Delicious and healthy, this Blueberry Baked Oatmeal is perfect for busy mornings or meal prep. Filled with wholesome ingredients such as hearty oats, nuts, and antioxidant-rich blueberries, this is a perfect breakfast to start your day.
I wasn’t always a big fan of oatmeal, at least not the traditional stovetop kind. But over time, I realized it’s all about the preparation and consistency. These days, I love a warm bowl of oats with toppings like nuts, seeds, fruit, granola or yogurt. Sometimes all of the above!
However, when I first came across the idea of “Baked Oatmeal”, I was intrigued. The first version I tried was peanut butter, and I loved it from the start. Honestly, what’s not to like? It was soft but not mushy, with perfect texture and just the right amount of sweetness. Since then, I’ve made several baked oatmeal variations, but this blueberry version is my current favorite.
Blueberry Baked Oatmeal
If you’re not typically a fan of oatmeal, this recipe might change your mind. It’s filled with plump blueberries, crunchy nuts, and soft baked oats. Perfect for meal prep, you can warm it up with a splash of milk and have breakfast ready in under a minute.
If you’re not in the mood for oatmeal, how about starting your morning with a warm batch of fluffy pancakes instead? My Pancakes with Fresh Milled Flour are wholesome, filling, and always a hit! Or try my Banana Nut Pancakes. They’re fluffy, nutty, and perfect when you’re craving something a little different. For a make-ahead breakfast, try my Blueberry Muffins. They’re made with whole grains and Greek yogurt for a healthier take on the classic muffin.
About This Recipe
This is my personal twist on Blueberry Baked Oatmeal. I like to make a large batch, so this recipe is sized for a 9 x 13 pan. This makes at least 10 to 12 servings, depending on how large or small you cut your slices. If we don’t finish it within a few days, I like to slice and freeze the extras. They thaw and reheat beautifully. If you would rather not make a large batch, you can certainly make half the recipe in an 8×8 or 9×9 pan.
Since I like to minimize sugar, I used allulose for the sweetener. Any granulated sugar-free sweetener that can substitute 1-to-1 with sugar would work as well. My favorite lately is allulose but I have also used Lakanto Monkfruit Sweetener. You can also use coconut sugar, sucanat or perhaps date sugar if that is your preference.
If you’re looking for another wholesome, oat-based recipe that’s lower in sugar, you’ll love my Breakfast Cookies. They’re perfect for a grab-and-go breakfast or a quick snack!
Ingredients
Key Ingredients:
Oats – I like to use old-fashioned oats in all my baked oatmeal recipes. I haven’t tested this with quick oats, but they would likely work with a slightly different texture. Use certified gluten-free oats if needed.
Nuts – Either pecans or walnuts work great. I haven’t tried almonds, but I think that would be delicious too – chopped, of course!
Milk – I typically use a dairy-free milk here, such as unsweetened almond or coconut milk. Regular dairy milk (any percentage) would work just as well.
Sweetener – Use regular white sugar, your favorite alternative sweetener, or natural options like maple syrup or honey. If using liquid sweetener, use half a cup and reduce liquid by about 1/4 cup. You can always add a splash more milk if needed.
Blueberries – I like to use frozen blueberries because I usually have those on hand. However, feel free to use fresh if you have those instead.
Other ingredients – You will also need basic ingredients such as cinnamon, baking powder, salt, eggs, and butter.
Instructions
Instructions
- Prep – Grease a 9 x 13 pan and preheat the oven to 350°F.
- Mix dry ingredients – In large bowl, whisk together oats, nuts, sweetener, cinnamon, baking powder, and salt.
- Mix wet ingredients – In different bowl, combine the milk, eggs, melted butter and vanilla. Whisk to combine.
- Combine. Add the liquid ingredients to oat mixture and mix to combine.
- Pour oat mixture into the prepared pan. Sprinkle blueberries on top, pressing some of them down so they’re nestled in the oats.
- Bake for 40-45 minutes or until set and golden on top.
FAQs
How do I serve Blueberry Baked Oatmeal?
I like to warm it up with a splash of milk and add a dollop of vanilla Greek yogurt. It’s also delicious with a drizzle of syrup, a few fresh blueberries, or even a little whipped cream if you’re feeling fancy.
How do I store Blueberry Baked Oatmeal?
