Grab-and-go breakfast doesn’t have to be boring with this Healthy Baked Oatmeal recipe! Rolled oats, blueberries, strawberries, and bananas are naturally sweetened and baked in the oven into tasty bars. Meal prep this quick and easy go-to breakfast for back to school or busy weekday mornings.

The baked oatmeal is served on a plate with fresh berries and syrup.

What is Baked Oatmeal?

It’s officially August and that means all of those little ones will be going back to school!

And even for those of us sans kiddos, life always seems to get a bit busier about this time of year.

That’s where this easy baked oatmeal will come in to save the day!

I first made it when guests were visiting. A bunch of blueberries and strawberries were about to go bad, so I decided to use them for a simple but filling breakfast recipe that everyone could enjoy.

Since then, I have made it numerous times. It is such a great grab-and-go travel breakfast. And this delicious baked oatmeal is FULL of wholesome ingredients, with the health benefits of fresh berries and healthful oats. It might just be my favorite way to eat oatmeal.

You’d think I’d be tired of it by now, but every single time this baked oatmeal is met with RAVE reviews from the entire family, especially on busy mornings. Hopefully, your family will love this delicious breakfast as much as mine does! Skip the bowl of oatmeal and give this great recipe a try.

If you can’t get enough berries at breakfast, try this Mixed Berry Smoothie!

Oats, maple syrup, milk, eggs, baking powder, berries, banana, butter, and nuts are the ingredients for this recipe.
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The healthy ingredients you need to make the best baked oatmeal recipe include:

  • Oats. Old-fashioned rolled oats are key. Steel-cut oats will be too hard, and quick-cooking oats will get too mushy. You can also look for certified gluten-free oats brands if needed.
  • Berries. A mix of blueberries, raspberries, and strawberries is amazing. But you can always add in whatever you have on hand. Make sure to cut the strawberries into smaller bite-sized pieces.
  • Banana. You just need one. And a really ripe banana is best, as it will be naturally sweeter. Applesauce may also be substituted. 
  • Milk. Either regular or plant-based milk, like almond or coconut milk, can be used. Oat milk was tested in this recipe and worked great.
  • Butter. Make sure it’s melted but not piping hot when you add it in. If you are avoiding dairy, swap it out for melted coconut oil.
  • Maple syrup. Pick out pure maple syrup, not the pancake syrup kind. You can use both dark or light syrup.
  • Eggs. These are a must to get the oatmeal to hold together. You can switch with a flax or chia egg if you are vegan or avoiding eggs.
  • Nuts. Totally optional, but a little sprinkle of nuts will give the oatmeal a delightful crunch!

How to Make Baked Oatmeal?

The simple steps for making this healthy baked oatmeal are:

Make the Base

Heat oven to 350°F.

Whisk everything together in a large bowl except the oats, berries, and nuts.

Make sure you use a large enough bowl to fit all the ingredients and still have room to stir.

Mix in the oats. Don’t let them sit too long before baking or else they’ll get gummy!

Add the Nuts and Berries

Carefully stir in the nuts.

Toss in the mixed berries. Lightly mix so the fresh fruit does not break apart.

Bake in the Oven

Pour the oat mixture into a 7×11-inch baking pan or casserole dish, spread in a single layer, and sprinkle with nuts, if using.

Please note the size 7×11″ is key! You can use a 9×13″ dish but you’ll have to double the batch and increase the cooking time by 10 minutes or so. You can use a muffin pan, but you’ll need to reduce the bake time of the original recipe.

Bake in 350°F oven for 35 minutes. It will be golden brown and a chewier texture. For a drier, cake-like texture oatmeal, you’ll need another 5-10 minutes of baking time.

Meal Prep and Storage

  • To Prep-Ahead: The best thing is how easy this is to meal prep for the week. It’s the best way to have grab-and-go breakfast to enjoy for days!
  • To Store: Keep in an airtight, sealed container in the refrigerator for up to 5 days. Do NOT leave this out on the counter. Think of this as more of an overnight oats recipe instead of a quick bread or cake recipe.
  • To Freeze: For best result, wrap individual portions in wax paper so you can pull out one at a time. Freeze for up to 4-6 months.
  • To Reheat: Add the baked oatmeal to a toaster oven and heat for a few minutes. You can also place on a dish and pop in the microwave for 20-30 seconds. Place a damp paper towel on top to prevent it from drying out in the microwave.

Dietary Modifications

The recipe you’ll find below is already vegetarian as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:

  • Gluten-Free: Not all oats are certified gluten-free, so make sure you look for ones that have the label on the front of the packaging.
  • Dairy-Free: Use a plant-based milk, and coconut oil or a vegan butter substitute in place of butter.
  • Vegan: Choose a plant-based milk. Use flax or chia eggs in place of eggs, and coconut oil or a vegan butter substitute. 
Healthy baked oatmeal is made for an easy grab and go breakfast.

