Blueberry Baked Oatmeal
Posted: 07/29/19
Updated: 12/11/24
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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 You’ll Love This 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.
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.
Why You Should Meal-Prep This Recipe
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 this 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.
Chef’s Tips
- 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
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For more delicious recipes, visit our sister sites, 40 Aprons and Easy Cheap Recipes.
Baked Blueberry Oatmeal
Chewy, sweet, and sneakily nutritious. A delicious make-ahead breakfast that everyone will enjoy!
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
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.
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.
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 🙂
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!
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!
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 so delicious and easy to make. Thank you for sharing with us all!
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!
I used bananas instead of eggs, and also used fresh raspberries. To top it off I added a lemon drizzle. I DO NOT REGRET IT! So good!
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
Could you use frozen blueberries if thawed?
Yes. 🙂
Hi can I use honey instead of Maple syrup? 🙂
Absolutely!
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 🙂