Blueberry Baked Oatmeal is an easy, healthy breakfast you can prep the night before. Perfect for a stress-free weekday breakfast!
We love oatmeal around here – in baked oatmeal, in overnight oats, in breakfast cookies… I have a few versions of baked oatmeal here on the blog that are super delicious already, but a blueberry one was definitely missing!
This works great with both fresh or frozen blueberries, so it’s a wonderful make ahead breakfast all year round. You can even switch up the berries if you’re feeling adventurous – raspberry is a firm favorite over here, too!
You can prep this the night before for an easy morning, but if you want to bake it right away, I’ve included some instructions below.
Ingredients in baked oatmeal
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Eggs: Instead of whole eggs, you can also use 3 large egg whites. I have never tried making a vegan version without eggs, so I can’t recommend any substitutions here.
- Sweetener: Use 1-2 tablespoons of a Stevia or Erythriol blend to sweeten the oatmeal if you want to make it sugar-free.
- Oats: I always use old fashioned. Quick oats work OK, too, they’re just a little moister. Please do not use instant oats.
- Blueberries: I always use frozen because they’re more budget-friendly. You can use fresh if you want to.
- Milk: Cow’s milk or unsweetened almond work best here.
Steps to make baked oatmeal
Steps to make baked oatmeal with blueberries:
1) Combine all ingredients except for the blueberries in a large bowl.
2) Spread half in a lightly greased casserole dish and sprinkle with ¾ of the blueberries.
3) Cover with the remaining oat mixture, then
4) sprinkle with remaining blueberries and more walnuts if desired.
5) Chill covered in the fridge overnight, then bake in the morning.
Recipe tips
- No grey oatmeal: I usually don’t stir the blueberries into the oats, but but sprinkle them on top, to keep the oatmeal from turning all weirdly grey.
- Bake without soaking overnight: Make sure to use quick-cooking oats, let the assembled oats sit on the counter for 10 minutes while you preheat the oven, and live with the fact that it’s a little less cake-like ?
Serving suggestions
Some of my family members prefer theirs in a bowl with milk and use a spoon to eat their oatmeal.
Others like it cake-style, with a few spoonfuls of Greek yogurt and a fork. And one particular tiny person might like it best cold, slathered with peanut butter ?
I let them do whatever they want, as long as they get their own stuff and put it back again after breakfast, ha!
More baked oatmeal recipes
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Blueberry Baked Oatmeal
Recipe details
Equipment
- Mixing Bowl
Ingredients
- 2 cups old fashioned oats
- ¾ cup milk
- 1 cup unsweetened applesauce
- ¼ cup chopped walnuts
- 2 large eggs see notes for substitute
- ¼ cup maple syrup OR brown sugar
- 2 teaspoons pure vanilla extract
- 1 ½ teaspoons cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 cups blueberries fresh and frozen both work
Instructions
- Mix the ingredients: Add the oats, milk, applesauce, walnuts, eggs, maple syrup, vanilla, cinnamon, baking powder and salt to a large bowl. Mix well.
- Layer in a casserole dish: Lightly grease a 7×11 inch rectangular baking dish. Spread half the oat mixture in the bottom of the dish. Sprinkle with about ¾ of the blueberries. Top with the remaining oat mixture, carefully smoothing the top. Sprinkle on the remaining blueberries. You can also sprinkle on some extra walnuts if you like!
- Chill the dish: Cover the casserole dish and chill in the refrigerator overnight (see notes for instructions to bake right away)
- Bake the dish: The next morning, remove the dish from the fridge. Preheat the oven to 350°F. Bake until set and golden on top, about 30-35 minutes. Rest for 5 minutes on a rack on the counter, then slice and serve warm.
