This baked oatmeal is not only nourishing but also incredibly easy to make. It comes together in one bowl and bakes into a soft, cake-like texture with bursts of blueberry flavor in every bite. Naturally sweetened and made with wholesome ingredients, it’s ideal for both kids and adults. It’s also highly versatile—you can customize it with different fruits, nuts, or dairy-free options to suit your preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Old-fashioned rolled oats
Baking powder
Ground cinnamon
Salt
Unsweetened almond milk (or any milk of choice)
Maple syrup or honey
Eggs
Vanilla extract
Coconut oil or melted butter
Fresh or frozen blueberries
Directions
Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
In a large bowl, mix together the oats, baking powder, cinnamon, and salt.
In another bowl, whisk the almond milk, maple syrup, eggs, vanilla extract, and melted coconut oil until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in the blueberries.
Pour the mixture into the prepared baking dish and spread it out evenly.
Bake for 35–40 minutes, or until the top is golden and the center is set.
Let it cool slightly before slicing and serving.
Servings and timing
This recipe serves 6 to 8 people. Prep time: 10 minutes Cook time: 35–40 minutes Total time: 45–50 minutes
Variations
Vegan version: Use flax eggs and a plant-based milk and sweetener.
Add-ins: Try chopped nuts, shredded coconut, or a swirl of almond butter.
Different fruits: Swap blueberries for raspberries, strawberries, or diced apples.
Spices: Add nutmeg or cardamom for a warming twist.
Chocolate lovers: Stir in dark chocolate chips for a treat.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, warm individual portions in the microwave for 30–60 seconds or reheat in the oven at 300°F until heated through. You can also freeze slices for up to 3 months—wrap them individually for quick grab-and-go breakfasts.
FAQs
What kind of oats should I use for baked oatmeal?
Old-fashioned rolled oats work best. Avoid quick oats or steel-cut oats, as they will affect the texture.
Can I use frozen blueberries?
Yes, frozen blueberries work well. No need to thaw them—just fold them in gently to avoid streaking.
Is this baked oatmeal gluten-free?
It can be gluten-free if you use certified gluten-free oats.
How do I make this recipe dairy-free?
Use plant-based milk and coconut oil instead of dairy milk and butter.
Can I prepare this the night before?
Yes, you can mix it all together, cover, and refrigerate overnight. Bake it fresh in the morning.
How long does it last in the fridge?
It lasts up to 5 days in the refrigerator when stored in an airtight container.
Can I make this without eggs?
Yes, substitute with flax eggs or a commercial egg replacer for a vegan version.
Can I add protein powder to this recipe?
Absolutely. Add a scoop of your favorite protein powder to the dry ingredients.
What size baking dish should I use?
An 8×8-inch or 9×9-inch baking dish works well for this recipe.
Can I double the recipe?
Yes, double the ingredients and use a 9×13-inch baking dish. You may need to increase the baking time slightly.
Conclusion
Healthy Blueberry Baked Oatmeal is a nourishing, delicious, and versatile breakfast option perfect for busy mornings. Whether you’re feeding your family or meal-prepping for the week, this simple baked dish offers the perfect balance of convenience and flavor. Try it once, and it may just become a regular in your breakfast rotation.
This Healthy Blueberry Baked Oatmeal is a wholesome, make-ahead breakfast packed with oats, juicy blueberries, and natural sweetness. Soft and cake-like in texture, it’s a satisfying option for busy mornings.
Author:Catherine
Prep Time:10 minutes
Cook Time:35–40 minutes
Total Time:45–50 minutes
Yield:6 to 8 servings
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups old-fashioned rolled oats
1 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
2 cups unsweetened almond milk (or milk of choice)
1/3 cup maple syrup or honey
2 large eggs
2 tsp vanilla extract
2 tbsp coconut oil or melted butter
1 1/2 cups fresh or frozen blueberries
Instructions
Preheat your oven to 350°F (175°C) and lightly grease an 8×8 or 9×9-inch baking dish.
In a large bowl, combine the oats, baking powder, cinnamon, and salt.
In another bowl, whisk together the almond milk, maple syrup, eggs, vanilla extract, and melted coconut oil until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in the blueberries.
Pour the mixture into the prepared baking dish and spread it evenly.
Bake for 35–40 minutes, or until the top is golden and the center is set.
Let it cool slightly before slicing and serving.
Notes
Use certified gluten-free oats for a gluten-free version.Frozen blueberries do not need to be thawed—just fold them in gently.Store leftovers in an airtight container in the refrigerator for up to 5 days.To make vegan, use flax eggs and a plant-based milk and sweetener.Freeze individual portions for up to 3 months for easy breakfasts.
