Healthy Blueberry Baked Oatmeal is a simple make-ahead breakfast recipe that is perfect for meal prep! Gluten free, easy to make, and packed with flavor! Make them vegan, into baked oatmeal cups or add other fruit like bananas – this recipe is versatile and yummy!
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This Healthy Blueberry Baked Oatmeal is one of my favorite breakfasts!
Made with only 11 ingredients, (many of which you likely have in your pantry or refrigerator), packed with healthy whole grains, and bursting with sweet blueberries – it feels more like a treat than a nutritious breakfast!
(If you’re looking for the treat version check out this Healthy Blueberry Crisp!)
There are few things better on a chilly morning than a big bowl of warm, cozy oatmeal, right? (Maybe a Healthy Blueberry Muffin.. equally as delicious!)
For every ounce of me that loves oatmeal, there is equally the same amount of me that hates washing the pan from the oatmeal after you cook it on the stove.
IDK why, but it’s seriously always so difficult to clean!
Baked oatmeal is waaaay better for a number of reasons.
Why we love baked oatmeal:
- Cook once, eat 4 times! – This means there is only 1 time clean up.
- Portable – Can be eaten on the go or on a dish!
- Tastes great cold or warm – I prefer it warm but it’s totally yummy right out of the fridge.
- Has only 11 ingredients – nothin’ fancy – all pantry staples you probably already have!
- Takes under an hour to make!
I love making this Healthy Blueberry Baked Oatmeal on Sunday to have in the fridge for the week ahead. It takes the guesswork out of deciding what to have for breakfast, and it’s just simple to meal prep! Here’s what you need to make it.
Ingredients for Blueberry Baked Oatmeal:
To make blueberry baked oatmeal you’ll need:
- almond milk
- cinnamon, ground ginger, nutmeg
- old fashioned oats
- berries
- coconut oil
- honey
- an egg
There are substitutions listed below. This is a very versatile recipe!
How to make blueberry baked oatmeal:
Making this baked oatmeal couldn’t be easier.
- Take all your ingredients
- Mix them together
- Pour them in a greased 8×8 baking dish.
You can even double this recipe – just put it in a 9×13 baking sheet.
30-35 minutes in the oven and you’ll have perfectly baked blueberry oatmeal!
Baked Oatmeal Substitutions:
This blueberry baked oatmeal can be tweaked for whatever diet/ingredients you have on hand! Here are some substitutions we recommend:
Fruit substitutions: Baked oatmeal is pretty flexible and you can make a lot of substitutions to it. You can sub in any type of fruit or berry in this recipe. I’d check out this Chocolate Peanut Butter Baked Oatmeal if you’re looking for something a little more decadent!
Frozen berries: I haven’t tried this with frozen berries – but I think it would work. I would thaw the berries completely and allow excess liquid to drain off before adding them to the batter.
Honey: You can sub honey for maple syrup or agave. I have not tried this with stevia so I’m not sure how that would work.
Vegan Baked Oatmeal: Sub egg for one flax egg, sub honey for maple syrup, make sure to use a dairy free chocolate chip
Gluten Free: make sure you’re using gluten free certified rolled oats.
Milk: You can use any type of milk in this recipe. Regular dairy/non dairy will work!
Optional add ins: chopped nuts, more chocolate, shredded coconut, fresh fruit
Steel Cut Oats: You can use steel cut oatmeal in this recipe. Use 1 cup of steel cut oats and 2 cups of liquid/milk. We have a Baked Steel Cut Oatmeal recipe that you can also follow!
Quick Cook Oats: I have not tried this with quick cook oats and wouldn’t recommend it. I don’t think that it will hold up/cook correctly with the smaller oats.
Baked Oatmeal Cups: I haven’t tried baking these in muffin cups but I think it would work! The only thing I would say is it will be harder to clean up and it might stick to a muffin tin. I would grease the muffin tins or use silicone baking liners. You can bake for a little less time.
Can you prep this ahead of time?
