This easy Blueberry Baked Oatmeal is the goldilocks of oatmeal bakes—not too dry, not too wet, not too sweet, and most definitely not bland! Made with hearty old-fashioned oats, juicy blueberries and naturally sweetened with maple syrup and banana, it’s filling, comforting and perfect for busy mornings.
This berry-filled baked oatmeal is my favorite way to eat oatmeal. The more cakey consistency makes a welcome change from the uniform texture of stove-top oatmeals. Made with hearty oats soaked in creamy plant-based milk and flavored with warm vanilla and cinnamon, it comes out of the oven golden brown and irresistibly fragrant.
Juicy, sweet blueberries bring bright bursts of flavor and a nutritious boost to every bite. Customize the topping with chopped walnuts, pecans, or shredded coconut for a crunchy twist, and don’t forget a drizzle of maple syrup or a splash of plant milk to make each serving extra special.
Best of all, this oatmeal bake is quick to throw together in one bowl and leftovers reheat beautifully. Double it to feed a crowd, or meal prep and prepare it on a Sunday so you have a hearty breakfast waiting in the fridge to enjoy throughout the week.
And if you like meal prepping breakfast, make sure to give this delicious easy breakfast casserole a try, too!
Ingredient Notes
This baked oatmeal recipes uses simple ingredients and can easily be customized to what you have on hand. *For a complete list of ingredients and measurements, scroll down to the recipe card. Here’s what you’ll need:
- Blueberries: For this baked oatmeal, frozen or fresh blueberries will work. If using frozen berries, do not thaw as the thawed blueberries will turn the whole dish a purple-grey color or potentially make it too watery.
- Mashed banana: This is optional but there’s a few reasons I like to add one small mashed banana. A ripe banana will naturally add some sweetness so you don’t need to rely on too much extra sweetener. It will also add a bit more heft and structure to the bake. I find the flavor to be very subtle, almost un-detectable, but if you don’t like bananas, simply omit it or use 1/4 cup applesauce.
- Oats: This recipe has only been tested with old-fashioned rolled oats. As written, it will not work with quick cooking oats or steel cut oats.
- Almonds: I like to add sliced almonds for a little texture and crunch. You can use any other nuts of your choice, or omit them altogether.
- Cinnamon: A little cinnamon adds a lovely flavor and mild sweetness and pairs well with the blueberries.
- Baking powder: This helps to lighten the oatmeal breakfast bake so that it is not too dense or stodgy.
- Kosher salt: As with most baked goods, salt helps to bring out the flavors and balance the sweetness.
- Milk: I use unsweetened almond milk but oat milk, coconut milk, hemp milk, cashew milk or whole milk will all work well in this recipe.
- Pure maple syrup: To lightly sweeten the oatmeal bake, I use maple syrup. You can also use honey, if you wish.
- Eggs: Two eggs will add structure and fluffiness to the baked oats. One egg will also work. If avoiding eggs, add 3 tablespoons flaxseed to the almond milk mixture.
- Melted butter or coconut oil: I have tried omitting the fat from this recipe but I find the oatmeal bake turns out too dense.
- Vanilla extract: For a lovely vanilla flavor that pairs so well with the oats, blueberries and cinnamon.
Variations and Additions
Fruit and berries —> You can easily replace the blueberries with other berries, such as strawberries, blackberries, or raspberries. Or, try combining them all for a delicious mixed berry oatmeal! Diced apples or pears are also excellent options. If you wish, you could use half sliced bananas and half blueberries.
Keep it dairy-free —> To keep this baked oatmeal and blueberry dairy-free, use melted coconut oil or melted vegan butter instead of traditional butter.
Add a good dose of protein —> I love adding hemp seeds to this oatmeal bake. Just 3 tablespoons of hemp seeds have 9.5 g of protein!
Avoiding nuts but would like a crunch —> I often omit the nuts and use coconut chips instead – delish! You can also use pumpkin seeds or sunflower seeds.
Add more spices —> Ground nutmeg and/or ground cardamom would be lovely in this blueberry baked oatmeal.
How To Make One-bowl Blueberry Baked Oatmeal
Heat the oven to 350ºF and grease a 9-by-9-inch baking pan (or similar) with butter.
In a large bowl, mash the banana (if using). Add the milk, eggs, maple syrup, melted butter and vanilla; whisk until smooth. Next, stir in the dry ingredients; oats, baking powder, cinnamon and salt.
Pour half of the mixture into the prepared pan (just eyeball it). Sprinkle 1 1/2 cups blueberry evenly on top, then pour remaining milk mixture over the blueberries. Top with remaining 1/2 cup blueberries and sliced almonds, if using.
Bake, uncovered, until just set in the center and top is golden brown, 35 to 40 minutes. Cool for 5 minutes, then scoop onto plates. Serve with additional maple syrup on the side, if desired.
