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This Blueberry Baked Oatmeal is warm, hearty, and bursting with juicy blueberries in every bite. It’s easy to make, naturally sweetened, and perfect for a healthy breakfast or weekend brunch!
We’re all familiar with a warming bowl of oatmeal from Matcha Oatmeal, to Apple Pie Oatmeal. But what about baked oatmeal?
Table of Contents
Baked oatmeal is oatmeal that’s baked in a casserole dish or ramekins with other ingredients like eggs, non-dairy milk and mix-ins. From cookie baked oatmeal to carrot cake baked oatmeal, there are so many different flavour varieties and ways to enjoy baking oats.
Baked oatmeal is healthy, easy to prepare, stores well in the fridge and is perfect to feed a crowd! It also looks a little fancier than just a plain bowl of oatmeal and can be served on it’s own or with toppings like maple syrup and yogurt.
Why You’ll Love This Recipe
- Perfect make-ahead breakfast – Bake it once and enjoy it all week. Just reheat and dig in.
- Packed with juicy blueberries – Blueberries make a great breakfast food whether they’re in a Blueberry Spinach Smoothie or oatmeal, they’re packed with antioxidants and delicious!
- Wholesome and satisfying – Made with oats, eggs and berries for a filling breakfast.
- Customizable – Add your favourite mix-ins or toppings.
Key Ingredients
- Oats: I recommend using rolled oats for a nutty and chewy texture. You can also use quick oats in this recipe if that’s what you have on hand.
- Blueberries: Fresh or frozen blueberries both work in this recipe. Keep in mind frozen blueberries may “leak” as they thaw in the batter and create blue streaks in the baked oatmeal. (Which I think looks pretty!) If you have a lot of leftover blueberries use them to make this Healthy Blueberry Crisp.
*This is a recipe overview. The full recipe with measurements can be found below in the recipe card.
Substitutions
- Eggs: For a vegan version of the recipe substitute the egg for a “flax egg” or “chia egg” by mixing 3 tablespoons of water with 1 tablespoon of chia seeds or ground flax seeds.
- Butter: For a dairy-free or vegan version substitute butter with melted coconut oil or avocado oil.
- Coconut sugar: substitute with brown sugar, maple syrup, honey or a sugar-free sweetener.
- Blueberries: use any type of berries you love such as raspberries or blackberries.
How To Make Blueberry Baked Oatmeal
Step 1: Mix the egg, almond milk, butter and vanilla extract together in a bowl.
Step 2: In a separate bowl mix together the oats, cinnamon, salt and coconut sugar.
Step 3: Mix the wet ingredients and dry ingredients together until combined.
Step 4: Add the blueberries and shredded coconut.
Step 5: Mix everything together then pour into a greased baking dish.
Step 6: Bake at 350 degrees F for 35-45 minutes.
Recipe Variations
Want to switch things up? Here are my favourite ways to customize this blueberry baked oatmeal recipe:
- Blended Blueberry Baked Oatmeal – For a cake-like texture, blend all the ingredients (except the blueberries and almonds) in a high-speed blender until smooth. Then fold in the blueberries and bake as directed. It makes the baked oatmeal taste like a healthy blueberry oatmeal muffin!
- High-Protein Blueberry Baked Oatmeal – Boost the protein by mixing 1 scoop of vanilla or unflavoured protein powder into the batter. Protein powder also makes a great addition to these Fluffy Protein Pancakes.
How To Store
Store leftover blueberry baked oatmeal in an airtight container in the fridge for up to 5 days. To reheat, warm individual portions in the microwave or oven until heated through. You can also freeze baked oatmeal—just slice it into portions, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Jess’s Tips
- Use large flake oats – Rolled oats (also called large flake oats) give the best texture for baked oatmeal. Quick oats will give a softer texture.
- Don’t worry if the mixture looks runny – The batter will seem liquidy before baking, but the oats will soak it all up as it bakes. Let it sit for a few minutes before baking if you want a slightly thicker result.
- Use fresh or frozen blueberries – Both work well! If using frozen, don’t thaw them first—just toss them in straight from the freezer to avoid excess moisture. Use any leftover blueberries to make some Blueberry Chia Pudding!
- Let it rest before slicing – After baking, allow the oatmeal to cool for 5–10 minutes to set. This helps it hold together better when serving.
- Add flavour with spices or zest – Mix in a dash of cinnamon, a pinch of nutmeg, or a bit of lemon zest. You can even add some cocoa powder to turn these into chocolate baked oats.
- Top it your way – Serve with a drizzle of maple syrup, a dollop of yogurt, or chia seed jam. You can also sprinkle on some chopped nuts or maple pecan granola for crunch.
Frequently Asked Questions
Yes, you can make the baked oatmeal ahead of time, store it in the fridge in plastic wrap and place it back in the oven to warm through before serving.
Yes! Let the oatmeal cool completely, then, slice it into individual portions, wrap each tightly, and store them in a freezer-safe container or bag up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat in the microwave or oven until warmed through
Both fresh and frozen blueberries work well in this recipe. If using frozen, there’s no need to thaw them beforehand; just mix them directly into the batter.
Try These Oatmeal Recipes Next
Breakfast
Blueberry Overnight Oats
Breakfast
Pecan Pie Baked Oatmeal
Breakfast
Creamy Matcha Oatmeal
Breakfast
Cinnamon Roll Baked Oatmeal
If you tried this Blueberry Baked Oatmeal or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Blueberry Baked Oatmeal
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Description
This Blueberry Baked Oatmeal is easy to make, packed with blueberries and perfect for a healthy breakfast or brunch!
Ingredients
- 2 1/4 cups rolled oats
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup coconut sugar
- 1/4 cup butter or coconut oil, melted and cooled
- 1 egg (can sub flax egg for vegan)
- 1 tsp vanilla extract
- 1 3/4 cup milk of choice
- 1/4 cup shredded coconut
- 1 cup blueberries
- Sliced almonds
Instructions
- Preheat the oven to 350 degrees and grease an 8×8 inch baking dish with cooking spray.
- Mix the oats, baking powder, cinnamon, salt, and coconut sugar together in a bowl.
- In a separate bowl whisk together the coconut oil, egg, vanilla extract and milk.
- Pour the wet ingredients into the dry ingredients and mix together, then mix in the coconut and blueberries.
- Top with sliced almonds and more blueberries then transfer to the baking dish and bake for 40-45 minutes until golden brown on top.
- Optionally serve drizzled with maple syrup
Notes
- Use large flake oats for the best chewy texture; quick oats make it softer.
- The mixture will look runny before baking—this is normal!
- Use fresh or frozen blueberries; no need to thaw frozen ones.
- Let baked oatmeal cool for 5–10 minutes before slicing.
- Top with maple syrup, yogurt, chia jam, or granola.
- Store in the fridge up to 5 days.
Nutrition
- Serving Size: 1/8th of the recipe
- Calories: 260
- Sugar: 9g
- Fat: 14g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 7.5g
This was way better than I expected for baked oatmeal. It’s super easy to slice up and grab in the morning, and the blueberries add a nice little burst in every bite. I’ve been reheating it with a little drizzle of maple syrup and it’s been such a chill breakfast option.
Hi- This recipe is vegan and it contains egg?
Hi Prachi, this recipe can be made vegan using a flax egg. The instructions to make it vegan are listed within the recipe post 🙂
Thanks so much!!
Do you know that Coconut Sugar IS sugar. You are a fraud!