Stir together this wholesome Baked Oatmeal recipe before bed, pop it into the oven when you wake up, and you can sit down to a hearty bowl of oatmeal with the family without any standing by the stove and stirring!

baked oatmeal with blueberries in baking dish with blue spoon

Easy Baked Oatmeal Recipe

This breakfast recipe is easy and delicious and it’s a nice way to change up how you usually serve oatmeal. It somehow feels more decadent baked in a pan like this—and it’s a nice hands-off way to cook oatmeal if you can’t be near the stove to stir.

Baked Oatmeal with Blueberries

This is one of my favorite baked oatmeal recipes because it tastes so rich and comforting, but it’s full of whole grains—and fiber and fruit. It’s perfect on busy weekdays (especially if the kids wake you up early!) and you can make it ahead of time and simply warm it up as needed.

ingredients for baked oatmeal with coconut, steel cut oats, coconut milk, eggs, and honey

Ingredients in Baked Oatmeal

This baked oatmeal recipe has steel cut oats—and it’s a much easier way to cook them than cooking them on the stovetop!—coconut milk, water, honey, eggs, blueberries, and some spices. I buy the small canister of steel cut oats and then remind myself to make this dish once or twice to use it up!

TIP: You can use maple syrup instead of honey if you prefer.

Baked Oatmeal with Rolled Oats

If you’d rather use rolled oats, you can substitute them for the steel cut ones. See the Notes section at the bottom of the recipe for the details.

Can I make this without coconut?

Okay, fine, I guess I understand how not everyone loves coconut as much as I do! Simply use regular milk (or a plain unsweetened nondairy milk) and omit the shredded coconut. The coconut adds nice flavor, but it’s totally fine if you want to leave it out.

baked oatmeal ready to bake

How to Make Baked Oatmeal Step-by-Step

Here’s a look at the process involved in making this simple breakfast. You do need to start it the night before so the steel cut oats have a chance to properly soften, but otherwise, all you really need to do is stir it together.

  1. THE NIGHT BEFORE: Generously grease a 3-quart casserole or 9-inch square baking dish with coconut oil.
  2. Whisk together the eggs, coconut milk, honey, and vanilla until smooth—then add water, the steel-cut oats, and salt. 
  3. Pour mixture into the prepared dish, press the berries gently on top, and cover with plastic wrap. Refrigerate overnight.
  4. In the morning, preheat the oven, remove plastic wrap, and bake until set in the middle.
  5. Drizzle with a little extra honey and sprinkle with coconut.

baked oatmeal recipe with blueberries closeup in baking dish

This looks great but I’m worried my kids won’t eat it! Help!

And that is a common concern when feeding our families, isn’t it? Here are some tips.

  • To serve this to older babies, omit the sweetener and plan to drizzle some onto your serving. You can serve it in small pea-size pieces or mash it in warm milk and spoon feed it.
  • For toddlers, they may enjoy topping their serving with some yogurt or nut butter! And start with a small serving at first so you don’t overwhelm them with too much of a new food.

Tips for Making the Best Baked Oatmeal

  • Steel-cut oats require a fair amount of liquid and cooking time, so do plan to stir this together the night before to allow them time to soak.
  • You can use maple syrup instead of honey if you prefer.
  • Use 1 ½ cups rolled up in place of the steel cut oats if you’d like.
  • Use fresh or frozen blueberries, according to what you enjoy most or have on hand
  • Serve this warm with additional milk, cream, or yogurt as you like. (It’s also pretty good cold, which is handy if your serving cools off while you’re tending to the kids…)

I’d love to hear if you make the recipe, so please comment below with feedback!

