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§03 · Breakfast · baked-oatmeal

Revised Aug 2026 · 2 revisions

Blueberry-Walnut Baked Oatmeal

Soft, cakey oat squares with jammy blueberries, toasted walnuts, and warm cinnamon. Bake a pan on Sunday and grab a square on the way out the door all week.

Illustration of Blueberry-Walnut Baked Oatmeal
Hands-on 15 min Total 60 min+ cooling before cutting Serves9 Ingredients12 Cost / Serv.$0.69 Calories173 Contains Tree nut, Soy
Servings
9 servings
×1

Ingredients

Everything here is already in your pantry.

Ran low on something?

What swaps in
Rolled Oats
Quick oats softer and faster, with less chew
Soy Milk
Fortified soy milk same milk with added calcium, D and B12 — the trade is a longer ingredient listDairy milk 1:1; the closest match for protein and bodyOat milk creamier and sweeter, about a third the proteinAlmond milk thinner, with almost no protein
Frozen Blueberries
Fresh blueberries 1:1Frozen wild blueberries smaller, more intense
Maple Syrup
Honey 1:1, floral and a touch sweeterDate syrup 1:1, deeper and less sweetAgave nectar thinner and sweeter; use about ¾
Nutmeg
Whole nutmeg, grated markedly better, and keeps for yearsMace lighter and more floral
Vanilla Extract
Vanilla bean paste 1:1
Sea Salt
Kosher salt coarser, so more by volume; the ratio depends on the brandTable salt finer and denser; use about ¾ by volume

No close substitute for Ground Flaxseed, Chia Seeds, Walnuts, Cinnamon, and Baking Powder.

What you'll need

Method

  1. Heat the oven to 375°F and grease an 8-inch square baking dish. Scatter the ½ cup40 g walnuts, chopped, on a sheet pan and toast for 5 minutes in the oven as it preheats.
  2. Whisk the 1½ cups365 g soy milk with the ⅓ cup104 g maple syrup, 2 tsp8.4 g vanilla, and 2 tbsp14 g ground flaxseed. Leave it to stand while you mix the dry — the flax gels in place, which is what binds the squares.
  3. In a large bowl, stir together the 2 cups160 g rolled oats, 1 tbsp12 g chia seeds, 1½ tsp3.6 g cinnamon, ¼ tsp0.6 g nutmeg, 1 tsp4.6 g baking powder, ½ tsp3 g salt, and the toasted walnuts.
  4. Pour the wet into the dry and stir. Fold in most of the 1 cup148 g frozen blueberries, straight from frozen, holding back a handful. Scrape into the dish, level the top, and scatter the reserved berries over it.
  5. Bake 45–50 minutes, until the top is deep golden and the center is set — for a firmer, more portable square, stay toward 50 minutes. Cool completely in the pan before cutting — warm, it falls apart; cooled, it firms up and holds as neat squares. Cut into 9. Keeps 5 days in the fridge and travels well at room temperature.

Kids: bake it in a muffin tin instead — individual cups are easier for small hands, and you can leave the walnuts out of a few for anyone who picks them out.

Dietary

  • free, with a caveat
  • Tree nut contains
  • Peanut free
  • Soy contains
  • Sesame free

Nutrition

Per serving · makes 9
Calories173Protein5.8gCarbs25gFiber3.9gSugars9.1gFat6.0gSaturated Fat0.7gSodium177mg
Vitamins & minerals
Iron1.5mgCalcium86mgPotassium226mgMagnesium53mgZinc1.2mgFolate17µgVitamin C1.7mgVitamin B120.0µgOmega-3 (ALA)0.24g
Estimated from pantry data.
Change log · 2 revisions
  1. 12 Aug 2026

    FoundThe recipe built its own milk: blend cashews with water, plus a soak-the-cashews-first fallback for anyone without a high-speed blender. That was a workaround for a pantry with no plant milk, and it put an appliance in the way of a batter you otherwise stir by hand.

    ChangedSwapped the blended cashew milk for the same 1½ cups of soy milk — the liquid the batter was already tuned to — which drops the cashews, the blender, and the soak fallback. The fat the cashews contributed is already in the ½ cup of walnuts, and the soy milk carries more protein than the cashews did.

  2. 15 Jul 2026

    HeardThe batter went into the pan noticeably liquidy, and at 40 minutes the squares baked up sticky and soft — the flavor was spot-on, but a cube fell apart when lifted by one edge, short of a real grab-and-go snack. With a flax egg (a softer binder than a real egg) and frozen berries shedding their own water, the milk ratio was simply carrying too much liquid. Separately, the pre-gelled flax egg and a second mixing bowl dirtied dishes the blender could have absorbed.

    ChangedCut the cashew-milk water from 2 cups to 1½ so the batter sets up instead of staying gooey, and nudged the bake to 45–50 minutes (long end for a firmer, portable square). Folded the maple, vanilla, and flaxseed straight into the blender with the cashew milk — the flax gels in place as the batter sits, so it binds just as well without its own bowl or wait. Noted the walnuts can toast while the oven preheats.

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Cooked it and something was off — too bland, too thick, timing wrong?

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