This comforting dish has roots in simple, frugal cooking traditions, transforming humble pantry staples into something special. Today’s version celebrates that heritage with bursts of juicy fruit for a timeless, nourishing meal. I think of it as a warm hug in a baking dish, the kind of breakfast that makes a regular Tuesday feel like a slow, sweet weekend morning. There’s something magical about how simple ingredients like oats, milk, and eggs come together in the oven, creating a texture that’s both creamy and satisfyingly substantial. This Blueberry Baked Oatmeal is my go-to when I want a breakfast that feels special without any special effort. It’s the answer to busy mornings, lazy brunches, and the eternal question of what to feed a crowd. It’s comfort food, made easy, and it reheats like a dream, making your future self very happy. Let’s make a batch.
Table of Contents
Blueberry Baked Oatmeal
This comforting baked oatmeal transforms simple pantry staples into a special, nourishing meal. It features a creamy, substantial texture with bursts of juicy blueberries, perfect for easy mornings or feeding a crowd. The dish reheats beautifully, making it a meal prep champion for busy weeks.
Ingredients
- 3 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/3 cup pure maple syrup or honey
- 2 cups milk (any kind)
- 1/4 cup melted butter or coconut oil, slightly cooled
- 1 teaspoon pure vanilla extract
- 2 cups fresh or frozen blueberries, divided
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, whisk together the oats, baking powder, salt, and cinnamon.
- In a medium bowl, whisk the eggs. Then whisk in the maple syrup, milk, melted butter, and vanilla until smooth.
- Pour the wet ingredients over the dry oat mixture. Gently fold together until just combined.
- Fold in 1 1/2 cups of the blueberries, reserving the remaining 1/2 cup.
- Pour the mixture into the prepared baking dish and spread evenly. Scatter the reserved blueberries on top.
- Bake for 40-50 minutes, until the center is set, edges are golden brown, and a toothpick inserted comes out clean.
- Let cool in the pan for 10 minutes before slicing and serving.
Notes
For best texture, use old-fashioned rolled oats, not quick oats. Let the baked oatmeal rest before slicing to allow it to set. For a dairy-free version, use plant-based milk and coconut oil. Add a scoop of protein powder to the dry ingredients for a higher-protein option.
Nutrition
- Serving Size: 8
- Calories: 280
- Sugar: 16
- Sodium: 250
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 4
- Protein: 8
- Cholesterol: 65
Ingredients List
Blueberry Baked Oatmeal starts with a short list of ingredients you likely already have. The beauty is in their simplicity, coming together to create something greater than the sum of its parts. You’ll need:
- 3 cups old-fashioned rolled oats (not quick oats or steel-cut)
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- ⅓ cup pure maple syrup or honey
- 2 cups milk (any kind—whole, 2%, almond, or oat milk all work)
- ¼ cup melted butter or coconut oil, slightly cooled
- 1 teaspoon pure vanilla extract
- 2 cups fresh or frozen blueberries (no need to thaw if frozen), divided
- Optional for serving: a drizzle of cream, a dollop of yogurt, or a sprinkle of raw sugar for a crispy top.
Smart Swaps: For a dairy-free version, use your favorite plant-based milk and coconut oil. To make it gluten-free, ensure your oats are certified gluten-free. For a protein boost that rivals high protein overnight oats, stir in a scoop of vanilla protein powder with the dry ingredients and add an extra splash of milk. You can also swap half the blueberries for diced apples or raspberries.
Timing
One of the best things about this Blueberry Baked Oatmeal is how hands-off it is. You mix, you pour, you bake. Your active time is minimal, leaving you free to sip coffee or pack lunches while your kitchen fills with the most incredible aroma.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
That’s about 20 minutes faster than preheating the oven and waiting for a batch of pancakes to feed everyone, and it all bakes at once. You can even mix the dry and wet ingredients the night before, store them separately in the fridge, and simply combine and bake in the morning for a truly speedy start.
Step-by-Step Instructions
Making this Blueberry Baked Oatmeal is wonderfully straightforward. Follow these simple steps for perfect results every time.
- Prep and Preheat. Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or a light coating of cooking spray.
- Mix the Dry Ingredients. In a large bowl, whisk together the old-fashioned oats, baking powder, salt, and cinnamon. This ensures every bite is evenly seasoned.
