Healthy Baked Oatmeal

This healthy baked oatmeal is quick, cozy, and easy to prep ahead for busy mornings. It’s one of the best easy baked oatmeal recipes made with old fashioned oats, no banana, and mix-ins like apple, cherry, and blueberry for a perfect baked blueberry oatmeal. Great for meal prep, low calorie breakfasts, and anyone needing gluten free or dairy free options. Pin this baked oatmeal casserole now to save your go-to berry baked oatmeal for simple, filling mornings!

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Why this is the best easy baked oatmeal recipe

It's a simple and easy baked oatmeal recipe. This great meal prep healthy baked oatmeal casserole is as easy as dumping a few things together; it doesn't get any easier than that! The recipe is simple with only a few ingredients, so prep is very quick and easy too.

The ingredients for this easy recipe are very common and very inexpensive. You probably have most of the simple ingredients already in your pantry, and the remaining couple are available in every grocery I've ever visited.

This berry baked oatmeal tastes great. The simple ingredients pack a big punch in terms of flavor and texture. All the different fruits and berries add flavor and sweetness, and it combines to make the best baked oatmeal casserole you've ever eaten! It's comfort food for the whole family.

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Baked blueberry oatmeal is very healthy. There is lots of fruit in this casserole, some healthy fats, and nearly no sugar. You can feel good about feeding this baked oatmeal to your kids because it's loaded with nutrients!

This recipe is super versatile. Like raisins? Use raisins instead of dried cherries. Avoid dairy? Use vanilla almond milk instead. Vegan? Use almond milk and substitute ½ cup of applesauce or mashed banana for the eggs. Use whatever you want! You can literally replace any of the ingredients with something else and still have a delicious baked oatmeal casserole.

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This recipe is easy to serve. It doesn't get easier than a dump-and-go casserole, which makes this a perfect weekday breakfast for a busy mom or dad. It's also great for meal prepping and hearty enough for a weekend brunch.

It's allergy-friendly and great for special diets. This recipe, as written, is gluten-free (most oats are gluten-free, but check your package to make sure), soy-free, and low in carbs. It can be dairy-free if you use a plant-based milk. It can be egg-free if you use applesauce or mashed banana in place of the eggs. It can be nut-free if you leave out the pecans. It's fully vegetarian as written and can be vegan with two easy substitutions (plant-based milk and applesauce or mashed banana for the eggs). As always, check the labels carefully to ensure that all your ingredients fit with your dietary needs.

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What you'll need to make healthy baked oatmeal

Equipment

• 8x8 inch baking pan - If you are feeding a crowd, you can double this recipe and bake it in a 9x13 casserole dish.
• Cooking spray or butter - To grease the pan and prevent the oatmeal casserole from sticking.

Ingredients

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See the printable recipe card at the bottom of the page for all measurements and nutritional information.

• Whole milk - You need moisture to make the oats turn into oatmeal. I prefer to use whole milk, but any dairy or non-dairy milk will be fine in this recipe.
• Whole large eggs - These act as a binder and add protein to this hearty dish. If you want to skip the eggs, you can substitute ½ cup of applesauce or mashed ripe bananas. Neither has the protein of eggs, but they will serve the same purpose in the recipe.
• Canola oil - Extra virgin olive oil has a flavor, and for that reason, I don't recommend using it in this recipe. Any neutral, flavorless oil will be fine. Coconut oil is slightly sweet and would also taste good in this recipe.
• Packed brown sugar - You need a little sweetness to make the oatmeal more palatable. You can substitute honey or pure maple syrup in place of the brown sugar, or use another sweetener or sugar substitute.
• Ground cinnamon - You'll use a very small amount of cinnamon, but it is enough to complement the sweetness of the fruits.
• Old-fashioned rolled oats - There are many different kinds of oats available in the grocery store. Stick to the "old-fashioned" or "rolled oats" style for the best results.
• Baking powder - This helps the casserole to rise a bit.
• Salt - Salt offsets the sugar, but it is also a leavening agent that helps the casserole to rise.