 

baked oatmeal recipe

Baked Oatmeal Recipe with Blueberries and Coconut

This recipe is adapted from Brown Eggs and Jam Jars: Family Recipes from the Kitchen of Simple Bites. You can use either fresh or frozen berries in this.
5 from 11 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Cuisine American
Course Breakfast
Calories 282kcal
Servings 6

Ingredients

  • 1 teaspoon coconut oil
  • 2 medium eggs
  • 5 ounces canned coconut milk
  • 1/3 cup honey (warmed slightly)
  • 1/2 teaspoon pure vanilla extract
  • 2 cups water
  • 1 cup steel-cut oats
  • 1/4 cup shredded unsweetened coconut
  • 1/4 teaspoon salt
  • 1 cup blueberries

Instructions

  • THE NIGHT BEFORE: Generously grease a 3-quart casserole or 9-inch square baking dish with coconut oil. In a medium bowl, whisk together the eggs, coconut milk, honey, and vanilla until smooth. Add 2 cups water, the steel-cut oats, and salt. Mix well.
  • Pour mixture into the prepared dish, press the berries gently on top, and cover with plastic wrap. Refrigerate overnight.
  • In the morning, preheat oven to 350 degrees F. Remove plastic wrap and bake for 35 to 40 minutes or until set in the middle.
  • Drizzle with a little extra honey and sprinkle with coconut. Serve hot with additional milk if you like.

Notes

  • Leftovers can be stored, covered, in the fridge for 3-5 days. Serve cold or reheat as desired.
  • You can use maple syrup instead of honey if you prefer.
  • Use 1 ½ cups rolled up in place of the steel cut oats if you'd like.
  • Use fresh or frozen blueberries.
  • Use canned coconut milk, not the kind sold in the dairy aisle for best flavor.
  • You can swap in regular milk or another nondairy milk if you prefer.

Nutrition

Calories: 282kcal, Carbohydrates: 39g, Protein: 7g, Fat: 12g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 55mg, Sodium: 128mg, Potassium: 133mg, Fiber: 5g, Sugar: 19g, Vitamin A: 93IU, Vitamin C: 3mg, Calcium: 31mg, Iron: 2mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    I felt like I needed to bake mine about 15-20 additional minutes because it was still so jiggly and the directions say until set in the middle. Are you supposed to take it out about 35 minutes when it’s still jiggly or is it just me and my oven is off? I did sub almond milk for coconut milk.

    Super excited about this recipe though. It was tasty and my 14 months old who isn’t wild about breakfast ate a portion. Love something I can prep the night before and just put in the oven the next morning.

    1. It’s possible that it took longer since almond milk is typically much thinner in consistency than coconut milk. I would look at the center to be set. And I’m glad you enjoyed it!

  2. 5 stars
    Thank you so much for sharing this.I didn’t have chia seeds so used an egg. It still came out yummy. Most importantly my fussy eater toddler ate it 😊

  3. 5 stars
    My daughter always asks for this so you know its good. Make it w regular oats and add some cinnamon. SO good.

  4. I cooked this for 40 minutes and it was still soupy but set a bit more after I let it sit for 10 minutes. My husband and o loved it. Our toddler decided she doesn’t like coconut so she wouldn’t eat it though – who knows?! I’ll be eating the leftovers!!

  5. Followed the recipe and the steel cut oats were not cooked well…some crunchy bits remained so my toddler wasn’t happy. It was left for around 7h overnight. Should that have been long enough?

  6. Hi! I am really enjoying your recipes! If I make this with regular oats, can I just mix and bake in the same morning (instead of letting it sit overnight)? Thank you!

    1. Hi-I think you can do it with regular oats, but I suspect you’d need much less liquid. I have done it with rolled oats as the recipe is written (soaking overnight) and used 1.5 cup rolled oats. To make it without soaking and with rolled oats, I am guessing—I think you’d maybe want to eliminate the water all together or use just 1/4 cup.

      1. 5 stars
        Thanks so much! It turned out great – I used 6 oz of coconut milk without any water and 1.5 c old fashioned oats. It was done in 35 minutes. I would definitely make this one again!

  7. Hello! I would like to make this but do not care for coconut. Do you think I can I just use 5 oz regular milk instead and omit the other coconut?

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