Name: Blueberry Baked Oatmeal
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 3 cups rolled oats (see note 1); 1 teaspoon cinnamon; 2 teaspoons baking powder; 2 cups almond milk (see note 2); 1/2 cup maple syrup; 2 eggs (see note 3); 3 cups blueberries (see note 4)

Tender, lightly sweet, and loaded with juicy blueberries this blueberry baked oatmeal makes breakfast for a crowd! Naturally sweetened with maple syrup, with a hint of cinnamon and ample blueberry flavor, you can bake it up on meal prep day and enjoy through the week.

I love how versatile oatmeal can be: from steel cut oats to overnight oats or baked oatmeal cups, there are so many flavors and techniques to cook it! When blueberry season hits, it's blueberry baked oatmeal on repeat for my family.

Loaded with juicy blueberries and naturally sweetened, this blueberry baked oatmeal can be made gluten-free and vegan.

We love baking up a batch for a crowd, or portioning it out for breakfasts through the week.

Reasons to ♡ blueberry baked oatmeal

it's simple to prep in one bowl and ten minutes
it can be made gluten-free and vegan
you can make a batch ahead and reheat through the week

Recipe video

Wondering how this recipe comes together? Watch this 1-minute video to see how easy it is to prep! You can find more recipe videos on my YouTube channel.

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Ingredient notes

Rolled oats- sometimes called 'old fashioned oats' or 'large flake oats'. Do not use quick oats or steel cut oats for this recipe. If you are following a gluten-free diet, be sure to find certified gluten-free rolled oats.
Baking powder- helps the oatmeal puff up slightly while baking.
Eggs- to help bind the recipe together; I've successfully used flax eggs to make baked oatmeal before. Here's how to make a flax egg.
Almond milk- adds moisture and helps bind the recipe; you can swap almond for any type of milk including: dairy, soy or oat milk.
Maple syrup- adds moisture and sweetness to the recipe. May be swapped for honey.
Cinnamon- adds depth of flavor and will make your kitchen smell amazing.
Blueberries- this recipe is best with large, fresh blueberries because they burst with flavor when you bite into them! However, you may swap for frozen blueberries. Be careful while folding them in as your batter may turn purple.

Prepping the oatmeal

This is a super simple recipe that comes together in one bowl in just ten minutes prep time!

Start by mixing together the dry ingredients: rolled oats, cinnamon, and baking powder.
Next, add in the wet ingredients: eggs, almond milk and maple syrup. Mix it together and make sure the egg yolks are mixed in fully.
Fold in the blueberries.
Spread mixture into a greased 9 x 13 inch casserole dish. Using a spatula, spread the blueberries out evenly, and scatter a few more across the top.

Baking the oatmeal

For this recipe, we are baking at 350°F for 45-55 minutes. You want the oatmeal to be golden and the center of the baked oatmeal to be set and not jiggly or too wet. When the oatmeal is ready to come out of the oven, let it sit for at least ten minutes before slicing and serving *

*baked oatmeal is tender and delicate when warm, but firms up more as it cools

Meal prep

Baked oatmeal is a great option for meal prep as it holds up well in the fridge! Here are two ways you could prep this casserole ahead:

Overnight method

Assemble the baked oatmeal the night before you plan on serving, cover with plastic or beeswax wrap, and place in the fridge. In the morning, heat the oven to 350°F, remove the cover, and bake it up. You will likely need to add 5-10 extra minutes if placing cold oatmeal into the oven.

Bake ahead method

You can also bake the oatmeal up ahead of time, and portion out into meal prep containers. Store in the fridge for up to 4 days.

Reheat in the microwave until steaming hot, and enjoy!

Recipe tips

make sure to grease the casserole dish before adding the baked oatmeal batter
feel free to swap the blueberries for diced apples, strawberries, blackberries, raspberries, or cranberries
find my peach baked oatmeal recipe here
if you plan to meal prep, let the baked oatmeal cool completely to make portioning out easy
serve with powdered sugar, yogurt, fresh berries and/or a drizzle of maple syrup
you may cut the recipe in half and bake up in a muffin pan to make baked oatmeal cups (20-25 min at 350°F)

More tasty breakfast recipes

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Blueberry Baked Oatmeal

4.74 from 15 votes

Prep Time: 10 mins

Cook Time: 45 mins

Total Time: 55 mins

Print Rate

Ingredients

Instructions

Heat oven to 350°F. Spray a 9 x 13 inch baking dish with oil and set aside.
In a large bowl, mix together the rolled oats, cinnamon and baking powder.
Make a space in the middle, and add the almond milk, maple syrup and eggs. Mix until eggs are fully beaten and wet and dry ingredients are completely combined.
Fold in 2 cups of the blueberries, reserving 1 cup for the top.
Spread oatmeal evenly into prepared baking pan. Scatter remaining blueberries across the top.
Bake in the pre-heated oven for 45-55 minutes, until no longer jiggly and slightly golden brown.
Let the oatmeal sit for 10 minutes before serving.

Tips:

1- rolled oats can also be called 'old fashioned' or 'large flake'. Do not use quick or steel cut oats for this recipe.
2- almond milk may be swapped for your favorite dairy or non-dairy milk.

3- flax eggs work well in this recipe

4- frozen blueberries may be used in place of fresh blueberries

Storage

Leftovers may be stored in the fridge for up to 4 days. Reheat in the microwave and serve with syrup or desired toppings.

Oatmeal Cups

You may cut the recipe in half and bake up in a muffin pan with silicone or parchment liners to make baked oatmeal cups (20-25 min at 350°F)

Video

Nutrition Information

Serving: 1cup, Calories: 227kcal, Carbohydrates: 43g, Protein: 6g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 41mg, Sodium: 102mg, Potassium: 314mg, Fiber: 5g, Sugar: 18g, Vitamin A: 89IU, Vitamin C: 5mg, Calcium: 168mg, Iron: 2mg

Author: Denise Bustard

Course: Breakfast

Cuisine: American

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