Homemade and easy to make, this Healthy Blueberry Baked Oatmeal makes for a delicious breakfast and is perfect for meal prep. With its warm cinnamon and vanilla flavors, complete with blueberries and sliced almonds this recipe is one you’ll make again and again. It can be made with fresh or frozen blueberries making it the perfect year-round baked good. Top it with yogurt or whipped topping and a drizzle of maple syrup for something extra delicious.
Blueberry Baked Oatmeal is lightly sweetened with maple syrup, made hearty thanks to the oats, and a breakfast you’ll most definitely look forward to.
Baked oatmeal has become a go-to of ours. It’s easy to make, great for meal prep, and also makes for a delightful and scrumptious breakfast or brunch. Paired with our Turkey Apple Sausage Patties it makes for a nicely balanced meal to start the day. While we prefer to serve baked oatmeal warm, it also tastes great cold if you need a breakfast quick. Add this healthy breakfast recipe to your weekend meal prep session and you’ll have a hearty breakfast bursting with juicy blueberries ready for the week.
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Ingredients for Blueberry Baked Oatmeal
- Old-fashioned rolled oats – a budget-friendly, incredibly versatile whole grain. We love baking and cooking with oats! For gluten-free, use gluten-free certified rolled oats
- Baking powder
- Ground cinnamon – get the best prices on spices and seasoning through Thrive Market!
- Ground nutmeg – adds a delicious and warm flavor. Feel free to omit if you don’t have it on hand or add ground ginger instead.
- Chia seeds – an optional ingredient that adds a boost of fiber. Feel free to omit.
- Maple syrup – may substitute honey.
- Ripe banana – a black-spotted banana works best in this recipe. You can also use applesauce.
- Eggs – To make this egg-free, mix 2 tablespoon flax meal + 6 tablespoons water in a small bowl. Let stand for 5-10 minutes before using in place of the eggs in this recipe.
- Milk of choice – any milk will get the job done. Organic cows milk, unsweetened almond milk, and even kefir works, too! For a non-dairy, nut-free milk use flax, oat, or hemp.
- Unsalted Butter – for dairy-free use coconut oil.
- Pure vanilla extract
- Almonds – Feel free to use any nuts of choice – we like to use sliced almonds but pecans also make for a very tasty addition. Omit for nut-free.
- Frozen blueberries – No need to thaw. May substitute fresh berries if you wish
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How to make Blueberry Baked Oatmeal
A one-bowl kind of a recipe makes for a quick clean up!
- Preheat the oven to 375℉. Spray a 9×9 or 8×8-inch baking dish with cooking oil spray or grease with butter or coconut oil.
- In a bowl, combine all of the ingredients and mix.
- Transfer to the baking dish. Top with a few additional frozen berries and sliced almonds, if desired.
- Bake for 30-35 minutes or until center is set.
- Let it sit for 10 minutes before serving.
- Top with whipped topping or plain yogurt and a drizzle of maple syrup if you please.
For the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories, protein, carbohydrates, fiber, sugar, sodium, and more per serving.
Can you freeze Baked Oatmeal?
Absolutely. Oatmeal bakes are perfect for freezing and enjoying as a future meal. We love to double the recipe and stash one away in the freezer. You can also make them into oatmeal cup muffins as we did in our Zucchini Banana Baked Oatmeal Cups.
How to Make this Baked Oatmeal Egg-Free
To make this baked oatmeal egg-free, simply replace the egg(s) with ‘flax eggs’ in the recipe and bake as directed.
To make a ‘flax egg’, combine 1 tablespoon ground flax meal and 3 tablespoons water in a small bowl. Stir well and let stand 5-10 minutes to thicken then add to the recipe in place of the eggs.
Double this if the recipe calls for 2 eggs.
Can fresh blueberries be used instead of frozen?
You sure can. In fact, you can use any berries you like or have on hand. Strawberries, blackberries, raspberries, or a mix like we did in our Mixed Berry Baked Oatmeal recipe.
How to make Blueberry Baked Oatmeal nut-free and dairy-free.
Simply omit the almonds for a nut-free option. For dairy-free, we like to use unsweetened almond milk and melted coconut oil in place of the butter.
Other recipes you’ll love!
Healthy Blueberry Baked Oatmeal (Gluten-free)
Homemade and easy to make, this Healthy Blueberry Baked Oatmeal makes for a delicious breakfast and is perfect for meal prep. With its warm cinnamon and vanilla flavors, complete with blueberries and sliced almonds this recipe is one you’ll make again and again.
Ingredients
- 2 ¾ cups old fashioned rolled oats
- 1 ½ tablespoons chia seeds (optional)
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
- ½ teaspoon ground cinnamon
- ¼ teaspoonground nutmeg
- ⅓ cup maple syrup or honey (use 3 tablespoons for less sweet)
- 1 ripe banana, mashed (~½ cup) or applesauce
- 2 large eggs* (See Notes for egg-free option)
- 1 ½ cups milk of choice
- ¼ cup melted unsalted butter or coconut oil
- 2 teaspoons pure vanilla extract
- ¼ cup almonds, sliced or chopped + more for topping (omit for nut-free)
- 1 ½ cups frozen blueberries, do not thaw (may sub fresh)
Instructions
- Preheat the oven to 375℉. Spray a 9×9 or 8×8-inch baking dish with cooking spray.
- In a bowl, combine all of the ingredients and mix.
- Transfer to the prepared dish. Top with a few additional frozen berries and sliced almonds, if desired.
- Bake for 30-35 minutes or until center is set.
- Let sit for 10 minutes before serving.
- Top with whipped topping or yogurt and maple syrup if you please.
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Notes
* Egg-free option: Mix 2 tablespoons ground flax meal with 3 tablespoons water in a small bowl. Mix well and let stand 5-10 minutes to thicken before using in place of the eggs in this recipe.
- Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
- To reheat – microwave for 30-60 seconds or in the oven at 300 degrees until warm.
Nutrition Information
- Serving Size: 1/9 of recipe
- Calories: 245
- Fat: 10 g
- (Sat Fat: 4 g)
- Sodium: 100 mg
- Carbohydrate: 33 g
- (Fiber: 5 g
- Sugar: 11 g)
- Protein: 6 g
Dietary
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When I saw this recipe, I was so excited that I had all of the ingredients to make it the same day. It is so easy, and it is beyond delicious. We had it with our eggs for breakfast. And then we had it the same night for dessert after dinner.! We absolutely love it. I will be adding it to my regular rotation of recipes.
★★★★★
Made last night for breakfast this morning. It was very good. Will be making this again.
★★★★★
LOVE this recipe for a make-ahead, easy weekday breakfast. I’ve made it twice now, and added some protein powder for some “extra” in the second go around.
★★★★★
We love to hear this Amy! We sure appreciate your feedback and 5-star review!
Made this recipe over lunch time (wfh), it was so easy and quick! And it’s delicious! I have lots of frozen bananas and blueberries in the freezer so I see more of this in my future.
★★★★★
The future is looking bright with this recipe! Thanks for sharing this Keri-Anne, we appreciate your feedback and 5-star review!
Loved this healthy and easy Saturday brunch recipe. I used almond milk and ghee and it so moist and delicious.
Thank you!
★★★★★
You are so welcome! We are so happy to hear you enjoyed this recipe! Thank you for your feedback and 5-star review!