Yes! Absolutely! Mix together all ingredients and store in the refrigerator for up to 24 hours before you’re ready to bake.
How long can you keep baked oatmeal for?
You can keep baked oatmeal stored in the refrigerator for up to a week.
If you don’t plan to eat it before then, I would slice it, wrap into individual pieces and place them in the freezer. Then you can just quickly defrost when needed!
Serving & Storing Baked Oatmeal:
Serving: This baked oatmeal is great to eat on it’s own, but you could also serve it with maple syrup/greek yogurt on top! I like to pair it with a slice of Sausage Egg Bake for a balanced breakfast or protein, carbs and fat.
Reheating baked oatmeal: This oatmeal is great when microwaved or warmed in a toaster oven.
Storing: I would not store this baked oatmeal at room temp. It likely will get moldy or stale if you don’t refrigerate it.
This baked oatmeal will last in the refrigerator for up to a week.
Freezing: Bake, slice and freeze your oatmeal. You can individually wrap it to make it easier, or allow slices to freeze and then put them in a ziploc bag or container so they don’t stick together. Baked oatmeal will last about 3 months in the freezer.
Blueberry Baked Oatmeal FAQ
Yes! Oatmeal and blueberries is a delicious, healthy breakfast. This baked oatmeal is low in fat and can be paired with eggs for a balanced breakfast.
No, baked oatmeal should not be left out overnight. For food safety reasons, refrigerate it. This recipe has milk and eggs, so it needs to be refrigerated. You can microwave it or add to the toaster oven to heat it up.
Yes, you should refrigerate baked oatmeal to keep it fresh.
Try these other healthy oatmeal recipes:
- Chocolate Peanut Butter Baked Oatmeal
- Apple Oatmeal
- Carrot Cake Baked Oatmeal
- Egg White Oatmeal
- Healthy Chocolate Coffee Oatmeal
- Chocolate Peanut Butter Overnight Oats
- How to make Baked Oatmeal
- Healthy Pumpkin Breakfast Cookies
Healthy Blueberry Baked Oatmeal
Ingredients
- 2 cups old fashioned oatmeal
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1 tablespoon coconut oil
- 1 egg
- 3 tablespoons honey
- 1 1/2 cup almond milk
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350
- In a mixing bowl, stir all dry ingredients until combined.
- In a separate bowl, whisk together coconut oil, egg, honey + milk.
- Combine wet + dry ingredients. Fold in blueberries with a spatula to prevent them from bursting
- Pour batter in a greased 8×8 pan – it will look like there is too much liquid, but it will absorb.
- Bake for 35-40 minutes, until top is golden brown and milk is completely absorbed. Enjoy warm or cold!
- Store in an airtight container in refrigerator
Video
Notes
- Fruit substitutions: Baked oatmeal is pretty flexible and you can make a lot of substitutions to it. You can sub in any type of fruit or berry in this recipe. I’d check out this Chocolate Peanut Butter Baked Oatmeal if you’re looking for something a little more decadent!
- Make it vegan: sub egg for one flax egg, sub honey for maple syrup, make sure to use a dairy free chocolate chip
- Make it gluten free: make sure you’re using gluten free certified rolled oats.
- Optional add ins: chopped nuts, more chocolate, shredded coconut, fresh fruit
masala girl
seee i’m not a *huuuge* oatmeal fan, but i do love it a variety of ways. and i ALWAYS put blueberries in it! baked oatmeal shall be a staple when school starts 🙂
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Blueberries make it 10x better!! I promise this recipe will make you like oatmeal 🙂
Courtney
This is one of my favorite breakfast recipes when I’m sick of eggs (and not doing a Whole 30). I love adding bananas!!! YUMMMMM!
The Clean Eating Couple
I’m so glad you like it! I’m totally going to try adding bananas- that sounds amazing!!
Kathy Reade
Girl…these were AMAZING. Kids loved em and so did I! Put the left overs in the fridge for later!!
