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
Green: 7 SmartPoints/ Blue: 7 SmartPoints/ Purple: 4 SmartPoints

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

Adapted from Taste of Home