This naturally sweetened baked oatmeal recipe features blueberries (or any fruit you’d like), wholesome oats, nuts and warming spices. You can bake some now and enjoy oatmeal for the rest of the week!
Prep Time: 10 min
Bake Time: 45-50min
Total Time: 60 min
Serves 4-6 servings
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
1 1/2 tablespoons melted coconut oil
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
Optional toppings for serving: plain/vanilla yogurt or whipped cream, additional maple syrup or honey for drizzling, and/or additional fresh fruit
Preheat the oven to 375 degrees. Grease a 9-inch square baking dish.
In a medium mixing bowl, combine the oats, cinnamon, baking powder, salt and nutmeg.
Whisk to combine.
In a smaller mixing bowl, combine the milk, maple syrup or honey, egg, 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.)
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.
Scatter the remaining berries across the top.
Bake for 45-50 minutes, until the top is nice and golden. Remove your baked oatmeal from the oven and let it cool for a few minutes.
I prefer this baked oatmeal served warm, but you can serve it cold as well!
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