The Clean Eating Couple
Yay!! I love that your kids loved them too 🙂
Jennifer
This is one of my favorite recipes that I’ve gotten from you. It’s part of my weekly Sunday meal prep. So easy and so delicious. I’ve made it so many times, I have the recipe memorized.
I also just made your Mediterranean orzo chicken. So delicious, too.
Thank you for these easy healthy meals!
The Clean Eating Couple
Thank you so much, Jennifer! This makes me so happy to hear! This is a great recipe for meal prepping and so is the orzo – that is one of my favorite meals EVER! I’m so glad you’re enjoying the recipes 🙂
Ashley Abston
Good flavor. I did not use almond milk (used lactose free Fair Life milk) and had to cook longer than 40minutes in order for the bake to solidify.
The Clean Eating Couple
Glad you liked it, Ashley!
Amanda
Made this today and it smells delicious in my oven! Subbed plantain flour for the collagen and maple syrup for the honey. Can’t wait to eat this!
The Clean Eating Couple
So glad to hear this Amanda!! Enjoy 🙂
Jamie Schimdt
Delish!!!!! I subbed unsweetened applesauce for the coconut oil bc I was out and it came out fine! Made 6 servings for the week! Thank you!!
The Clean Eating Couple
So glad you liked it, Jamie! Great idea to substitute!
Hayley
Quick and easy breakfast, perfect for making ahead or fresh for guests!! We have made it a few times now and love it!!
The Clean Eating Couple
So glad you like it, Hayley! Thanks for trying 🙂
Marilyn Sponheimer
I have not made this yet but do you have to add the Collagen Peptides I do not have any? Can I use something to substitute until I get it OR do you have to add it? It looks healthy and yummy !! Sorry the printing is so small I don’t know how to get the fonts bigger from here. I just noticed that someone used plantain flour instead. Can I use any other flours. Don’t have any plantain flour.
Thank you !
The Clean Eating Couple
Hi Marilyn – You do not need to use collagen peptides – I actually have removed them from the recipe, as they’re totally optional. There is no plantain flour in this recipe, and I don’t see anyone else has tried that. There’s no flour at all in this recipe and I wouldn’t add any. Hope that helps!
MLN
Hi! I have a suggestion, if you don’t mind one? Try adding a swoosh of cardamom the next time you make this – cardamom + the spices you have listed are like PB&J! Trust me, I’m a doctor.
… okay, I’m not, but try it anyway. Worth. It. Also, just wondering if I were to leave the coconut oil out entirely (and not substitute for anything), whether it would affect the baking, or anything else, for that matter? Thank you!
The Clean Eating Couple
Hi! Feel free to add cardamom. Sounds good. I wouldn’t recommend leaving out the oil – it helps to add moisture to the oats. If you try it without it – let me know how it comes out!
Lauran
This recipe is great and really easy to customize with whatever fruits you like/have on hand.
The Clean Eating Couple
Thanks so much Lauran! It is super versatile + yummy 🙂
Carol English
I love the Healthy Baked Oatmeal. The portions were so large, I had to cut into 6 pieces.
The Clean Eating Couple
Thanks, Carol! So glad you like it!
Erin
So yummy. Even my kids scarfed it. Love the clean eating couple so much!!
The Clean Eating Couple
Thank you so much, Erin! So glad you like the oatmeal!
Kimberly
Super simple to make and very filling!
The Clean Eating Couple
Glad you liked it, Kimberly!
Stacey
Baked oatmeal is the bomb! Easy and delicious!! I like it for any meal! Will def be making it again. 🙂
The Clean Eating Couple
So glad you liked it! It is one of our favorites too 🙂 Try this Chocolate Peanut Butter Baked Oatmeal next!!
Questa Williamson
Best baked oatmeal recipe out there!!! You can follow it to a T or use what you have. It’s very versatile, use any milk you have or any fruit you have! She’s got the ratios down!
The Clean Eating Couple
Thank you so much, Questa! So glad you like it!
