This blueberry baked oatmeal is a healthy breakfast that is perfect for meal prepping for the week ahead!
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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.
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.
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.
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 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.
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!
More Favorite Oat Recipes
Blueberry Baked Oatmeal
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
- 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
Nutrition
Do you think I can add collagen to this? This looks soooo good. Thanks!
I don’t see why not!! Enjoy!!
Just made this! Not too egg-y at all! So delicious and toddler approved!
Wahoo! So glad you loved it, Hannah!
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.
So glad you loved this! I love it too!! Thanks for sharing this with us!
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!!
SO great to hear, Kim! Thank you so much for sharing this with us!
If using frozen berries, do you thaw them first or toss them in frozen?
Thank you 🙂
They can go in frozen! Enjoy!!
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.
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.
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!!
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!
So easy and so delicious. We used strawberries and bananas the last time we made it and it was fantastic.
Yum!! We’re glad you enjoyed it!!
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!
So glad you loved it, Bethany! A drizzle of syrup on top will be super tasty!
Have you tried this with other fruit?
Any fruit should work fine! Berries are an easy swap and apples, pears, and bananas should work as well.
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.
So glad you liked it, Elena!
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!
Great swap!!! We’re glad you enjoyed it!
So easy to make and so delicious! I’m making it this morning and will be trying it with strawberries and bananas.
Yum! Let us know how it is with that fruit swap!
Could you use different nuts/omit them all together? Not a pecan fan.
Of course! Use whatever nuts you like best, or feel free to omit!
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.
So sorry to hear that Ronda! We haven’t had that result from this recipe so unfortunately, I can’t say what went wrong but I am thinking that the blueberries provide more flavor and juice than apples would.
Can you use different berries? Do you recommend raspberries or strawberries?
Raspberries or strawberries would both work great!