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Home / Recipes / Breakfast / Blueberry Baked Oatmeal

Blueberry Baked Oatmeal

40 mins
| 86 Comments |
4.83 from 117 votes
Jump to Recipe 07/11/20 | Updated: 12/28/20 | by Nora
Blueberry Baked Oatmeal Pin 3

Blueberry Baked Oatmeal is an easy, healthy breakfast you can prep the night before. Perfect for a stress-free weekday breakfast!

blueberry baked oatmeal on a plate

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!

text collage of ingredients in blueberry baked oatmeal
Ingredients you’ll need: Rolled oats, applesauce, eggs, walnuts, vanilla extract, maple syrup, milk, baking powder, cinnamon, salt and blueberries.

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

collage if steps to make blueberry 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.

overhead view of blueberry baked oatmeal in white pan

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!

close up photo of blueberry baked oatmeal

More baked oatmeal recipes

  • The Best Baked Oatmeal
  • Pumpkin Baked Oatmeal
  • Cinnamon Apple Baked Oatmeal
  • Chunky Monkey Baked Oatmeal Cups (Banana Chocolate Chip Walnut)

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!

Printable Recipe Card
slice of blueberry baked oatmeal on a plate with fresh blueberries
Save Recipe Saved!

Blueberry Baked Oatmeal

You can prep this easy baked oatmeal recipe the night before for an easy morning, but if you want to bake it right away, I've included some instructions in the notes section below.
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
4.83 from 117 votes
Print Add Review

Recipe details

Prep 10 mins
Cook 30 mins
Chilling time 5 hrs
Total 40 mins
Servings 6 servings
Difficulty Easy

Equipment

  • Measuring Cups
  • Mixing Bowl
  • 7×11 Baking Dish

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.
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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

Serving: 1servingCalories: 254kcalCarbohydrates: 42gProtein: 7gFat: 6gSaturated Fat: 1gCholesterol: 56mgSodium: 135mgPotassium: 315mgFiber: 4gSugar: 18gVitamin A: 175IUVitamin C: 5.2mgCalcium: 101mgIron: 1.8mg
Nutrition is an estimate.

More recipe information

Suitable for: Vegetarian
Course: Breakfast
Cuisine: American

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 😉

oat mix for blueberry baked oatmeal

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.

first layer of blueberry baked oatmeal

THEN I add the rest of the oat mixture…

second layer of blueberry baked oatmeal

… and scatter with a few remaining blueberries and some extra chopped walnuts for pretty looks. This is not necessary, but it does look nice.

third layer of blueberry baked oatmeal

This is what it looks like after an overnight rest IN THE REFRIGERATOR:

overnight chilled blueberry baked oatmeal

Then you just pop it in the oven and pat yourself on the back for being so organized 😉

sliced blueberry baked oatmeal
close up photo of blueberry baked oatmeal

More blueberry recipes

  • Blueberry Oatmeal Pancakes
  • Blueberry Oatmeal Muffins
  • Almond Blueberry Overnight Oats
  • Buttermilk Blueberry Scones

Recipe first published in 2018. Republished in July 2020 to make it more helpful.

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Comments

  1. Michelle says

    December 01, 2020 at 2:38 pm

    5 stars
    Make this regularly, I don’t actually leave in the fridge overnight just bake that morning and it’s great. I use a bit more fruit and more walnuts and add a little flax seed. Thank you for this reciepe

    Reply
  2. Monica Ochoa says

    November 29, 2020 at 8:50 pm

    5 stars
    Tried recipe this morning very yummy!! Will be making more often 🙂

    Reply
  3. Cristina Zanfir says

    November 05, 2020 at 12:48 pm

    5 stars
    I used sweetened applesauce and also felt like it needed more sweetener. I baked it as muffins. Delicious!

    Reply
  4. Francina Smit says

    October 27, 2020 at 5:51 pm

    5 stars
    Fast, easy, mostly healthy AND delicious! Thanks for sharing!

    Reply
  5. Ashleigh says

    October 09, 2020 at 2:11 am

    Hey there! Do the walnuts serve a certain purpose in the recipe, or can they be excluded to make it nut-allergy friendly?

    Reply
    • Nora says

      October 09, 2020 at 9:24 pm

      Ashleigh, they’re just for flavor so you can leave them out without any issues. Hope this helps!

      Reply
  6. Kaitlyn says

    September 29, 2020 at 2:45 pm

    5 stars
    So easy to put together! Loved that it’s a healthier version not loaded with sugar. And the amount of blueberries was perfect! I used chopped pecans instead of walnuts and it was great!

