Say good-bye to mushy, bland oats. Instead, make this baked oatmeal recipe with simple, real ingredients and no refined sugar. Baked oatmeal with blueberries is the perfect healthy breakfast casserole to meal prep now and enjoy all week. Change it up with different seasonal fruits or chocolate chips.
What Readers Say
“This recipe is PERFECT! What a nice alternative to mushy, boring oatmeal!”
TRINA
If you love oatmeal, you’ll also love these easy oat recipes: overnight oats with frozen fruit, high protein overnight oats, chocolate peanut butter oats, baked oatmeal cups, overnight oats with yogurt, oatmeal pancakes, banana-oat breakfast cookies, and almond-oat pancakes.
What you’ll love about this recipe
What is a Baked Oatmeal Recipe?
Baked oatmeal is simply that: oats that are baked with liquid ingredients and a binder (like eggs) in a casserole dish. The oats bind together while baking, so you can slice the oatmeal into bars. This is not a wet, mushy variation, like overnight oats or stove-top warm oats.
Ingredients Needed
- 2 cups old-fashioned oats (I like sprouted oats for easier digestion)
- 1 teaspoon baking powder
- 1 1/2-2 teaspoons ground cinnamon (amount depends on taste)
- 3/4 teaspoon salt
- 1 cup milk: whole milk, skim milk, almond milk, cashew milk, oat milk, or coconut milk
- 1/2 cup pure maple syrup or honey
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons butter or virgin coconut oil, melted
- 1 cup frozen blueberries or fresh blueberries (or try different fruits or chocolate chips)
I love using frozen berries to make this recipe. Just like with frozen veggies, frozen fruit is picked in peak season, is full of nutrients, and lasts for months in the freezer! Make overnight oats with frozen blueberries, add to yogurt bowls, make smoothies, or in this baked oatmeal recipe.
Equipment Needed
- 9-inch baking pan for baking the oatmeal in the oven
- large mixing bowl for mixing the dry ingredients
- medium mixing bowl for mixing the liquid ingredients
Ingredient Spotlight: Old-Fashioned Rolled Oats
A 45-ounce bag of old-fashioned rolled oats costs just $5-10. With one bag, you can make a month worth of breakfast and snack foods.
- Nutrition: A filling, nutrient-dense ingredient with great health benefits. Oats are a whole grain and a complex carb with protein, fat, and fiber.
- How to Prepare: You may be thinking, “You can only eat so much oatmeal before getting bored!” True! But you can make many different meals with oats. Keep a variety of oat-based meals on rotation and you’ll never get bored of this dollar-stretching ingredient, like overnight oats, chocolate oatmeal, energy bites, and baked oatmeal cups.
- Storage: Up to 1 year in the freezer, or up to 6 months in the fridge. Due to the higher fat content, oats can go rancid easily, so always store in a cool place.
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Variations
- Protein Oatmeal: Want to up the protein content? Add a serving (or two) of your favorite protein powder (chocolate or vanilla) to the dry ingredients. I love this protein powder: chocolate or vanilla.
- Chocolate Chip Baked Oatmeal: Instead of fruit, use 1/2 cup chocolate chips instead. Or, use 1/2 cup chopped bananas and 1/2 cup chocolate chips!
- Apple Baked Oatmeal: Instead of using blueberries, use 1 cup of chopped apples (no need to peel).
- Lemon & Blueberry Oatmeal: Add the zest (grated rind) from 1/2 a fresh lemon to the wet ingredients. The combination of blueberries and lemon adds such a vibrant, fresh flavor. Reduce the cinnamon or skip it if using lemon zest.
- Raspberry Oatmeal: Instead of blueberries, add 1 cup fresh or frozen raspberries.
- Peach Oatmeal: Add chopped peaches to the batter instead of the blueberries.
- Carrot Cake Oatmeal: Add 1/2 cup shredded carrots, along with 1/4 cup raisins and 1/4 cup chopped walnuts to the batter.
- Add Nuts: Add 1/2 cup chopped pecans or walnuts to the dry ingredients. Or, use pepitas (pumpkin seeds).
- Oatmeal Cups: Instead of using a casserole dish, make oatmeal cups for individual-size servings.
