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. Sign up for my email list, too!
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.
Sharon Barber says
Our daughter made this for breakfast this morning…. absolutely delicious!!! I plan to make it when we return home! I love that you can put it together the night before! Thank you for sharing your very yummy and healthy recipe!!!
Nora says
I’m so glad, Sharon!
Manda says
Made this a few days ago and hubby raved it was “my” best baked oatmeal ever. Loved the ease since I didn’t soak mine overnight!
Nora says
I’m so glad, Manda!
Hollis says
Can I substitute the milk for almond milk?
Nora says
Yes, you absolutely can!
Heather G says
Do you need to let the blueberries thaw first if using frozen?
Nora says
No, it’s actually better to use them straight from the freezer. Hope this helps, Heather!
Jacquelyn says
Fantastic recipe! I have made it as-written with the blueberries and LOVE it. One day, much to my horror, I was OUT of blueberries and in the middle of making the recipe. I instead cut up 2 cups of small diced apples and they too were a perfect replacement for the tastes of cinnamon and walnuts. I love to drizzle just a little maple syrup on top when serving. Oh and sometimes I add 1/4 cup ground flaxseed which also was great. Thank you for an easy, delicious, flexible, and nutritious recipe! 🙂
Nora says
I’m so glad, Jacquelyn! I make this with apples during the fall and winter months, too. Love your addition of flaxseed, I’ll have to give it a try.
Dejour Goldsmith says
OMG!!!!
This is so delicious!!!!! My husband loved this easy baked oatmeal dish!! It’s most definitely a staple in our house now
Nora says
I’m so glad, Dejour!
Kate says
Delicious! Easy! Healthy!
I used gluten free oats, no stevia or honey and egg whites.
Nora says
Glad you liked it, Kate!
Pam says
Love this recipe. Not to sweet so if you tend to like sweet things more you might add a little extra syrup. Bet some toasted coconut would be good too. I used just old fashioned oats, not instant and only let it sit 30 minute not over night. I give it 4 stars! Easy to make and quick.
Nora says
I’m so glad, Pam! And your idea with the coconut sounds so good.
Sue Nierode says
*****I just made this recipe last week and I have enjoyed your delicious oatmeal all week long. It is the perfect breakfast especially on a cold winter morning. I like the fact that you can dress it up to your specific liking. I can also say that it stays with you all morning, no need for mid morning munchies. I am going to make another batch again right now. Thanks for the recipe!!!
Nora says
I’m so glad, Sue!
Elisa harden says
This is a go to recipe of mine for the past year or so.. Frozen and/or fresh berries it’s delicious! I also always add a few chocolate chips! Serve with fat free pancake maple syrup – delicious!
Nora says
I’m so glad, Elisa!
katie says
Absolutely Delicious!! Thank you
Nora says
I’m so glad, Katie!
Adrienne says
Any suggestions for replacing the applesauce? I like the healthy aspect but my daughter is allergic to apples.
Nora says
Adrienne, you could try mashed bananas or Greek yogurt instead, if these are OK for your daughter?
Jaime says
Yummy and easy !!
Nora says
I’m so glad, Jaime!
Patty says
LOVE this recipe and so does my 18 month old grandson! So easy and so delicious! I’m thinking of trying strawberries some time! Thanks for the wonderful recipe!
Lisa says
Followed the recipe exactly and my whole family loved it. It is now a regular staple in our house! Thank you!
Nora says
I’m so glad, Lisa! Thank YOU for making it!
Pam says
Delish! I used Swerve (3T), SF Syrup, Carbmaster Milk and 1/4C Sliced Almonds. Added a little vanilla Greek yogurt on top while warm. So very good.
Kayla says
This recipe is delicious!! I made it vegan using flax eggs and it turned out great! Planning on adding this to our Christmas morning breakfast!
Nora says
Kayla, I’m so happy to hear this! Glad the flax eggs worked out well in this recipe, I’ll have to try that sometime.
Alexa says
WOW!!! This recipe is so so good. I love oatmeal but this recipe takes it to another level. I like mine with raspberry’s more but blueberry’s are also delicious. I’m made another batch right now and I’m waiting until it bakes. Thank you so much!
Linda P. says
My husband and I love this recipe for so many reasons, but especially for its versatility! The second time we made it, we swapped the apple sauce for two bananas to achieve the sweetness level we prefer; we had just enough blueberries for the top only. This dish is so quick to prepare the night before, then we just pop it in the oven in the morning to have with coffee and eggs. So delicious!