Why you’ll love this family favorite recipe!
- Quick recipe to whip up while dinner is cooking, and have it cooled and ready for tomorrow’s breakfast.
- Easy to grab on the way out the door. Heat it up at work!
- Hearty breakfast (or mid-day snack) that will fuel your morning (or afternoon).
- The kids will love it, too!
- It’s great for meal prep to have breakfast ready the rest of the week. It’s just as delicious the next day (and the next day… and the next day).
Looking for another blueberry oatmeal recipe? Try these blueberry oatmeal bars, blueberry overnight waffle casserole, or brown butter blueberry coffee cake next.
Grab These Ingredients
- Old-fashioned oats: Use certified gluten-free if needed. Quick oats or steel-cut oats will yield a very different texture, so I don’t recommend using them for this baked oatmeal recipe.
- Dairy-free milk: Soy, cashew, or coconut milk will all work for this recipe. Oat milk can make it slightly gummy and will increase the overall amount of carbs in this recipe.
- Eggs
- Maple syrup: You can substitute it with brown sugar if you need. Feel free to add an extra drizzle of maple syrup on top when it’s nice and warm out of the oven.
- Vanilla extract, salt, ground cinnamon, and baking powder
- Protein powder: This is optional. I like using Be Well By Kelly protein powder because the protein is such high quality, there are zero carbs, and the flavor is amazing.
- Blueberries: I prefer fresh blueberries, but frozen blueberries work just as well.
How to Make Healthy Blueberry Baked Oatmeal
- Combine all of the ingredients (except for the blueberries) in a large mixing bowl.
- Pour in the blueberries, reserving about 1/2 cup to place on top, and stir well to combine.
- Pour the mixture into the bottom of the prepared baking dish and then top your oat mixture with the reserved blueberries.
- Bake for 45-50 minutes, or until the center is set. Check it at the 30-minute mark and cover it with foil if the edges start to look too brown.
Need more sweet breakfast recipes packed with protein to keep you fueled all morning? Try these carrot cake overnight oats or chocolate cashew energy bars.
Recipe Variations
This healthy blueberry oatmeal bake is delicious just as it is, but it’s also a very versatile recipe. Here are some suggestions to change up this breakfast bake every time you make it:
- Add lemon zest or lemon juice for some extra tang in the spring.
- Stir in a few tablespoons of chia seeds to sneak in extra fiber and omega-3s.
- Chop up and add some pecans, walnuts, or slivered almonds to get more of that nutty flavor.
- Drop in some banana slices or chocolate chips to complement your blueberries and add a touch of sweetness.
- Use other warming spices like cardamom or nutmeg.
- Slather a dollop of Greek yogurt, almond butter, or peanut butter on top for extra protein and flavor.
Recipe FAQs
Are baked oats actually healthy?
Oats are a whole grain that are high in fiber compared to other grains, and are among some of the most nutrient-dense foods you can eat. They provide important vitamins and antioxidants and can help lower cholesterol and blood sugar.
Is it good to put blueberries in your oatmeal?
Blueberries are excellent for heart health. They’re high in potassium, folate, vitamin C, vitamin B6, and anti-oxidants.
Is baked oatmeal high in carbs?
One cup of baked oatmeal contains 27 grams of carbs. However, oatmeal is made up of complex carbs that contain soluble fiber, which provides satiety and takes longer to digest.
Healthy Blueberry Baked Oatmeal
This easy, healthy blueberry baked oatmeal is warm, hearty, slightly spiced, and bursting with blueberry flavor throughout. Prep it ahead of time and enjoy breakfast all week long! The kids will love it, too.
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Servings: 9 servings
Ingredients
- 3 cups rolled oats certified gluten-free if needed
- 2 1/4 cups dairy-free milk (Note 1)
- 2 large eggs
- 1/4 cup maple syrup
- 2 teaspoons vanilla
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3-4 servings vanilla or plain protein powder optional (Note 2)
- 1 1/2 cups fresh or frozen blueberries (Note 3)
Instructions
- Preheat the oven to 350°F and line a square, 9×9-inch baking dish with parchment paper. We like to cut slits in the corners of a square piece of parchment paper then spray the pan and fit the parchment paper inside so it stick to the pan and fits easily with an overhang to pull the baked oatmeal out when it’s done.
