Blueberry Baked Oatmeal

This Blueberry Baked Oatmeal is the perfect grab-and-go breakfast, divinely chewy but still soft with a touch of sweetness. It’s great for meal prep and for brunch or breakfast entertaining. Plus, it’s gluten-free!

Why You’ll Love This Recipe

• It’s so easy to make – it only takes about five minutes to prep this dish!
• Oats are one of the healthiest grains, and they’re 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 reducing the risk of heart disease.
• You can add this recipe to your list of make-ahead breakfasts. The leftovers keep in the refrigerator for several days as a quick breakfast throughout the week. Simply reheat a portion in the oven or microwave with a splash of milk.
• If you’re planning to serve this for breakfast or brunch to a large crowd, you can make it the night before, keep it covered in the fridge, and bake it in the morning before serving. It makes 8 servings, and you can even double it if need be.

Chef’s Tips

• The best oats for baking are rolled oats; I find them the best! They’re whole, flattened oats that have a nice chewy texture. Quick oats are similar, but they’re cut into smaller pieces, so their texture is more delicate when baked. Old-fashioned oats will result in a heartier texture.
• You can make this breakfast vegan by substituting 2 flax eggs for the eggs, using coconut oil instead of butter, and using a plant-based milk.

More Easy Breakfast Recipes

• High Protein Banana Muffins
• Healthy Oatmeal Bars
• Gluten Free Monkey Bread
• Sweet Potato Waffles
• Gluten Free Crepes
• Peanut Butter Pancakes

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4.93 from 13 votes

Baked Blueberry Oatmeal

Prep: 15 minutes minutes

Cook: 30 minutes minutes

Total: 45 minutes minutes

Chewy, sweet, and sneakily nutritious. A delicious make-ahead breakfast that everyone will enjoy!

Cheryl Malik

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9 servings

Ingredients

• ▢ 3 cups rolled oats
• ▢ ⅔ cup maple syrup
• ▢ 2 teaspoons ground cinnamon
• ▢ 2 teaspoons baking powder
• ▢ ½ teaspoon salt
• ▢ ½-¾ cup milk of choice ½ cup for firmer oatmeal, ¾ for less-firm oatmeal
• ▢ 2 large eggs
• ▢ ½ cup melted butter or refined coconut oil, plus more to grease baking dish
• ▢ 3 teaspoons vanilla extract
• ▢ 1 ½ cups blueberries fresh, or thawed & drained if frozen

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Equipment

• Large mixing bowl
• Silicone spatula
• 9×13 baking dish

Instructions 

• Preheat oven to 350° Fahrenheit. Lightly grease baking dish with butter or coconut oil. Set dish aside.
• Add oats, maple syrup, cinnamon, baking powder, salt, milk, eggs, melted butter, and vanilla extract to large mixing bowl. Mix thoroughly until all ingredients are fully incorporated.
• When oatmeal mixture is just combined, add blueberries and gently fold blueberries into oatmeal mixture, being careful not to overstir.
• Transfer mixture into 9×13 baking dish. Gently spread oatmeal mixture out across bottom of baking dish in one even layer, making sure to press mixture into corners of dish.
• Place baking dish in preheated oven. Bake oatmeal mixture 30 minutes, then check doneness. Continue baking as needed, checking doneness every 1 to 2 minutes, until top of baked oatmeal is golden brown and crisp. Bake time shouldn't exceed 45 minutes total, but times will vary from one kitchen to another.
• When oatmeal is fully baked, carefully remove baking dish from oven. Let cool slightly, then slice baked oatmeal into 9 equally-sized bars. Serve warm.

Notes

Blueberries: If using frozen blueberries without defrosting, increase cook time by 5 minutes or so. Frozen blueberries will release moisture that may affect the texture of the baked oatmeal.

Leftovers: Let baked oatmeal cool completely, then transfer leftover bars to airtight container. Refrigerate up to 5 days. Reheat individual bars in microwave before serving, or serve chilled.

Gluten Intolerant: If you’re gluten-intolerant, be sure to check that the oats are GF-certified.

Nutrition Information

Serving: 1serving | Calories: 301kcal | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Trans Fat: 0.4g | Total Carbs: 39g | Fiber: 4g | Sugar: 18g | Net Carbs: 35g | Vitamin C: 2mg | Cholesterol: 70mg | Sodium: 330mg | Potassium: 213mg | Calcium: 124mg | Iron: 2mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik