Blueberry Morning Glory Baked Oatmeal Recipe

Blueberry Morning Glory Baked Oatmeal is a wholesome, comforting dish that captures the familiar flavors of morning glory muffins in a hearty baked oatmeal. Packed with fresh blueberries, grated apple and carrot, and finished with toasty pecans and coconut, it makes a nutritious breakfast, easy meal-prep option, or a cozy brunch centerpiece everyone will enjoy.

This recipe is inspired by classic morning glory muffins, which traditionally combine grated apple and carrot with warming spices, nuts, and sometimes coconut or raisins. I swapped the raisins for juicy blueberries—an upgrade, in my opinion—so each bite has bursts of sweet, tangy fruit alongside the tender baked oats.

The grated apple and carrot give the oatmeal pleasant pockets of texture while contributing natural sweetness and moisture. A sprinkle of pecan pieces and coconut flakes on top crisps up in the oven for a delightful contrast: soft, tender oats beneath and a slightly crunchy, golden topping.

How to make this baked oatmeal recipe

1. Preheat the oven to 375°F (190°C). Grease an 8×8″ baking dish with cooking spray or a light coating of oil or butter.
2. In a medium bowl, stir together 2 cups old-fashioned rolled oats, 1/3 cup unsweetened shredded coconut, 1 grated medium apple, 1 grated medium carrot, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt. Set aside.
3. In a separate bowl, whisk together 2 cups milk (any kind), 1/4 cup pure maple syrup, 1 large egg, and 1 teaspoon pure vanilla extract until combined.
4. Scatter 1/2 cup fresh blueberries across the bottom of the prepared baking dish. Evenly pour the oat mixture over the berries, then pour the milk mixture over the oats. Tap the dish gently on the counter a couple of times to settle and distribute the mixture.
5. Top with 1/4 cup pecan pieces (optional), the remaining 1/2 cup blueberries, and 1/3 cup coconut flakes.
6. Bake 35–45 minutes, or until the top is golden brown and the center is set. Remove from the oven and cool on a wire rack for a few minutes before slicing and serving.

Ingredients

• 2 cups old-fashioned rolled oats
• 1/3 cup unsweetened shredded coconut
• 1 medium apple, grated
• 1 medium carrot, grated
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 cups milk of your choice (almond milk or dairy milk)
• 1/4 cup pure maple syrup
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup fresh blueberries, divided
• 1/4 cup pecan pieces for topping (optional)
• 1/3 cup coconut flakes for topping (optional)

Instructions

Follow the steps above under “How to make this baked oatmeal recipe.” The method is simple: mix the dry ingredients, whisk the wet ingredients, layer a few berries in the pan, combine and pour, then finish with the remaining blueberries and toppings before baking until golden and set.

Recipe notes

• Frozen blueberries can be used—allow them to thaw slightly and drain any excess liquid before adding.
• This baked oatmeal reheats well. Store leftovers in the refrigerator for up to 5 days. Reheat individual portions in the microwave or warm in a 350°F oven until heated through.
• To make it vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use plant-based milk.

Nutrition (per serving)

Calories: 309 kcal; Carbohydrates: 45 g; Protein: 9 g; Fat: 12 g; Saturated Fat: 6 g; Polyunsaturated Fat: 5 g; Cholesterol: 38 mg; Sodium: 247 mg; Fiber: 6 g; Sugar: 17 g. Nutrition values are estimates for guidance only.

More baked oatmeal recipes you’ll love

• Blueberry baked crisp
• Baked cranberry oatmeal with orange cream cheese glaze
• Baked steel cut oatmeal

Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so the author can see what you made.

Course: Breakfast • Cuisine: American • Author: Marcie