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• Chopped nuts - Pecans are our favorite, but you could also use walnuts, almonds, or macadamia nuts.
• Dried cherries - I love cherries, so I always use them, but you could substitute dried cranberries, dried strawberries, or raisins if you prefer.
• Apple or pear - This adds sweetness and flavor to the baked oatmeal.
• Fresh or frozen blueberries - In the photos below, we forgot to add the blueberries before cooking the baked oatmeal, so I just threw them on top. You will want to add them to the oatmeal mixture before cooking for the best results.

How to make baked blueberry oatmeal

1. Preheat oven to 325ºF. Coat an 8" square baking dish with cooking spray.
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2. In a large bowl, whisk together the wet ingredients (milk, eggs, oil, sugar) with the baking powder, salt, and cinnamon.
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3. Add in the oats, nuts, dried fruit, blueberries, and apple.
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4. Stir just until well blended.
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5. Pour the oat mixture into the prepared baking dish.
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6. Bake for 25 minutes, or until the liquid is absorbed and the top is light golden brown.
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7. Serve with fresh berries. For an extra treat, add a dollop of whipped topping.
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Variations and substitutions

The fruit options in this recipe are nearly limitless. I used fresh blueberries, a whole Granny Smith apple, and dried cherries. You can really use any fresh or frozen fruit in place of the blueberries and apple, and you can use any dried fruit in place of the cherries.

If using frozen fruit, thaw and drain it to prevent your oatmeal casserole from being too watery.

Do not use another type of oats. This recipe works best with rolled oats. I cannot guarantee your results if you use instant or quick oats, steel-cut oats, or another type of oats.

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As stated above, you can use any dairy or non-dairy milk. It doesn't matter whether you use whole milk (as I do), low-fat milk, skim milk, or sweetened or unsweetened almond milk or some other plant-based milk. (If using plant-based milk, it's nice to use a vanilla-flavored variety as this will add to the flavor of the oatmeal.) Or goat's milk. You can even use water, although your baked oatmeal won't taste as good.

To make this recipe vegan, use plant-based milk and substitute ½ cup of applesauce or mashed banana for the eggs.

A teaspoon or two of vanilla extract or vanilla bean paste will make this baked oatmeal even better.

Feel free to add a handful of chocolate chips with the fruit, before baking. (If you're wanting a healthy baked oatmeal, go for dark chocolate.)

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Meal prep

This is an awesome meal prep recipe because it makes six to nine servings (depending on how big you cut the squares), and it stores and reheats beautifully. You can easily make it on the weekend and eat it for breakfast all week long.

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Storing leftovers

You have two options for storing baked oatmeal. You can either store the whole baking dish, wrapping it tightly in plastic wrap before putting it in the fridge, or you can cut the oatmeal casserole into individual servings and store those separately. You will want to wrap them in plastic wrap or slide them into zippered plastic bags before storing in the refrigerator.

In any case, make sure the baked oatmeal is cooled to room temperature before wrapping it up, to prevent condensation and sogginess when you reheat it.

It is perfectly tasty to eat baked oatmeal cold from the fridge, or you can reheat it in the microwave, oven, or air fryer.

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You can also freeze baked oatmeal. Wrap each portion in plastic wrap or parchment paper and stack them in a plastic freezer bag or airtight container made for the freezer. It will stay fresh for about 3 months. You can thaw individual portions overnight in the fridge or just reheat straight from the freezer.

Try these delicious make ahead breakfast foods

• Cheddar Bacon Breakfast Biscuits
• Mexican Breakfast Burritos
• Easy Mini Breakfast Pizzas on English Muffins
• Zucchini Sausage Egg Muffins
• Classic Cheddar Cheese Sausage Balls
• Ham and Cheese Baked Omelette Roll
• Baked French Toast Casserole with Cream Cheese Filling
• Cheesecake Stuffed French Toast Muffin Cups
• Strawberry Overnight Oats
• Pumpkin Pie Overnight Oats

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