Start your day off right with this easy, healthy Blueberry Baked Oatmeal recipe. This make-ahead breakfast casserole is perfect for a grab and go meal or a lovely addition to brunch.
This baked oatmeal is one of the easiest breakfasts to prep ahead for busy mornings.
I did not grow up as a breakfast food lover. In fact, I'm known to eat the previous night's dinner for breakfast.
But that all changed when I fell in love with baked oatmeal. Filling you up without the need for a mid-morning nap, this recipe has enough protein to keep you going until lunch time!
Why I love Blueberry Baked Oatmeal
- Baked oatmeal recipe can be made ahead of time and reheated (or eaten chilled). You can wrap individual pieces and freeze for later, too!
- It’s a portable breakfast option (hello, busy farm families!)
- With no refined sugar, it’s not overly sweet and better for you.
- This recipe is awesome for a family or can feed a crowd (or extra hungry teenagers) when doubled.
Do you love blueberries? You can try these jumbo blueberry muffins for breakfast, too!
Ingredients in Blueberry Baked Oatmeal
- old fashioned or rolled oats: wholesome oats are the main ingredient because it's baked oatmeal! Either of these oats work great. You won't want to use quick oats or steel cut oats for this recipe. Use certified gluten free oats to make this a gluten free recipe.
- baking soda: acts as a leavening agent, making your baked oatmeal lighter and fluffier.
- cinnamon & vanilla: delicious flavor additions!
- sea salt: Just a pinch works great in this recipe
- eggs: act as the binder, plus they add a little protein.
- maple syrup: nature's sweetness! If you don't have maple syrup, honey or agave nectar work.
- milk: I use whole milk but you can use whatever you kind you have in your fridge. 2%, almond....I would think skim milk works too but I haven't tried it myself.
- blueberries: fresh, juicy berries if you have them. This recipe really brings out their inherent sweetness. If blueberries aren't in season, you can substitute frozen berries. Just don't thaw them, pop them in right from the freezer!
How to Make Blueberry Baked Oatmeal
In under ten minutes, you'll be on your way to a healthy breakfast you'll feel good about feeding yourself and your family!
- Preheat your oven to 350°F. In a medium sized bowl, combine dry ingredients (oats, baking soda, cinnamon, and sea salt). Mix.
- In another bowl, combine 2 eggs, lightly beaten, maple syrup, vanilla extract and milk. I used whole milk but you can use whatever you have on hand. Whisk together and add to your dry ingredients.
- Add the wet ingredients to the dry ingredients and mix using a spoon or spatula. Fold the blueberries into the batter taking care to be gentle (don't go crazy here, now is not the time to get your aggression out!) If you overwork the blueberries, you'll end up with a less appetizing oatmeal bake.
- Grease a 9x9 baking pan. Pour in the oatmeal mixture and spread evenly. Bake for 35-40 minutes until the center is set. Allow to cool for 15-20 minutes before slicing and serving.
While it's baking it makes the kitchen smell SO GOOD. It's a homey, delicious scent that is edible, unlike all the candles in my household.
When my blueberry oatmeal was done baking, I took the pan out of the oven and sniffed it. Twice.
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That, my friends is the sign of a good breakfast.
Is Baked Oatmeal Healthy?
Baked oatmeal can be a healthy breakfast depending on ingredients. Oats provide fiber, blueberries add antioxidants, and you can adjust sweetness to your preference.
Love oatmeal? Try my strawberry banana baked oatmeal!
FAQS
Yes, you can use frozen blueberries! Add them to the recipe right before baking. Keep them frozen so you don't have a grey-purple oatmeal.
Again, the answer is yes! Bake in a 9 x 9 dish or if doubling, a 9 x 13 pan. You could also make these this blueberry oatmeal as muffins!
Leftovers can be wrapped in plastic wrap and frozen for several months.
I recommend old fashioned oats for their texture and density. You could use quick oats if needed. I do not recommend using steel cut oats as they're a different type of oat altogether.
How to Make this Ahead:
Do you have too much time on your hands? Yeah, me either. Here are a few ways you can get ahead by making this baked oatmeal as part of your meal prep!
- Bake this ahead of time and freeze slices, individually wrapped
- Bake ahead of time and refrigerate
- Assemble as instructed up until the blueberries are added and refrigerate overnight. Just before baking, add the blueberries and pour into your prepared pan.
Slice and store it for an easy make-ahead breakfast all week long!
To reheat, microwave slices on a plate for about 30 seconds. If frozen, I recommend thawing in the refrigerator overnight and then reheating.
More Blueberry Recipes
More Baked Oatmeal Recipes
- Pumpkin Pie Oatmeal
- Pumpkin Oatmeal Breakfast Bars
- Healthy Oatmeal Breakfast Cookies
- Apple Pie Baked Oatmeal
I hope you enjoy this delicious baked blueberry oatmeal! If you make it, comment or leave a review below. I'd love to hear from you!
