This blueberry baked oatmeal is absolutely divine. It’s perfectly chewy but still soft with perfect sweetness. It’s a filling and easy grab and go breakfast, great for meal prep, and great for brunch or breakfast entertaining, too! Gluten free.
Why is this the best blueberry baked oatmeal recipe?
- It’s so easy to make – it only takes about five minutes to prep this dish!
- It is so tasty! This was a huge hit in our house!
- It’s perfect for meal prep for easy breakfasts throughout the week.
- It’s great if you are making breakfast or brunch for a crowd – it easily serves eight!
- It’s naturally gluten-free.
How to make blueberry baked oatmeal – step by step
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together oats, maple syrup, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in fresh blueberries.
Spread into a 9×13 inch baking dish.
Bake in preheated oven for 30-40 minutes or until top is golden
What oats are best for baking?
I used rolled oats in this baked oatmeal, and I find them the best for baking. They are whole, flatten oats that have a nice chewy texture. Quick oats are are similar, but they are cut into smaller pieces, so their texture is more delicate when baked. Old fashioned oats will result in a heartier texture.
Baked blueberry oatmeal is great for meal prep!
This recipe is so perfect for make ahead breakfasts. The leftovers keep for several days in the refrigerator for easy to grab breakfasts throughout the week. Simply reheat a portion in the oven or microwave with a splash of milk.
If you are planning on serving this as a breakfast or brunch to a large crowd, you can make it the night before, keep it covered in the fridge and then bake in the morning before you serve it.
Is baked blueberry oatmeal a healthy breakfast?
Oatmeal is a great breakfast choice – oats are one of the healthiest grains yo can incorporate into your diet! They are a great source of fiber, vitamins, minerals and antioxidants and they keep you satisfied until lunch. Health benefits include lowering blood sugar levels, weight loss and management and a reducing the risk of heart disease.
Top tips to make baked blueberry oatmeal
- You could probably make this breakfast vegan by substituting 2 flax eggs for the eggs, using coconut oil instead of butter, and using a plant-based milk.
- If you are gluten intolerant, be sure to check that the oats are GF certified.
- Keep leftovers in an airtight container in the fridge.
Be sure to check out these other healthy family recipes!
- How to Boil Artichokes
- Pecan Crusted Chicken
- Grilled Peaches with Honey
- Instant Pot Chicken Burrito Bowls
I would love to hear if you have tried this baked blueberry oatmeal recipe – do leave me a star rating and comment down below!
Be sure to share your photos of your creations on Instagram too!
Baked Blueberry Oatmeal
Ingredients
- 3 cups rolled oats
- 2/3 cup maple syrup
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2-3/4 cup milk of choice 1/2 cup for firmer, 3/4 for moister
- 2 eggs
- 1/2 cup melted butter or refined coconut oil
- 3 teaspoons vanilla extract
- 1 1/2 cups fresh blueberries or frozen
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together all ingredients except blueberries until well combined. Fold in blueberries.
- Spread into a 9×13 inch baking dish.
- Bake in preheated oven for 30-40 minutes or until top is golden
Just a quick question for clarification purposes. The first part of your article mentions using brown sugar in your baked oatmeal recipe but the recipe doesn’t list brown sugar. Do you use the maple syrup instead of the brown sugar?
You’re so right – that’s an error. There is no brown sugar, just maple syrup. The recipe has been updated. Thank you for noticing that!
Whoops! Brown sugar is *still* listed in the “how to make…step-by-step section.
Ah, thank you for that catch! Awesome eye 🙂
Hi can I use honey instead of Maple syrup? 🙂
Absolutely!
Could you use frozen blueberries if thawed?
Yes. 🙂
I made this last night for this morning. I used 1/4cup of applesauce instead of butter and its delicious. A little crumbly but still taste great! Love this recipe
Delicious! I used flax in place of egg, as you suggested, with great results. I also substituted fresh raspberries in place of blueberries.
I’m so glad you loved it!
This is so delicious and easy to make. Thank you for sharing with us all!
The taste is wonderful, I did think it spread a little thin. Did I do something wrong?
You could always try beating the egg a little more, so it rises higher. It’s not supposed to be super thick, so you could have done it perfectly!
This is really good! But mine came out very crumbly, any idea how to avoid this for next time? I followed the recipe exact, used butter instead of coconut oil. Thanks!
The coconut oil is a little bit of a better binder than butter, that could definitely be your issue!
Each helping is over 350 calories?
It is, which is definitely okay for a meal!
Would this work with just one egg?
One egg won’t hold it together as well, you could use just one egg but it will end up being more like granola then a solid sheet!
Of course I can’t find my 9×13 pan, and I had a bad mishap with a different recipe lately when I used the wrong size and ruined my meatloaf :(. Do you know if I make these in a muffin pan or something what the bake time would be? Sorry, I’m a novice but these look great.
I can’t say for sure what the timing would be, but you could always try it at 350 degrees for 20 minutes and then 5 minute increments after that! Let me know how it goes if you do it!
I tried them in a muffin tin (with paper wrappers). They were a bit greasy on the bottom from the coconut oil, but overall they held up well. I also put them in the freezer and pulled out a few every morning. It worked, but I think next time I’d rather just cut the big bake into sections.
I would definitely try that! That’s how we tested them so we can never say for sure if they’ll work in a different baking container 🙂