Blueberry Baked Oatmeal

This Blueberry Baked Oatmeal is the perfect healthy breakfast recipe! It’s great for weekend baking and meal prep – leftovers reheat well all week long. Made with organic gluten free rolled oats, lightly sweetened with maple syrup, bursting with blueberries.

Recipe Ingredients

This blueberry oatmeal bake is packed full of fresh fruit and healthy ingredients, many of which are probably already in your baking pantry. We will need:

• eggs – two large eggs bind the oatmeal mixture and make it light and fluffy. For best results, bring to room temperature before whisking.
• oil – feel free to use avocado oil, coconut oil or a light olive oil.
• maple syrup – for a touch of sweetness. Another liquid sweetener like honey or agave syrup will also work, or go for an equal amount of brown sugar.
• milk of choice – this could be almond milk, coconut milk, cashew milk, soy milk, oat milk or regular dairy milk. Use whatever you have on hand.
• vanilla extract – to add that extra level of sweet vanilla flavor.
• old-fashioned oats – use certified gluten-free oats, such as Bob’s Red Mill. Steel-cut oats and quick oats create a different texture and do not work as well as regular rolled oats.
• baking powder – for extra lift and structure.
• sea salt – to enhance all those delicious blueberry flavors.
• cinnamon – for warmth and sweetness.
• blueberries – pick up a pint of fresh blueberries the next time you are at the grocery store. Give them a quick wash and dry just before making the baked oatmeal.
• walnuts – optional, but I love the extra buttery crunch of walnuts. Sliced or slivered almonds can also be used.

Optional Variations

• vegan – make a flax egg for even more healthy fats and to replace the two eggs in the recipe. Increase the baking powder to 1.5 teaspoons. You could also try replacing the eggs with 1/2 cup unsweetened applesauce, or if you don’t mind the extra flavor of banana, follow this Banana Baked Oatmeal Recipe.
• no oil – swap out the oil for peanut butter, almond butter or cashew butter.
• frozen blueberries – use the same quantity of frozen blueberries and do not thaw. Simply increase the baking time by a few minutes, until warm and bubbly.
• fresh lemon – add 1-2 teaspoons lemon zest or fresh lemon juice along with the wet ingredients to give the blueberries more zing.

Find the full recipe with measurements in the recipe card below, at the end of this post.

How to Make

Blueberry baked oatmeal is ready in less than 45 minutes, depending on the casserole dish of choice. Here’s how to do it in a few simple steps:

Prep Equipment

Preheat oven to 375ºF and grease 9×9 inch round or square baking dish (or similar size) with cooking spray. You could also line the bottom of the prepared baking dish with parchment paper.

Whisk Wet Ingredients

In a large mixing bowl, whisk together eggs, oil, maple syrup, milk and vanilla extract.

Add Dry Ingredients

Directly into the same bowl with the milk mixture, add rolled oats, baking powder, salt and cinnamon.

Gently Fold in Blueberries

Fold blueberries into the oatmeal mixture. Transfer to prepared baking dish. Top with walnuts, if using.

Bake

Bake for 35-40 minutes, or until top is golden brown and the middle is set. Serve immediately bowl style, or wait about 20 minutes to serve as squares.

Serving Suggestions

Just imagine having this delicious blueberry oatmeal recipe tucked away in your fridge to enjoy when hunger hits. Topped with a drizzle of maple syrup or honey, a few of my favorite ways to serve include:

• Breakfast: Nothing says breakfast more than baked oatmeal, and this one hits the spot every time. Enjoy with Greek yogurt for extra protein.
• Snack: Enjoy as an afternoon treat along with a cup of coffee or tea. I love to pack it in school lunches, but it makes a healthy after school snack, too.
• Dessert: Who says you can’t have oatmeal for dessert? Top a square with a scoop of vanilla ice cream and you are golden.

How to Store

Leftover blueberry oatmeal bake will keep in an airtight container in the fridge for up to 5 days. I separate the layers with a piece of parchment paper to prevent the oatmeal from getting too mushy.

Freeze: Allow to cool, then cut into oatmeal squares. Place on a parchment-lined baking sheet and freeze for 1 hour. Transfer to a freezer bag. Freeze for up to 1 month.

Reheat: Reheat individual squares in the toaster oven for 5-7 minutes, or until warmed through. Add 1-2 minutes to the bake time if reheating from frozen.

Recipe Tips & Notes:

• The size of the baking dish matters. I used a 9″ pie dish and my baking time was 35 minutes. If you use a larger baking dish, start checking after 25-30 minutes.
• Serve bowl style or squares. If you want to serve immediately, scoop the breakfast bake into bowls with a large spoon. If you would prefer to cut into squares, wait at least 20 minutes before slicing.

More Baked Oatmeal Recipes You’ll Love:

• Strawberry Baked Oatmeal
• Raspberry Lemon Baked Oatmeal
• Espresso Chocolate Chip Baked Oatmeal
• Peach Baked Oatmeal
• Zucchini Baked Oatmeal

If you make this Blueberry Baked Oatmeal recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley

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This post was originally sponsored by Bob’s Red Mill in 2021. It has since been updated with more notes and helpful tips. Same original recipe!