If you’re looking for the absolute best Blueberry Baked Oatmeal recipe, you’ve landed in the right spot – this one’s cozy, wholesome, and just sweet enough to make everyone at the table happy.
It’s packed with juicy blueberries, warm cinnamon, and a hint of maple syrup, making it feel like a hug in casserole form. Bonus: it’s super easy to make ahead, so you can spend your mornings sipping coffee instead of scrambling in the kitchen!
Why you’ll love this recipe
- Kid-approved and mom-approved: My kids devour this every time – it’s like a dessert-for-breakfast situation, but secretly packed with wholesome ingredients that keep them happy until lunch.
- Flexible for busy mornings: Whether you’re pulling it straight from the fridge after chilling overnight or throwing it together in a pinch, this recipe works with your schedule – because we all know weekday mornings can be busy.
- Comfort food with a healthy twist: Juicy blueberries, warm cinnamon, and just the right amount of sweetness make it feel indulgent, but the oats, applesauce, and nuts mean it’s as nourishing as it is delicious.
Ingredients you’ll need
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
- Old fashioned oats: Stick with these for the best texture – they hold up beautifully in the bake. If you’re in a pinch, quick oats work too, but the oatmeal will be softer and less structured. Avoid instant oats, as they’ll turn mushy.
- Milk: Any milk works here – regular, almond, oat, or even coconut milk. For a creamier result, whole milk or a plant-based milk with a little fat is your best bet.
- Unsweetened applesauce: This keeps the oatmeal moist and adds natural sweetness. If you don’t have any on hand, mashed banana works as a substitute but will change the flavor slightly.
- Nuts: Walnuts, pecans, or sliced almonds all add a nice crunch, but you can skip them if there’s a nut allergy in the house. Sprinkle some seeds like sunflower or pumpkin for a nut-free crunch.
- Eggs: They bind the ingredients together, but if you’re looking for an egg-free option, a flaxseed or chia egg may work.
- Maple syrup or brown sugar: Both add just the right amount of sweetness. You can use a Stevia blend or monk fruit sweetener if you want to make it sugar-free, but they may have an aftertaste.
- Blueberries: Fresh or frozen both work! If using frozen, there’s no need to thaw – just toss them in straight from the freezer.
How to make baked oatmeal
Let’s make some breakfast magic happen with this blueberry baked oatmeal. Grab your ingredients and let’s do this!
Step 1: Mix everything together
Start by pulling out a large mixing bowl – you want plenty of space to stir without oats flying everywhere (been there, done that!).
Add 2 cups of old-fashioned oats, ¾ cup of milk (any kind you like), 1 cup of unsweetened applesauce, ¼ cup of your favorite nuts (walnuts, pecans, or almonds), 2 large eggs, ¼ cup of maple syrup or brown sugar, 2 teaspoons of pure vanilla extract, 1 ½ teaspoons of cinnamon, ½ teaspoon of baking powder, and ¼ teaspoon of salt.
Whew! That’s a lot of goodness going into one bowl. Stir it all together until everything is evenly combined – no dry patches of oats hiding at the bottom!
Step 2: Layer it in your dish
Lightly grease a 7×11 inch rectangular baking dish (a little cooking spray or a swipe of butter will do the trick).
Now, spread about half of the oat mixture into the bottom of the dish – it doesn’t have to be perfect. Sprinkle ¾ of the blueberries (that’s about 1 ½ cups) evenly over the oats. Go ahead and snack on a few if you’re using fresh ones – I won’t tell!
Next, top with the remaining oat mixture, spreading it out gently and smoothing the top with a spatula or the back of your spoon. Finally, sprinkle the rest of the blueberries (and maybe a few extra nuts if you’re feeling fancy) on top.
Step 3: Chill it overnight (or bake it now)
If you’re planning ahead, cover the dish tightly with plastic wrap or foil and pop it into the fridge overnight. This gives the oats time to soak up all that flavorful liquid, making the texture extra amazing.
No time to wait? No problem. Let the dish sit on the counter for about 10 minutes while you preheat the oven to 350°F. The texture will be a bit less cake-like, but it’ll still taste incredible.
Step 4: Bake to golden perfection
When you’re ready to bake, preheat your oven to 350°F (if you haven’t already). Pull the dish out of the fridge and let it sit at room temperature for a few minutes while the oven heats.
Bake the oatmeal for 30-35 minutes, or until it’s set in the middle and golden on top. Your kitchen will smell absolutely amazing – like a warm, blueberry-cinnamon hug.
