This Blueberry Baked Oatmeal recipe is the perfect make-ahead breakfast to feed a crowd! The addition of Greek yogurt and almond meal make it high-protein! It’s gluten-free and refined sugar free, and totally customizable!
Good morning! This healthy Blueberry Baked Oatmeal recipe is the culmination of my quest to create a baked oatmeal recipe that is…
- Healthy. Many baked oatmeal recipes use copious amounts of butter and sugar…which are not excellent sources of fuel for your body first thing in the morning.
- Rich in protein. Oatmeal is great, but one cup only has 6 grams of protein. Eating more protein increases energy and helps you stay full longer. Win. Win.
- Delicious. No need for an explanation here!
This Blueberry Baked Oatmeal recipe truly is a diamond in the ruff! It is gluten-free and refined-sugar free. The addition of almond meal and Greek yogurt make it high in protein. The vanilla and cinnamon compliment the berries so well, and fill the house with a heavenly aroma as it bakes in the oven!
Sometimes I feel like our house is a hotel. Don’t get me wrong…It’s a wonderful thing because we have so many friends and family who come to visit us, and I’m grateful for each and every one of them! The job of feeding everyone naturally falls to me, which I love, but sometimes it can be a little daunting.
Breakfast is usually the trickiest meal to prepare because of the diversity of choices and opinions about what it should entail. For some people {like me!} it’s their favorite meal of the day and they like to fill up, while others barely…if ever eat it. Some like savory eggs and bacon, and others would much rather have a little something sweet.
Since we live near the mountains, most people plan to go hiking or skiing when then visit us. I like to feed our guests well, especially at breakfast time, so they have the fuel they need to enjoy a long day of outdoor fun! That’s where this Blueberry Baked Oatmeal recipe comes in! I feel confident knowing I’m giving my family and my guests a breakfast that will sustain them throughout their day of actively enjoying the beauty of the Rockies!
This Blueberry Baked Oatmeal Recipe Feeds a Crowd!
To me…the best part about this Blueberry Baked Oatmeal is that it is an E-A-S-Y way to feed a crowd. I mean it! With some fruit on the side it was enough to feed my family plus a family of 7…that’s 11 people!!! {I know, math is hard}.
I usually make this Blueberry Baked Oatmeal the night before, store it in the fridge, then just warm in the oven the next morning. It takes 5 minutes to throw together and 35 minutes to bake, plus it uses ingredients I almost always have on hand!
More delicious blueberry recipes:
Here are some more blueberry recipes we love!
- I make these paleo blueberry muffins all the time!
- This homemade blueberry pie is the BEST!
- This blueberry lemon bread looks amazing!
How to make Blueberry Baked Oatmeal
1. Lots of Liquid!
One thing to note about this healthy baked oatmeal recipe is that it is very liquidy when you pour it into the pan to bake. Do not let that worry you, the oats will absorb the liquid as it bakes!
2. Bake Time
Bake time varies depending on the type of oats you use! Be sure to watch it carefully!
Blueberry Baked Oatmeal: Substitutions
Ok, now onto substitutions! This is a very versatile recipe so here are a few ways to tweak it if you wish, although I always recommend making the recipe exactly as it’s written! 😉
- Old-fashioned oats: Quick-cooking oats can be used in place of old-fashioned, you will need to decrease your baking time by about 10 minutes though!
- Almond meal: I love the nutty flavor and boost of protein this adds, but if you need to omit almond meal simply add an extra 1/4 cup oats or oat flour!
- Coconut Sugar: Any sweetener can be used here…granulated or liquid! I have used honey, coconut sugar, regular organic sugar and maple syrup, all with great results!
- Butter/Coconut oil: Either butter or coconut oil works beautifully in this recipe!
- Milk: Any dairy-full or dairy-free variety of milk works perfectly in this recipe! The richer the milk, the creamier and tastier the recipe will be!
- Greek Yogurt: Vanilla & Honey flavored Greek yogurt is my absolute favorite! If you use plain Greek yogurt might want to increase the sweetener by a tablespoon or two, or add a touch of honey!
- Blueberries: I know the title of this recipe is “Blueberry Baked Oatmeal” but you really can use any berry you like and it will taste amazing! I often use the frozen mixed berry medley from Costco! If you use fresh berries you will need to decrease your baking time, so watch it carefully!
IF YOU MAKE SOMETHING FROM JOYFOODSUNSHINE I WOULD LOVE TO SEE YOUR CREATIONS! DON’T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW! ALSO, FOLLOW ALONG WITH ME ON INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE AND TWITTER FOR MORE RECIPE INSPIRATION AND A GLIMPSE INTO OUR EVERYDAY LIFE!
Blueberry Baked Oatmeal
Ingredients
- 2 cups old-fashioned oats
- ¼ cup almond meal/flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp sea salt
- 2 tsp ground cinnamon
- ¼ cup coconut sugar or any granulated sugar of your choice
- 2 TBS melted butter or coconut oil
- 2 cups milk regular, almond, coconut etc.
- ¼ cup Vanilla Greek yogurt or your favorite kind
- 2 eggs
- 2 tsp pure vanilla extract
- 2 cups frozen blueberries or any berry of your choosing
- 1 TBS cinnamon sugar for topping
Instructions
- Preheat oven to 350 degrees F. Grease a 9x13” glass baking dish and set aside.
- In a small bowl, combine oats, almond meal, baking powder, baking soda, salt and cinnamon. Set aside.
- In a separate, microwave safe bowl, melt butter (or coconut oil).
- Whisk in your milk as you slowly pour it into the melted butter.
- Add Greek yogurt, eggs, and vanilla and whisk until combined.
- Add sugar and mix thoroughly.
- Add dry ingredients to wet ingredients and mix well.
- Gently fold your blueberries into the mixture.
- Spread evenly in a 9x13” pan.
- Sprinkle cinnamon sugar over the top of your oatmeal.
- Bake at 350 degrees F for 35-40 minutes. Your oatmeal should be browned on the top and the top should spring back when you gently touch it with your finger.
- Let cool for 15 mintues and serve warm. You can also refrigerate after baking and serve cold!
Notes
Nutrition
This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine!
Kayla
Have you ever tried subtracting some oats and substituting ground flax seed? I’d love to portion this and put it in the freezer for a lactation friendly breakfast.
Laura
I haven’t, but you absolutely could!
Edy
My family loves this bake so it’s a regural in my rotation. I often make 1.5 or 2x the recipe. And to my my life easier I always prep a zip lock with extra portion of dry ingredients. Makes next prep easier. I made it with raspberries once and it was delish as well. I always use cow milk. My toddler is allergic to straight egg but the egg baked in this (even though sometimes appear a bit custard) does not cause any reaction.
Laura
So glad you all love it Edy!
Suzanne
This looks really good, and my family needs some new breakfast ideas. The kids are getting bored with the same old things every day.
Alli
I love a healthy recipe that is equally delicious! I used Vanilla Almond Milk & Maple Syrup, added extra oats instead Almond Flour, & added 1 tsp of Nutmeg. Next time I plan to try a smaller baking dish, I would like it a little thicker!
Catherine
This looks and sounds amazing. I
Would love to make this for my
Annual New Year’s Day brunch. I
have quite a crowd. What would
Be the best way to reheat it?
I would make it the night before.
Thank you Catherine
Laura
Hey Catherine! I would put it in the oven set to warm (about 250-300 degrees) for about 20-30 minutes or until it’s warmed all the way through! The time it takes to warm up will depend on if it’s been in the refrigerator!
Mary
Hi can you use steel cuts oats in place of old fashion oats?.
Laura
Hey Mary! Unfortunately steel cut oats are very different than old-fashioned oats and have a much longer cooking time, so I do not recommend using them as a substitute in this recipe!