Substitutions
- Dairy Free: If you need a dairy-free oatmeal, the type of milk you choose to use is important. Any plant-based milk will work. Instead of butter, use melted coconut oil or vegan butter.
- Egg Free: The eggs act as a binder, so instead of mushy oatmeal, you end up with oatmeal you can cut and lift from the pan (like a bar). The best option for egg-free oatmeal is to make a “flax egg.” To do this, combine 2 tablespoons of ground flax + 5 tablespoons of warm water, let sit for 5 minutes. After letting the flax sit to gel, it should be whisked into the milk and other wet ingredients.
- Gluten Free: Some oats are processed in a facility with other wheat products, so make sure you’re buying certified gluten-free oats when making this recipe. I like One Degree sprouted oats.
How to Make Baked Oatmeal, Step by Step
Preheat oven to 350F and grease a 9-inch square baking dish with butter or oil.
Step 1: Combine Dry Ingredients
Combine the dry ingredients in a large mixing bowl: oats, baking powder, cinnamon, and salt.
Step 2: Combine Wet Ingredients (Except Butter or Coconut Oil)
In a medium-size bowl, whisk the milk, eggs, vanilla extract, and sweetener of choice (honey or maple syrup). Do not add the butter or coconut oil yet.
Step 3: Combine Wet and Dry Ingredients
Add the wet ingredients to dry ingredients and stir to combine. Finally, stir in the melted butter or coconut oil. You don’t want to stir the melted butter or coconut oil directly into the milk or you will have clumps-that’s why we’re adding it after the ingredients are mixed.
Step 4: Rest for 5 Minutes
Let the oatmeal rest for 5 minutes for the oats to absorb the liquids.
Step 5: Add Blueberries (or Other Fruit)
Gently fold the fresh or frozen blueberries into the oatmeal mixture and pour into the prepared baking pan.
Tip: Smooth out the top of the oatmeal with your spoon or the back of a measuring cup. This will help the oatmeal “bind together” as it bakes.
Step 6: Bake for 30-35 Minutes at 350F
Bake for 30-35 minutes, until the center is firm and edges are browned. The baking time will depend on your pan. Clear glass, ceramic, and metal pans all bake at different rates. If the center isn’t firm and edges haven’t browned, continue baking until ready.
After removing from the oven, rest for at least 5 minutes before serving.
Tip: The longer the oatmeal rests, the more compact and less crumbly it will be. This makes it easier to slice and serve in bars.
How to Store & Reheat
- Fridge: Store the leftover baked oatmeal whole, in the casserole dish covered with foil, plastic wrap, or a lid. Or, cut the oatmeal into squares and store in an airtight container. Store in the fridge for up to 7 days.
- Freezer: Or freeze the oatmeal bars in an airtight bag or container for up to 3 months. Defrost on the counter or in the fridge, enjoy at room temperature or reheat.
- Serve Cold, at Room Temp, or Warm: The best part is you can serve this delicious breakfast cold from the fridge, at room temperature, or reheat in the oven (at 300F until warm enough), microwave (just a few seconds), or toaster oven.
What Goes Well With Oatmeal? Serving Ideas
- Drizzle maple syrup or honey over the top
- Add sliced bananas over the top
- Top with a spoonful of almond butter or peanut butter
- Serve in a bowl over greek yogurt
- Top slices with whipped cream (how to make homemade whipped cream, dairy or dairy-free)
Or serve with…
- Chocolate Protein Yogurt
- Scrambled Eggs
- Instant Pot Hardboiled Eggs
- Spinach Feta Omelet
- Ham and Cheese Omelet
- Sausage and Egg Breakfast Casserole
- Bacon, Kale, Potato Frittata
- Sunny Side Up Eggs
Or add a homemade drink on the side…
Meal Prep Tip
- Cook Once, Eat Twice: Make a batch of oatmeal on Saturday or Sunday for breakfast, and use the leftovers again on Monday and Tuesday morning. Or double the recipe to make breakfast for the whole week.
- Grab and Go: Store the oatmeal in slices in the fridge for an easy grab-n-go breakfast, along with Instant Pot hardboiled eggs, omelet cups, or chocolate protein yogurt. Divide up the oatmeal squares and a prepared protein in meal prep containers to make mornings even easier.
