Baked Oatmeal

Baked oatmeal is a wholesome, hearty dish that’s perfect for breakfast or brunch. With ripe banana, almond butter, blueberries, and pecans, this recipe is naturally sweetened and loaded with texture. It’s baked until golden and crisp on top while staying soft and comforting inside.

Why You’ll Love This Recipe

You’ll love this recipe because it’s nourishing, easy to make, and endlessly customizable. It’s great for meal prep, reheats beautifully, and works as both a cozy weekend breakfast and a grab-and-go option during the week. The combination of oats, fruit, and nuts makes it filling and satisfying without being overly sweet.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 ripe banana, mashed (½ cup)
• 1 cup unsweetened almond milk, room temperature
• 1/4 cup smooth almond butter
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon sea salt
• 2 cups whole rolled oats
• 1 cup chopped pecans
• 1 cup blueberries (fresh or frozen)
• 2 tablespoons brown sugar (for topping)
• 2 tablespoons coconut flakes (for topping)

Directions

1. Preheat oven to 350°F. Grease an 8×8-inch baking dish.
2. In a large bowl, whisk banana, almond milk, almond butter, maple syrup, and coconut oil. Add baking powder, cinnamon, and salt. Whisk again.
3. Fold in oats, 3/4 cup pecans, and 1/2 cup blueberries. Pour into prepared dish and smooth into an even layer.
4. Sprinkle with remaining blueberries, pecans, brown sugar, and coconut flakes.
5. Bake 40–50 minutes, until top is crisp and center is set.
6. Let cool for 10 minutes before serving.

Servings and timing

This recipe serves 6–8 people.
Preparation time: 10 minutes
Baking time: 40–50 minutes
Total time: about 1 hour

Variations

• Swap almond butter for peanut butter or cashew butter.
• Use walnuts or almonds instead of pecans.
• Replace blueberries with raspberries, strawberries, or chopped apples.
• Stir in chocolate chips or dried fruit for added sweetness.
• Add a pinch of nutmeg or cardamom for extra warmth.

Storage/Reheating

Store baked oatmeal covered in the refrigerator for up to 5 days. Reheat individual servings in the microwave for 30–60 seconds or in the oven at 325°F until warmed through. To freeze, cut into squares, wrap tightly, and store in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make baked oatmeal ahead of time?

Yes, it’s great for meal prep. Bake it, refrigerate, and reheat as needed.

Can I make this without banana?

Yes, substitute 1/2 cup applesauce or pumpkin puree.

Can I use quick oats instead of rolled oats?

Rolled oats work best for texture, but quick oats can be used in a pinch.

Can I make this recipe vegan?

It already is vegan—no eggs or dairy required.

Can I make baked oatmeal without nuts?

Yes, just omit pecans or replace with seeds like pumpkin or sunflower seeds.

Can I bake this in a larger pan?

Yes, double the recipe and use a 9×13-inch pan.

Can I use steel-cut oats?

Not for this recipe, as they require much longer cooking.

How do I know when it’s done baking?

The center should be set and the top golden and crisp.

Can I serve baked oatmeal cold?

Yes, it’s delicious chilled straight from the fridge.

Can I make it sweeter?

Add more maple syrup, brown sugar, or a drizzle of honey when serving.

Conclusion

Baked oatmeal is a warm, nourishing breakfast that’s both versatile and satisfying. With its golden crisp top, tender oat base, and bursts of blueberry flavor, it’s a dish the whole family will love. Whether served fresh out of the oven or prepped ahead for busy mornings, this recipe is a comforting and healthy way to start your day.

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