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Jan 11

Baked Blueberry & Peach Oatmeal

This is the second recipe I’ve tried from Taste of Home’s Healthy Cooking magazine and so far both have been big winners! I had actually never tried anything like baked oatmeal until last year when I was in Michigan and ordered it in a restaurant for breakfast. I don’t know what I was expecting, but what I got was very similar to this recipe and it was absolutely delicious and kept me full for hours. Needless to say, when I saw this I couldn’t wait to make it and it turns out I like it even better than the one I had in the restaurant! A serving of this may not look huge but it’s very filling.

You could definitely make this with other fruits but I do recommend this combination because it was really yummy. I would absolutely use pecans again too because they were a toasty and flavorful addition that added texture as well. I used many of the elements from the original recipe, though I did use peaches packed in water instead of syrup, chopped pecans instead of the walnuts  and I substituted applesauce for oil to lighten it up a bit further. The results were delicious!


Baked Blueberry & Peach Oatmeal

Yield: 9 servings


  • 3 cups old-fashioned oats
  • 1/2 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 egg whites
  • 1 egg
  • 1 ¼ cups skim milk
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 can (15 oz) sliced peaches in water, drained and chopped (mine were packed in water sweetened with splenda)
  • 1 cup fresh or frozen blueberries (I used fresh)
  • 1/3 cup chopped pecans


  1. Preheat the oven to 350
  2. Combine oats, brown sugar, baking powder and salt in a large bowl. In a separate bowl, whisk together the egg whites, egg, applesauce, milk and vanilla. Add egg mixture to dry ingredients and stir until blended together. Let mixture stand for 5 minutes and then add the blueberries and peaches.
  3. Spray an 7” x 11” baking dish with cooking spray and pour the oatmeal mixture into the dish, spreading it evenly.  Sprinkle pecans on top. Bake uncovered at 350 for 35-40 minutes.

MyWW SmartPoints per (1/9th of the recipe) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 7 SmartPoints/ Blue: 7 SmartPoints/ Purple: 4 SmartPoints

Weight Watchers Points Plus:
6 per serving (P+ calculated using the recipe builder on weightwatchers.com)

Adapted from Taste of Home



46 comments on “Baked Blueberry & Peach Oatmeal”

  1. I just made this with some modifications but it was delicious! I’ve never baked oatmeal before — so good. Thanks!!


  2. Glad you loved it! This is definitely my favorite way to eat oatmeal. I can’t wait to experiment with some different fruits and things, though this combo was so good I don’t know if I can top it! Thanks for the feedback 🙂

  3. Hi Emily! Just wondering, have you tried freezing this at all?

  4. I’m wondering the same thing as above. How well does this keep for left overs? Would it last for the whole week so I could have some each morning?

  5. Angela – I haven’t tried freezing it yet, but if you do please let me know how it works out!

    It did keep just fine in my fridge all week and I had some for breakfast every morning. I’ll try freezing a few pieces when I make it again and let you know how it turns out!

  6. Hey guys – I froze mine and have been enjoying it slowly (my husband doesn’t like oatmeal). I cut it into pieces, wrapped them in wax paper, and then put them in a freezer-safe bag. Then, when I want them in the afternoon I just take it out in the morning to get it back to room temp, or I microwave it with a cup of milk (my portions are smaller) and eat it warm. – Leah

  7. Leah – thanks so much for posting that info! Glad to hear it freezes well. 🙂

  8. This sounds great! Is your pan size correct? 11 x 7? Not sure I’ve seen one of those. Would using splenda brown sugar affect points? I can’t wait to try it. Thanks so much for sharing your ideas with us!!

  9. Yes, it’s definitely 7×11. Mine is Pyrex, I believe they should sell them anywhere you can find bakeware: Target, Walmart, grocery store, etc. It looks just like a 9×13 glass baking dish, just smaller. 🙂

    I checked in the recipe builder and substituted Splenda-Brown Sugar Blend and the points per serving stayed the same, so I’d go ahead and use the real brown sugar! Let me know how it turns out!

  10. I found a pan that was close to that size and it worked great. A filling, healthy, sweet treat that I feel good about eating. I was leary as baked oatmeal didn’t sound good but maybe it was because I never tried it before. I made it with applesauce. And milk was perfect with it.

    I also doubled the recipe for my family and made it with rasberries and no nuts (their tastes) and put it in a 9 X 13 pan. They like it alot. Thanks for sharing this with us!!

  11. Glad it turned out well!

  12. I make baked a recipe called Oatmeal Pudding and it’s very easy. Take 1 cup ff milk and 1 egg and whisk together. Add 1/2 c. rolled oats, 1/2 mashed banana, some cinnamon and sweetener (I find that 3 packages of splenda suit my taste). This makes 1 serving and I pour it in a round pyrex bowl that probably holds 3 cups and bake at 350 degrees for 55 to 60 min. It’s so satisfying. I’ve also made it with chopped apples and raisins.

  13. Sounds yummy, thanks for sharing!

  14. This baked oatmeal is delicious. I used an 8×8 pan and baked it 40 minutes. It turned out great!

    Pete’s Mom

  15. wowie powie, delicious… I did add some FF creamer at the end, and a tiny touch of Splenda (just because my old oatmeal head used to do it that way)… ohhhh… heavenly! Used almonds instead of pecans, and made my own applesauce, yet another great one!

  16. I can’t wait to try this! But…do you know if it keeps well in the fridge and/or freezer. I’d probably make it for quick on-the-go breakfasts, but since I’m just one person, it would last me a good 2 weeks or longer.

  17. Stacey, I’ve never frozen it (it definitely keeps well in the fridge for the week) but if you read above in the comments, laysygal did and said it worked out great! Hope you enjoy it 🙂

  18. Loved this recipe for Sunday breakfast and passed it on. I used steel cut oats because it was what I had but I think it would have been much better with the old fashioned oats you specified. Next time! Thanks for the idea.

  19. Just made this for breakfast using frozen blueberries and bananas – it was AMAZING!! It tastes just like banana bread! Thank you so much for this amazing recipe!!

  20. Ooh, sounds yummy with bananas. Glad you liked it!

  21. i made this last night with coconut extract in place of vanilla, came out so yummy! i took a peice with me to my ww meeting to eat after i weighed in very portable and good cold too.

  22. Ooh, I bet it was delicious with coconut extract!

  23. I made this over the weekend and it was yummy. I had to use the brown sugar splenda as had no regular brown sugar and it was plenty sweet. Thanks for posting!

  24. I just made the Choc Chip Banana Baked Oatmeal Bites and it was delish!!!! Excited to try this version too. Can I put these in muffin tins also? If I did 18 muffin-size like the other recipe, it would be 3 pts+, right? Have you tried it that way?

    • I haven’t tried this version in muffin tins yet! I think for this one it would be 4 P+ if you split it into 18 servings, but you may be able to get more than 18 out of it with all the fruit in there. Let me know how it turns out! Glad you loved the Banana Chocolate ones!

  25. How many calories? Love everything I’ve tried from your site so far…..and so does my husband!!

    • I started calculating and including nutrition information for my recipes at the beginning of this year and I am working my way back through the older recipes to add it, but there are a lot to figure out! I use the free recipe builder at myfitnesspal.com to calculate the nutrition information, so if you’d like to know the calories before I get to this recipe, feel free to plug it in there!

  26. With a lot of thanks to Emily I am slightly obsessed with my muffin pan(s). I made this in my tins (my square ones) and actually got twelve. To ensure even distribustion, I “placed” my blueberries, peaches, and pecans into each tin once the mix was in place. Only thing I would say would be watch your cooking time if doing them in a muffin tin, I did mine at 35 minutes and they were perfect, but my oven is slightly tempermental..

