Low Sugar Blueberry Baked Oatmeal
Yield: 9 servings
With just 5.3 grams of added sugar per serving, this healthy, wholegrain breakfast relies on the natural sweetness of whole fruit to deliver great taste that we can feel good about. Conveniently, the recipe comes together quickly, can be enjoyed over time, and allows for flexibility.


  • ½ cup (120g) unsweetened applesauce or overripe, mashed banana*
  • 2 large eggs
  • ¼ cup (80g) pure maple syrup
  • 3 tablespoons (42g) melted butter or vegetable oil of choice
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) unsweetened almond milk (may substitute milk of choice)
  • 3 cups (270g) old-fashioned oats (use certified GF if necessary)
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon grated nutmeg (I’ve recently been increasing to ½ teaspoon)
  • 2 cups (300g) fresh blueberries, rinsed and drained (divided use)**
  • Optional for serving: vanilla yogurt, additional berries, a sprinkle of nuts of choice


  1. Preheat the oven to 350°F. Grease an 8×8-inch glass baking dish with nonstick cooking spray.
  2. In a mixing bowl, whisk together the applesauce or mashed banana, eggs, maple syrup, butter or oil, vanilla, and milk. Sir in the oats, baking powder, salt, cinnamon, and nutmeg.
  3. Fold 1 cup of blueberries into the mixture, and pour into the prepared baking dish, taking a little care to evenly distribute the solids. Scatter the remaining blueberries over top, pressing down on them ever so lightly.
  4. Bake for 30 to 40 minutes, uncovered, until edges begin to brown and the center is cooked through. (This takes 34 minutes in my oven. Helpful hint: if you’re not sure it’s done, use a quick-read thermometer and look for a temperature of 200℉ in the center.) Remove from the oven and allow the oatmeal to cool for about 5 minutes before serving. Or cool completely, cover, and refrigerate until ready to eat.
  5. Serve with yogurt, additional fruit, and/or nuts if desired. The refrigerated oatmeal will keep for at least 5 days. I like to reheat in the microwave, although the oatmeal may be served cold. The baked oatmeal freezes well, too.


*For added convenience, I like to keep a package of the 4-ounce, single-serve applesauce cups on hand. One cup is just the right size for many recipes and they will keep in the pantry for many months. Overripe, mashed banana will provide a touch more natural sweetness without an obvious banana flavor. One large banana is about the right size.

**Running low on blueberries? I do love the hefty inclusion of blueberries, but I’ve reduced the topping amount to ½ or ¾ cup when I was running low and the end result was still quite good. I’ve also mixed in some frozen blueberries. In this case, use without thawing to avoid discoloring the batter.

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