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
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:
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, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me 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
- 3/4 cup milk
- 1 cup unsweetened applesauce
- 1/4 cup chopped walnuts
- 2 large eggs see notes for substitute
- 1/4 cup maple syrup OR brown sugar
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons cinnamon
- ½ teaspoon baking powder
- 1/4 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 3/4 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.
Allison says
Our whole famiy loves this recipe! We have an egg allergy so we substitute 1 banana for the 2 eggs and it turns out great! 🙂
Nora says
I’m so glad to hear this, Allison!
Sandra says
This is absolutely delicious 😋 and you can eat it cold or hot…I didn’t have applesauce so I substituted mashed bananas in place of the applesauce….
It serves 8 and each serving is 5 points on weight watchers
Cynthia Cook says
I am so glad that I found this recipe! I have tried other blueberry bakes, but this is my favorite. Very easy to prepare and filled with healthy ingredients. It’s baking in the oven as I type, and, I believe this is about the 5th time that I’ve made it. I typically add extra walnuts on top (like you suggest). It is so good and makes the house smell great while it’s baking. Thank you very much….I am a fan!
Nora Rusev says
Cynthia, I’m so glad you enjoy the oatmeal bake! I make it at least weekly for my family, so I’m happy you’re enjoying it as much as we are.
Valerie says
This looks yummy! I’m wondering how well it freezes after baking. Has anyone frozen extra servings to heat up later?
Nora Rusev says
Valerie, I freeze baked oatmeal all the time. I usually bake it in muffin cups if I’m intentionally making it for the freezer. Hope that helps!
Dr says
How many servings in this dish? You have nutrition stats but what portion size?
Nora Rusev says
It’s for 6 servings. If you check the top of the recipe, it says how many servings the recipe yields. I’m sorry, it’s a little unclear. I’ll make sure to improve this in the future – thank you so much for pointing it out!
Sarah says
Hi,
I’m just looking to confirm if the nutrition is for the whole pan or a specific serving size?
Nora Rusev says
Sarah, it’s for one muffin – sorry for the confusion. I’ll update the recipe ASAP to reflect this.
MaryAnne says
Looks yummy, can’t wait to try! Question: do u bake this covered or Uncovered? Also, if I wanted to add extra fruit, say the 2 cups blueberries and adding strawberries? Would it bake the same, or be more wet?
Nora Rusev says
MaryAnne, I bake it uncovered! If you add more fruit, it will definitely be more wet. But I don’t think I’d mind that in a baked oatmeal 🙂
Carmen says
I am enjoying this dish right now! I used chunky applesauce and had to extend baking time for my oven. I live alone so am looking forward to five more meals! Thank you!
Bob Alderink says
Love this oatmeal bake! I made it vegan with flax meal/water to substitute for the eggs. It turned out great! I made it in an 8×8 pan so I baked it just a little bit longer. I’m sure this will be a regular feature on our breakfast menu!
Nora Rusev says
I’m so glad to hear, Bob!
Jamielynn says
enjoyed it when i made first time, was easy to make, looked like photos. i tried again this weekend but added 1/4 cup sugar, and used 1/2 cup melted butter and 1/2 cup applesauce in place of all the applesauce to make a little more decadent. was also delicious, but for regular weekday breakkies Im going back to the original. it’s quite moist from all the applesacue but i feel so good after eating! thank u for sharing
Emily says
prepped yesterday in anticipation of a crazy first day back to school/work, and so glad I did!!!! was very easy to bake right out of the fridge in the morning and tasted amazing with Greek yogurt and extra maple
Shelley says
I made this today and I wish you had given storage instructions. I left it sitting out all day and now I’m seeing directions on other Pinterest recipes for baked oatmeal to be stored in the fridge. Guess I have to throw it away now. Please add storage instructions to your recipe so that others don’t have to waste food as I now have to.
Nora Rusev says
Shelley, with all due respect, when I went to check the recipe after your comment yesterday it very clearly said “chill in the fridge overnight” in the instructions. The only thing I did was to bold it and change “fridge” to “refrigerator” to make the instructions beyond clear. I’d think it’s also clear just from having milk and eggs in it to store it in the fridge. But again, it was all there in the recipe. One just has to read.
Shelley says
Does this require refrigeration to store after making it?
Nora Rusev says
Shelley, yes it does! Sorry if it’s not clear in the recipe. I’ll update that right away.
Shelley says
Nope it sure wasn’t. So disappointed
Nora Rusev says
Shelley, with all due respect, when I went to check the recipe after your comment yesterday it very clearly said “chill in the fridge overnight” in the instructions. The only thing I did was to bold it and change “fridge” to “refrigerator” to make the instructions beyond clear. I’d think it’s also clear just from having milk and eggs in it to store it in the fridge. But again, it was all there in the recipe. One just has to read.
Cam says
been making this almost weekly all thru the last year (daughter got diagnosed with celiac and I have a heart condition and on a prescribed low fat diet, so this recipe was a godsend!!) and can confirm it has always clearly said to put in fridge – have it on the print out right in front of me. thank u for all your recipes Nora
Valerie says
Just made this tonight using blackberries instead of blueberries. Can’t wait to try it in the morning!
Darla says
This sounds great especially for back to school and busy schedules. Any chance you’ve tried this as muffins? Or how about freezing it? Thank you for sharing!
Nora says
Hi Darla, yes! Totally works as muffins. They bake in 15-20 minutes. AND you can freeze it, no problem. I have actually never frozen it in a large pan, but I have frozen it as muffins, AND I have frozen it cut into squares. I really need to start adding freezer instructions to my recipes 🙈