Blueberry baked oatmeal is the best make-ahead breakfast that’s packed with nutrients and flavor! Ready in around 30 minutes, it’s simple, easy to customize, and perfect for the whole family. 

A serving of blueberry baked oatmeal with maple syrup being poured on top.

Better Baked Oatmeal with Blueberries: Why You’ll Love This Recipe

There’s a misconception that oatmeal is bland and boring, and we’re on a mission to prove everyone who believes it wrong, starting with this blueberry oatmeal bake! Saying we’re obsessed is honestly an understatement. 

We’ve been making it on repeat, and we know you’re going to love it, too. Here are just a few reasons why: 

  • It comes together with just nine simple ingredients
  • All you have to do is combine the ingredients and bake
  • One batch makes enough to feed the whole family and stays fresh for days
  • You can easily mix and match all your favorite toppings and add-ins
  • A nutritious breakfast, these oats are loaded with vitamins, nutrients, and fiber

What’s In This Healthy Blueberry Oatmeal Bake?

As usual, we kept things simple with this blueberry baked oatmeal, using items we keep on hand. Here’s what you need: 

  • Blueberries – We use fresh berries, but frozen blueberries can be substituted. Just adjust the baking time as needed to allow the extra liquid to absorb. 
  • Rolled Oats – Old-fashioned oats can be used as well. Both have a thick, chewy texture that absorbs the liquid well. We do not recommend using quick oats as they tend to become mushy and don’t bake as well. If needed, look for oats that are certified as being gluten-free. 
  • Cinnamon – Used to add extra warmth and enhance the sweetness of the berries. 
  • Baking Powder – This helps the oats rise as they bake. For the best results, make sure it’s fresh. 
  • Sea Salt – Use as little or as much as preferred. 
  • Maple Syrup – Helps sweeten the mixture. Honey can be substituted if preferred. 
  • Unsalted Butter – The fat helps enhance the flavors and keep you satiated. Coconut oil works well, too. 
  • Milk – We use unsweetened almond milk, but any milk you have on hand will work great. 
  • Large Eggs – These help provide structure to the oat bake, helping it hold its shape after it has been cooked. 
An oval baking dish full of blueberry baked oatmeal.

How to Make Blueberry Baked Oatmeal 

This oat bake recipe is so easy, it’s virtually failproof! 

  1. Prepare. Preheat the oven, and grease an oval baking dish with cooking oil spray or butter. 
  2. Combine. Add all the ingredients to the dish, and gently stir to combine. For the best results, add the blueberries last, and gently fold them into the batter so they don’t get smashed! 
  3. Bake. Transfer the baking dish to the oven, and bake until the top is golden brown and the edges are set. 

Variations

One of the best things about this blueberry oatmeal recipe is that there are endless ways to customize it and make it your own. Feel free to experiment with various ingredients and add-ins to suit your preferences. 

For instance, some of our favorite variations include: 

  • Adding chopped nuts like almonds, walnuts, or pecans. 
  • Sprinkling unsweetened shredded coconut flakes on top. 
  • Swirling in peanut butter or almond butter
  • Folding in chocolate chips
  • Including protein powder.
  • Using chia or flax seeds for extra fat. 
A plate of blueberry baked oats with a fork holding a bite.

Serving Suggestions

This blueberry baked oatmeal recipe makes for a complete, filling meal on its own. However, we like to get a little fancy and top it with items like: 

  • Peanut butter
  • Nutella
  • Maple Syrup
  • Yogurt
  • Whipped Cream
  • Extra Berries or Fruit
  • Jam 

Or, serve it as part of a breakfast or brunch spread with items like breakfast sausage, eggs in purgatory, fruit and yogurt parfaits, or baked scrambled eggs

How to Store and Freeze

This baked oatmeal with blueberries is one of our favorite meal prep options, because is comes together quickly and stores well. 