Tony
I just made this today and I’m literally eating it as I type this. It’s awesome! I used coconut oil instead of butter, brown sugar for the sweetener and Kirkland Mixed berries in the freezer so that’s what I used. It turned out perfectly! I just finished my 2nd serving! Thank you for sharing this!
Crystal
Hi Laura! For the nutritional values you listed, is that with using regular milk, butter and coconut sugar? Or did you use substitutes? Mine are cooking right now. It’s gonna be hard waiting till morning to eat them. Thanks and thanks for the recipe!
Laura
Hey Crystal, I believe I calculated them using almond milk, coconut sugar and butter! I use this website to calculate all my nutritional information… https://recipes.sparkpeople.com/recipe-calculator.asp You can always add your substitutions to more accurately calculate the recipe as you made it!
Marcela
Hello Laura. Can you please list the nutritional values of these yummy breakfast bars, such as calories, etc? I will try these. Thank you.
Christine
This looks delicious but I’m wondering if it is crunchy, soft or mushy? We don’t like typical oatmeal because of the texture but do like oatmeal bars. Love that this is gluten free as my son has celiac
Laura
It’s definitely not crunchy. I’d say it’s a mix between a chewy breakfast bar and mushy oatmeal! 🙂
Anne Mar
Can I use quick oats instead of old fashioned?
Laura
Yes! However you will likely have to decrease the baking time!
Samantha
I’m making this and it is currently in the oven and smells amazing!! Can’t wait to try it!!
Nd
Amazing recipe, thanks so much!
Dani
Hi Laura,
Just wanted to thank you for this recipe! I think it has changed my life (not kidding). My husband, 1 year old and I all love it and feeds us all week!
Laura
Thank you SO much for stopping by to tell me that you love this recipe Dani!! I am so glad that your entire family enjoys it! <3
Amanda
Could you sub flax egg for the eggs?
Laura
Hello Amanda! I have not tried it with this recipe, but I have tried it for the Peanut Butter Banana Baked Oatmeal recipe on this site and it worked well! If you try it please report back and let us know how it goes!
Mary
Could you prepare this dish, refrigerate it and bake it in the morning? I know you’ve baked it the day before and just reheated it but I would like to prepare it the night before and bake in the morning.
ASHLEY
Would this meal work if I were to freeze it? How would you suggest to freeze it? Freeze it cooked or uncooked?
Kelley
How much honey if used as sweetener?
Laura
Hey Kelley! It depends on how sweet you like your oatmeal! I would recommend sticking to the same amount as coconut sugar (1/4 cup) but you can definitely adjust it to suit your tastes!
KelleY
Thank u!!
Kat
Could ground flax seed be substituted for almond meal?
Laura
Hey Kat! I’d recommend increasing the oats if you want to omit the almond meal! Or using gluten-free flour. Ground flaxseed absorbs more liquid than almond meal. So if you wanted to try it maybe start with 2 TBS in place of the 1/4 cup of almond meal and see how it goes!
sholar
These look so delicious and easy! My kind of recipe 🙂 Do you use plain greek yogurt? or flavored?
Laura
I have used both plain greek yogurt and honey/vanilla greek yogurt! I prefer the honey/vanilla but any variety would work great!
HannH
This looks amazing! I’m dairy free, what could I use in place of Greek yogurt?
Laura
There are many varieties of dairy-free yogurt out there!!!! Pick your fave!
Lilith Tate
My daughter is allergic to nuts. What would you substitute for the almond meal? I’d rather it stay gluten free but it doesn’t have to.
Laura
Hey Lilith! I would substitute an extra 1/4 cup of oats or oat flour for a nut-free version!
Julie
For this recipe can I use non-frozen blueberries?
Laura
Hey Julie! Yes you can! Your cooking time will be slightly shorter when using fresh!
KristiNe
Are you sure it’s 2 cups of milk cuz it’s really soupy. I had to add another cup of oats and almost another cup of flour….. and transfer to a huge pan to accommodate. Yikes!
Laura
Hey Kristi! Yes! It will be very soupy when it’s put into the oven…but the oats absorb the liquid beautifully!