Our Blueberry Baked Oatmeal is packed with oats and blueberries and sweetened with brown sugar. It’s a cozy and filling way to start the day.
My brother used to eat instant oatmeal just about every morning when we were growing up and, truth be told, I thought it looked so weird that I never even tasted a bowl of oatmeal until I was an adult.
Weird, right?!
It’s still not an every day food for me, but sometimes I just get a craving for a warm, cozy bowl of oats. And if there are berries involved? Well, the more the merrier.
I really love to make this baked oatmeal for breakfast once and then reheat it all week long. It makes mornings so easy and my kids are happy to take a break from their usual breakfast of cold cereal.
Making baked oatmeal is just as easy as making it on the stove, but we love the texture you get from baking. It turns out a bit cakey and who doesn’t want cake for breakfast?!
Our baked apple oatmeal is another family favorite! Perfect in the fall, too.
Ingredient Notes:
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Blueberries – You can use either fresh or frozen blueberries in this recipe though I definitely prefer them fresh. No need to thaw if frozen, they’ll still bake up nicely!
Dry Ingredients – Pick out your favorite brand of rolled oats for this baked oatmeal recipe. You’ll also need some brown sugar, baking powder, cinnamon, and a little salt. It’s a pretty quick and easy mix!
Wet Ingredients – In addition to the dry ingredients you’ll need some milk, melted butter, vanilla extract, and a couple large eggs which will help bind everything together and keep the oatmeal nice and fluffy. Plus, protein!
What Readers are Saying!
“This was such an easy and great tasting recipe!! I don’t like oatmeal per se but baked oatmeal is another story!!!!!!! Thanks for sharing and I will definitely be making this again and again!” – Reenie
How to Make Blueberry Baked Oatmeal:
Mix: Add your oats, milk, sugar, butter, eggs, baking powder, vanilla, cinnamon, and salt to a mixing bowl and give it a good stir.
Blueberries: This is baked oatmeal with blueberries so you’re going to need plenty of fresh or frozen blueberries. Fold those in with the oatmeal mix until just combined. Blueberries break apart easily so don’t overly mix.
Bake: Spread the blueberry oatmeal mixture into a greased baking dish and pop it in the oven 30 minutes. That’s it! This blueberry baked oatmeal recipe is beyond simple!
To Serve:
Top your blueberry baked oatmeal with a drizzle of heavy cream and maple syrup or dollop on a scoop of Greek yogurt.
More berries are always welcome on top of our baked oatmeal!
FAQs:
This baked oatmeal with blueberries is perfect for making ahead! You’ll get 6 servings out of one batch, but feel free to double the recipe if you think you’ll eat more within 5 days. Wrap the oatmeal tightly and store in the refrigerator. Reheat individual servings in the microwave.
The blueberry baked oatmeal freezes beautifully! After baking, portion this into single serving sizes and package it up for the freezer. Reheat in the microwave for 2 minutes to reheat.
It does sound a little strange to be adding eggs in with oatmeal, but it works really well to help bind the oatmeal mix together and it adds even more fluffiness to the texture! It’s almost cake like. And it’s a good way to get a little extra protein in with your oatmeal at breakfast.
I’ve only tried this with real milk but readers have mentioned that almond milk works pretty well and I’d imagine that oat milk works great too!
MORE BREAKFAST RECIPES!
- This tater tot breakfast casserole and low carb breakfast casserole are both great make ahead breakfasts that will feed your family for at least a couple of days.
- My husband asks for biscuits and gravy at least once a week.
- The air fryer makes breakfast and cleanup super easy! Try out this air fryer bacon or these air fryer sausage links.
- Classics like my Belgian waffle recipe and homemade biscuits always go over well.
- Love muffins? Give these blueberry streusel muffins or banana bread muffins a shot!
- Want something a little lighter? This keto green smoothie will hit the spot!
Blueberry Baked Oatmeal
Ingredients
- 1 ½ cups rolled oats
- ½ cup milk
- 1/3 cup brown sugar
- ¼ cup melted butter
- 2 large eggs beaten
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¾ teaspoon salt
- 1 cup blueberries
Instructions
- Preheat oven to 350 degrees. Spray an 8×8 baking dish with non-stick spray.
- Add all of the ingredients except for the blueberries to a mixing bowl and stir well to combine.
- Fold in the blueberries gently so as not to break them up too much.
- Spread mixture into the prepared baking dish and bake for 30 minutes or until a knife comes out mostly clean with just a few moist crumbs.
- Spoon into bowls and serve with additional blueberries and a drizzle of cream or syrup, if desired.
Vicki Worrell says
What is serving size… 1 cup, 1/2 cup?
Karly says
I didn’t measure by volume. The nutrition information is based on 6 total servings.
Ingrid Durham says
Very delicious. I don’t like to alter recipes the first time I make them, but needed to accomodate diabetic and low-sodium diet. Used Splenda Brown Sugar, reduced the baking powder and salt, and used Oat Milk. It turned out great. Also used wild blueberries that I’d picked the day before.
Karly says
Sounds amazing with your changes! Thanks, Ingrid!
Terry Franklin says
I like a fast and easy breakfast and tried your recipe as written. I really liked the texture and flavor. I’m wondering if half the butter could be replaced with canola oil, as I have cholesterol issues.
Karly says
I haven’t tried that, but I think it would work fine as far as texture goes. The flavor will be a bit different though.
Faith says
This has been a family favorite for years. Just made an adapted version with flax egg and coconut milk and it is equally delicious!
Karly says
Thanks for sharing, Faith! I’m so glad you love the recipe!
Ursula says
Loved this recipe. Nice change from the regular oatmeal. I have to watch my cholesterol so I put in 3 medium mashed bananas to replace the butter and brown sugar. Also grated in an apple. Turned out great.
Karly says
Sounds delicious! Thanks for sharing!
RANDY L DEUTSCHLANDER says
Can this be left out on the counter or does it have to be refridgerated
Karly says
It would need to be refrigerated.
Samantha S says
I Loved it so much!! Will be making this a lot now
Karly says
That’s great to hear! Enjoy!
Katie says
Didn’t quite have enough brown sugar but was awesome with the amount I used. Did another one with apples & raisins & a little extra milk because I thought the raisins would absorb it too much if I didn’t. Was really good. Gonna try apple/cranberry next.
Karly says
So glad you’re having fun experimenting! I’m sure apple cranberry will be tasty!
Debra says
Do you use old fashion oatmeal or the quick oatmeal. Can I use frozen blueberries
Karly says
Rolled oats are old fashioned oats. You can use fresh or frozen blueberries.
Julie says
Can you substitute maple syrup for brown sugar?
Karly says
Haven’t tried it, but I think it would work well.
Jack B says
First time making. Delicious! Using just-picked blueberries is key to success. I did not add cream/syrup as recipe suggested, but will next time as oatmeal was ever so slightly dry. Absolutely will make again.
Vicki says
So delicious! Made two days in a row!
Karly says
That’s awesome! Thanks, Vicki!
Mindy Fewlss says
Made these just now and my kids loved them!! 🙂
Traci Tinnon says
My family loves this recipe. I love that it doesn’t call for flour. Sometimes I substitute peaches for the blueberries. Great with a dollop of greek yogurt. It’s like peach cobbler with cream.
Karly says
Sounds delicious with peaches! 🙂
Nunya says
This had too much egg and was a gross texture nightmare. Yuck! And I wasted my blueberries ?