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Blueberry Baked Oatmeal Recipe

Last updated on . Originally published 84 Comments

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!

Overhead view of of blueberry baked oatmeal in a rectangular white baking dish surrounded by flowers, coffee and extra blueberries

Good morning! This healthy Blueberry Baked Oatmeal recipe is the culmination of my quest to create a baked oatmeal recipe that is…

  1. 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.
  2. 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.
  3. 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!

Side view of of blueberry baked oatmeal in a rectangular white baking dish with one piece cut out surrounded by flowers, coffee and extra blueberries

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.

Side view of of blueberry baked oatmeal with one piece cut out in a rectangular white baking dish surrounded by flowers, coffee and extra blueberries

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!

Side view of of one piece of blueberry baked oatmeal on a plate with a fork and three blueberries on top

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!

Overhead/Side view of of blueberry baked oatmeal with one piece cut out in a rectangular white baking dish surrounded by flowers, coffee and extra blueberries

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5 from 8 votes
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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! 

Course Breakfast
Cuisine American
Keyword baked oatmeal, blueberries, easy, gluten-free, greek yogurt, high-protein, oatmeal
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 Servings
Calories 219 kcal
Author Laura

Ingredients

Instructions

  1. Preheat oven to 350 degrees F. Grease a 9x13” glass baking dish and set aside.
  2. In a small bowl, combine oats, almond meal, baking powder, baking soda, salt and cinnamon. Set aside.
  3. In a separate, microwave safe bowl, melt butter (or coconut oil).
  4. Whisk in your milk as you slowly pour it into the melted butter.
  5. Add Greek yogurt, eggs, and vanilla and whisk until combined.
  6. Add sugar and mix thoroughly.
  7. Add dry ingredients to wet ingredients and mix well.
  8. Gently fold your blueberries into the mixture.
  9. Spread evenly in a 9x13” pan.
  10. Sprinkle cinnamon sugar over the top of your oatmeal.
  11. 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.
  12. 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! 

Nutrition Facts
Blueberry Baked Oatmeal
Amount Per Serving
Calories 219 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Cholesterol 57mg 19%
Potassium 145mg 4%
Total Carbohydrates 30g 10%
Dietary Fiber 4g 16%
Sugars 14g
Protein 8g 16%
Vitamin A 6.4%
Vitamin C 8.1%
Calcium 13.8%
Iron 8.8%
* Percent Daily Values are based on a 2000 calorie diet.

Overhead view of of blueberry in a rectangular white baking dish surrounded by flowers, coffee and extra blueberries

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.

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! 

 

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Reader Interactions

Comments

    • Thank you Pat! I agree oatmeal is an amazing breakfast! One of my favorite things about this recipe is that you can make it once and then eat it all week! 😉 My hubby just grabbed some to take to work with him for breakfast this morning!! 😉

      Reply

  3. YUM!! Oatmeal is one of my all time favorite breakfasts, and blueberries are one of my all time favorite fruits, so this is pretty much my perfect breakfast! Though I would totally need to slather some nut butter on that 😉

    Reply

    • My hubby LOVES this recipe! He’s not a huge breakfast person, but when I have this in the fridge he always grabs some on his way out the door! 🙂

      Reply

  6. Sounds yummy. If you’re familiar with the Fast Metabolism Diet, do you know how this could be modded to fit?

    xylitol for coconut sugar
    coconut oil for melted butter
    almond/coconut/oat milk for milk (depending on phase)

    It’s the yogurt that’s stumping me…

    Reply

    • Hey Alison! I am not familiar with the fast metabolism diet! They sell almond/coconut milk based yogurt so maybe if those fit your diet that could work? Otherwise you could experiment with another wet ingredient like applesauce or mashed banana…but that would obviously change the taste of the recipe and I can’t vouch for it because I haven’t tried it…but you never know!