    Reply
  7. Kim Todd says

    September 18, 2020 at 4:05 pm

    5 stars
    Oh my goodness, this was so yummy! I had made another baked oatmeal a few months ago and this will replace that recipe. I used the blueberries I picked this summer (frozen) from my Mom’s garden and shared this dish with her. Thank you!

    Reply
  8. Christine says

    August 10, 2020 at 11:08 am

    5 stars
    We enjoy this every week! I have replaced the eggs with flax seed and it turns out great 😊

    Reply
  9. Jasmine says

    August 03, 2020 at 8:54 pm

    Hi!

    Is it possible to substitute the milk for almond milk? Would j need to change the amount needed?

    Thanks!

    Reply
    • Nora says

      August 15, 2020 at 10:21 am

      Hi Jasmine, that would work great! No need to change the amount, hope this helps.

      Reply
    • Francina Smit says

      October 27, 2020 at 5:53 pm

      I used the same amount Almond milk and it worked great.

      Reply
  10. Kori DeSenzo says

    July 23, 2020 at 5:01 pm

    My son is allergic to apples. Any suggestions on a substitute, was thinking bananas. Excited to make this for the weekend.

    Thanks

    Reply
    • Nora says

      July 25, 2020 at 7:52 am

      Mashed bananas would definitely work, Kori!

      Reply
  11. Allison says

    July 09, 2020 at 1:30 pm

    5 stars
    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! 🙂

    Reply
    • Nora says

      July 14, 2020 at 1:47 pm

      I’m so glad to hear this, Allison!

      Reply
  12. Sandra says

    June 24, 2020 at 5:04 pm

    5 stars
    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

    Reply
  13. Cynthia Cook says

    June 07, 2020 at 1:03 pm

    5 stars
    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!

    Reply
    • Nora says

      June 09, 2020 at 3:40 pm

      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.

      Reply
  14. Valerie says

    May 22, 2020 at 4:17 pm

    This looks yummy! I’m wondering how well it freezes after baking. Has anyone frozen extra servings to heat up later?

    Reply
    • Nora says

      May 25, 2020 at 12:46 pm

      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!

      Reply
  15. Dr says

    May 12, 2020 at 9:42 pm

    How many servings in this dish? You have nutrition stats but what portion size?

    Reply
    • Nora Rusev says

      May 13, 2020 at 9:05 pm

      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!

      Reply
  16. Sarah says

    May 12, 2020 at 12:56 am

    Hi,

    I’m just looking to confirm if the nutrition is for the whole pan or a specific serving size?

    Reply
    • Nora Rusev says

      May 12, 2020 at 3:59 pm

      Sarah, it’s for one muffin – sorry for the confusion. I’ll update the recipe ASAP to reflect this.

      Reply
  17. MaryAnne says

    May 03, 2020 at 1:41 am

    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?

    Reply
    • Nora Rusev says

      May 04, 2020 at 11:02 am

      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 🙂

      Reply
  18. Carmen says

    April 06, 2020 at 4:35 pm

    5 stars
    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!

    Reply
  19. Bob Alderink says

    March 06, 2020 at 3:36 pm

    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!

    Reply
    • Nora Rusev says

      March 09, 2020 at 3:38 pm

      I’m so glad to hear, Bob!

      Reply
  20. Jamielynn says

    January 06, 2020 at 3:05 pm

    4 stars
    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

    Reply
  21. Emily says

    January 06, 2020 at 2:00 pm

    5 stars
    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

    Reply
  22. Shelley says

    January 06, 2020 at 12:29 am

    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.

    Reply
    • Nora Rusev says

      January 06, 2020 at 7:20 am

      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.

      Reply
  23. Shelley says

    January 05, 2020 at 10:50 pm

    Does this require refrigeration to store after making it?

    Reply
    • Nora Rusev says

      January 05, 2020 at 10:57 pm

      Shelley, yes it does! Sorry if it’s not clear in the recipe. I’ll update that right away.

      Reply
      • Shelley says

        January 06, 2020 at 12:30 am

        Nope it sure wasn’t. So disappointed

        Reply
        • Nora Rusev says

          January 06, 2020 at 7:20 am

          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.

          Reply
        • Cam says

          January 06, 2020 at 1:54 pm

          5 stars
          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

          Reply
  24. Valerie says

    March 11, 2019 at 5:08 am

    Just made this tonight using blackberries instead of blueberries. Can’t wait to try it in the morning!

    Reply
  25. Darla says

    August 14, 2018 at 5:34 pm

    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!

    Reply
    • Nora says

      August 17, 2018 at 8:43 am

      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 🙈

      Reply
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Nora Rusev from Savory Nothings

Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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