Name: Blueberry Baked Oatmeal Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 ripe banana (mashed, about ½ cup); 1 cup unsweetened almond milk (at room temperature); ¼ cup smooth almond butter; ¼ cup maple syrup; ¼ cup melted coconut oil; 1 teaspoon baking powder; 1 teaspoon cinnamon; ½ teaspoon sea salt; 2 cups whole rolled oats; 1 cup chopped pecans; 1 cup blueberries (fresh or frozen); 2 tablespoons brown sugar; 2 tablespoons coconut flakes

If you’re on the hunt for a cozy, satisfying breakfast that feels like a warm hug in a bowl, then you’re going to adore this Blueberry Baked Oatmeal Recipe. It’s everything I want in a morning meal – naturally sweet, loaded with wholesome ingredients, and with that amazing contrast of a crisp, nutty topping and a soft, tender inside. Trust me, once you try this, it’ll quickly become your weekend breakfast go-to or even a special weekday treat.

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Why You’ll Love This Recipe

Naturally Sweetened: The ripe banana and maple syrup create gentle sweetness without the need for refined sugars.
Perfect Texture Balance: You’ll get a crisp, toasty top with a creamy, soft baked oat base underneath.
Simple Ingredients: No complicated pantry items here—just everyday wholesome staples you might already have.
Vegan & Gluten-Free Friendly: It’s made with almond milk, almond butter, and rolled oats that are safe for gluten-sensitive diets.

The image shows a square baking pan filled with a layered granola mixture. The base is made of golden-brown oats and nuts, topped with bright blue blueberries scattered all over. Thin white coconut flakes and reddish-brown pecans are mixed evenly throughout the granola, adding texture and color contrast. The pan rests on a white marbled surface with a white plate above partially visible with used crumbs and a silver utensil, and a blue and white striped cloth is draped nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This blueberry baked oatmeal recipe combines hearty oats, fresh or frozen blueberries, and nutty pecans for a breakfast that’s both comforting and energizing. I love using almond butter and coconut oil for healthy fats that keep the oatmeal moist and rich without heaviness.

Ripe banana: Acts as a natural sweetener and binder; make sure it’s nice and spotty for maximum flavor.
Unsweetened almond milk: Keeps things dairy-free while adding just the right amount of creaminess.
Almond butter: Provides a smooth, nutty depth and healthy fats; smooth works best here.
Maple syrup: Adds a touch of natural sweetness and caramel notes.
Coconut oil: Brings moistness and helps with that crisp baked topping.
Baking powder: Gives a slight lift, so the oats aren’t too dense.
Cinnamon: Adds warmth and a layer of cozy spice.
Sea salt: Balances sweetness and enhances overall flavor.
Whole rolled oats: The base of this dish with great texture and nutrition—steel-cut oats won’t work the same.
Chopped pecans: For a toasty crunch and nutty flavor.
Blueberries: Fresh or frozen both work wonderfully, bursting with juicy sweetness.
Brown sugar: Sprinkled on top for extra crunch and caramelization.
Coconut flakes: Toast lightly in the oven for a tropical crunch topping.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with add-ins and flavor swaps in this blueberry baked oatmeal recipe depending on what’s in season or what my family’s craving. It’s super easy to personalize, so don’t be shy about making it your own!

Berry Mix-Up: Sometimes I swap blueberries with raspberries or blackberries for a different tartness that my family adores.
Nut-Free Version: Use sunflower seed butter instead of almond butter and omit pecans; it’s an allergy-friendly winner.
Extra Protein: Stir in a scoop of your favorite plant-based protein powder or a dollop of Greek yogurt on top after baking.
Spiced Up: Add a pinch of nutmeg or ground ginger along with cinnamon for a warmer spice profile, perfect for chilly mornings.

How to Make Blueberry Baked Oatmeal Recipe

Step 1: Mix the Wet Ingredients Warmly

Start by preheating your oven to 350°F and greasing your baking dish—I like using an 8×8-inch because it gives a perfect thickness. In a large bowl, whisk together your mashed ripe banana, room temperature almond milk, almond butter, maple syrup, and melted coconut oil until everything is well combined and smooth. I’ve found that making sure the almond milk isn’t cold helps everything blend nicely without clumps.

Step 2: Add the Dry Ingredients and Fold

Next, sprinkle in your baking powder, cinnamon, and sea salt, and whisk again to distribute the spices evenly. Then, gently fold in the rolled oats, about three-quarters of the pecans, and half of the blueberries. Folding carefully keeps the mixture light and ensures the berries stay intact without bursting too early in the baking process.