- Whisk the Wet Ingredients. In a separate medium bowl, whisk the eggs until well beaten. Then, whisk in the maple syrup, milk, melted butter, and vanilla extract until the mixture is smooth and homogenous.
- Combine and Fold. Pour the wet ingredients over the dry oat mixture. Use a spatula to gently fold everything together until just combined—no need to overmix. Now, gently fold in 1 ½ cups of the blueberries, saving the remaining ½ cup for the top.
- Bake to Perfection. Pour the oat mixture into your prepared baking dish, spreading it into an even layer. Scatter the reserved ½ cup of blueberries over the top. Bake for 40-50 minutes, or until the center is set, the edges are golden brown, and a toothpick inserted in the center comes out clean (not wet, though it might have some blueberry juice on it).
- Rest and Serve. Let the baked oatmeal cool in the pan for about 10 minutes before slicing. This rest time allows it to set up beautifully, making it easier to serve. It will be wonderfully creamy but hold its shape.
Nutritional Information
A serving of this Blueberry Baked Oatmeal is a nourishing way to start the day. Based on a recipe serving 8, each portion provides approximately:
- Calories: ~280
- Protein: 8g
- Carbohydrates: 40g
- Fat: 10g
- Fiber: 4g
Oats are a fantastic source of soluble fiber, which supports heart health and keeps you feeling full. The blueberries add a powerful punch of antioxidants and vitamin C. Using eggs and milk provides quality protein and calcium, making this a balanced meal that fuels you for hours. For a higher-protein version similar to protein overnight oats, adding a scoop of protein powder can bump the protein content to over 15 grams per serving.
Equipment Needed
You don’t need any fancy gadgets for this Blueberry Baked Oatmeal. Just a few basics from your kitchen:
- A 9×13 inch baking dish (glass or ceramic works best)
- Two mixing bowls (one large, one medium)
- A whisk
- A spatula
- Measuring cups and spoons
That’s it! No stand mixer, no special pans. Regular kitchen, regular time, great results.
Why You’ll Love This Recipe
This Blueberry Baked Oatmeal recipe has earned a permanent spot in my breakfast rotation for so many reasons.
- Meal Prep Champion: Bake it once, and enjoy warm, delicious breakfasts all week. It reheats beautifully.
- Crowd-Pleasing & Family-Friendly: It effortlessly feeds a group for brunch or a hungry family on a school morning. Even picky eaters love it.
- Endlessly Adaptable: Change up the fruit, add nuts or chocolate chips, or adjust the sweetness to your taste. It’s a perfect blueprint.
- Comforting Texture: It strikes the ideal balance between creamy, custardy goodness and satisfying, hearty bites. It’s like the best parts of oatmeal and bread pudding had a baby.
- Simple Ingredients, Warm Memories: It’s made with pantry staples, but the result feels special and nostalgic.
Healthier Alternatives for the Recipe
This Blueberry Baked Oatmeal is already a wholesome choice, but you can easily tweak it to fit specific dietary needs or goals.
- Gluten-Free: Use certified gluten-free rolled oats.
- Dairy-Free: Substitute the milk for almond, oat, or soy milk, and use coconut oil instead of butter.
- Lower Sugar: Reduce the maple syrup to 3 tablespoons and rely on the natural sweetness of the blueberries. You could also use a sugar-free syrup alternative.
- Higher Protein: For a version that rivals blended overnight oats in protein content, add ½ cup of vanilla or unflavored protein powder to the dry ingredients and increase the milk by ¼ cup. Adding a handful of chopped almonds or walnuts also boosts protein and healthy fats.
- Egg-Free: Replace each egg with a “flax egg” (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes).
Serving Suggestions
This Blueberry Baked Oatmeal is delicious straight from the pan, but a few simple toppings can make it extraordinary.
- Classic Comfort: A splash of cold milk or cream over a warm square is pure heaven.
- Creamy & Tangy: A dollop of Greek yogurt or a spoonful of whipped ricotta adds lovely richness and protein.
- Crunch Factor: Sprinkle with toasted pecans, walnuts, or sliced almonds just before serving.
- Extra Sweetness: A drizzle of extra maple syrup or a sprinkle of turbinado sugar on top before baking creates a delightful crispy crust.
- Pair It: Serve alongside crispy bacon or breakfast sausage for a savory balance, or with a side of scrambled eggs for a protein-packed plate. For another berry-forward breakfast, try my Vanilla Chia Pudding Berries.