Notes
Ingredient Notes:
Eggs: Instead of whole eggs, you can also use 3 large egg whites. I have never tried making a vegan version without eggs, so I can’t recommend any substitutions here. Sweetener: Use a Stevia blend to sweeten the oatmeal if you want to make it sugar-free.Baking Tips:
No grey oatmeal: I usually don’t stir the blueberries into the oats, but but sprinkle them on top, to keep the oatmeal from turning all weirdly grey.Bake without overnight chill
Easy: Make sure to use quick-cooking oats, let the assembled oats sit on the counter for 10 minutes while you preheat the oven, and live with the fact that it’s a little less cake-like ?Nutrition
More recipe information
Large step by step photos
I just use a large bowl, measure out all my ingredients, dump them in the bowl and stir with a wooden spoon until they’re combined. Well, that’s pretty much the recipe ?
I’m using a 7×11 rectangular baking dish. You could also do individual muffin cups! I prefer layering my baked oatmeal vs stirring the blueberries into the whole mix. This a) helps prevent blueberries sticking to the bottom of the baking dish like glue and b) doesn’t turn your baked oatmeal a ghastly grey color.
First, I spread half the oat mix in the bottom of the baking dish. It’s smart to just lightly grease the dish, but I often forget. Then I layer on most of the blueberries.
THEN I add the rest of the oat mixture…
… and scatter with a few remaining blueberries and some extra chopped walnuts for pretty looks. This is not necessary, but it does look nice.
This is what it looks like after an overnight rest IN THE REFRIGERATOR:
Then you just pop it in the oven and pat yourself on the back for being so organized ?
More blueberry recipes
Recipe first published in 2018. Republished in July 2020 to make it more helpful.
Amanda says
AMAZING!!! I subbed unsweetened oat milk and didn’t have any nuts. I baked for 50 minutes but I think my oven is slow. I’m excited to try the recipe as a base with other fruits. I think apple would be really good.
Nora says
I have a slow oven too at the moment, Amanda (I have a countertop model for recipe testing though – but the built in oven takes SO much longer to bake!). Glad you managed to tweak to yield a great outcome. And apple is SO good here!
Julie says
This is my favorite breakfast recipe. Especially when I’m tired of eggs. I just made it last night and trying to increase protein so I added 1/2 protein powder into it. Still came out just as delicious.
Becca says
I used banana instead of applesauce, vanilla almond milk, omitted the nuts and added nutmeg all for personal preference. Was delicious!
Cara says
Definitely a hit with the family!
Kim Allen says
This is delicious. I used flax eggs like someone suggested and subbed oat milk. I will make again with some of the other suggestions like pumpkin seeds in place of the walnuts. It’s a great make ahead breakfast for busy weekday mornings.
Lulu says
In the oven now. can’t wait to try it. I’m sure it will become a regular at our house. used sunflower seeds in place of nuts and extra cinnamon. it smells very good.
Nora says
Glad to hear it, Lulu!
Carrie says
If you were going to freeze it, would you freeze it baked or unbaked?
Nora says
I always freeze baked oatmeal baked, then reheat in the microwave or in the oven after thawing overnight. Hope this helps, Carrie.
Linda says
I’ve made this 3 times. I love it
Nora says
Oh, that’s so great to hear, Linda!
Silvia says
I made it on an 8-inch square dish with a wonderful frozen mix from Target that contains two different types of cherries, blueberries and strawberries. I used pecans because I didn’t have walnuts and topped it with pecans and unsweetened coconut flakes. Also did the flax eggs. I only waited 30 minutes to bake it but I had to bake it for about 45 minutes. It came out great and I will definitely make it again! Thank you!
Nora says
I’m glad you liked the recipe, Silvia!
Kamile says
have made this a few times and its wonferful! i have it chilling right now and am wondering if it would be okay to chill for 2 days?
Nora says
Kamile, yes, it keeps for 3-4 days in the fridge.
Mattie says
I just made this (my first ever attempt or taste of baked oatmeal). I used quick oats, brown sugar and an equal amount of mashed banana instead of the applesauce. Plus fresh blueberries. It tastes AMAZING. I ate TWO pieces straight out of the oven. Love it
Nora says
I’m so glad, Mattie!
Stacey says
Can I chill overnight, bake the next morning, and save leftovers for the next day? Would they be okay?
Nora says
Yes, that’s fine, Stacey! Just cover the leftovers once cool, then keep on the counter for a day; or in the fridge for 2-3 days. Hope this helps!