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!
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!
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Blueberry Baked Oatmeal
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!
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
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Preheat oven to 350 degrees F. Grease a 9x13” glass baking dish and set aside.
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In a small bowl, combine oats, almond meal, baking powder, baking soda, salt and cinnamon. Set aside.
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In a separate, microwave safe bowl, melt butter (or coconut oil).
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Whisk in your milk as you slowly pour it into the melted butter.
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Add Greek yogurt, eggs, and vanilla and whisk until combined.
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Add sugar and mix thoroughly.
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Add dry ingredients to wet ingredients and mix well.
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Gently fold your blueberries into the mixture.
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Spread evenly in a 9x13” pan.
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Sprinkle cinnamon sugar over the top of your oatmeal.
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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.
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Let cool for 15 mintues and serve warm. You can also refrigerate after baking and serve cold!
Recipe Notes
I like to bake this the night before and then reheat in the morning. Such an easy and healthy breakfast to serve overnight guests! This recipe is extremely versatile! You can make it completely dairy-free by using almond milk, coconut oil, and dairy-free yogurt!
*Note: Nutrition facts are calculated assuming this recipe makes 8 servings, although I have found it makes more than that!
Note: This recipe was originially published on April 11th, 2016 but was revamped with new pictures! Below were my thoughts from that time in my life one year ago. It’s amazing how much things can change. Now one year later I am grateful to live in UT, never want to leave, and God has brought an army of people around us to do life with. He is good! All the time!
In other news…I’ve been feeling crazy emotional lately. I mentioned here that a strange song made me sob uncontrollably in the car. My kids just won’t stop growing (seriously)….my daughter is 5! My son is about to turn 3 and my BABY is about to be ONE. How does it happen so fast? I try to soak in every ounce of their sweetness but I just want them to stay my babies forever (pretty please).
Also, I really miss home…a lot. I know we’re exactly where we’re supposed to be…but that doesn’t change the fact that I miss so many things: My family. Familiar places. Having an army of people who love me and my kids just a few miles away. I always struggle with the baby blues, but this time it just won’t quit. This song really spoke to me this week…plus their voices are amazing. Ok. enough emoting…back to eating oatmeal.
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Suzanne
April 13, 2019 at 10:35 amThis looks really good, and my family needs some new breakfast ideas. The kids are getting bored with the same old things every day.
Alli
February 17, 2019 at 12:33 pmI 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
December 1, 2018 at 6:58 amThis 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
December 1, 2018 at 7:23 amHey 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
October 10, 2018 at 3:01 pmHi can you use steel cuts oats in place of old fashion oats?.
Laura
October 10, 2018 at 3:08 pmHey 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
September 27, 2018 at 7:05 amI 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
July 12, 2018 at 5:27 pmHi 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
July 13, 2018 at 2:59 pmHey 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
March 12, 2018 at 12:29 pmHello Laura. Can you please list the nutritional values of these yummy breakfast bars, such as calories, etc? I will try these. Thank you.
Christine
February 23, 2018 at 5:01 pmThis 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
February 23, 2018 at 8:35 pmIt’s definitely not crunchy. I’d say it’s a mix between a chewy breakfast bar and mushy oatmeal! 🙂
Anne Mar
February 16, 2018 at 8:02 pmCan I use quick oats instead of old fashioned?
Laura
February 17, 2018 at 6:18 amYes! However you will likely have to decrease the baking time!
Samantha
January 14, 2018 at 6:01 amI’m making this and it is currently in the oven and smells amazing!! Can’t wait to try it!!
Nd
December 17, 2017 at 8:33 amAmazing recipe, thanks so much!
Dani
December 2, 2017 at 9:49 pmHi 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
December 3, 2017 at 7:16 amThank 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
November 3, 2017 at 7:24 pmCould you sub flax egg for the eggs?
Laura
November 4, 2017 at 7:08 amHello 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
November 3, 2017 at 3:36 pmCould 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
September 25, 2017 at 4:33 pmWould this meal work if I were to freeze it? How would you suggest to freeze it? Freeze it cooked or uncooked?
Kelley
September 18, 2017 at 1:47 pmHow much honey if used as sweetener?
Laura
September 18, 2017 at 3:20 pmHey 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
October 5, 2017 at 7:41 pmThank u!!
Kat
August 8, 2017 at 3:54 pmCould ground flax seed be substituted for almond meal?
Laura
August 9, 2017 at 7:57 amHey 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
July 22, 2017 at 8:51 pmThese look so delicious and easy! My kind of recipe 🙂 Do you use plain greek yogurt? or flavored?
Laura
July 23, 2017 at 7:08 amI have used both plain greek yogurt and honey/vanilla greek yogurt! I prefer the honey/vanilla but any variety would work great!
HannH
June 4, 2017 at 4:23 pmThis looks amazing! I’m dairy free, what could I use in place of Greek yogurt?
Laura
June 4, 2017 at 8:18 pmThere are many varieties of dairy-free yogurt out there!!!! Pick your fave!
Lilith Tate
March 26, 2017 at 1:00 pmMy 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
March 26, 2017 at 2:43 pmHey Lilith! I would substitute an extra 1/4 cup of oats or oat flour for a nut-free version!
Julie
March 24, 2017 at 5:26 pmFor this recipe can I use non-frozen blueberries?
Laura
March 25, 2017 at 7:38 amHey Julie! Yes you can! Your cooking time will be slightly shorter when using fresh!
KristiNe
March 19, 2017 at 6:08 pmAre 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
March 20, 2017 at 7:12 amHey Kristi! Yes! It will be very soupy when it’s put into the oven…but the oats absorb the liquid beautifully!