- Add all of the wet ingredients and dry ingredients, except the blueberries, to a large mixing bowl and use a rubber spatula or wooden spoon to stir it all together really well until it’s combined and no yellow streaks from the eggs remain. Fold in the blueberries, reserving about 1/2 cup to place on top, and stir well to combine.3 cups rolled oats, 2 1/4 cups dairy-free milk, 2 large eggs, 1/4 cup maple syrup, 2 teaspoons vanilla, 1 1/2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 3-4 servings vanilla or plain protein powder
- Pour the oatmeal mixture into the prepared pan and top with the reserved blueberries. Bake in the preheated oven for 45-50 minutes, or until the center is set. Check it at the 30-minute market and cover it with foil if the edges start to look too brown. The bake time may vary depending on your pan and oven.1 1/2 cups fresh or frozen blueberries
- Allow it to cool for 10-15 minutes then cut it into squares and enjoy warm or at room temperature with nut butter for healthy fats, greek yogurt for protein, chopped nuts for crunch, or more fresh fruit.
Last step! If you make this, please leave a review letting us know how it was!
Notes
Note 1. Dairy-free Milk. I recommend unsweetened plant-based milk like almond milk, cashew milk, or coconut milk. Oat milk can make it slightly gummy and will increase the overall amount of carbs in this recipe.
Note 2. Protein powder. Mix in 2-3 servings of your favorite plain or vanilla protein powder. You will need up to ⅓ cup more milk. Start with ¼ cup of milk and add more as needed. Our favorite protein powder is Be Well By Kelly because it’s made with grass-fed Swedish protein, monk fruit, and real flavors.
Note 3. Blueberries. Fresh and frozen blueberries work in this recipe. You can mix frozen blueberries into the batter directly from frozen without thawing.
Maple syrup: You can substitute it with brown sugar if you need. Feel free to add an extra drizzle of maple syrup on top when it’s nice and warm out of the oven.
More fiber: Add a few tablespoons of chia seeds or acacia fiber.
Recipe Variations
This healthy blueberry baked oatmeal recipe is delicious just as it is, but it’s also a very versatile recipe and is perfect for meal prep. Here are some suggestions to change up this breakfast bake every time you make it:
Freezing and Storing Tips
Fridge: allow to cool completely then cut into individual portions and store your leftover oatmeal in a large airtight container or in individual bags or containers for on-the-go.
Freezer: allow to cool completely then place in an even layer on a sheet pan to freeze. Once solid, transfer to a freezer bag or storage container to save space. Thaw overnight in the fridge and warm it in the microwave or toaster oven.
Freezing and Storing Tips
Fridge: allow to cool completely then cut into individual portions and store your leftover oatmeal in a large airtight container or in individual bags or containers for on-the-go.
Freezer: allow to cool completely then place in an even layer on a sheet pan to freeze. Once solid, transfer to a freezer bag or storage container to save space. Thaw overnight in the fridge and warm it in the microwave or toaster oven.
- Oatmeal cups: Spray a muffin tin with nonstick spray. Separate the batter evenly into the cups and bake for 22-25 minutes, or until set in the middle.
- Add lemon zest or lemon juice for some extra tang in the spring.
- Stir in a few tablespoons of chia seeds to sneak in extra fiber and omega-3s.
- Chop up and add some pecans, walnuts, or slivered almonds to get more of that nutty flavor.
- Drop in some banana slices, other berries, or chocolate chips to complement your blueberries and add a touch of sweetness. Drizzle with warm honey on top.
- Use other warming spices like cardamom or nutmeg.
- Slather a dollop of Greek yogurt, almond butter, or peanut butter on top for extra protein and flavor.
Fridge: allow to cool completely then cut into individual portions and store your leftover oatmeal in a large airtight container or in individual bags or containers for on-the-go.
Freezer: allow to cool completely then place in an even layer on a sheet pan to freeze. Once solid, transfer to a freezer bag or storage container to save space. Thaw overnight in the fridge and warm it in the microwave or toaster oven.
Video
Nutrition
Serving: 1serving | Calories: 189kcal | Carbohydrates: 32.2g | Protein: 5.8g | Fat: 1.9g | Cholesterol: 41.4mg | Sodium: 194.4mg | Fiber: 4g | Sugar: 7.9g | Vitamin A: 46.7IU | Vitamin C: 2.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Question on the Blueberry Baked Oatmeal: why can’t real, moo-cow milk be used? 🙁
You can use real milk!