This blueberry baked oatmeal is the best way to start the day! It’s hearty, cozy-spiced and works for breakfast all week long.
Stumped on healthy breakfasts? Make a big pan of this Blueberry Baked Oatmeal! Baked oatmeal is the holy grail of easy breakfasts: once you bake up a pan, you can eat off the leftovers all week. (Move over, overnight oats!) Or, it’s the perfect special breakfast to serve for guests for breakfast or brunch. The tangy, tart pops of blueberries are a bright pairing to the hearty oats and cozy cinnamon and allspice. It’s irresistibly tasty: our 5 year old absolutely loves it…and so do we!
Ingredients for blueberry baked oatmeal
This baked blueberry oatmeal is simple to put together with ingredients you might already have on hand. All you need outside of basic pantry and refrigerator ingredients are fresh blueberries! The basic idea? Simply mix together the wet and dry ingredients, top with blueberries and bake. Here’s what you’ll need to put together this simple oatmeal bake:
- Blueberries: Fresh is best; see below for notes on using frozen
- Rolled old fashioned oats: Do not substitute steel cut oats, as they have a much different texture! Instead, go to Baked Steel Cut Oatmeal.
- Sliced almonds: Nuts are optional; substitute the nut of your choice if desired
- Egg
- Milk (dairy or non-dairy)
- Brown sugar
- Neutral oil
- Vanilla extract
- Baking powder
- Cinnamon, allspice and salt
Can you use frozen blueberries?
Want to use frozen berries instead of fresh in this blueberry baked oatmeal? Here’s the thing: frozen blueberries can bleed into the batter of baked goods, making them turn purple in color! If you’d like to use frozen berries, we recommend rinsing them well and patting them dry with paper towels per these instructions from King Arthur Baking. You’ll want to make sure to get them very dry here. However, if they do bleed: there’s nothing wrong with purple baked oatmeal!
Toppings for blueberry baked oatmeal
There are lots of ways to top blueberry baked oatmeal! We like to keep it simple with this one, since it’s so tasty as is. It’s ideal as a filling, easy breakfast idea or great for impressing guests at brunch. Here are a few topping ideas:
Diet variations
This blueberry baked oatmeal recipe is vegetarian and gluten-free. To make it dairy free, simply use your favorite dairy-free milk (we like oat milk). Want to make it vegan? Go to our Banana Baked Oatmeal and add blueberries in the same way as instructed in this recipe!
Make ahead instructions for blueberry baked oatmeal
Want to make baked oatmeal with blueberries ahead of time? We don’t recommend making stirring up the pan and placing it in the refrigerator overnight. Overnight oats call for this, but don’t try it here. The problem? The oats will absorb all the liquid and be much too dry. Here are two make-ahead options:
- Minimal prep: Mix up the wets and dries separately and store in separate containers (with the wets refrigerated). Then, pour them together in the morning and bake.
- Bake in advance: Bake up the entire pan in the evening, then refrigerate it for eating off of throughout the week. You can refrigerate leftovers for up to 1 week, and re-warm them in a 300 degree oven or the microwave. Or, just eat them cold right out of the fridge like we do!
More blueberry recipes
This blueberry baked oatmeal was in part inspired by a huge pile of blueberries we got while blueberry picking in Michigan. If you’ve got lots of these purple berries, here are a few more blueberry recipes to try:
This blueberry baked oatmeal recipe is…
Vegetarian and gluten-free. For vegan, go to Banana Baked Oatmeal and add blueberries.
Description
This blueberry baked oatmeal is the best way to start the day! It’s hearty, cozy-spiced and works for breakfast all week long.
- 1 large egg (or flax egg for vegan)
- 1 1/2 cups milk or non-dairy milk
- ⅓ cup brown sugar
- 2 tablespoons neutral oil (or melted refined coconut oil)
- 1 teaspoon pure vanilla extract
- 2 cups rolled oats
- ¼ cup sliced almonds (optional)
- 1 teaspoon baking powder
- 1 ½ teaspoons cinnamon
- ½ teaspoon allspice
- ½ teaspoon kosher salt
- 1 ½ cups blueberries, divided (washed and dried)
- Maple syrup, to serve (and/or nut butter)
- Preheat the oven to 375 degrees Fahrenheit.*
- Butter an 8 x 8″ or 9 x 9″ pan or 7 x 11 small casserole dish (shown). Place roughly half of the blueberries in the bottom.
- In a medium bowl, whisk the egg, then whisk in the milk, brown sugar, oil, and vanilla. Add the rolled oats, sliced almonds, baking powder, cinnamon, allspice, and kosher salt. Mix thoroughly to combine them into the wet ingredients, mixing until all the spices are integrated.
- Pour the oatmeal mixture into the prepared pan (many of the blueberries will float, which is ok). Add the remaining blueberries in a layer on top.
- Bake 30 minutes until the oat mixture has set. Remove from the oven and allow to cool for at least 10 minutes. (The texture will fully set once it cools to room temperature.)
- Before serving, drizzle maple syrup. Store leftovers refrigerated for up to 1 week: eat cold or reheat in a 300 degree oven or microwave until warm.
Notes
*Make ahead instructions: do not make the entire pan in advance and refrigerate overnight because the oats will absorb all the liquid. You can mix up the wets and dries separately and store in separate containers (with the wets refrigerated), then pour them together in the morning and bake.
- Category: Breakfast
- Method: Baked
- Cuisine: Oatmeal
- Diet: Vegetarian
Keywords: Blueberry baked oatmeal, baked blueberry oatmeal, baked oatmeal with blueberries, blueberry oatmeal bake