Foodie Friday: Blueberry Baked Oatmeal


The holidays are fast approaching so what better way to keep the happy spirits alive than trying out new dishes. Even during the holidays, it is still possible to prepare meals that are healthy especially those who don’t want to break their diet or go back to zero.

This is why we are here to share with you an easy to bake breakfast that is laid-back on the calories and fat. Creating your very own healthy baked oatmeal serves as an alternative for those who want a full meal that will last the entire morning.

Below is a baked oatmeal recipe that is loaded with nutritious ingredients such as oats, nuts, maple syrup, and blueberries. A couple of old-fashioned rolled oats with skin-on sliced almonds that completes the overall treat.

This organically sweetened baked oatmeal recipe highlights blueberries with natural oats, nuts, and warming spices. If you are a fan of oatmeal and berries then you will enjoy this one!


⅔ cup roughly chopped pecans

2 cups old-fashioned oats

2 teaspoons  ground cinnamon

1 teaspoon baking powder

¾ teaspoon fine-grain sea salt (or ½ teaspoon regular table salt)

¼ teaspoon  ground nutmeg

1 ¾ cups milk of choice (almond milk, coconut milk, oat milk or cow’s milk all work)

⅓ cup maple syrup or honey

2 large eggs or flax eggs

3 tablespoons melted unsalted butter or coconut oil, divided

2 teaspoons vanilla extract

12 ounces or 1 pint fresh or frozen blueberries (or 2 ½ cups of your preferred berry/fruit, chopped into ½” pieces if necessary), divided

2 teaspoons raw sugar (optional)

Optional toppings for serving: plain/vanilla yogurt or whipped cream, additional maple syrup or honey for drizzling, and/or additional fresh fruit


  1. Preheat the oven to 375 degrees. Grease a 9-inch square baking dish. Once the oven has finished preheating, pour the nuts onto a rimmed baking sheet. Toast for 4 to 5 minutes, until fragrant.
  2. In a medium mixing bowl, combine the oats, toasted nuts, cinnamon, baking powder, salt and nutmeg. Whisk to combine.
  3. In a smaller mixing bowl, combine the milk, maple syrup or honey, egg, half of the butter or coconut oil, and vanilla. Whisk until blended. (If you used coconut oil and it solidified in contact with the cold ingredients, briefly microwave the bowl in 30 second increments, just until the coconut oil melts again.)
  4. Reserve about ½ cup of the berries for topping the baked oatmeal, then arrange the remaining berries evenly over the bottom of the baking dish (no need to defrost frozen fruit first). Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats, then gently pat down any dry oats resting on top.
  5. Scatter the remaining berries across the top. Sprinkle some raw sugar on top if you’d like some extra sweetness and crunch.
  6. Bake for 42 to 45 minutes, until the top is nice and golden. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining melted butter on the top before serving.
  7. I prefer this baked oatmeal served warm, but it is also good at room temperature or chilled (I’ll leave that up to you!). This oatmeal keeps well in the refrigerator, covered, for 4 to 5 days. I simply reheat individual portions in the microwave before serving.


Recipe adapted from my baked oatmeal with blackberries and bananas, which was originally adapted from Super Natural Every Day by Heidi Swanson.

MAKE IT GLUTEN FREE: Be sure to use certified gluten-free oats.

MAKE IT VEGAN: Use non-dairy milk, flax eggs and coconut oil.

MAKE IT NUT FREE: You can skip the nuts, or use pepitas (green pumpkin seeds) instead.

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