This blueberry baked oatmeal is one of those breakfast foods I could eat over and over. It’s everything a breakfast bake should be: warm, hearty, slightly spiced, soft in the middle, golden brown on top, and bursting with flavor throughout.
(No, really, it's literally bursting with blueberries in every bite.)
It’s one of those breakfast foods that make you want to slow down and sit at the table to enjoy it with a hot cup of coffee. At the same time, it’s perfect for grabbing on your way out the door on those busy mornings and heating up at work.
Regardless of how you have it, it’s a hearty breakfast (or mid-day snack) that will fuel your morning (or afternoon). The kids will love it, too!
Looking for other recipes that are easy to whip up, taste like dessert for breakfast, and are packed with protein to keep you fueled for the morning ahead? Try these carrot cake overnight oats or these chocolate cashew energy bars.
If you’re going for vegan and gluten-free, these chocolate peanut butter protein bars are a must-try.
Why You’ll Love This Blueberry Oatmeal Bake
- It’s a ridiculously easy recipe: So easy you can mix up a big batch of it while dinner is cooking, throw it in the oven while you eat, and have it cooled and ready for breakfast the next morning by the time dinner’s over.
- Have it as a healthy dessert: If you don’t feel like waiting for it to cool or for the next morning to eat it, just add a scoop of vanilla ice cream that melts right on top and you’ve really got yourself a treat!
- It’s great for meal prep: Meal prep it on Sunday and have breakfast ready to go for the rest of the week. It’s just as delicious the next day (and the next day… and the next day.)
Grab These Ingredients
Here are the simple ingredients for this blueberry oatmeal recipe. Most are pantry staples and easy (and affordable) to find in grocery stores. Jump down to the recipe card for exact measurements.
- 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: Large, organic eggs if possible!
- 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.
- Spices & leaveners: A little goes a long way with the 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 Blueberry Baked Oatmeal
The full printable recipe is below, but let’s walk through the steps with some photos and a video so you have a clear idea of what to expect. This healthy blueberry baked oatmeal is really easy and these step-by-step instructions will make sure they turn out every time.
Video: Watch How to Make Blueberry Baked Oatmeal
Combine all of the wet ingredients and dry ingredients (except for the blueberries) in a large mixing bowl. Use a rubber spatula or wooden spoon to stir it all together really well until it’s all combined and no yellow streaks from the eggs remain.
Pour in the blueberries, reserving about ½ 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.
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.
Blueberries are excellent for heart health. They’re high in potassium, folate, vitamin C, vitamin B6, and anti-oxidants.
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.
This 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.
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.
More Oatmeal Recipes
And if you’re in the mood for a fall recipe, try these apple cinnamon oatmeal breakfast cookies, healthy apple cinnamon granola bars, or pumpkin spice energy bars. Really, I’d eat these any time of year, though.
If you make this recipe, I’d love for you to give it a star rating ★ and leave a comment in the comment section below. You can also tag me on Instagram so I can see it!
Blueberry Baked Oatmeal
- 3 cups rolled oats certified gluten-free if needed
- 2 ¼ cups dairy-free milk (Note 1)
- 2 large eggs
- ¼ cup maple syrup
- 2 teaspoons vanilla
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3-4 servings vanilla or plain protein powder optional (Note 2)
- 1 ½ cups fresh or frozen blueberries (Note 3)
- Square baking dish 9x9 or 8x8-inch
- Preheat the oven to 350°F and line a square, 9x9-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 ingredients, except the blueberries, to a large 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. Pour in the blueberries, reserving about ½ cup to place on top, and stir well to combine.
- 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.
- 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.