Wholesome and filling, this baked blueberry and apple oatmeal is a family favorite. Lightly sweetened with pure maple syrup and loaded with fresh fruit, it makes a simple, healthy breakfast that’s dairy-free-friendly and vegetarian.

Originally published in July 2012 and updated in 2017 with refreshed photos and a slightly improved recipe.

I have a long-standing love of oatmeal — it’s a comforting, nutritious way to start the day. As the weather turns cooler, baked oatmeal becomes an even more welcome breakfast choice in our home. This baked blueberry and apple version is a trusted staple: straightforward to prepare, full of fruit, and warmly spiced with cinnamon.

Made with wholesome ingredients like old-fashioned oats, chopped nuts, pure maple syrup, cinnamon, apples and blueberries, this recipe delivers satisfying texture and flavor without fuss.

I often bake a double batch on the weekend so there’s a ready-to-heat breakfast for busy mornings. Served hot with a cup of coffee or tea, it’s a cozy, wholesome way to begin the day. Leftovers reheat well and make an easy grab-and-go option.

Tips & Tricks

1. The apple-and-blueberry pairing is especially comforting in cooler months, but you can swap in other fruits. Frozen blueberries should work fine if used directly from the freezer (do not thaw first), though I typically use fresh.
2. Feel free to change the nuts or spices to suit your taste. Pecans, walnuts, or almonds all work; try ground ginger with pears, or raspberries with sliced almonds for different seasonal variations.
3. This oatmeal is excellent straight from the oven, but it also reheats beautifully. If reheating a portion, add a splash of milk or milk alternative before microwaving to restore a creamy texture.
4. Serve as-is for a simple bowl, or add a dollop of yogurt or a drizzle of extra maple syrup if you like a richer finish.

Ingredients

• 1 cup old-fashioned rolled oats
• ½ cup raw walnuts or pecans, chopped and divided
• ½ teaspoon baking powder
• ¾ teaspoon ground cinnamon
• ¼ teaspoon fine sea salt
• 1 cup milk of choice
• 3 tablespoons pure maple syrup
• 1 large egg
• 1½ tablespoons unsalted butter or non-dairy butter, melted and cooled slightly (or melted coconut oil)
• 1 teaspoon vanilla extract
• 2 small apples, peeled and chopped
• 1 cup fresh blueberries, divided

Instructions

1. Preheat the oven to 375ºF. Grease a 2-quart baking dish with nonstick spray or a light coating of olive oil and set aside.
2. In a medium bowl, combine the oats, half of the chopped nuts, baking powder, cinnamon, and salt. In a separate bowl or large measuring cup, whisk the milk, maple syrup, egg, melted butter (or coconut oil), and vanilla until smooth.
3. Arrange the chopped apples evenly in the bottom of the prepared dish, then sprinkle half of the blueberries over the apples. Evenly scatter the oat mixture on top, and pour the liquid mixture over the oats. Finish by sprinkling with the remaining nuts and blueberries.
4. Bake for 35 to 40 minutes, until the top is golden and the oats have set. Allow to rest for at least 5 minutes before serving to let the casserole firm up slightly.

Notes

More Oatmeal Ideas

• Dairy free baked oatmeal in several variations (try adding banana, chocolate chips, or fruit)
• Peanut butter and jelly style baked oatmeal for a nostalgic twist
• Cranberry and apple spiced baked oatmeal for a tart, warm option
• Strawberries and cream steel-cut oats for a fruit-forward bowl
• Zucchini bread–inspired steel-cut oatmeal for a sneaky vegetable boost
• Berry vanilla overnight oats for an easy cold breakfast

Did you make this recipe? Please rate and leave a review to share your experience — feedback helps others discover and enjoy this simple, nourishing breakfast.

Baked Blueberry and Apple Oatmeal

Yield:
about 4 servings

Prep Time:
15 minutes

Cook Time:
40 minutes

Total Time:
55 minutes