This easy & healthy Blueberry Baked Oatmeal recipe is a delicious make-ahead breakfast to feed a crowd! It’s high-protein, gluten-free and refined sugar free, and highly 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 Oatmeal recipe truly the best! 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! Plus it’s easily made ahead for busy mornings!
How to make Blueberry Baked Oatmeal
This blueberry oatmeal is very easy to make, but we’ll walk through the steps together to ensure your success! Don’t forget to watch the video too!
Combine Dry Ingredients
Begin by combining the dry ingredients in a small bowl. By doing this first, you ensure that the dry ingredients are evenly distributed in the final product.
Whisk together wet ingredients
In a large bowl, whisk together eggs, Greek yogurt (or sour cream), and vanilla extract until the mixture is homogenous (uniform throughout).
Whisk in Milk
Next, add the milk to the wet ingredients and whisk to combine.
Combine Wet & Dry Ingredients
Add the dry ingredient mixture to the wet ingredients and use a spatula to stir to combine.
Add Blueberries
Gently fold in the blueberries. If you smash them too much the baked oatmeal will become purple/gray in color!
Note: Lots of Liquid
One thing to note about this berry 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.
Bake & Cool
Bake the blueberry baked oatmeal until the edges are golden brown and the top is set. Let cool for at least 10 minutes, and serve warm! Note: Bake time varies depending on the type of oats you use. Be sure to watch it carefully.
Serve!
I love serving this blueberry baked oatmeal with a glug of pure maple syrup! You can also add a dollop of homemade whipped cream, homemade peanut butter (for a PB&J vibe), homemade almond butter, or another favorite – slather it with this homemade cinnamon honey butter!
Store.
Store any leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months! To reheat, simply warm in the microwave or the oven (set to 300 degrees) until warmed through.
FAQs about blueberry baked oatmeal
Can you make blueberry oatmeal ahead of time?
Yes! There are two ways to do this:
- Bake the night before & reheat. 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!
- Make batter ahead of time and bake in the morning. You can also make the batter the night before – just leave out the blueberries- and store it in an airtight container in the refrigerator. In the morning, fold in the blueberries, spread it into a baking dish and bake!
Can you freeze baked oatmeal?
YES! This blueberry baked oatmeal can be stored in an airtight container in the freezer for up to 2 months!
Blueberry Baked Oatmeal: Ingredients & 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.
More delicious blueberry recipes:
Here are some more blueberry recipes we love!
- I make these paleo blueberry muffins all the time!
- These classic blueberry muffins are the best ever!
- This homemade blueberry pie is so good, and made with fresh blueberries!
- Make a blueberry citrus green smoothie to drink alongside this blueberry baked oatmeal for a nutritious breakfast!
- This blueberry lemon bread looks amazing!
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Healthy 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 blueberries (fresh or frozen)
- 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 sugar and cinnamon. Set aside.
- In a separate, small microwave safe bowl, melt butter (or coconut oil).
- In a large bowl, whisk together Greek yogurt, eggs, and vanilla and whisk until combined.
- Add melted butter and milk and whisk until combined.
- Add dry ingredients to wet ingredients and mix well.
- Gently fold the 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 30-40 minutes (shorter if using fresh berries, longer if using frozen). The 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!
Video
Notes
How to prepare in advance:
- Bake the night before & reheat. 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!
- Make batter ahead of time and bake in the morning. You can also make the batter the night before - just leave out the blueberries- and store it in an airtight container in the refrigerator. In the morning, fold in the blueberries, spread it into a baking dish and bake!
Ingredient Substitutions
- 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.
- Almond meal: If you need to omit almond meal for allergy reasons, 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 what I recommend using. If you use plain Greek yogurt might want to increase the sweetener by a tablespoon or two, or add a touch of honey!
- Blueberries: use any berry you like and it will taste amazing.
Nutrition
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Alyssa H
AMAZING1 I substituted plain Greek yogurt instead of eggs and added a touch more oatmeal for thicker consistency and it turned out wonderful, thank you!
Darcy
This looks delicious! Can I use steel cut oats?
Kien
Could I use a muffin pan for this recipe? If so, how long should I bake them? I can’t wait to try this recipe. Thank you!
Sasha
I love your foods! They are great! Especially this one! 🙂
Laura
Thank you Sasha!
Chantelle Janelle
Wonderful, right down to using syrup on top. Thank you!
Kelly
Is this supposed to be crispy or more like wet cake texture?
Laura
It’s not crispy. It’s more like a cake/baked oatmeal bread pudding texture.
J
This sounds tasty.
Have you tried freezing it to eat later? I’m wondering if it will work.
Laura
I have frozen the baked oatmeal in individual portions and re-heated as necessary! You could freeze the entire baked oatmeal and re-heat covered in foil in the oven too!
Emily Swanson
Wow. That syrup over the blueberry baked oatmeal though. 🙂
Seana
I just made these with my 6-year-old son, and they are delicious!!!! They were very easy to make, and we had everything on hand. He had fun making them- and eating them! Thanks!
Laura
I’m so glad you both enjoyed making and eating this recipe!
Sandra
Just made this and it was absolutely delicious, as well as, super simple. Will definitely be putting this recipe to frequent use.
Laura
Thank you Sandra! I’m so glad you enjoyed it!
Kayla Faye
This is my 3rd time making this recipe (hopefully I will start to remember it soon) and my family absolutely loves it! Thank you so much! I substitute sugar for 4tbsp liquid honey. I also add vanilla protein powder, and then use a little more plain greek yogurt to keep it from becoming too dry. I used fresh blueberries as well as fresh raspberries, and both times it was great! This time I am trying the frozen berry mix. Thanks again! It’s been the go to breakfast around here for the last 3 weeks!
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.