Store your baked oatmeal covered in the refrigerator for 4–5 days. For easy meal prep, I like to slice it into portions and keep them in individual airtight containers. You can also leave it in the baking dish; just cover it well and scoop out servings as needed.
If you have leftovers after 5 days, wrap individual portions tightly and freeze for up to 3 months. Thaw individual portions overnight. They reheat beautifully in the microwave and make a quick and easy breakfast anytime.
Can I make this allergy-friendly?
Absolutely! This recipe is very flexible and easy to adapt to fit various dietary needs:
- Use certified gluten-free oats if you’re avoiding gluten.
- Swap in your favorite dairy-free milk (such as almond, coconut, or oat milk).
- Replace the eggs with flax or chia eggs (1 tbsp ground flax or chia + 3 tbsp water per egg). This will likely change the texture somewhat but will still taste great.
- Choose your preferred sweetener, whether that’s regular sugar, coconut sugar, sucanat, sugar-free sweetener, maple syrup or honey.
- Use any nuts or seeds you like or leave them out entirely for a nut-free version.
Other Recipes You Might Enjoy
Blueberry Baked Oatmeal
Ingredients
- 4 cups old-fashioned rolled oats
- 1 cup walnuts or pecans chopped
- 2 tsp ground cinnamon
- 2 tsp baking powder
- 1 tsp salt
- 3 cups milk or non-dairy milk of choice
- 3/4 cup sugar or granulated sugar-free sweetener (I used allulose)
- 4 eggs
- 4 tbsp butter melted
- 2 tsp vanilla extract
- 2 cups frozen blueberries
Instructions
- Preheat the oven to 350°F. Grease a 9 x 13 baking dish and set aside.
- In a medium mixing bowl, combine the oats, nuts, sugar or other sweetener, cinnamon, baking powder, and salt. Whisk to combine. NOTE: If using liquid sweetener, add to wet ingredients instead.
- In another bowl, add the eggs, milk, melted butter and vanilla. Whisk until well-blended. If ingredients are cold, some butter may solidify; that's ok.
- Add the liquid ingredients to the oat mixture and stir to combine. Allow to soak for 10-15 minutes if time allows.
- Pour oat/liquid mixture into prepared baking pan. Sprinkle with blueberries. Push some of them down so they're nestled in the oats.
- Bake for 40-45 minutes, until set and top is golden. Check after 30-35 minutes. If top is browning too quickly, place aluminum foil loosely over the pan. Remove from oven and allow to cool.
Notes
FAQs
How do I serve Blueberry Baked Oatmeal? I like to warm it up with a splash of milk and add a dollop of vanilla Greek yogurt. It’s also delicious with a drizzle of syrup, a few fresh blueberries, or even a little whipped cream if you’re feeling fancy. How do I store Blueberry Baked Oatmeal? Store your baked oatmeal covered in the refrigerator for 4–5 days. For easy meal prep, I like to slice it into portions and keep them in individual airtight containers. You can also leave it in the baking dish; just cover it well and scoop out servings as needed. If you have leftovers after 5 days, wrap individual portions tightly and freeze for up to 3 months. Thaw individual portions overnight. They reheat beautifully in the microwave and make a quick and easy breakfast anytime. Can I make this allergy-friendly? Absolutely! This recipe is very flexible and easy to adapt to fit various dietary needs:- Use certified gluten-free oats if you’re avoiding gluten.
- Swap in your favorite dairy-free milk (such as almond, coconut, or oat milk).
- Replace the eggs with flax or chia eggs (1 tbsp ground flax or chia + 3 tbsp water per egg). This will likely change the texture somewhat but will still taste great.
- Choose your preferred sweetener, whether that’s regular sugar, coconut sugar, sucanat, sugar-free sweetener, maple syrup or honey.
- Use any nuts or seeds you like or leave them out entirely for a nut-free version.
This is my go to baked oatmeal recipe! It’s such a great tasting breakfast, plus it’s so customizable! Some days I have strawberries to add, some days I’ll do apples and pecans, it’s really just great base recipe that can be made into many different flavors and textures. And it comes together so easily without much mess or unnecessary bowls everywhere. Super simple, super tasty! And that’s the way I like it 😋
This made my day! I’m so happy you enjoy this recipe too. I love the sound of apples and pecans, such a great combo. And yes, I totally agree, fewer bowls is a plus! Thanks so much for sharing your twists on it, I’ll have to try that next time!