Can you freeze baked oatmeal?

You can easily freeze this healthy oatmeal bake. For the best results, wrap individual servings in wax paper so you can quickly pull out a single portion.

Is baked oatmeal healthy?

Yes, baked oatmeal definitely CAN be healthy! It depends on what you put in it, though. This recipe packs in healthy oats, fruit, nuts, and a natural sweetener. You can even amp up this healthy breakfast with chia seeds.

Gluten-free baked oatmeal is cooked until golden brown on top.

How to store baked oatmeal?

Baked oatmeal should be kept in the fridge for the best results. It isn’t a quick bread, so please don’t leave it on the counter at room temperature.

Expert Tips and Tricks

  • Chop them small. Cut the strawberries into tinier pieces so they disperse evenly and you get some in every bite.
  • An oldie but a goodie. Use only old-fashioned rolled oats for the best texture. Quick oats won’t do as well. 
  • Make it quick. Avoid letting the oats sit in the milk for more than about 5 minutes before baking.
  • Size matters. A 7×11″ pan is the perfect thickness so the oats are tender but not too soggy.
  • Nosh on nuts. Coarsely chopped pecans or walnuts add a lovely crunch and texture to the baked oatmeal.
  • Serve with syrup. If you haven’t appeased your sweet tooth just yet, add a drizzle of maple syrup for a delicious treat!
Baked oatmeal with berries is drizzled with syrup.

More Healthy Oat Recipes

Want a few more ways to use up those oats? You might also enjoy some of my other favorite oatmeal recipes.

Stick with a classic like Maple Brown Sugar Oatmeal.

Breakfast Oatmeal Cookies are a sweet make ahead breakfast and will get gobbled up by the whole family.

Peach Cobbler Overnight OatsBlueberry Overnight Oats, Almond Butter Overnight Oats, Chocolate Peanut Butter Overnight Oats, and Pumpkin Overnight Oats are quick breakfasts any time of the year.

Go with Blueberry Baked Oatmeal, No Bake Peanut Butter Granola Bars, or Healthy Homemade Granola for an easy breakfast or snack.

Tap stars to rate!

5 from 6 votes

Healthy Baked Oatmeal Recipe

Grab-and-go breakfast doesn't have to be boring with this Healthy Baked Oatmeal recipe! Rolled oats, blueberries, strawberries, and bananas are naturally sweetened and baked in the oven into tasty bars. Meal prep this quick and easy go-to breakfast for back to school or busy weekday mornings.
The baked oatmeal is served on a plate with fresh berries and syrup.
Yield 12 servings
Prep 10 minutes
Cook 35 minutes
Total 45 minutes
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  • 1 ½ cups milk cashew, oat, or soy
  • ½ cup pure maple syrup
  • 2 eggs
  • ¼ cup banana mashed
  • 4 Tbsp. butter melted
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract
  • ½ tsp. salt
  • 3 cups rolled oats old-fashioned
  • 1 ¾ cups berries mixed
  • ½ cup pecans coarsely chopped


  • Preheat oven to 350 degrees.
  • Add all ingredients except for the oats and berries to a large bowl. Whisk until well combined.
  • Pour in oats and mix by hand until combined. Stir in berries, being careful not to overmix.
  • Spray a 7×11 or 9×9-inch (check this) baking dish with non-stick cooking spray and pour in the oatmeal batter. Spread it out evenly into the pan. Sprinkle with chopped pecans, making sure to press them into the oatmeal slightly.
  • Bake for 35 minutes, or until the middle is almost set. For drier oatmeal, cook for 5-10 minutes more.
  • Let cool for 10-15 minutes before cutting in. Serve with butter, additional maple syrup, or yogurt. Store in refrigerator for up to 5 days.
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

5 from 6 votes


If using a 9 x 13-inch pan, you’ll need to double the recipe and bake for 10-15 minutes longer.
If turning into muffins, fill each cavity to ¾ full and bake for 5-10 minutes less.


Calories: 209kcal, Carbohydrates: 28g, Protein: 4g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 38mg, Sodium: 169mg, Potassium: 199mg, Fiber: 3g, Sugar: 11g, Vitamin A: 179IU, Vitamin C: 1mg, Calcium: 95mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 6 votes (6 ratings without comment)

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Recipe Rating


  1. 5 stars
    This was a wonderful variation with the addition of the banana. Made 2 batches: mixed berries folded into the first held up incredibly well, and the addition of butterscotch chips with nuts on the top of the second was a big hit at breakfast.

    1. Yay! So happy to hear you enjoyed the recipe! Thanks so much for taking the time to leave a comment and rating!