The Clean Eating Couple

thoughts, recipes and workouts from a healthy couple

Home » Recipes » Breakfast » Healthy Blueberry Baked Oatmeal

Healthy Blueberry Baked Oatmeal

Gluten Free
|
WW Freestyle Points 8
|
Calories 266kcal

Last updated on 63 Comments

Jump to Recipe Print Recipe

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!

A white plate with a square of Healthy Blueberry Baked Oatmeal. A measuring cup with berries and a large baking dish are in the background

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Click here to read my policy and more about affiliate links. This post was originally shared in 2016 but has since been updated.

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!)

An overhead shot of blueberry baked oatmeal in a white square baking dish

There are few things better on a chilly morning than a big bowl of warm, cozy oatmeal, right?

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! 
A fork taking a bite out of Healthy Blueberry Baked Oatmeal

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:

Ingredients for Blueberry Baked Oatmeal in small white bowls on a grey background.

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.

  1. Take all your ingredients
  2. Mix them together
  3. Pour them in a greased 8×8 baking dish.
A collage with step by step instructions showing how to make blueberry baked oatmeal.

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!

A close up of blueberry baked oatmeal on a white plate.

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. 

A horizontal photo of a plate of blueberry baked oatmeal with a fork and measuring cup with berries off to the side.

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.

An overhead shot of blueberry baked oatmeal on a white plate with a baking dish and berries off to the side.

Blueberry Baked Oatmeal FAQ

Is oatmeal and blueberries healthy?

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.

Can baked oatmeal be left out overnight?

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.

Does baked oatmeal need to be refrigerated?

Yes, you should refrigerate baked oatmeal to keep it fresh.

Try these other healthy oatmeal recipes:

A white plate with a square of Healthy Blueberry Baked Oatmeal. A measuring cup with berries and a large baking dish are in the background
Print Pin
4.72 from 32 votes

Healthy Blueberry Baked Oatmeal

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!
Course Breakfast
Cuisine American
Keyword blueberry baked oatmeal, healthy baked oatmeal
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 people
Calories 266kcal
8
WW Freestyle Points 8
Author The Clean Eating Couple

Ingredients

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

Baked Oatmeal Substitutions:
  • 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

Nutrition Facts

Nutrition Facts
Healthy Blueberry Baked Oatmeal
Amount Per Serving (1 square (based on 4 squares))
Calories 266 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 40mg13%
Sodium 187mg8%
Potassium 125mg4%
Carbohydrates 33g11%
Fiber 3g13%
Sugar 17g19%
Protein 18g36%
Vitamin A 80IU2%
Vitamin C 3.5mg4%
Calcium 134mg13%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet. This is an estimate and can vary pending your ingredients
Tried this recipe?Share it! Make sure to tag @thecleaneatingcouple or use #thecleaneatingcouple!

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. 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 🙂

    Reply

  2. Courtney

    5 stars
    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!

    Reply

  4. Jennifer

    5 stars
    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!

    Reply

    • 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 🙂

      Reply

  5. Ashley Abston

    5 stars
    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.

    Reply

  6. Amanda

    5 stars
    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!

    Reply

  7. Jamie Schimdt

    5 stars
    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!!

    Reply

  8. Hayley

    5 stars
    Quick and easy breakfast, perfect for making ahead or fresh for guests!! We have made it a few times now and love it!!

    Reply

  9. 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 !

    Reply

    • 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!

      Reply

  10. 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!

    Reply

    • 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!

      Reply

  16. Questa Williamson

    5 stars
    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!

    Reply

  17. Alena Shen

    5 stars
    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!

    Reply

  18. Karen Dandelske

    5 stars
    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.

    Reply

  19. Amanda Brewer

    5 stars
    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.

    Reply

  21. Amanda

    5 stars
    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.

    Reply

  23. Janay

    5 stars
    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.

    Reply

    • 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.

      Reply

  26. Briana

    5 stars
    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.

    Reply

  27. Shanelle

    5 stars
    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!

    Reply

  30. Sandra B Newell

    5 stars
    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.

    Reply

  31. Diane

    5 stars
    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! ❤️😋

    Reply

    • 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!

      Reply