Bake it Once, Enjoy it all Week!
Blueberry baked oatmeal is the perfect meal prep breakfast. It’s not just any baked oatmeal—it fits perfectly into a healthy lifestyle, has simple ingredients and there is minimal prep. Here’s why you’ll love it!
- A wholesome, meal-prep-friendly breakfast
- Perfect lower-sugar, nutrient-rich alternative to sugary cereals
- Easy way to use up fresh or frozen blueberries
- Gluten-free and dairy-free breakfast option
- Kid-friendly, easy to reheat, and portable!
Looking for another blueberry oatmeal recipe? Try these blueberry oatmeal bars, blueberry overnight waffle casserole, or brown butter blueberry coffee cake next.
Ingredients for Blueberry Baked Oatmeal
- 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.
- Dairy-free milk: Soy, cashew, or coconut milk will all work for this recipe. Regular cow’s milk works too.
- 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
- 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. I love to prep it ahead of time and enjoy breakfast all week long! My kids 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
- 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
- 1 1/2 cups fresh or frozen blueberries
Instructions
- Preheat the oven to 350°F and line a square, 9×9-inch baking dish with parchment paper.
- Whisk the wet ingredients in a large mixing bowl. Add the dry ingredients and use a rubber spatula or wooden spoon to stir until combined.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
- Fold in the blueberries, reserving about 1/2 cup to place on top, and stir well to combine.1 1/2 cups fresh or frozen blueberries
- 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.
- Allow it to cool for 10-15 minutes then cut it into squares and enjoy warm or at room temperature with nut butter, greek yogurt for protein, chopped nuts, or more fresh fruit.
Last step! If you make this, please leave a review letting us know how it was!
Notes
Milk. I recommend unsweetened plant-based milk like almond milk, cashew milk, or coconut milk. You can also use cow’s milk.
Protein powder. Mix in 2-3 servings of your favorite plain or vanilla protein powder. You will need up to ⅓ cup more milk. I like Be Well by Kelly protein.
Frozen Blueberries. Fresh and frozen blueberries work. Do not thaw frozen blueberries.
More Fiber. Add a few tablespoons of chia seeds or acacia fiber.
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.
More Fruit. Drop in some banana slices, other berries, or chocolate chips to complement your blueberries and add a touch of sweetness.
Toppings. Slather a dollop of Greek yogurt, almond butter, or peanut butter on top for extra protein and flavor.
To Store. Store leftovers in an airtight container or in individual bags or containers for up to 5 days.
To Freeze. 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!