  • Transfer leftover blueberry baked oatmeal to an airtight container, and store it in the fridge for up to five days
  • For a longer-lasting option, store your blueberry baked oatmeal in the freezer for up to two months
  • To eat, let it thaw in the fridge overnight. Then, warm it in the microwave or oven until it is heated all the way through. 
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09/26/2023 05:42 am GMT

Common Questions About This Baked Oatmeal with Blueberries

Can I make this recipe ahead of time? 

Yes, feel free to combine all of the ingredients except the blueberries, and store them in an airtight container in the fridge for up to one day. Then, when you’re ready to eat, fold in the blueberries, add an extra splash of milk as needed, and bake as normal. 

Are baked oats actually healthy? 

Of course, the definition of healthy looks different for everyone, and it depends on what ingredients you include in your baked oats. However, in general, oats themselves are a nutritious source of carbohydrates and contain lots of fiber along with vitamins and nutrients like vitamin B6, vitamin 12, zinc, iron, and copper

Can I use fruit other than blueberries?

Can I use fruit other than blueberries?
Absolutely! This recipe is called blueberry baked oatmeal, but really any berries and most fruit can be used. For instance, strawberries, blackberries, raspberries, pitted cherries, raisins, apples, and pears all taste great. 

Two plates full of slabs of blueberry baked oatmeal.

Blueberry Baked Oatmeal Recipe

4 from 61 votes
Author: Food Dolls
Servings: 4 servings
Prep: 5 minutes
Prepare this easy blueberry baked oatmeal with just 9 ingredients for an easy, nutritious breakfast you'll look forward to eating!

Ingredients  

  • 12 ounces fresh blueberries
  • 2 cups rolled oats
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/4 cup maple syrup
  • 2 Tablespoons unsalted butter melted
  • 1 3/4 cups unsweetened almond milk or milk of choice
  • 2 large eggs whisked

Instructions 

  • Preheat the oven to 375 degrees Fahrenheit. Grease a 10-inch deep oval baking dish.
  • Add all the ingredients to the dish, and gently stir to combine.
  • Bake for 30-35 minutes or until the top is golden brown.
  • Cool slightly, and enjoy warm.
  • Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months.

Equipment

1 Large, 10-Inch Deep Oval Baking Dish

Nutrition

Serving: 1serving | Calories: 355kcal | Carbohydrates: 55g | Protein: 9g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 97mg | Sodium: 576mg | Potassium: 292mg | Fiber: 7g | Sugar: 21g | Vitamin A: 341IU | Vitamin C: 8mg | Calcium: 257mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

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Recipe Rating




14 Comments

  1. 5 stars
    I made this with quick oats and frozen blueberries because that’s what I had on hand. Used a 7 x 12 rectangular glass baking dish. After 45 minutes it was browned around the edges and not at all wet. It’s perfect, and so good! Even my husband who doesn’t eat oatmeal sampled it and said it’s delicious. I’ll be making this again. Thank you!

  2. 1 star
    followed the recipe to a tee and it turned out horrible. i was worried about the amount of milk the recipe calls for as the mixture looked rather soupy, and i was right to worry because i ended up having to stick mine back in the oven for an additional 30 minutes because it wasn’t setting up properly. no idea how the recipe pictures got it looking so browned on top because mine didn’t come out half as dark as that even after cooking it for hour. if you like flavorless mush, this recipe is for you. this was my first time using a recipe from this site and i will not be returning.

    1. We’re sorry this didn’t turn out for you, Jennifer. Many of our readers love it! Did you by chance use a different type of oats? If so, they do not absorb liquid the same as rolled oats.
      We’re happy to help troubleshoot. We would love for you to give another recipe a try!

      Xo,
      Alia & Radwa

  3. Your recipes are the greatest I’ve ever had. Mainly because they are low in fat most of them. And Low in sugar that’s what I like also. thank you so much.
    I save all your recipes. No matter what thank you again.