Recipe
Healthy Blueberry Baked Oatmeal
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Equipment
Ingredients
- 3 cups old fashioned rolled oats
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- ⅛ teaspoon sea salt
- 2 eggs lightly beaten
- ½ cup pure maple syrup
- 1 teaspoon vanilla extract
- 1.5 cups milk
- 1 pint blueberries
Instructions
- Preheat oven to 350°F. In a medium sized bowl, whisk your dry ingredients together (oats, baking soda, cinnamon, and sea salt). Mix.
- In another bowl, combine 2 eggs, lightly beaten, maple syrup, vanilla extract and milk. I used whole milk but you can use whatever you have on hand. Whisk together and add to your dry ingredients.
- Pour the wet ingredients over the dry ingredients and mix using a spoon or spatula. Fold the blueberries into the batter taking care to be gentle (no blueberry smushing here, we want these intact!).
- Grease a 9x9 baking pan. Pour in the oatmeal mixture into your prepared baking dish and spread evenly.
- Bake for 35-40 minutes until the center is set. Allow to cool for 15-20 minutes before slicing and serving.
Notes
To make overnight blueberry baked oatmeal or make ahead of time:
- Bake ahead of time and refrigerate
- Assemble as instructed up until the blueberries are added and refrigerate overnight. Just before baking, add the blueberries and pour into your prepared pan.
Substitution ideas
Frozen blueberries or frozen mixed berries may be substituted for fresh.
Brown sugar can be substituted for the maple syrup.
For the milk, you can also use unsweetened vanilla almond milk or vanilla almond milk.Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
Michelle Kwapick says
Why is soda added? There is nothing that rises...just curious
Carlee says
Baked oatmeal is one of our favorite breakfasts too. The blueberries make this extra tasty!
Deanne Frieders says
So glad you like it Carlee!! 🙂
Annie says
I really wanted to love this, seems like such a healthy way to start the day. Followed the recipe exactly — and I bake regularly — but this was a total disaster. So dry and flavorless. Nearly inedible, and I hate wasting food. Ended up warming each slice in a pan with butter and cinnamon sugar and choked it down.
Deanne Frieders says
Sorry you didn't like it Annie. It's one of our favorites.
Stephanie says
Have you made this with brown sugar instead of syrup? If so, what did you think?
Deanne Frieders says
I have not used brown sugar, but you sure could use the same amount.
Joy Arm says
The recipe looks great, but I can’t find out the amounts of oats and blueberries to make this recipe.
Stephanie says
I'm not sure I understand how you can't find the amount of oats to use and blueberries. Blueberries are sold in pints at the store and all you need to do is measure cups of oats. I made it with no problem except I didn't use syrup. I used brown sugar.
Katir says
I don’t know what I did wrong, but I cannot get the baked oatmeal to set! I’ve cooked it for 50 minutes now and it is still jiggly and you can still see liquid in it. I don’t have time to cook it any longer so I’m just letting it sit on the counter to see if it will firm up. I’m almost positive I followed the recipe to a t! Any ideas what’s going on? Thanks!
Stephanie says
I literally just made this recipe and mine was not jiggly. Did you use too much milk? Not enough oats perhaps?
Janet Holly says
I want to thank you for this recipe, It is delicious!! and the prefect way for me to get my daily oatmeal in each day!! I eat this about everyday and as a result I have now tried it with different fruit, so far my favorite is Blackberries with Honey, the blackberries and maple seemed to be in a battle to stand out.. I also love that it is gluten free.. We also liked pineapple with added coconut, hubs said it was like dessert and added ice cream.. (so much for healthy). It is very simple and can be whipped up in a flash. I am looking forward to fresh strawberries coming in so we can try that as well..
Thanks again
Blessings
Bobbie says
Can't wait to try! 🙂
Thanks so much~
Karen says
Can you substitute almond milk?
Deanne Frieders says
Yes, that works great!
Pamela Thompson says
What are reheating instructions?
From refrigerated and from frozen please.
Deanne Frieders says
Hi Pamela!
To reheat from refrigerated, I like to microwave for 30 seconds or so. I recommend thawing in the fridge overnight and then reheating.
Jackie says
Have you ever tried making muffins instead of in a pan? I have a muffin tin that makes squares and I would like to try it! Also, have you ever substituted light agave for the maple syrup? Just for myself, I use that instead. Trying to cut calories and "points." Thank you! Can't wait to try this recipe!
Deanne Frieders says
Hi Jackie, I'm sure you can make this as muffins instead of a pan. Baking time will be less for sure.
Also, you could sub light agave or honey or the maple syrup. I'll add that to the recipe, it's a great thing to point out!!! Thanks for stopping by 🙂
Deanne Frieders says
Yes, you could make it into muffins. You may want to reduce the quantity of agave since it's slightly sweeter. Would love to hear how it turned out!
Dannii says
We love making baked oats and blueberry is always our favourite.
Jesse says
My family enjoyed this Blueberry Baked Oatmeal and my mother in law appreciated the fact it’s gluten-free.
Jen says
It's supposed to snow here tomorrow so I'm definitely making this for breakfast. Such a delicious and cozy way to start the day.
Sue says
This looks healthy and decadent at the same time, with a drizzle of maple syrup I bet the kids will think they're getting dessert for breakfast!
Claudia Lamascolo says
I love that there is maple syrup in this recipe it really brought the blueberries to life in flavor!