Common Mistakes to Avoid
A few small missteps can change the texture of your Blueberry Baked Oatmeal. Here’s how to avoid them.
- Using Quick Oats: Old-fashioned rolled oats are essential for the right texture. Quick oats will absorb too much liquid and become mushy, losing that perfect hearty bite.
- Overmixing the Batter: Once you combine the wet and dry ingredients, fold just until no dry streaks remain. Overmixing can lead to a denser, gummier final product.
- Underbaking: The center should be fully set and not jiggly. If you pull it out too early, it will be soupy in the middle. The golden edges and a clean toothpick test are your best guides.
- Skipping the Rest Time: Cutting into it immediately will cause it to fall apart. Letting it sit for 10 minutes allows the structure to firm up, giving you neat, creamy squares.
- Not Greasing the Pan Well: Oats can stick! A good coating of butter or spray ensures easy release and cleanup.
Storing Tips for the Recipe
This Blueberry Baked Oatmeal is a meal-prepper’s dream. Here’s how to keep it tasting fresh.
- Refrigerator: Cool completely, then cover the baking dish tightly with plastic wrap or transfer portions to an airtight container. It will keep in the fridge for up to 5 days.
- Freezer: For longer storage, slice the cooled oatmeal into individual portions. Wrap each square tightly in plastic wrap and then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the fridge or reheat directly from frozen.
- Reheating: The best way to reheat is in the microwave. Warm a single portion for 60-90 seconds until heated through. For a larger portion or to restore a crispy top, reheat in a 300°F oven for 10-15 minutes, covered with foil. Add a splash of milk before reheating if it seems dry.
Conclusion
At its heart, this Blueberry Baked Oatmeal is about more than just breakfast. It’s about creating a little moment of warmth and comfort in the everyday rush. It’s food that feels like home, reliably delicious and endlessly forgiving. Whether you’re serving it to weekend guests, packing it for weekday lunches, or simply treating yourself to a cozy morning, this recipe delivers. I hope it becomes a cherished part of your kitchen routine, just like my Peanut Butter Banana Overnight Oats or Apple Cinnamon Overnight Oats have in mine. For another delicious blueberry and oat combo, check out my Blueberry Lemon Overnight Oats.
I’d love to hear how your Blueberry Baked Oatmeal turns out! Did you add any fun twists? Share your experience in the comments below, and if you share a photo, don’t forget to tag @HarmonyMeal. Happy baking.
FAQs about Blueberry Baked Oatmeal
Can you prepare baked oatmeal the night before?
Yes, you can prepare blueberry baked oatmeal the night before. Simply assemble the ingredients in your baking dish, cover it tightly, and refrigerate overnight. Bake as directed in the morning.
What is the best way to store baked oatmeal?
Store cooled blueberry baked oatmeal in an airtight container in the refrigerator for up to 4 days. You can also freeze it for longer storage (up to 2-3 months).
What oats are best for baked oatmeal?
Rolled oats (also known as old-fashioned oats) are generally considered the best choice for baked oatmeal. They provide a good texture and hold their shape well during baking. Avoid using instant oats, as they can become mushy.
Is baked oatmeal healthy?
Yes, blueberry baked oatmeal can be a healthy breakfast or snack. It’s packed with fiber from the oats and antioxidants from the blueberries. It’s also customizable, allowing you to adjust the sweetness and add other healthy ingredients like nuts and seeds.
Can you freeze baked oatmeal?
Yes, blueberry baked oatmeal freezes well. Cut it into individual portions and wrap them tightly in plastic wrap or foil, or store them in freezer-safe containers. Thaw overnight in the refrigerator or reheat directly from frozen in the microwave or oven.
How do you reheat baked oatmeal?
You can reheat blueberry baked oatmeal in the microwave, oven, or on the stovetop. For the microwave, heat individual portions for 1-2 minutes. In the oven, reheat at 350°F (175°C) for 10-15 minutes. On the stovetop, heat over medium heat with a splash of milk or water to prevent sticking.
💬 Let’s Stay Connected!
For daily recipes, kitchen tips, and exclusive content, follow me on:
👉 Facebook for behind-the-scenes & community fun
👉 Pinterest for visual inspiration & meal ideas
👉 X (Twitter) for quick tips & trending recipes
📲 Join the flavor journey, your next favorite recipe is just a follow away!