Step 5: Rest, slice, and serve
Once it’s out of the oven, let the dish rest on a cooling rack for about 5 minutes. This gives it a little time to firm up, so slicing is easier. Grab a knife, cut it into squares, and serve warm. Pro tip: It’s incredible with a drizzle of maple syrup or a dollop of Greek yogurt on top!
And that’s it—you just made the BEST blueberry baked oatmeal. Whether you’re serving it to your family, prepping for the week, or sneaking a piece for yourself before the chaos of the day begins, I know you’re going to love every single bite!
Tips for recipe success
- Don’t skip greasing the dish: Lightly greasing your baking dish is a must to prevent the oatmeal from sticking. Trust me, it’s no fun trying to scrape baked oats off the sides when all you want to do is dig in!
- Layer the blueberries strategically: Adding most of the blueberries in the middle layer helps keep the top oats golden and prevents the whole dish from turning greyish-blue (though it’ll still taste amazing if it happens). Save some blueberries for the top to make it look pretty and appetizing.
- Use frozen blueberries properly: If you’re using frozen blueberries, don’t thaw them first – toss them in straight from the freezer to avoid breaking them up.
- Chill for the best texture: Letting the assembled oatmeal sit in the fridge overnight gives the oats time to soak up the liquid, resulting in a firmer, more cake-like texture. If you’re short on time, let it rest for at least 10 minutes before baking.
- Check for doneness: The oatmeal should look set in the center and golden on top. If the center is still wobbly, give it a few more minutes in the oven—every oven is a little different!
- Let it rest before slicing: Give the baked oatmeal 5 minutes to rest after baking. This helps it firm up for easier slicing and keeps it from falling apart when you serve it.
Helpful recipe hints
Recipe variations
- Berry bliss: Use a mix of berries for a colorful, fruity bake.
- Banana blueberry delight: Replace the applesauce with mashed banana for a slightly sweeter flavor that pairs perfectly with the blueberries.
- Coconut lovers’ version: Use coconut milk instead of regular milk and sprinkle shredded coconut on top for a tropical vibe.
- Chocolate treat: Stir in a handful of mini chocolate chips for a hint of indulgence – because who doesn’t love a little chocolate with their oats?
- Spiced-up version: Add a pinch of nutmeg or ground ginger to the cinnamon for an extra layer of cozy spice.
Storage tips
Make-ahead option: One of my favorite things about this blueberry baked oatmeal is that you can prepare it the night before – perfect for busy mornings when getting the kids out the door feels like herding cats.
Assemble the oatmeal as directed, cover the dish tightly with plastic wrap or foil, and let it chill in the fridge overnight. This not only saves you time but also allows the flavors to meld beautifully.
Storing leftovers: If you happen to have leftovers (rare occurrence in my house!), let the oatmeal cool completely before storing. Transfer it to an airtight container and refrigerate for up to 3 days.
When you’re ready for a quick breakfast or snack, simply reheat individual portions in the microwave for about 1-2 minutes. It tastes just as good warmed up!
Freezer friendly: Yes, you can freeze baked oatmeal!
After baking, allow it to cool completely. Cut it into individual portions and wrap each piece tightly in plastic wrap, then place them in a freezer-safe zip-top bag. It’ll keep well for up to 3 months.
To reheat, unwrap a piece and microwave it straight from frozen for a few minutes, or until heated through. Alternatively, you can thaw it overnight in the fridge and warm it up in the oven at 350°F for about 10-15 minutes.
Serving ideas
- Quick breakfast bliss: Serve warm with a drizzle of maple syrup or a dollop of Greek yogurt on top. Add a blueberry smoothie for the berry lovers in your house!
- Cozy morning treat: Warm up a slice of blueberry baked oatmeal and place it in a bowl, then pour a splash of warm milk over the top. The milk soaks into the oats, creating a creamy, comforting texture that feels like a hug in a bowl. Add an extra sprinkle of cinnamon or a drizzle of maple syrup if you’re feeling fancy – it’s like your childhood favorite oatmeal but leveled up!
- Brunch showstopper: Pair this baked oatmeal with a side of Hashbrown Breakfast Casserole for a hearty, crowd-pleasing spread. Add a big fruit salad and some freshly brewed coffee, and you’re officially the brunch hero.
- Quick snack: Cut a square, wrap it in parchment paper, and hand it to your kid as they’re running out the door. It’s like handing them a hug – but in portable breakfast form.
- Gift-worthy comfort: Want to surprise a neighbor or friend? Bake this in a pretty disposable pan, cover it with foil, and tie a little ribbon around the edge. Add a handwritten note with reheating instructions for the ultimate cozy meal gift.
- Potluck MVP: Double the recipe and bake it in a 9×13-inch dish to bring to a potluck or school event.