- Lunchbox or Snack: Add a slice to the kids’ lunchbox or enjoy for an after-school snack. See more easy school lunch ideas!
MORE DELICIOUS WAYS TO USE
Oats
Healthy Baked Oatmeal with Blueberries
Equipment
- 9-inch baking pan for baking the oatmeal (the pan in the photo is slightly larger, which makes thinner bars)
- large mixing bowl for mixing the dry ingredients
- medium mixing bowl for mixing the wet ingredients
Ingredients
- 2 cups old-fashioned rolled oats (208g)
- 1 teaspoon baking powder
- 1 1/2-2 teaspoons ground cinnamon depending on taste (1 1/2 teaspoons is my favorite amount)
- 3/4 teaspoon salt
- 1 cup milk of choice whole milk or a plant-based milk
- 1/2 cup maple syrup or honey
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons butter or virgin coconut oil, melted
- 1 cup frozen blueberries or fresh blueberries (or try a different mix-in, see notes below)
Instructions
- Preheat oven to 350F and grease a 9-inch square baking dish with extra butter or oil. (I use this avocado spray.)
- Combine the dry ingredients in a large mixing bowl: oats, baking powder, cinnamon, and salt.
- In a medium-size bowl, whisk the milk, eggs, vanilla extract, and sweetener of choice (honey or maple syrup).
- Add the wet ingredients to dry ingredients and stir to combine. Finally, stir in the melted coconut oil (or butter). You don’t want to stir the melted butter or coconut oil directly into the milk or you will have clumps-that’s why we’re adding it after the ingredients are mixed.
- Let the oatmeal rest for 5 minutes for the oats to absorb the liquids.
- Gently fold in the blueberries and pour into the prepared baking pan. Smooth out the top of the oatmeal with your spoon or the back of a measuring cup. The mixture should be compact in the baking dish.
- Bake for 30-35 minutes, until the center is firm and edges are browned. The baking time will depend on the type of baking dish used: clear glass, ceramic, or metal.
- Let rest for at least 5 minutes before serving. The longer the oatmeal rests, the more compact and less crumbly it will be. This makes it easier to slice and serve in bars.
How to Serve:
- Drizzle maple syrup or honey over the top, add sliced bananas over the top, top with a spoonful of almond butter or peanut butter, serve in a bowl over greek yogurt, or top slices with whipped cream (how to make homemade whipped cream, dairy or dairy-free).
- If you love this recipe, try baked oatmeal cups and high protein overnight oats next.
Notes
- Protein Oatmeal: Want to up the protein content? Add a serving (or two) of your favorite protein powder (chocolate or vanilla) to the dry ingredients. I love this protein powder: chocolate or vanilla.
- Chocolate Chip Baked Oatmeal: Instead of fruit, use 1/2 cup chocolate chips instead. Or, use 1/2 cup chopped bananas and 1/2 cup chocolate chips!
- Apple Baked Oatmeal: Instead of using blueberries, use 1 cup of chopped apples (no need to peel) instead.
- Lemon & Blueberry Oatmeal: Add the zest (grated rind) from 1/2 a fresh lemon to the wet ingredients. The combination of blueberries and lemon adds such a vibrant, fresh flavor. Reduce the cinnamon or skip it if using lemon zest.
- Raspberry Oatmeal: Instead of blueberries, add 1 cup fresh or frozen raspberries.
- Peach Oatmeal: Add chopped peaches to the batter instead of the blueberries.
- Carrot Cake Oatmeal: Add 1/2 cup shredded carrots, along with 1/4 cup raisins and 1/4 cup chopped walnuts to the wet mixture.
- Add Nuts: Add 1/2 cup chopped pecans or walnuts to the dry ingredients. Or, use pepitas (pumpkin seeds).
- Oatmeal Cups: Instead of using a casserole dish, make oatmeal cups for individual-size servings.
Nutrition
FAQs
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I would definitely make this again.. it was awesome!
Awesome, Sharon! So glad you liked the oatmeal.
I make this all the time for a prep-ahead breakfast! I prefer 1.5 teaspoons cinnamon. Kids don’t want mix-ins, so I add blueberries (1/2 cup) to just one side (pressing them into the batter) once in the pan.