Helpful Tips
Use Old-Fashioned Oats. Old-fashioned oats provide the perfect texture for baked oatmeal. Avoid quick oats as they are chopped into finer pieces and can become mushy and ruin the consistency of the dish.
Don’t mix oats with milk too early. Mixing the oats with milk ahead of time can result in overly soft oatmeal with a gummy texture because the oats will absorb too much liquid before baking. Combine them right before baking for the best results.
Fresh vs. frozen blueberries. Either works, but if using frozen blueberries, don’t thaw them beforehand to prevent excess liquid from making the oatmeal soggy.
Sweetness level. Adjust the sweetness to your preference by using more or less maple syrup or honey. You can also sprinkle a bit of brown sugar on top for a caramelized finish.
Double the recipe. This a great dish to feed a hungry breakfast crowd or to serve many breakfasts during the week. If doubling, use a 9×13 baking dish and bake an additional 10 to 12 minutes cooking time.
Recipe Frequently Asked Questions
Unfortunately, quick cooking oats will not wok well for this recipe. Quick oats break down faster during baking, resulting in a mushy texture that doesn’t hold up as well. Old-fashioned oats provide the perfect chewy and hearty consistency for baked oatmeal.
When making any baked oatmeal, it is best to assemble the entire dish just before baking. If you mix the oats with the milk ahead of time, the oats will soak up all the liquid and become very dry when baked. To get a bit ahead, you can prepare and store the dry and wet ingredients separately, then combine them just before baking.
Absolutely! Simply use coconut milk instead of butter and 3 tablespoons flaxseeds instead of eggs. The flaxseeds can be added to the milk mixture—no need to combine with water. Note that the bake might not be as tall and fluffy but it will still be delicious.
If you prefer your oatmeal bake to be a little drier and crispier, try baking it in a larger baking dish to help it cook faster and crispier.
Serving Suggestions
Serve warm with a splash of milk, a drizzle of maple syrup, or a dollop of yogurt. It’s also delicious at room temperature as a grab-and-go breakfast.
Storage Tips
- Store in the fridge. Allow the baked oatmeal to cool completely before storing it in an airtight container in the fridge. It will keep for up to 4-5 days.
- Freezing: Slice the oatmeal into individual portions, wrap them tightly in plastic wrap or foil, and store them in a freezer-safe bag or container. It can be frozen for up to 2-3 months.
- Reheating: To reheat, microwave individual portions for 30-60 seconds or warm them in the oven at 350°F until heated through. Add a splash of milk to restore moisture.
More Breakfast Recipes To Try
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Thank you!~Sandra
Blueberry Baked Oatmeal
Ingredients
- 3 tablespoons unsalted butter melted, plus more for greasing
- 1 small banana (optional)
- 2 cups milk, dairy or non-dairy (I use almond milk)
- 2 large eggs
- 1/3 cup maple syrup or honey, plus more for serving (optional)
- 2 teaspoons vanilla extract
- 2 1/2 cups old-fashioned oats
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 2 cups blueberries, divided
- ½ cup chopped toasted nuts or coconut flakes (optional)
Instructions
- Heat the oven to 350ºF and grease a 9-by-9-inch baking pan (or similar) with a bit of butter (or coconut oil for vegan version).
- In a large mixing bowl, mash the banana (if using). Add the milk, eggs, maple syrup, melted butter and vanilla; whisk until smooth. Stir in the oats, baking powder, cinnamon and salt, and stir until combined.
- Pour half of the oat mixture into the prepared pan (just eyeball it!). Sprinkle 1 1/2 cups blueberry evenly on top, then pour remaining oat mixture over the blueberries. Top with remaining 1/2 cup blueberries and sliced almonds, if using.
- Bake, uncovered, until just set in the center and top is golden brown, 35 to 40 minutes. Cool for 5 minutes, then serve as is or with additional maple syrup and/or a dollop of yogurt on the side, if desired.
Notes
- Use Old-Fashioned Oats. Old-fashioned oats provide the perfect texture for baked oatmeal. Avoid quick oats as they are chopped into finer pieces and can become mushy and ruin the consistency of the dish.
- Don’t mix oats with milk too early. Mixing the oats with milk ahead of time can result in overly soft oatmeal with a gummy texture because the oats will absorb too much liquid before baking. Combine them right before baking for the best results.
- Fresh vs. frozen blueberries. Either works, but if using frozen blueberries, don’t thaw them beforehand to prevent excess liquid from making the oatmeal soggy.
- Sweetness level. Adjust the sweetness to your preference by using more or less maple syrup or honey. You can also sprinkle a bit of brown sugar on top for a caramelized finish.
- Double the recipe. This a great dish to feed a hungry breakfast crowd or to serve many breakfasts during the week. If doubling, use a 9×13 baking dish and bake an additional 10 to 12 minutes cooking time.
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