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5.0 from 699 votes

Baked Oatmeal

This blueberry baked oatmeal recipe is a healthy, delicious breakfast or brunch! I love how the toasty, nutty topping contrasts with the soft and creamy middle. Vegan and gluten-free.

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 4 to 6
Course: Breakfast
Cuisine: American

Ingredients

  • 1 ripe banana mashed (½ cup)
  • 1 cup unsweetened almond milk at room temperature
  • ¼ cup smooth almond butter
  • ¼ cup maple syrup
  • ¼ cup melted coconut oil
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ 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

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F and grease an 8x8-inch or similar baking dish.
  2. In a large bowl, whisk together the mashed banana, almond milk, almond butter, maple syrup, and coconut oil. Add the baking powder, cinnamon, and salt and whisk again.
  3. Fold in the oats, ¾ cup of the pecans, and ½ cup of the blueberries. Pour the mixture into the prepared baking dish and smooth into an even layer.
  4. Top with the remaining ½ cup blueberries, the remaining ¼ cup pecans, the brown sugar, and coconut flakes.
  5. Bake for 40 to 50 minutes, or until the topping is crisp and the middle is set. Remove from the oven and let cool for 10 minutes before serving.