Blueberry Baked Oatmeal Recipe
Posted Apr 29, 2020, Updated May 12, 2025
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This Blueberry Baked Oatmeal recipe is a delicious make-ahead breakfast to feed a crowd! It’s high-protein and easy to make in 40 minutes with nutritious ingredients.
This blueberry baked oatmeal recipe is an easy & delicious breakfast that is a great way to start any day. It’s nutritious, rich in protein and beloved by everyone who tries it!
This is one of my favorite make-ahead breakfast recipes (along with blueberry french toast casserole, blueberry pancakes, egg casserole, overnight french toast casserole and classic baked oatmeal) when we have guests or just a busy morning!
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.
- Almond meal: you can replace the almond meal with an extra ¼ cup oatmeal.
- Granulated Sugar: coconut sugar, light brown sugar, honey or maple syrup are all good substitutes for granulated sugar.
- Salted butter. coconut oil or unsalted butter are good substitutes.
- Milk: choose your favorite milk, whole milk, 2%, coconut milk, almond milk, etc.
- Greek yogurt: Choose your favorite yogurt, if using plain, increase the sweetener by at least 2 Tablespoons.
- Blueberries: choose your favorite berries, they all taste amazing.
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!
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.
Next, in a large bowl, whisk together eggs, Greek yogurt (or sour cream), and vanilla extract until the mixture is homogenous (uniform throughout).
Then, add the milk to the wet ingredients and whisk to combine.
Next, add the dry ingredient mixture to the wet ingredients and use a spatula to stir to combine.
Then 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 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!
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.
Blueberry Baked Oatmeal 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!
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Healthy Blueberry Baked Oatmeal
Ingredients
- 2 cups old-fashioned oatmeal
- ¼ cup almond meal (or almond flour)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- ¼ cup granulated sugar
- 2 Tablespoons salted butter (melted)
- 2 cups milk
- ¼ cup Vanilla Greek yogurt
- 2 eggs
- 2 teaspoons pure vanilla extract
- 2 cups blueberries (fresh or frozen)
- 1 Tablespoons 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
- 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!
- 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: you can replace the almond meal with an extra ¼ cup oatmeal.
- Granulated Sugar: coconut sugar, light brown sugar, honey or maple syrup are all good substitutes for granulated sugar.
- Salted butter. coconut oil or unsalted butter are good substitutes.
- Milk: choose your favorite milk, whole milk, 2%, coconut milk, almond milk, etc.
- Greek yogurt: Choose your favorite yogurt, if using plain, increase the sweetener by at least 2 Tablespoons.
- Blueberries: choose your favorite berries, they all taste amazing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Fantastic blog. I learned. Keep it up!
I just made this and OH MY GOODNESS is it DELICIOUS!!! I used gluten-free flour instead of almond meal/flour; 1 cup of vanilla protein shake and 1 cup of unsweetened coconut milk for the 2 cups of milk; added 2 tablespoons of peanut butter powder; and since I used PLAIN Greek yogurt, added 2 tablespoons of pure maple syrup. This will definitely be on repeat for my weekend breakfast meal prep for my work week! I am currently eating some with a dollop of plain Greek yogurt and it is FABULOUS! Thank you for sharing such a great recipe!!
I’m so happy you love it, Denece!