      Reply

  9. i love anything blueberry and baked oatmeal is hit or miss for me- this looks SO GOOD! i love your addition of almond meal, i normally don’t see that!
    and of course the blueberries, i literally cant say no now 😀 looks beautiful! perfect for a crowd 🙂

    Reply

  10. I would love one of these bars for my breakfast, this is a great recipe! Thanks so much for sharing with us at Full Plate Thursday. Have a great weekend and come back soon!
    Miz Helen

    Reply

    • Thank you Ilka! Adding this one to your brunch menu is a great idea! You can make it the night before and warm it up in the morning! That way you can focus on frying bacon, scrambling eggs, or slicing fruit to serve with it! 🙂

      Reply

  13. This looks lovely, big fan of oats here for breakfast or in muffins for snacks! And yes these little people need to stop growing up immediately and making their mummas cry – My oldest is going to turn 9 this year and by the end of it we will have applied for school for the youngest… Have warned neighbours to learn to swim as I may flood the place!

    Reply

    • Midge I couldn’t agree more! I love baby snuggles and toddler shenanigans so SO much! Watching them grow into little people has been the most rewarding and amazing experience of my entire life! I can’t imagine what it’s going to be like when all of them are school age…what a change for momma and a new world for them! It sounds to me like you make the most of it and don’t take a single day for granted! 🙂 Life boats for everyone….for real! 🙂

      Reply

    • Thank you Kathryn! There has to be a slight difference between baked oatmeal for breakfast and baked oatmeal cookies…right?! 😉 Have a great day!

      Reply

    • Thank you Charlotte! 🙂 I haven’t stepped into the world of overnight, no-bake oats yet! I see so many wonderful recipes it makes me think I should! 🙂

      Reply

    • Thank you Mona! I love how easy it is…and that you can bake it the night before and just reheat it the next day! 🙂 You really can’t go wrong with blueberries and oatmeal!

      Reply

  19. What can be used besides almond meal? That’s not easy to find here. Can I use fresh berries instead of frozen and the recipe work as well?

    Reply

    • Hey Nicole! You can use ground flaxseed in place of almond meal! Or you can simply increase the amount of oats by 1/4 cup and omit the almond meal! You absolutely can use fresh berries (of any variety you like…not just blueberries)! 🙂

      Reply

  21. Made this today for breakfast and substituted the almond meal for chopped walnuts. Super delicious, will definitely be making this again!

    Reply

    • Thank you so much for stopping by Maria! I am so thankful that you enjoyed this recipe! 🙂 It means the world to me to hear it! Walnuts sounds like a super delicious substitution!

      Reply

    • Hey Krystle! It is totally a preference! I like to leave it a little soft, especially if serving/reheating the next day so it doesn’t dry out! But again, it depends on exactly how you enjoy your baked oatmeal! It does firm up as it cools!

      Reply

  24. Hi Laura,
    This recipe is an absolute stunner! You have single-handedly managed to get me to give up a weekend stack of pancakes for Baked Oatmeal instead! I was inspired by your recipe and adapted it with a few tweaks of my own to make Baked Strawberry oatmeal. It was the stuff of cozy weekend dreams, to say the least.
    Do check out my blogpost (at the link below) with a special shout out to your blog (which I LOVE, by the way) and backlink to your recipe here! Thanks for converting me to a Baked Oatmeal lover! I am eternally grateful 🙂 <3

    https://thefoodscape.com/2017/03/06/baked-strawberry-oatmeal/

    Reply

  26. 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!

    Reply

  28. 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.

    Reply

    • 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!

      Reply

  34. 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.

    Reply

    • 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!

      Reply


  36. 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!

    Reply

  40. 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

    Reply

  41. Hello Laura. Can you please list the nutritional values of these yummy breakfast bars, such as calories, etc? I will try these. Thank you.

    Reply


  42. 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!

    Reply


  43. 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!

    Reply

    • 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!

      Reply


  45. 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

    Reply

    • 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!

      Reply


  46. 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!

    Reply

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