M, Holman

    Could you use frozen fruit? Thank you!

    • Jeanine Donofrio

      I think frozen fruit would work fine.

  9. Jessica L

    5 stars
    Love this and have made it several times!! Has anyone refrigerated overnight and baked in the morning?

    • Jeanine Donofrio

      I’m so glad you loved it! I haven’t tried that.

  10. Michele

    My husband calls this dish a “dessert! I’m trying to incorporate more grains and fruit in my meals. This definitely does that. I really like the texture and flavor. I did add vanilla and used butter vs coconut oil. Yummy!

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.