Wholesome Blueberry Baked Oatmeal

Getting a warm, filling breakfast on the table every morning can feel like mission impossible – especially when you’re juggling packed schedules, school drop-offs, and the typical morning rush. Let’s be honest: most days, we’re lucky if we manage to grab a granola bar on our way out the door.

That’s why this blueberry baked oatmeal has become my morning lifesaver. It’s cozy and satisfying, super easy to make ahead of time, and you can customize it with whatever fruits or nuts you have in your pantry.

What Kind of Oats Should I Use?

For baked oatmeal, rolled oats (sometimes called old-fashioned oats) are your best bet. Quick oats tend to get too mushy in the oven, while steel-cut oats won’t soften enough during baking and could leave you with a crunchy, undercooked texture. Regular rolled oats will give you that perfect balance – they’ll hold their shape while baking but become tender and slightly chewy in the final dish. Just make sure to avoid instant oats, which are too finely processed and won’t give you the hearty texture that makes baked oatmeal so satisfying.

Options for Substitutions

This baked oatmeal recipe is super adaptable and perfect for customizing to your dietary needs. Here are some helpful swaps:

• Rolled oats: Stick with old-fashioned rolled oats for the best texture – quick oats will turn mushy, and steel-cut oats won’t cook properly in this recipe.
• Pecans: Any nuts work great here – try walnuts, almonds, or even a mix of seeds like pumpkin or sunflower for a nut-free version.
• Milk: Use any milk you like! Almond, oat, soy, coconut, or regular dairy milk all work perfectly without changing the recipe.
• Eggs: For each egg, you can use 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit for 5 minutes before using) to make it vegan.
• Blueberries: Feel free to swap in any berries, diced apples, pears, or peaches. If using frozen fruit, no need to thaw first.
• Maple syrup: Honey works just as well, or try agave nectar. If using honey, the flavor will be slightly different but equally good.
• Butter: Coconut oil makes a great dairy-free substitute, or you can use any neutral-flavored oil.

Watch Out for These Mistakes While Baking

The biggest mistake when making baked oatmeal is using quick oats instead of old-fashioned rolled oats – quick oats will turn mushy and won’t give you that perfect chewy texture, so stick to rolled oats for the best results. If you’re using frozen berries, don’t thaw them first as this can make your oatmeal too wet and affect the baking time; instead, add them while still frozen and expect to add an extra 5-10 minutes to your baking time. Another common error is forgetting to toast the pecans before adding them – take a few minutes to toast them in a dry skillet until fragrant, as this simple step adds incredible flavor depth to your breakfast. To prevent a dry oatmeal bake, make sure you’re measuring your liquid ingredients accurately and check for doneness at the minimum baking time – the center should be set but still slightly jiggly, as it will continue to firm up while cooling.

What to Serve With Baked Oatmeal?

This cozy baked oatmeal is basically a complete breakfast on its own, but there are some great ways to round out your morning meal. A dollop of Greek yogurt or a spoonful of almond butter on top adds extra protein to keep you full until lunch. If you’re serving this for brunch, pair it with some crispy bacon or breakfast sausage for a savory contrast to the sweet oatmeal. I also like to serve a glass of cold milk or hot coffee on the side – both work really well with the warm, cinnamon-spiced flavors in this dish.

Storage Instructions

Keep Fresh: This baked oatmeal is perfect for meal prep! Pop it in an airtight container and keep it in the fridge for up to 5 days. I like to portion it out into individual servings to make busy mornings easier. The flavors actually get better after a day or two as everything melds together.

Freeze: Cut the cooled oatmeal into portions and wrap them individually in plastic wrap or foil. Place them in a freezer bag and they’ll stay good for up to 3 months. This is such a time-saver for those hectic weeks when you need breakfast ready to go!

Warm Up: When you’re ready to eat, just pop a portion in the microwave for about 1 minute if refrigerated, or 2-3 minutes if frozen. Add a splash of milk if you’d like it creamier, and top with your favorite extras. You can also warm it in the oven at 350°F for about 10 minutes for that freshly-baked taste.

Preparation Time	15-20 minutes
Cooking Time	42-50 minutes
Total Time	57-70 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 30-35 g
• Fat: 50-60 g
• Carbohydrates: 180-200 g

Ingredients

• 2/3 cup coarsely chopped pecans
• 2 cups rolled oats
• 2 teaspoons cinnamon powder
• 1 teaspoon baking powder
• 3/4 teaspoon fine sea salt (or 1/2 teaspoon regular table salt)
• 1/4 teaspoon nutmeg powder
• 1 3/4 cups milk of your choice (such as almond, coconut, oat, or cow’s milk)
• 1/3 cup maple syrup or honey
• 2 large eggs or flaxseed eggs
• 3 tablespoons melted, unsalted butter or coconut oil, split
• 2 teaspoons vanilla essence
• 12 ounces fresh or frozen blueberries (about 1 pint) or 2 1/2 cups of your chosen berry/fruit, chopped into small pieces if needed, split
• 2 teaspoons raw sugar, optional
• Optional toppings when serving: plain/vanilla yogurt, whipped cream, extra maple syrup or honey, and/or extra fresh fruit

Step 1: Preheat and Toast the Nuts

Start by preheating your oven to 375 degrees Fahrenheit.

While the oven is heating, grease a 9-inch square baking dish.

Once the oven has reached the desired temperature, pour your nuts onto a rimmed baking sheet.

Toast them in the oven for 4 to 5 minutes until they are fragrant, then remove and set aside.

Step 2: Combine Dry Ingredients

In a medium mixing bowl, combine the toasted nuts, oats, cinnamon, baking powder, salt, and nutmeg.

Whisk these dry ingredients together until they are well combined.

Step 3: Prepare the Wet Ingredients

In a smaller mixing bowl, combine the milk, maple syrup or honey, egg, half of the melted butter or coconut oil, and vanilla.

Whisk until blended smoothly.

If you used coconut oil and it solidified due to cold ingredients, briefly microwave the bowl in 30-second increments until the oil melts again.

Step 4: Assemble the Baked Oatmeal

Reserve about ½ cup of berries for topping.

Spread the remaining berries evenly across the bottom of the greased baking dish, no need to defrost if using frozen fruit.

Pour the dry oat mixture evenly over the berries.

Then, drizzle the wet ingredients over the oats.

Gently shake the baking dish to ensure the liquid seeps down through the oats, and pat down any dry oats on top.

Step 5: Add Toppings and Bake

Scatter the reserved berries over the top of the oat mixture.

Sprinkle some raw sugar over the top if you desire extra sweetness and crunch.

Bake the mixture in the preheated oven for 42 to 45 minutes (or 45 to 50 minutes if using frozen berries) until the top turns a nice golden brown color.

Step 6: Cool and Serve

Once the baked oatmeal is done, remove it from the oven and let it cool for a few minutes.

Drizzle the remaining melted butter over the top for extra flavor before serving.

You can enjoy this baked oatmeal warm, at room temperature, or chilled.

It pairs well with a variety of toppings.

Store leftovers in the refrigerator for 4 to 5 days, and reheat individual portions in the microwave if desired.