Blueberry Baked Oatmeal Recipe
Posted Apr 29, 2020, Updated Mar 26, 2022
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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 very customizable!
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!
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.
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.
To make ahead
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!
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/freeze
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.
Recipe FAQs
Yes, this blueberry baked oatmeal can be stored in an airtight container in the freezer for up to 2 months!
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!
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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 9×13” 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 9×13” 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.
Store/freeze
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.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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I am not a fan of the the texture of oats. Can you use oat flour instead?
Maybe? You can try it!
I thought this looked like more than eight servings too, but one serving was just filling enough. I used 3 cups fresh blueberries and thought that was perfect. Coconut sugar has a very nice distinct taste with oatmeal, I liked it. Served fresh it didn’t need any topping. I also suggest Fairlife brand nonfat milk, it cuts a few carbs and adds a bit of protein vs regular cows milk.
Can anyone help me figure out why the bottom is so soggy still? I’ve probably cooked it an extra 20 minutes. Only thing I changed was using cow’s milk as the milk.
The bottom in this recipe is soft – it’s not crispy.
Great Recipe! I used frozen blackberries, raspberries and blueberries!
Delicious. This recipe was a great alternative to our usual morning oatmeal.
I followed the recipe (substitutions: extra oats for the almond meal, maple syrup for the coconut sugar, frozen mixed berries). I did sprinkle some turbinado sugar on top instead of the cinnamon sugar. I drizzled a tsp of maple syrup over top when serving.
I must have made this recipe 40 times by now. It’s perfect for daily breakfasts, weekend breakfasts with people over, excellent to take over to someone’s house, or even perfect as a meal for new parents! I’ve done it all. I used all kinds of berries, I also made it with apple sauce instead of yogurt for a dairy free version. I love this recipe. Thanks so much for sharing it with us!