Blueberry baked oatmeal that’s bursting with juicy berries and perfect for meal prep! This blueberry baked oatmeal recipe combines hearty oats, fresh blueberries, and warm spices for a satisfying start to your day.
Your New Favorite Blueberry Baked Oatmeal!
This blueberry baked oatmeal is like having coffee shop quality breakfast at home, but way healthier and more budget-friendly. Made with simple pantry staples, this blueberry baked oatmeal recipe transforms basic oats into a hearty, satisfying meal that tastes like dessert but fuels your body with wholesome ingredients.
The best part? You can prep this blueberry baked oatmeal on Sunday and have breakfast ready for the entire week. Just slice, reheat, and enjoy! This baked oatmeal is packed with fiber, protein, and antioxidants from those gorgeous blueberries. Plus, it’s naturally sweetened with maple syrup and gets a lovely texture from creamy milk and eggs.
You may have heard this called baked oatmeal, blueberry breakfast bake, or oatmeal casserole. Either way, it’s the perfect make-ahead blueberry baked oatmeal that will keep you satisfied until lunch.
“This is my go-to breakfast prep! I make it every Sunday and my whole family devours it. The blueberries get so jammy and delicious!” – Sarah
Why You’ll Love This Blueberry Baked Oatmeal Recipe
The beauty of this blueberry baked oatmeal recipe is how incredibly versatile it is. Don’t have fresh blueberries? Frozen work perfectly! Want to switch up the flavors? Try strawberries, raspberries, or even diced apples with cinnamon.
This baked oatmeal strikes the perfect balance between healthy and indulgent. It’s wholesome enough for breakfast but tastes like a treat. My blueberry baked oatmeal batch disappeared in two days – it’s that good! The texture is amazing – not too dense, not too fluffy, with pockets of sweet, burst blueberries throughout.
You can even make individual blueberry baked oatmeal portions in a muffin tin for grab-and-go breakfasts. Perfect for busy mornings when you need something nutritious but don’t have time to cook. Here’s what you’ll need to make this blueberry baked oatmeal:
INGREDIENTS FOR BLUEBERRY BAKED OATMEAL
Dry Ingredients:
- 2 cups old-fashioned oats
- 1/3 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
Wet Ingredients:
- 2 cups milk (dairy or non-dairy)
- 2 large eggs
- 1/3 cup maple syrup
- 3 tablespoons melted butter
- 2 teaspoons vanilla extract
Add-ins:
- 1 1/2 cups fresh blueberries (or frozen)
- 1/2 cup chopped walnuts (optional)
Ingredient Notes:
Old-Fashioned Oats: I always use old-fashioned rolled oats for the best baked oatmeal texture. Quick oats will work but won’t have the same hearty bite. Steel-cut oats are too firm for this recipe.
Blueberries: Fresh blueberries are amazing when in season, but frozen work just as well! Don’t thaw frozen berries – add them straight from the freezer to prevent bleeding.
Milk: Any milk works here – dairy, almond, oat, or soy milk all taste great. For richer flavor, try using half milk and half heavy cream.
Maple Syrup: This adds natural sweetness and helps bind everything together. Honey can be substituted if needed.
Brown Sugar: Adds moisture and that lovely caramel flavor. You can reduce it to 1/4 cup if you prefer less sweetness.
PREPARATION FOR BLUEBERRY BAKED OATMEAL
Recipe Details:
- Cuisine: American
- Category: Breakfast
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Serves: 8 people
- Preheat oven to 350°F and grease a 9×13 inch baking dish with butter or cooking spray.
- Combine dry ingredients in a large bowl. Whisk together oats, brown sugar, baking powder, cinnamon, salt, and nutmeg until evenly mixed.
- Mix wet ingredients in a separate bowl. Whisk together milk, eggs, maple syrup, melted butter, and vanilla extract until smooth.
- Assemble the oatmeal by pouring the wet ingredients over the dry ingredients. Stir gently until just combined – don’t overmix.
