Blueberry Baked Oatmeal Recipe
Posted Apr 29, 2020, Updated Apr 15, 2024
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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 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!
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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.
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!
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.
I haven’t, but you absolutely could!
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.
So glad you all love it Edy!
This looks really good, and my family needs some new breakfast ideas. The kids are getting bored with the same old things every day.
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!
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
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!
Hi can you use steel cuts oats in place of old fashion oats?.
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!
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!
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!
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!
Hello Laura. Can you please list the nutritional values of these yummy breakfast bars, such as calories, etc? I will try these. Thank you.