Serve it warm with a dollop of yogurt.

Naturally sweetened with mashed ripe banana and dates, its bursting with juicy blueberries and crunchy walnuts.

Its like dessert meets breakfastbut packed with nutrients to power your day.

an image of the Blueberry-Coconut-Walnut Baked Oatmeal

Photo:Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Priscilla Montiel

Oats are packed with fiber to keep you feeling full and energized, while walnuts offer omega-3 fatty acids.

Perfect for meal prep, this baked oatmeal is as versatile as it gets.

Keep reading for our top baking tips to make this breakfast a staple part of your weekly lineup!

an image of the ingredients to make the Blueberry-Coconut-Walnut Baked Oatmeal

Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Priscilla Montiel

Lightly coat an 8-inch-square baking pan with cooking spray.

Let stand at room temperature until the dates are slightly softened, about 20 minutes.

Remove from heat and set aside.

an image of the dates soaking in hot water

Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Priscilla Montiel

Reserve 2 tablespoons of the date paste in a medium bowl.

Add the date-banana mixture; stir until combined.

Gently fold in the remaining 1 cup blueberries.

an image of the blueberries reducing in a saucepan

Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Priscilla Montiel

Sprinkle evenly over the oat mixture.

Bake until just set in the center and the top is golden brown, 30 to 35 minutes.

Let cool in the baking dish on a wire rack for 10 minutes before serving.

an image of the the banana, egg, and coconut milk in the food processor

Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Priscilla Montiel

To make ahead

Refrigerate in an airtight container for up to 4 days.

Reheat in the microwave before serving.

Frequently Asked Questions

Yes, this baked oatmeal is gluten-free.

an image of the oatmeal being layered in the baking pan

Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Priscilla Montiel

If you better avoid gluten, look for a gluten-free label on the package.

you’re able to use pecans or almonds in place of the walnuts.

you might store this baked oatmeal in the fridge.

an image of the baked oatmeal fresh out of the oven

Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Priscilla Montiel

Refrigerate in an airtight container for up to 4 days.

Reheat portions in the microwave in 10-second increments until heated.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.