Step 3: Bake with Love and Toppings

Pour the mixture into your prepared baking dish and smooth it out evenly. Now comes the fun part—top your oatmeal with the remaining blueberries, pecans, brown sugar, and coconut flakes. This layered topping is key because it caramelizes and crisps in the oven, giving the best texture contrast. Bake for 40 to 50 minutes, until the top is golden and crisp and the middle is set—just like a perfect custard. Let it cool for about 10 minutes before digging in; it’ll firm up nicely and be easier to slice.

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Pro Tips for Making Blueberry Baked Oatmeal Recipe

Use Ripe Bananas: When bananas are too green, the sweetness and moisture are lacking, so wait until they’re nicely spotted for best flavor and texture.
Don’t Skip the Coconut Oil: It’s what makes the topping crispy and golden instead of just chewy oats.
Room Temperature Ingredients: Almond milk and coconut oil blend better and create a smoother batter when not cold straight from the fridge.
Avoid Overbaking: Too long in the oven can dry out the center—test with a toothpick, and if it comes out mostly clean but still moist, take it out.

How to Serve Blueberry Baked Oatmeal Recipe

A square baking pan filled with a golden oat mixture topped with scattered whole blueberries, scattered medium brown pecans, and thin white coconut flakes spread evenly across the surface, creating a textured look with the small round blueberries sitting on top of the oats and nuts; the pan rests on a white marbled surface with a blue and white striped cloth partially visible at the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping individual servings with a drizzle of extra maple syrup or a splash of coconut milk. Fresh extra blueberries and a few toasted pecans on top add a gorgeous pop of color and crunch that make it feel special. Sometimes a dollop of vegan yogurt or a smear of almond butter is pure breakfast bliss too.

Side Dishes

Pair this with a fresh fruit salad or a simple green smoothie to keep things light and refreshing. On weekends when I want a fuller brunch, some crisp turkey bacon or scrambled tofu with herbs complement it perfectly.

Creative Ways to Present

For a brunch party, I’ve baked this oatmeal in mini ramekins for individual portions—everyone loves the personal touch and the cute presentation. You can also create a layered parfait by breaking the baked oatmeal into chunks and layering it with yogurt and berries in clear glasses. It’s a crowd-pleaser every time!

Make Ahead and Storage

Storing Leftovers

Leftover baked oatmeal stores beautifully in an airtight container in the fridge for up to 4 days. I usually slice it before storing so I can quickly grab a piece for breakfast. It keeps its texture well, especially if you reheat it properly.

Freezing

If you want to make a big batch, freeze individual slices wrapped tightly in plastic wrap and stored in a freezer bag. They last up to 3 months and are lifesavers on busy mornings when you want something wholesome but fast.

Reheating

I reheat my leftover blueberry baked oatmeal slices in the toaster oven or regular oven at 325°F for about 8-10 minutes, which keeps that crispy topping intact much better than a microwave. If you’re in a rush, the microwave works too—just cover with a paper towel to avoid drying out.

FAQs

Can I use frozen blueberries in this Blueberry Baked Oatmeal Recipe?

Absolutely! Frozen blueberries work just as well as fresh ones. I recommend folding them in gently while still frozen to minimize bleeding of the juices into the batter, keeping your oatmeal beautifully speckled with berries.
Is this Blueberry Baked Oatmeal Recipe gluten-free?

Yes, provided you use certified gluten-free rolled oats. Regular oats can sometimes be cross-contaminated, so if gluten sensitivity is a concern, opt for gluten-free oats specifically labeled as such.
Can I make this recipe nut-free?

Definitely! Swap almond butter for sunflower seed butter or tahini, and omit pecans or replace them with pumpkin seeds for crunch. You’ll still get excellent flavor and texture without the nuts.
How long does this baked oatmeal keep fresh?

Stored in the refrigerator, it stays fresh and delicious for up to 4 days. I recommend eating it within that time frame for the best texture and flavor.

Final Thoughts

This blueberry baked oatmeal recipe has become a staple in my kitchen for how effortlessly it balances nutrition, flavor, and comfort. I love that it’s easy enough to prep on a Sunday and enjoy all week but special enough to serve guests. If you’re looking for a breakfast that feels warm, hearty, and lovingly homemade, you’ve got to give this one a try—you’ll be so glad you did, and your family just might start asking for it every weekend like mine does!