- Fold in blueberries carefully, distributing them evenly throughout the mixture. If using nuts, add them now too.
- Pour into prepared dish and spread evenly. The mixture will look quite liquidy – this is normal!
- Bake for 38-42 minutes until the center is set and the top is lightly golden. A toothpick inserted in center should come out with just a few moist crumbs.
- Cool for 10 minutes before serving. The blueberry baked oatmeal will continue to set as it cools and develop the perfect creamy texture.
Tips for Perfect Blueberry Baked Oatmeal
- Don’t overmix the batter once you add the wet ingredients to the dry. A few lumps are totally fine and will ensure tender results.
- Toss fresh blueberries in a tablespoon of flour before folding them in. This prevents them from sinking to the bottom during baking.
- Let it rest for 5 minutes after mixing and before baking. This helps the oats absorb some liquid for better texture.
- Use room temperature ingredients when possible. This helps everything combine more easily and bakes more evenly.
- Test for doneness by gently pressing the center – it should feel set but still slightly soft. It will firm up more as it cools.
Baked Oatmeal Variations
Strawberry Vanilla: Replace blueberries with diced strawberries and add an extra teaspoon of vanilla extract.
Apple Cinnamon: Use diced apples instead of blueberries and increase cinnamon to 2 teaspoons. Add a pinch of ginger too!
Chocolate Chip: Swap blueberries for mini chocolate chips – kids go crazy for this version!
Tropical: Use diced mango and add shredded coconut and a splash of coconut milk.
Berry Medley: Mix blueberries with raspberries and blackberries for an antioxidant powerhouse.
Protein Boost: Add 2 scoops of vanilla protein powder and reduce the flour by 1/4 cup.
Banana Walnut: Mash 2 ripe bananas into the wet ingredients and add chopped walnuts.
Pumpkin Spice: Add 1/2 cup pumpkin puree and pumpkin pie spice for fall flavors.
NUTRITION INFORMATION
- 290 calories per serving
- 8g protein per serving
- 45g carbs per serving
- 9g fat per serving
- 6g fiber per serving
- 12g sugar per serving
Storage and Reheating
This blueberry baked oatmeal keeps beautifully in the refrigerator for up to 5 days. Just cover tightly with plastic wrap or store in an airtight container.
To reheat, simply microwave individual baked oatmeal portions for 30-60 seconds or warm in a 350°F oven for 10 minutes. You can also enjoy it cold – it’s delicious either way!
For longer storage, this blueberry baked oatmeal freezes wonderfully for up to 3 months. Slice into individual portions, wrap in plastic wrap, and freeze in a freezer bag. Thaw overnight in the fridge before reheating.
FREQUENTLY ASKED QUESTIONS
Can I make this blueberry baked oatmeal ahead of time?
Absolutely! You can assemble the entire blueberry baked oatmeal dish the night before and refrigerate it. Just add 5-10 minutes to the baking time since it will be cold. This is perfect for holiday mornings or when hosting guests.
What if I don’t have fresh blueberries?
Frozen blueberries work perfectly! Don’t thaw them first – just fold them in frozen. They might add a few extra minutes to the baking time, but the results are just as delicious.
Can I make individual portions?
Yes! Divide the mixture among greased muffin cups and bake for 18-22 minutes. This makes perfect grab-and-go breakfast portions that freeze beautifully.
Why is my baked oatmeal too dry?
If your baked oatmeal seems dry, you may have overbaked it or used too many oats. Next time, check for doneness a few minutes earlier and make sure you’re measuring oats correctly (not packed).
Can I reduce the sugar?
Definitely! You can cut the brown sugar in half or eliminate it completely if your blueberries are very sweet. The maple syrup provides plenty of natural sweetness.
Share Your Results!
I absolutely love seeing your blueberry baked oatmeal creations! Share your photos on my Facebook page – I love seeing how yours turns out!
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Author: Olyvia T.
