Blueberry Morning Glory Baked Oatmeal is a wholesome, satisfying breakfast that channels all the best flavors of morning glory muffins. Packed with fresh blueberries, grated apple and carrot, shredded coconut and a crispy pecan topping, this baked oatmeal makes a hearty, nutritious start to the day and is perfect for meal prep, casual weekday breakfasts, or a weekend brunch.
Good morning! After a holiday weekend, there’s nothing more inviting than a warm pan of baked oatmeal that smells like cinnamon, maple and fresh fruit. This Blueberry Morning Glory Baked Oatmeal delivers that cozy, homemade feeling while being simple to prepare.
If you love the spiced, fruity notes of morning glory muffins—apple, carrot, a hint of coconut and a touch of sweetness—this baked version will quickly become a favorite. It keeps well in the fridge, reheats beautifully, and the texture is somewhere between a soft cake and a rustic oatmeal casserole.
Traditional morning glory muffins include grated apple and carrot and often have raisins, nuts and coconut. Here, fresh blueberries replace the raisins, adding juicy bursts of flavor and beautiful color throughout the oatmeal. The grated fruit and vegetables create a slightly chewy, delightful texture while the toasted pecans and coconut flakes add crunch on top.
Blueberries are a classic breakfast fruit — they pair perfectly with oats and warm spices. As they bake, the berries soften and release juices that lightly sweeten the oatmeal, creating pockets of flavor in every bite. Use fresh or briefly thawed frozen blueberries; either will give you a delicious result.
This recipe balances wholesome ingredients and accessible technique, so you can make a comforting dish without fuss. It’s ideal for batch cooking: bake once, then portion and refrigerate for easy breakfasts all week.
How to make this baked oatmeal recipe
- Preheat the oven to 375°F (190°C). Lightly grease an 8×8” baking dish with cooking spray or a thin layer of oil.
- 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.
- In a separate bowl, whisk 2 cups milk of choice, 1/4 cup pure maple syrup, 1 large egg and 1 teaspoon pure vanilla extract until smooth.
- Scatter 1/2 cup of the blueberries evenly across the bottom of the prepared baking dish. Pour the oat mixture over the blueberries and spread evenly. Gently pour the milk mixture over the oats, trying to distribute it evenly. Tap the dish on the counter a couple of times to help the liquid settle through the oats.
- Top with 1/4 cup pecan pieces (optional), the remaining blueberries (about 1/2 cup) and 1/3 cup coconut flakes.
- 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.
Recipe notes
- Frozen blueberries work well if slightly thawed and drained to avoid excess liquid.
- You can bake the dish ahead of time and store it in the refrigerator for up to 5 days. Reheat individual portions in the microwave or oven before serving.
- Substitutions: use chopped walnuts or almonds instead of pecans; replace the egg with a flax egg for a vegan option and increase the baking time slightly if needed.
- Serving suggestions: spoon a little yogurt or a drizzle of extra maple syrup over a warm square, or serve with a splash of milk for a creamier bowl.
More baked oatmeal ideas you’ll enjoy
- Blueberry baked crisp-style oatmeal
- Cranberry orange baked oatmeal
- Pumpkin baked steel-cut oatmeal
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see your version.
Blueberry Morning Glory Baked Oatmeal
A wholesome baked oatmeal packed with blueberries, grated carrot and apple. Hearty and nutritious — great for busy mornings or a relaxed brunch.
Servings & Time
- Servings: 6
- Prep time: 10 minutes
- Cook time: 40 minutes
- Total time: 50 minutes
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 recommended)
- 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
- Preheat oven to 375°F and grease an 8×8” baking dish.
- Combine oats, shredded coconut, grated apple and carrot, baking powder, cinnamon and salt in a bowl.
- Whisk milk, maple syrup, egg and vanilla in another bowl.
- Place 1/2 cup blueberries in the bottom of the baking dish. Add the oat mixture on top and pour the milk mixture evenly over it. Tap the dish to help the liquid settle into the oats.
- Sprinkle with pecans, remaining blueberries and coconut flakes.
- Bake 35–45 minutes until set and golden. Cool slightly, then slice and serve.
Notes
- If using frozen blueberries, thaw slightly and drain to avoid diluting the batter.
- Store leftovers covered in the refrigerator for up to 5 days. Reheat before serving.
Nutrition (approx.)
- Calories per serving: 309 kcal
- Carbohydrates: 45 g
- Protein: 9 g
- Fat: 12 g
- Fiber: 6 g
- Sugar: 17 g
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