Blueberry Baked Oatmeal

By: Amber

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This blueberry baked oatmeal is a healthy breakfast that is perfect for meal prepping for the week ahead!

Blueberry baked oatmeal in a white dish with a spoon in it on a marble surface

Last year, we ran an overnight oats series and got an amazing response! So, we wanted to bring you more ways to mix up your morning oats. This time, we're bringing you blueberry baked oatmeal. This oatmeal bake is great for colder months when you'd prefer a warm breakfast. It tastes like a cross between a granola bar and the traditional oatmeal you'd make on your stovetop. Inside, the consistency is creamy and chewy, while the top and edges are crisp and buttery. It is bursting with bright blueberry flavor, cinnamon, and vanilla. This baked oatmeal can be quickly whipped up in one bowl for the week ahead, and once it is done baking you can cut it into squares and pack it into individual containers for a grab-and-go breakfast.

Blueberry Baked Oatmeal Ingredients

Here's what you'll need to make this baked oatmeal:

  • Oats – We recommend using old-fashioned rolled oats for this recipe as they cook up the best. Steel-cut oats won't cook fast enough. While oats are naturally gluten-free, they are often grown alongside wheat and easily cross-contaminated. So, if you have Celiac Disease or are super gluten-sensitive, look for certified gluten-free oats like these from Bob's Red Mill.
  • Eggs – The eggs in this recipe help bind the oats together to make it a casserole. We haven't tried any egg replacers, but if you do, let us know in the comments!
  • Milk – You can use whatever milk you prefer here! Whole milk, almond milk, cashew milk, and oat milk will all work.
  • Maple Syrup – We chose to use pure maple syrup as our sweetener here because it goes perfectly with oats!
  • Cinnamon & Vanilla – Cinnamon and vanilla are two other spices that pair perfectly with oats and lend a nostalgic taste to this dish.
  • Baking Soda – The baking soda helps the oat bake rise just a little so it's not too dense.
  • Chopped Pecans – The chopped pecans add a bit of crunch and a delicious toasted flavor. However, you can easily leave them out or substitute them for whatever nut you prefer!
  • Blueberries – The blueberries add a bright burst of berry flavor to each bite.
  • Butter – The butter poured over the top gives it a delicious crisp. If you can't have dairy, feel free to use your favorite vegan butter substitute or coconut oil.

a square of blueberry oatmeal bake in a wooden bowl topped with yogurt and fresh blueberries on a marble surface

How to Make Baked Oatmeal

Making baked oatmeal is so simple! All you need is one bowl for mixing it up, and a dish to bake it in. First, you'll whisk up all of the wet ingredients (milk, eggs, syrup, and vanilla) until well combined, then you'll stir in the baking soda, cinnamon, oats, and pecans, and finally, the blueberries. Once everything is mixed together, you'll pour it into a well-greased baking dish, and bake at 375 F for 25-30 minutes, until browned.

How long will this keep for?

This blueberry baked oatmeal will keep for about 5 days in the refrigerator. If you'd like, you can cut it into squares once cool then portion it into individual containers for a quick grab-and-go breakfast. To reheat, simply microwave an individual square on high for 60 to 90 seconds, or place in an oven-safe container in a preheated 350°F oven and heat for 7 to 9 minutes, until warmed through.

You can also freeze it for up to 5 months! To reheat, just microwave from 2 to 2 1/2 minutes, or bake for 15-20 minutes in a preheated 350 F oven.

blueberry baked oatmeal in a white rectangular baking dish with a spoon in it on a marble surface

Toppings for Baked Oatmeal

While baked oatmeal is great on its own, you can make it even tastier by adding toppings! Here are a few of our favorites:

  • Yogurt – We love using full-fat, plain Greek yogurt here as a way to add some extra protein and keep you full for longer. If you're dairy-free, just sub your favorite yogurt instead!
  • Fresh Fruit – While there are already blueberries inside, a little bit of fresh fruit on top is great, too. Our favorites are berries, pomegranate seeds, and bananas.
  • Honey – A drizzle of honey, especially if you're using plain yogurt, makes for a deliciously sweet finish.
  • Whipped Coconut Cream – This is a great yogurt alternative, especially if it isn't easy to find dairy-free yogurt in your area! You can find our whipped coconut cream here.
  • Nut Butter – A drizzle of nut butter is not only a tasty topping, it also adds satiating fats and protein to the dish.