  27. Made this today! Didn’t have any blue berries, so I just doubled the peaches. Yummy!

  28. Made it last night! Couldn’t wait to try it so I had some for “dessert”! LOL!! It was GREAT and I don’t even like oatmeal! Definitely a keeper! Now to try the pumpkin/apple version. 🙂

  29. I made this tonight and it was great. It smelled delicious and although I made this to freeze for breakfasts, I sampled some and it was so good. For anyone that doesn’t like oatmeal…this will change your mind. It is good enough for dessert, yet it isn’t too sweet for breakfast. I actually replaced the brown sugar with a brown sugar artificial sweetener and it reduced each serving by 1 points plus point (my servings are 5 points each).

  30. I am wondering if anyone has tried any other fruits. I like peaches but I am not wild about blueberries. Just wondering what to substitute with. I want to make this tomorrow for our Sunday School breakfast.

  31. This was good, thanks!

  32. Hello, I was wondering how many calories per serving this is it looks delicious!!

  33. Hi there! Been absolutely obsessed with your site and have loved every recipe I’ve tried. Thought I’d whip up a batch of this for easy breakfasts this week but realized I just picked up Quaker’s quick-cook oats instead of the Old-Fashioned. Argh! I live about 30 minutes from the nearest store, so I really don’t want to run out there just to pick up one ingredient. I think this would be super mushy if I used the quick-cook oats I accidentally picked up, but what do you think about steel-cut oats? I have some red-mill brand steel cut oats that I thought I might be able to sub in. What do you think, Emily? -stacie

  34. I was so excited to try this, as I love oatmeal and peaches and thought it would be a HUGE hit with family. I made it yesterday as per the recipe but subbed in apple sauce for the oil. I’m not sure what I did wrong, but mine came out dry and kind of rubbery in texture, and I didn’t find it sweet AT ALL. In fact, I thought it was quite bland. My daughter ate two bites and then refused to eat more saying it tasted like cardboard. Ugh! I can’t figure out what I did wrong! I used regular brown sugar and packed it like the recipe said. I cooked it in an 11×7 pan. I’m not ready to give up on this recipe; with so many glowing reviews I feel like I must have done something wrong. Help?

  35. I am OBSESSED with this recipe! Thank you for introducing me to baked oatmeal! I love it hot or cold and I have to keep myself from sneaking pieces throughout the day.

  36. Hello— We made this recipe and followed the recipe ingredients and instructions exactly as written—Unfortunately our oatmeal turned out very, very, very gummy–…help !!! what can we do differently the next time to prevent this ??? thanks …

  37. I made this baked oatmeal this morning for the bazillionth time! My husband and I love it. I usually change up the berries – today was raspberries and blueberries. And all I had on hand was a cinnamon applesauce cup, so used that. Smells yummy! Love this recipe!!

  38. Your baked oatmeal recipes are the best! I made this today but baked as singles and got 15!
    I usually sub skim milk for almond milk, use 2 whole eggs and reduce sugar to 1/4 cup.
    I added some ginger to this recipe too!
    I love that I can adapt the fruit to what I have on hand – I love to use rhubarb in the pear gingerbread recipe!

    • Yum, I love rhubarb. Great ideas! I love how easy it is to get creative with baked oatmeal. So happy you’re loving it as well 🙂

  39. I love this recipe. My daughter and mom are big fans as well. The first time I made it, I followed your recipe except I substituted unsweetened blueberry applesauce for plain because that is what I had in the house. Right now I am on a low iodine diet and hoped with a few additional substitutions it would still be good. And it is! I used non-iodized salt, omitted the egg and used 3 egg whites instead, bought peaches in light syrup and used that juice with pineapple coconut water to replace the milk. It still came out fantastic. Just wanted to say thanks for such a versatile recipe. I have made dozens of your recipes over the years and love checking your site to see what’s new. 🙂

  40. I have made this one twice in a row it was so good. I find all of your oatmeal bakes, singles etc to be perfect in proportions and have a wonderful flavor. My other favorite is the peanut butter banana singles. Will try them all in time.

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