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
Ingredients
- 2 cups old fashioned oats
- ¾ cup milk
- 1 cup unsweetened applesauce
- ¼ cup chopped walnuts OR pecans OR sliced almonds
- 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
- Oats: Use old-fashioned oats for the best texture; quick oats work but will be softer. Avoid instant oats.
- Milk: Any milk works – regular, almond, oat, or coconut. Whole milk or plant-based with fat adds creaminess.
- Applesauce: Unsweetened applesauce adds moisture and natural sweetness. Swap with mashed banana for a flavor twist.
- Nuts: Use walnuts, pecans, or almonds, or replace with seeds for a nut-free option.
- Eggs: Use 3 egg whites instead of whole eggs, or try flax/chia eggs for a vegan alternative.
- Sweetener: Maple syrup or brown sugar work well. Use Stevia or monk fruit for sugar-free, may have aftertaste.
- Blueberries: Fresh or frozen both work; no need to thaw frozen berries.
Recipe tips
- Grease the baking dish to prevent sticking.
- Layer blueberries in the middle to avoid grey oatmeal and save some for the top for presentation.
- Chill overnight for the best texture, or let sit 10 minutes if baking immediately.
- Bake until set in the middle and golden on top; add a few extra minutes if needed.
- Let the oatmeal rest for 5 minutes after baking for easier slicing.
Storage tips
- Leftovers: Cool completely, store in an airtight container, and refrigerate for up to 4 days. Reheat in the microwave for 1-2 minutes.
- Freezer: Cool, cut into portions, wrap individually, and freeze for up to 3 months. Microwave from frozen for 2-3 minutes or thaw overnight and reheat in the oven at 350°F for 10-15 minutes.
Nutrition
More recipe information
More blueberry recipes
Recipe first published in 2018. Republished in July 2020 to make it more helpful, republished again on 01/06/2024 with new photos and new text. The recipe has remained the same.
Christine says
Best breakfast meal prep ever!
I have been trying different baked oatmeal options and this is the best one I have found. I did tweak the recipe a little to include half diced fresh peaches and half blueberries and did use your layering suggestion which I think makes a big difference. I replaced the walnuts with sliced almonds.
I also added a quarter cup Chia seeds and a quarter cup Hemp Heart seeds for an even higher protein breakfast.
Prepped the night before and baked in the morning and the results were wonderful! This will be my go to breakfast baked oatmeal prep!
Brenda P says
This was sooooo good! Thank you
Linda Felix says
I used muesli instead of the rolled oats and almond milk for the milk. I omitted the blueberries since the muesli had dates and raisins. It smelled great while baking and was delicious!
AJM says
I am not a fan of oatmeal on the stove, but this —- so yummy. This has become a regular staple in my home. We LOVE it. I make it every 2 weeks😍
Keesha Wilkes says
I can’t wait to make this tomorrow. Just put in my grocery delivery order for the ingredients I didn’t have.
Kathy says
Great recipe. Easy clean up. Since there are only two of us, I cut the whole pan into slices. After we ate, when it was cooled completely, I set it in the freezer for about 20 minutes. Then I wrapped groups of two or three squares in separate baggies and froze them for future breakfasts.
MacKenzie says
so good, I put a little bit of vanilla greek yogurt on top to act like whip cream, sooo good.
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.
Denise says
I’ve made this recipe a few times and it’s always a hit! It’s a great treat to have in the refrigerator when hosting overnight guests too! Thank you!
Madisson says
Never tried baked oatmeal til this recipe. I was try to find ways to get more carbs and fiber in my diet for breastfeeding and everyone said oatmeal. perfect for a ready made meal that last me a week. I did add a couple more eggs because I had them. Going to try the pumpkin next.
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.
Janelle says
It’s currently in the oven, but I’m going to go ahead and give it 5 stars, because it seems like a great recipe. I skipped the walnuts just because I didn’t have any on hand, but added some ground flaxseed. Can’t wait to try it and check out some of your other recipes.
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!
Linda says
This sounds great. What temperature did you use?
Shannon says
Just made this a second time after first trying it for Christmas morning. My family and I love it so much. Not a fan of dry baked oatmeal and this is definitely not dry! Moist and yummy. Blueberries are my favorite!
Kim says
It was delicious! I have made twice & we loved it. Both times I made and immediately popped into the oven. I don’t know how it could be any better?!
Jamie Evans says
I need to edit my comment . It was supposed to say I left out the rest of the sweetener..
Jamie Evans says
Loved it! I used one smashed banana and a half cup unsweetened applesauce, and left out the rest of this week nurse in the blueberries, made it sweet enough. I used one egg and also flax meal to replace the other egg..
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!