Oatmeal revisited

This naturally sweetened, baked oatmeal recipe features blueberries, wholesome oats, nuts and warming spices.


This naturally sweetened, baked oatmeal recipe features blueberries, wholesome oats, nuts and warming spices. And it makes big batch: You can bake some now and enjoy oatmeal for the rest of the week!

Baked Blueberry Oatmeal


  • 2 cups old-fashioned oats
  • 2/3 cup roughly chopped pecans
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup packed brown sugar
  • 1 3/4 cups milk (almond, coconut and oat milks work, too)
  • 1/3 cup maple syrup or honey
  • 2 large eggs or egg substitute such as flax eggs
  • 3 tablespoons melted butter or coconut oil, divided
  • 2 teaspoons vanilla extract
  • 12 ounces or 1 pint fresh or frozen blueberries
  • 2 teaspoons sugar


  • 2 tablespoons butter
  • 1/4 cup packed brown sugar
  • 1/2 cup old-fashioned oats (pulsed a few times in a food processor)
  • 1/4 cup almond meal or whole wheat flour
  • 1/2 teaspoon cinnamon
  • 1 pinch of salt
  • 2 tablespoons roughly chopped pecans

Preheat the oven to 375 degrees and grease a 9-inch-square baking dish.

Whisk together the oats, nuts, salt, cinnamon, baking powder, nutmeg and brown sugar in a medium mixing bowl.

Combine the milk, maple syrup, eggs, vanilla and half of the butter in another bowl and whisk until blended.

Reserve about 1/4 cup of the berries for topping; then arrange the remaining berries evenly over the bottom of the baking dish. Cover the fruit with the dry oat mixture; then drizzle the wet ingredients over the oats.

Jiggle the baking dish to make sure the milk mixture moves down through the oats, then gently pat down any dry oats resting on top. Let this rest while making the crunch topping.

Mix butter, brown sugar, oats, almond meal/flour, cinnamon, salt and chopped pecans until a crumbly mixture forms.

Crumble topping over the oatmeal mixture in the baking dish; then scatter the remaining berries across the top. Sprinkle a tablespoon of sugar on top for some extra sweetness and crunch.

Bake for 40 to 45 minutes, until the top is golden.

Let cool and drizzle with remaining melted butter, before serving with yogurt, whipped cream or additional fresh fruit. It rewarms easily in the microwave or you can serve it chilled.

Brenda Taylor is a graphic designer for Minnesota Good Age. She adapted this recipe from the Cookie & Kate blog. Find gluten-free, vegan and nut-free variations at cookieandkate.com/baked-oatmeal-recipe.