Blueberry Baked Oatmeal

By: Amber Goulden, NTC

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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.

Can this be made egg-free?

It can! In order to do this, you'll need ground chia seeds and oat flour. Simply combine 2 tablespoons of ground chia seeds + 6 tablespoons of water and let the mixture rest for 5-10 minutes. Then, combine the ‘chia egg' with the rest of the wet ingredients (milk, syrup, and vanilla), stir in the dry ingredients (with the addition of 1/2 cup of oat flour), 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


Blueberry Baked Oatmeal

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
  • Yield: Serves 6 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American



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


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.


To make egg-free, combine 2 tablespoons of ground chia seeds with 6 tablespoons of water, and let the mixture sit for 5-10 minutes. Then, combine the wet ingredients (swapping the eggs for the chia egg), stir the dry ingredients into the wet (adding 1/2 cup oat flour to the dry ingredients), and bake as directed!

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

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Recipe rating

  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!


    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!

  9. Michelle O. says:

    So easy and so delicious. We used strawberries and bananas the last time we made it and it was fantastic.

    5.0 rating

    1. Brandi Schilhab says:

      Yum!! We’re glad you enjoyed it!!

  10. Amber says:

    I agree with another comment that this just taste like eggs. It sounded so delicious but I’m very disappointed. I followed the recipe exactly and it’s not very good. I also don’t see how you could cut this into squares. It’s very moist. I’m going to eat it because it used a lot of expensive ingredients.

    1. Brandi Schilhab says:

      Oh no! We’re so sorry you had this experience, Amber. What kind of milk did you use? We’re wondering if this is part of the issue. As far as the texture of your bake goes, it may need a few more minutes in the oven. Also, do note that it is more of a “scoopable” oat bake rather than a firmer, granola bar bake.

    2. Caroline says:

      Hi there!
      Great recipe. I used sugar free syrup and the Costco berry blend and it was splendid! I usually hate sugar free things (new type I diabetic here) and the taste of them, but it did not at all impact this recipe’s great taste.
      I too, however, have also had difficulty losing my appetite because of how eggy it tasted. Have made it twice, once with two eggs and the second time with one egg. Both times it was too eggy so open to suggestions on a good replacement!!

    3. Brandi Schilhab says:

      Oh no! We’re sorry about that, Caroline. We’re working on testing the best egg replacements for this recipe, but don’t have a great recommendation yet. If you try an egg replacer, let us know how it turns out!

  11. Amanda says:

    If using frozen berries, do you thaw them first or toss them in frozen?
    Thank you 🙂

    1. Brandi Schilhab says:

      They can go in frozen! Enjoy!!

  12. Kim says:

    I have made this recipe at least six times so far. I love it!! I swapped honey for the maple syrup and never include the nuts. I have also used fresh and frozen blueberries. I make it on Sundays so I have a quick and delicious breakfast option in the mornings. Once I reheat it, I top it with a spoonful of plain Greek yogurt and a drizzle of honey. Honestly, one of my favorite dishes ever!!

    1. Brandi Schilhab says:

      SO great to hear, Kim! Thank you so much for sharing this with us!

  13. JG says:

    This is really great — I almost didn’t make it b/c of the comments on it tasting like eggs. I was imagining something awful, but it’s actually much like eggy french toast, which I adore. I bet if you like that, you’ll enjoy this dish.

    1. Brandi Schilhab says:

      So glad you loved this! I love it too!! Thanks for sharing this with us!

  14. Hannah Johnson says:

    Just made this! Not too egg-y at all! So delicious and toddler approved!

    1. Brandi Schilhab says:

      Wahoo! So glad you loved it, Hannah!

  15. Virginia says:

    Do you think I can add collagen to this? This looks soooo good. Thanks!

    1. Brandi Schilhab says:

      I don’t see why not!! Enjoy!!

  16. Kayt says:

    Not sure what I did wrong but mine was super liquidy. It didn’t spread into the baking dish. It poured. Any thoughts?

    1. Brandi Schilhab says:

      Did it come out of the oven really liquidy also? The finished product is definitely more scoopable than sliceable like some oatmeal bakes!

  17. Susan says:

    Came by to say we tried it with quick cook steel cut oats (Bob’s Red Mill specifically) and it turned out fine! At first it seemed very watery, but cooked up after 35 min. We look forward to changing up the fruits and nuts as well.

    1. Brandi Schilhab says:

      Thank you for letting us know, Susan! Glad you enjoyed it!