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

Top down view of baked blueberry oatmeal in a round skillet. The skillet is sitting on a white tile surface. There is a blue linen draped to the bottom, a couple of gold spoons, a bowl of blueberries, and a white pot of honey with a honeycomb serving utensil resting on top.

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:

Top down view of ingredients for the blueberry baked oatmeal on a grey and white marble surface.
  • 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.

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.

Hand holding a stick of butter, greasing a skillet.
Hand holding a white bowl and pouring blueberry oatmeal bake ingredients into a white skillet using a wooden spoon.
Hand mixing ingredients together in a white bowl using a wooden spoon.
Hand drizzling melted butter on top of blueberry oatmeal ingredients in a white skillet.

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.

This blueberry baked oatmeal will keep for about 5 days in the refrigerator. If you’d like, you can scoop out individual portions into smaller containers for a quick grab-and-go breakfast. To reheat, simply microwave 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.

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!

Top down view of baked blueberry oatmeal in a round skillet with a serving spoon. The skillet is sitting on a white tile surface. There is a blue linen draped to the bottom, a couple of gold spoons, a bowl of blueberries, and a white pot of honey with a honeycomb serving utensil resting on top.

Blueberry Baked Oatmeal

4.38 — Votes 37 votes
By Cassy Joy Garcia
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 6 servings
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!


  • 2 large eggs
  • 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


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

Recipe Notes

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.


Calories: 511kcal | Carbohydrates: 58.6g | Protein: 10.6g | Fat: 23.7g | Saturated Fat: 6.9g | Cholesterol: 82.4mg | Sodium: 614.4mg | Fiber: 7.8g | Sugar: 20.5g

Additional Info

Course: Breakfast
Cuisine: American
Servings: 6 servings
Calories: 511
Keyword: baked, blueberries, meal prep, oatmeal

Like this recipe?

Leave a comment

About the Author

Amber Goulden

More Like This

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Hello! This recipe looks great. I’m dairy free. Is it fine to omit the butter?

  2. 5 stars
    LOVE!! I just made this for the second time & can’t wait until it’s out of the oven. Such an easy recipe to put together, which is a huge win. I used Bob’s Red Mill steel oats. It’s a more liquid-like consistency when it’s in the mixing bowl, but bakes so beautifully. I like my oatmeal a little more baked so I used a baking pan that was bigger for a more cooked consistency. An absolute repeat for us!

    1. Yay! The larger baking pan is a great idea! We are so glad you enjoyed it, Amanda!

  3. 5 stars
    This was the best baked oatmeal I’ve ever made! I almost didn’t try it because of the reviews, but I didn’t find it eggy at all. It was just the right amount of sweetness and the perfect consistency. I’d also never tried baked oatmeal with greek yogurt, but, omg… SO GOOD. Thanks for this recipe. I will be making it regularly.

    1. Wahooo! We’re so glad to hear that, Steph. Thank you so much for taking the time to share this with us!

  4. 4 stars
    It’s so delicious! I served it with honey/cinnamon Greek yogurt! I wish it had come out with a bit more crunch, but maybe I didn’t bake it long enough. It’s still really good! Thank for a great (and easy) recipe!

    1. I’m so glad you loved it Lindsey! It is definitely more of a soft bake, but keeping it in the oven for a bit longer may have created a nice, crunchy crust!

  5. 5 stars
    LOVE Bob’s Red Mill. Very thankful their headquarters are here, so I can get them any time <3 Can't wait to try this!

  6. 5 stars
    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. Thank you for letting us know, Susan! Glad you enjoyed it!

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

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