Alena Shen
I followed this recipe and it turned out great! It was so easy and refrigerated well. I definitely was too excited to cut into it though, and it fell apart a bit but stayed together enough to refrigerate in squares. It still tasted great, regardless!
The Clean Eating Couple
Glad you liked it, Alena!
Karen Dandelske
I’ve made this many times & it comes out delicious. It freezes well & I’ve had success with several different berry combinations. It makes an easy prep ahead breakfast that’s substantial enough to keep me full until lunchtime.
The Clean Eating Couple
So glad you enjoy it, Karen! It’s great with pretty much any add in!
Amanda Brewer
Absolutely delicious! I am in love with this! When I came out of the oven I let it cool for a little bit and then ate some. I was a little nervous that it wouldn’t stay together, but after it being in the fridge overnight it’s beautiful and delicious.
The Clean Eating Couple
Thank you so much, Amanda! So glad you liked it!
Erin
Delicious. Love how simple yet flavorful it is. Thanks for all your hard work.
The Clean Eating Couple
Thank you so much, Erin! Glad you liked it!
Amanda
Today was my first time making this, and it was so easy and turned out great!! It’ll be a great go to this week for breakfast. The best part of this recipe is that the ingredients are the kind I always have on hand anyways.
The Clean Eating Couple
Glad you enjoyed it, Amanda! Thank you!! Next time try the
Michelle
Just made this today! It is so good and healthy!
The Clean Eating Couple
Thank you so much, Michelle! I’m so glad you liked it!
Janay
Very yummy! Super versatile too. I really like throwing the mixed bag of frozen fruit inhave in there. Next time I’m going to try it with strawberries.
The Clean Eating Couple
So glad to hear this, Janay! Thank you!!
Janice
Can you use frozen blueberries
The Clean Eating Couple
This is noted above in the recipe: Frozen berries: I haven’t tried this with frozen berries – but I think it would work. I would thaw the berries completely and allow excess liquid to drain off before adding them to the batter.
Lauren
This is so delicious! My boyfriend and I love it.
The Clean Eating Couple
Yay! So glad you both liked it, Lauren! Thank you!
Briana
Absolutely love this recipe! It was so delicious! Love that I can make it one day and keep enjoying for the rest of the week.
The Clean Eating Couple
Thanks, Briana! Glad you enjoyed it!
Shanelle
This is a super simple meal to incorporate into my Sunday prep. I usually hate prepping breakfast foods, but this holds really well for a few days! I like it so much I even make a batch halfway through the week!
The Clean Eating Couple
So glad you liked it, Shanelle! It is super easy!
Courtney
This is without a doubt one of my favorite breakfast foods to make!!!
Mary Lee Farley
Honestly not much of a fruit gal but this recipe was so good. I would definitely make this again.
The Clean Eating Couple
So glad you liked it! Next time try our
Sandra B Newell
Great weekly breakfast prep and a chance for me to take a welcome break from eggs and veggies. I used frozen blueberries and added a little more cook time, just in case.
The Clean Eating Couple
Thanks, Sandra!
Diane
LOVED this recipe! Followed the recipe but used half the amount of ginger since I’m not a big fan of that flavor, but might use all of it next time because that hint of finger was soooo good! I enjoyed this for breakfast, but it could also be used for breakfast for dinner meal! So good! ❤️😋
The Clean Eating Couple
So glad you liked it, Diane! I’m not a huge ginger fan but it does add a nice flavor to the dish!
Jen
Delicious and easy. I used frozen blueberries, did not defrost, and they worked fine also.
The Clean Eating Couple
Thanks, Jen! So glad you liked it!
Nancy Guido
Can you freeze this?
The Clean Eating Couple
Yes, please read the post. It says: Freezing: Bake, slice and freeze your oatmeal. You can individually wrap it to make it easier, or allow slices to freeze and then put them in a ziploc bag or container so they don’t stick together. Baked oatmeal will last about 3 months in the freezer.