Can I use quick cooking oats? I’ve made this a million times before but just slipped and grabbed the wrong oats. We love this so much with Greek yogurt and honey drizzled on top!
Hey Laura, Yum!! I’m honestly not 100% sure, but I think it’s best to stick to rolled oats.
I used quick oats and it worked great.
Hey Bonnie, That’s great to hear. I’m glad the quick oats worked well. Thank you for sharing. Very helpful.
This is so good and even better that I had all the ingredients on hand! I used GF oats and it was perfect. I might have overcooked but I put a little almond milk over it and it did the trick. Adding this to the breakfast rotation!
YUM! That sounds great Jess! Thanks for sharing.
LS Team
Hey, my oatmeal came out wet and mushy, what did I do wrong? Can I fix it
Hey Randa, It should be moist, but not wet and mushy. I would let it bake for longer.
I just made this for the first time. I tested it with a toothpick and it came out clean. I was surprised to see the inside was wet and mushy. Is this normal? Is it safe to eat?
It shouldn’t be mushy. Hope the emailed helped!
LS Team
In our home we call this breakfast cake 🙂 Have so far only made it with apple and really enjoyed it reheated the next day (but there was only one slice left over!)
This is now a regular breakfast spoil in our home!
Today I replaced the 1 cup of seasonal fruit with half a cup of raisins and half a cup of crushed mixed raw unsalted nuts and it was absolutely divine 🙂
When I tell my kids that we are having this oatmeal they are so excited. The other night when I tucked my daughter into bed she told me she couldn’t wait to wake up and have breakfast because we were having this baked oatmeal. We put some yogurt on top and it is delicious.
Sara, That’s amazing!!!
I absolutely love this recipe. I made it with fresh blueberries from my own bushes and froze individual portions for breakfasts at work. A couple of seconds in the microwave and I had a nice hearty warm breakfast. It is hard to believe there is no processed sugars in it. Mother nature sure knows what she is doing with honey and maple syrup. I haven’t missed processed sugar in anything I’ve made off this site.
That’s awesome, Tracy! Thank you so much for sharing.
Hi Anke, Your favorite “egg substitute” should work great!
Hey Kristin! I love your blog and want to make this lovely baked oatmeal… Do you think I can swap the flaxegg with ground flea seed husks? Greetings from Germany..
This recipe is PERFECT! What a nice alternative to mushy, boring oatmeal!
I’m so glad you’re loving the oatmeal, Trina! I agree, it’s a nice break from traditional oatmeal.
Hi
If I wanted to soak my oatmeal before hand would I need to change any of the ingredients?
Thanks!
Hey Emily, You could try. I don’t know if it will change the texture of the final dish since I haven’t tried soaking the oats. Another great option is to use something like One Degree brand sprouted oats, so you get the soaked benefits but without soaking.
Let me know if you try soaking!
I was watching the oven the whole time waiting till I could try it! So delicious! I’m not usually a fan of baked oatmeal. I prefer creamy instant pot or stovetop oats but I figured it was worth a shot. The end result is so satisfying. It’s not dry like most baked oats but is still sliceable and firmer than regular oatmeal. This will definitely be a regular breakfast addition. Thanks for another great recipe!
This looks so yummy!
Question….how or what do you serve with it? Is that yogurt I see, or milk/cream?
Thanks, Nicole. Yes, that’s yogurt. You can serve it alone, like a baked good, too.
I did make it with frozen blueberries that we picked this past summer at a local family blueberry farm. So good!
This is so delicious! Looking forward to eating leftovers during the week. Thanks for the recipe. 🙂
Yay, Belinda. I’m so glad you enjoyed the oatmeal. The leftovers are so good! Did you make it with blueberries or use a different fruit?
This is delicious!
Could I make it the night before and pop it in the oven in the morning or would that not work well with the oats soaking up the liquid?
I’m so glad you loved it, Julie! That’s a good question. I’m not sure. It would be worth a try, but I would leave out the blueberries.
This is delicious!!!
Could I make this the night before and pop it in the oven in the morning or would that not work well with the oats soaking up the liquid?
Apple cinnamon is my kids’ favorite choice.