More Oat Recipes

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Blueberry Baked Oatmeal

a square of blueberry oatmeal bake in a wooden bowl topped with yogurt and fresh blueberries on a marble surface

This blueberry oatmeal bake combines the best of a creamy bowl of oatmeal and a crunchy granola bar, and is perfect for prepping ahead for the week!

  • Author: Amber Goulden
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Ingredients

2 large eggs
1¾ cups milk of choice (cow's milk, almond milk, coconut milk, or oat milk will work)
1/3 cup pure maple syrup
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon coarse sea salt
2 cups rolled oats (these are our favorite for gluten-free)
¾ cup raw chopped pecans
1 cup fresh or frozen blueberries
3 tablespoons butter, melted

Instructions

1. Preheat the oven to 375°F. Grease a 2.75-quart baking dish with butter, or line it with parchment paper.
2. In a large bowl, whisk together the eggs, milk, vanilla, and maple syrup until fully combined.
3. Add the baking soda, cinnamon, salt, oats, and pecans, and whisk to combine. Then, stir in the blueberries.
4. Spread the oat mixture into the bottom of the baking dish, then pour the melted butter over top.
5. Bake for 30 minutes, until browned. Let cool slightly, then cut into squares and serve immediately or refrigerate for later use.

Notes

Cover and refrigerate, or portion into individual containers and store in the refrigerator up to 5 days or in the freezer for up to 3 months.

Microwave an individual square on high for 60 to 90 seconds, or place in an oven-safe container in a preheated 350°F oven and heat for 7 to 9 minutes, until warmed through. To reheat from frozen: microwave from 2 to 2.5 minutes, or bake for 15-20 minutes in a preheated 350 F oven.

Keywords: oatmeal, baked, meal prep, blueberries

Comments

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  1. Kateryna S Yenina says:

    Can you use different berries? Do you recommend raspberries or strawberries?

  2. Ronda says:

    So I love every receipe I’ve tried from y’all, cause they are always amazing. But I followed this one using almond milk and chopped apples intead of berries. And it’s like bland and just tastes like eggs…. Would definitely not make again.

  3. Allison C. says:

    Could you use different nuts/omit them all together? Not a pecan fan.

    1. Brandi Schilhab says:

      Of course! Use whatever nuts you like best, or feel free to omit!

  4. Michelle O. says:

    So easy to make and so delicious! I’m making it this morning and will be trying it with strawberries and bananas.

    1. Brandi Schilhab says:

      Yum! Let us know how it is with that fruit swap!

  5. Annie says:

    This was super easy to throw together, and tastes delicious! I can vouch that it works really well with oat milk, and I subbed chia seeds for the pecans because I have a tree nut allergy in my household. Great recipe, as always!

    5.0 rating

    1. Brandi Schilhab says:

      Great swap!!! We’re glad you enjoyed it!

  6. Elena says:

    I just made this recipe! I like the taste and it isn’t sugary sweet. Blueberries and pecans are perfect. I used a glass baking dish which was 3 qts so not having a 2.75 wasn’t a big deal. Thanks for a great recipe that will serve for a few breakfasts for the week.

    1. Brandi Schilhab says:

      So glad you liked it, Elena!

  7. STEPHANIE GARNER says:

    Have you tried this with other fruit?

  8. Bethany says:

    I made this last night and it was so yummy! I left out the nuts because I’m not a big fan and just added a little extra oats. Tomorrow I think I’ll add a drizzle of syrup on top!

    1. Brandi Schilhab says:

      So glad you loved it, Bethany! A drizzle of syrup on top will be super tasty!