Blueberry Baked Oatmeal

One of the best baked oatmeal recipes, this blueberry baked oatmeal has been a go-to breakfast of mine for years, especially when I need an easy, healthy meal prep idea for busy mornings. I make it with whatever type of blueberries I have on hand, fresh in the summer or frozen the rest of the year, and it always turns out great.

The oats bake up soft and tender with warm cinnamon flavor throughout, while the blueberries add little bursts of sweetness in every bite, and the sliced almonds provide a satisfying crunch. Simple, filling, and made with ingredients I almost always have in my kitchen, this is one breakfast meal prep idea I always know I can count on to make mornings easy and fuel my whole family.

Key Ingredients and Notes

This blueberry baked oatmeal recipe is extremely versatile and works well with a variety of mix-ins. Here are my notes about the key ingredients:

• Old-fashioned rolled oats: Oatmeal is an extremely nutritious carbohydrate source and forms the base of this recipe. Do not substitute quick oats or steel-cut oats. They do not absorb liquid or cook the same way as old-fashioned oats. For gluten-free, use gluten-free certified rolled oats.
• Milk: This helps keep the baked oatmeal moist and tender.
• Eggs: These work as a binder, helping the oatmeal hold its shape.
• Avocado oil: Neutral in flavor, this adds moisture and richness along with heart-healthy polyunsaturated fat and monounsaturated fat. Melted butter and coconut oil also work well, but change the flavor just slightly.
• Banana: I like to use a ripe banana, as I do for these mini banana muffins. It adds moisture, potassium, and enhances the natural sweetness of the oats. It also reduces the amount of oil needed, keeping this recipe low in saturated fat. If I don’t have bananas on hand, I substitute an equal amount of applesauce for a similar taste and texture.
• Maple syrup: This sweetens the oatmeal and adds a subtle molasses flavor. Honey also tastes great, if preferred.
• Almonds: I like to use plain or toasted almonds for a nutty taste and a little extra crunch. I’ve also used pecans and chopped walnuts. 
• Blueberries: I prefer to use fresh blueberries when I have them on hand, but frozen blueberries work just as well. When using frozen, I look for wild blueberries for extra nutrition, including vitamin C and fiber. I always buy extra berries to make these banana blueberry muffins, too. If using frozen blueberries, keep an eye on the oven and adjust the baking time as needed to prevent the oats from being too mushy or chewy.

Find the ingredient list with exact measurements in the recipe card below.

Make It Egg Free

To make this blueberry baked oatmeal egg-free, I simply replace the 2 eggs with ‘flax eggs’ in the recipe and bake as directed.

To make enough flax eggs to be the equivalent of 2 regular eggs, combine 2 tablespoons ground flax meal and 5 tablespoons water in a small mixing bowl. Stir well and let stand for 5-10 minutes to thicken, then add to the recipe in place of the eggs.

Make It Dairy Free

For dairy-free baked oatmeal, use an unsweetened dairy-free milk, such as almond milk, oat milk, or coconut milk.

Make It Nut Free

For nut-free baked oats, omit the sliced almonds.

What to Serve with Blueberry Baked Oatmeal

I always serve this baked oatmeal recipe with protein-rich breakfast recipes like hard-boiled eggs or turkey sausage patties for a well-rounded meal. I think it’s plenty flavorful on its own, but my kids enjoy adding a dollop of Greek yogurt and a drizzle of maple syrup or a sprinkle of brown sugar to their oatmeal bake.

This is also a delicious brunch option for weekends, Mother’s Day, and special occasions. For a complete spread, I serve it alongside fresh fruit and sheet pan eggs with cottage cheese and offer high-quality coffee and banana berry smoothies for guests to sip on while they eat.

Store, Freeze, and Reheat

I often like to make two batches at once and freeze one for later. After baking, I cool my oatmeal at room temperature, slice it into bars, and cover the baking dish with plastic wrap or transfer the bars to an airtight container. They stay fresh in the fridge for up to 5 days and freeze well for up to 3 months.

To serve, I thaw frozen oats in the fridge overnight. Then, I warm individual slices in the microwave for 30-60 seconds. Or, I reheat a large batch in a casserole dish in the oven at 300°F just until it’s warmed through. If the top of the oats begins to turn golden brown or look burnt, I cover the dish with foil and continue to bake until warm.

Recipe Changelog

• May 2026: We previously published a version of this recipe that included chia seeds, called for slightly more maple syrup, and used melted butter instead of avocado oil. Download the previous version here.

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The photos in this post were taken by Kaitlin of Creating Kaitlin.

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