This baked oatmeal with blueberries is the perfect recipe for a filling healthy breakfast! It’s made with fresh blueberries, whole grain oats and brown sugar. My favourite part? It’s super easy to mix up and a great recipe to meal prep ahead of time.
Blueberry Baked Oatmeal
Growing up, I often remember being served a warm crisp baked oatmeal for a hardy breakfast. We ate it with raspberries or saskatoons and whip cream. It was/is one of my favorite things to eat. It’s an easy breakfast recipe to make for the whole family.
I love the blueberries when they are baked right into the oatmeal. Topped with some fresh blueberries, coconut whip cream and a drizzle of maple syrup it is delicious. Some almond butter or peanut butter would also be an amazing topping for this blueberry oatmeal bake.
What is baked oatmeal?
It is a breakfast casserole made out of oats, milk, eggs and a few other ingredients you probably keep stocked in your kitchen. While oatmeal cooked on the stovetop is creamy and filling, baked oatmeal is sweet and serves more like a cake with a crisp top. This blueberry oatmeal recipe will soon become one your easiest and best hearty breakfasts.
Can I make this the night before?
I absolutely adore any recipe I can meal prep the night before. Which makes this oatmeal bake an easy breakfast for busy mornings. I like to make it ahead of time and then the next day I pop it in the oven and forget about it until my timer goes off. And you can bake it in a muffin tin to make individual servings for your weekly meal prep.
Main Ingredients needed For baked oatmeal recipe
For our dry ingredients we need old-fashioned oats, brown sugar, baking powder and salt. Our liquid ingredients consist of milk, eggs, vanilla and coconut oil. You can actually throw them all together in a bowl and mix them if you want to. I normally mix the dry and then add in the liquid ingredients. But it’s probably not necessary if you’re in a rush.
Best Milk to Use for Baked Oatmeal
I like to use oat or coconut milk to make it dairy free. This recipe also works great with almond milk. And if you don’t need it dairy free, make it with regular whole milk.
What Type of Oats Should I Use?
I use Quaker old fashioned oats for my recipe. I don’t recommend using quick or instant oats because they will cook too fast. You can use steel cut oats and just add an extra 2 tablespoons of milk.
Bake Time and Storage
If you use old-fashioned oats for this recipe and an 8×11 inch pan, it will take about 30-35 minutes. If you use a 9×13 inch pan it will take 25-30 minutes to bake. It is fully baked when the oatmeal has fully set, and the top edges start to turn a golden brown.
Any leftovers can be stored in an airtight container in the fridge for 5-6 days. Or it stores well on the counter overnight. If you plan to use this as a meal prep breakfast, you can divide it into individual pieces and store it in sandwich or freezer bags to freeze. If you freeze it make sure to reheat it in the oven or microwave before serving.
Baked oatmeal variations and tips
Make it gluten free by using certified gluten free oats.
Use mild olive oil or melted plant butter instead of melted coconut oil. I have actually used regular olive oil and it works well. If you don’t need it dairy free use some melted butter.
Swap the blueberries for peeled sliced peaches, mixed berries, or strawberries. I like to make this recipe with one cup of fresh juicy blueberries and 1-2 sliced and peeled peaches.
Frozen blueberries can be used instead of fresh, just mix them with one and a half teaspoons of flour or oat flour to absorb the extra moisture.
Optional add ins: I am currently out of chia seeds but when I have them, I like to throw a tablespoon in with the dry ingredients. You can also add in two tablespoons of flax seeds. These add additional nutrition to make it the perfect healthy baked oatmeal breakfast. Dried fruit like raisins or craisins is also a great way to change up you
If your baked oats didn’t rise nicely, it may be because you didn’t use eggs. Without eggs it won’t rise as high and will be less cake-y.
To make this recipe vegan, substitute one flax egg made with: 1 tablespoon of flax seed mixed with 2.5 tablespoons of water. Let it sit to thicken for 3-5 minutes and then use to replace the eggs. Make sure that for this recipe you want to use 2 tablespoons of flax seed mixed with 5 tablespoons of water to replace the two eggs used in the recipe.
Baked Oatmeal with Blueberries
- 1 8×11 in. glass baking pan or 9×13 in
- 1 Medium sized bowl
- Mixing spoon
- 2 cups blueberries
- 2 ¾ cup oatmeal
- ½-¾ cup brown sugar
- 2 tsp baking powder
- ½ tsp salt
Add in Wet Ingredients:
- 2 eggs
- 1 ¼ cup oat milk or any milk
- 1 tsp vanilla extract
- ⅓ cup coconut oil melted, or mild flavoured olive oil/melted plant butter
- Preheat the oven to 350F. Grease an 8”x11” pan with some coconut oil.
- Rinse blueberries. Spread most of blueberries out in a single layer across your baking dish. Reserve a 1/4 cup to sprinkle on top of the oatmeal mixture.
- Mix together oatmeal, brown sugar, baking powder and salt.
- Add in eggs and milk and mix to combine. Melt the coconut oil and then add it to the oat mixture and stir in quickly so it mixes in and the coconut oil doesn’t harden.
- Pour oatmeal mixture over the berries and top with reserved blueberries. Bake at 350F for 30-35 minutes. If using a 9×13 pan bake for 25-30 minutes.
- Serve hot with coconut whip cream, pure maple syrup and top with additional fresh blueberries.