Blueberry baked oatmeal is filled with juicy blueberries and a hint of cinnamon. It makes the perfect summer breakfast and only takes about 5 minutes of prep to get a batch in the oven.
Recipe summary
Flavor/texture: Lightly sweetened, chewy, and soft. Filled with juicy blueberries and a hint of cinnamon.
Pan size: 9x9 square
Serves: 9 people
Easy to customize: Blueberries and chia seeds can be substituted with your favorite mix-ins to create a unique flavor!
Great for meal prep: Store leftovers for 4 days in the refrigerator or 3 months in the freezer.
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Ingredients and substitutions
- Blueberries - Fresh or frozen blueberries work in this recipe. Frozen blueberries can go right into the batter from the freezer.
- Eggs - Add structure to your oats.
- Oats - Old fashioned oats work best for this recipe. Quick-cook oats are a bit too powdery and thin to add to baked oatmeal.
- Brown sugar - Adds just a hint of sweetness to your baked oatmeal. If you like a sweeter oatmeal, add up to ¼ cup more sugar.
- Butter - Melted butter incorporates easily into the batter. Unsalted or salted butter works in this recipe.
- Milk - Hydrates the oats and adds moisture to the baked dish. I used whole milk, but any kind of milk, like skim or almond milk, will work in this recipe.
- Flavor - Vanilla, salt, and cinnamon add flavor to your baked oats. Cinnamon could be omitted or substituted with a spice blend, like pumpkin pie spice, if desired.
- Leavening - Baking powder helps your oatmeal rise slightly in the oven.
- Chia seeds - Optional. Adds a bit of texture and fiber to your oats. Chia seeds can be substituted with ground flaxseed or more oats if desired.
How to make blueberry baked oatmeal
- Add ingredients to a large bowl and stir to combine.
- Add blueberries and carefully stir to incorporate.
- Pour into a lightly greased 9x9 square baking pan.
- Bake until center looks set and no longer jiggly.
Tips and tricks
Cool slightly before serving - Allow your baked oatmeal to cool for 10 minutes before serving. Piping hot baked oatmeal can be difficult to slice and serve, and a few minutes of rest helps it firm up.
Variations - The base of this recipe is easy to customize with your favorite fruits, nuts, and more. Replace the blueberries with your favorite fruits like chopped apples, strawberries, raspberries, or sliced banana. Chia seeds can be substituted with flaxseed or sunflower seeds. One cup of chopped nuts like pecans or walnuts make a great addition.
Serve with extras - Add a dollop of Greek yogurt for some extra protein or serve your baked oatmeal in a bowl topped with milk. A drizzle of maple syrup or honey adds a hint of sweetness. Sausage, bacon, or scrambled eggs make great pairings with baked oatmeal.
Store for meal prep - Leftover squares will keep for up to 4 days in the refrigerator or up to 3 months in the freezer. Reheat in the microwave for a quick morning meal.
Frequently asked questions
Yes, individual squares freeze well for up to 3 months.
Yes, the blueberries can be substituted with an equal amount of just about any chopped fruit you have on hand.
Yes, the milk can be substituted with your favorite dairy-free milk like oat milk or almond milk. The butter can be substituted with 3 tablespoons of oil (like melted coconut oil or olive oil).
Yes, frozen blueberries can be added straight from the freezer into the batter.
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📖 Recipe
Blueberry Baked Oatmeal
Ingredients
- 2 large eggs
- 1 ½ cups (340 g) whole milk
- ½ cup (106 g) brown sugar
- ¼ cup (56 g) unsalted butter, melted
- 2 teaspoons vanilla extract
- 3 cups (267 g) old fashioned oats
- ¼ cup (37 g) chia seeds, or flaxseed meal
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 12 ounces (340 g) blueberries, fresh or frozen
Instructions
- Preheat oven to 350℉. Lightly grease a 9x9 or 11x7 baking pan and set aside.
- Add egg, whole milk, brown sugar, butter, vanilla, oats, chia seeds, baking powder, cinnamon, and salt to a bowl. Stir to combine.
- Add blueberries and stir to incorporate. Pour batter into prepared pan.
- For a softer texture, bake for about 35 minutes, or until the center looks almost set. For a firmer texture, bake for about 40 minutes, or until the center looks completely set.
- Remove from oven and cool for 5 minutes before slicing and serving.
Equipment Recommendations
Notes
- Storage: Baked oatmeal will keep for up to 4 days in the refrigerator, or up to 3 months in the freezer.
- Reheating: Leftovers reheat well in the microwave, covered with a damp paper towel (from the refrigerator or frozen). An entire pan can be reheated in the oven at 350F for 15-20 minutes.
- Mix-ins: Try stirring in ¼ cup of coconut flakes or 1 cup of chopped nuts before baking.
- Serve with: Fresh fruit, a drizzle of maple syrup, or milk.
I make this regularly. So easy.