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.
How to make this baked oatmeal recipe:
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?!
Add your oats, milk, sugar, butter, eggs, baking powder, vanilla, cinnamon, and salt to a mixing bowl and give it a good stir.
Fold in some fresh or frozen blueberries.
Spread this mixture into a greased baking dish and pop it in the oven 30 minutes.
That’s it! It’s beyond simple.
To serve:
Top your 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!
Make ahead:
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.
Freezing:
This baked oatmeal recipe 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.
More easy breakfast recipes:
This tater tot breakfast casserole and keto 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.
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, fresh or frozen
Instructions
- Preheat oven to 350 degrees. Spray an 8x8 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.
Jenny Emery says
Thank you! This is a great recipe. I’ve made this twice now and I’m about to double the recipe today! The only changes I made were using OatMilk and coconut oil (instead of butter). I also used fresh blueberries in and added on top.
Oh, I also added a topping:
2 tablespoons brown sugar
2 tablespoons old fashioned oats
1 tablespoon butter softened (I used coconut oil)
Thank you again!!! Delicious!
Karly says
That topping sounds delicious! So glad you enjoy the recipe! 🙂
Stephanie Angela Marko says
I make this every Sunday evening to eat throughout the week. I am obsessed! I do substitute avocado oil for the butter and use oatmilk
Karly says
I bet it’s delicious with oatmilk! So glad you enjoy the recipe. 🙂
Ingrid Durham says
I liked this. It wasn’t too sweet. Was a little dry. Will bake for less time next time.
Melissa Fiore says
Fantastic recipe! Made it this morning and my family loved it.
Karly says
Thanks, Melissa!
Reenie says
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! I topped mine with slice almonds but did everything else exactly as written. Thanks again
Karly says
Thanks for sharing, Reenie!
Rana says
It’s really good too when you add chopped peaches (frozen or fresh) with the blueberries.
Karly says
Sounds delicious! I’ll have to try that. We just made an apple version yesterday and that was amazing. I’ll be sharing that one soon too! 🙂
Sharlene says
I wanted to ask what type of oatmeal do you use in this recipe ? Quaker old fashioned , Quaker instant,Coaches Steel Cut Oatmeal ?
Karly says
We use rolled oats, which are also called old fashioned oats.
Amanda says
Made recipe exactly as this morning. I am not a huge oatmeal fan but loved this! Will be adding to my recipes.
Karly says
Love to hear that! Thanks, Amanda!
Joan says
can this be made in a muffin tin?
Karly says
I think so, but I’ve never tried. You might need to adjust the bake time a bit.
Joan says
I don’t like oatmeal–AT ALL. I try to eat it, but just can’t…and I really want to like it. I tried this baked oatmeal and love it. The first time I made it exactly as the recipe is written. After that I put it in a large muffin tin. It makes 6 serving which I cool, then put in the freezer. I can pull one serving out of the freezer at a time and just warm in the microwave–or it can be pulled out the night before and put in the refrigerator. Of course, I bake it less–maybe about 15 min or so. Comes out great and I can finally eat oatmeal!!
Karly says
Oh wow!! I love to hear that! So glad you found an oatmeal recipe you love. We have an apple pie version too that you might want to try. 🙂
Rose says
I used almond milk, applesauce and frozen blueberries. I would definitely make this again.
Karly says
Awesome!! Glad it was a hit!
Cat says
Used almond milk in this recipe. Great last night, great again this morning!
Marcellina says
What a delicious breakfast! Definitely going to try this.
Karly says
Hope you love it!
Allison says
Just to be sure – it’s 3/4 tsp of salt?
Karly says
Yes, that’s correct.
Donna says
Can you use applesauce instead of butter.
Karly says
I’ve never tried it, but worth giving it a shot! I might have to experiment with an apple cinnamon version now using applesauce. 🙂
Rickie says
Just to let you know…. when I printed the recipe out the brown sugar had a question mark for the amount. I had to go back online to pull up the recipe to find that it takes 1/3 cup of brown sugar…. which I use Splenda’s brown sugar to keep the sugar low as I am diabetic.
This is a very YUMMY recipe. Thanks for sharing.
Karly says
Thanks for letting me know! I have no idea why, but my site always eats the “1/3” and I have to manually go in and fix it. So strange!!
So glad you enjoyed the recipe!