Healthy Blueberry Baked Oatmeal
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Blueberry Baked Oatmeal is a simple make-ahead breakfast recipe that is healthy and delicious! Gluten free and packed with flavor!
When you need something quick and easy for breakfast – this Healthy Blueberry Baked Oatmeal is our go to!
This baked oatmeal is made with only 9 ingredients (many of which you probably have in your pantry/ refrigerator) and it’s packed with healthy whole grains, bursting with sweet blueberries, making it feel like a treat, but it’s a nutritious way to start your day.
There are few things better on a chilly morning than a big bowl of warm, cozy oatmeal, right? (Maybe a Healthy Blueberry Muffin..)
If you love oatmeal, but hate the mess of the sticky oatmeal covered pan, baked oatmeal is a must try. It’s way less work and just as delicious!
liz’s meal prep tips for blueberry baked oatmeal
- This recipe makes 4 servings, so you cook once, clean once, and have breakfast ready for days. It’s also portable and easy to meal prep—I love baking a batch on Sunday to make the week ahead a little easier.
- Enjoy it cold or warm! I prefer it warmed a little, but it’s great straight from the fridge too.
- Bake it ahead of time and then reheat it when you’re ready to serve. If you mix together all ingredients and store them in the refrigerator for up to 24 hours before you’re ready to bake, the oats will absorb the liquid, and it will not cook correctly. For an overnight oats recipe, try this Blueberry Overnight Oats Recipe.
Ingredients
Baked Oatmeal Substitutions
Fruit substitutions: Baked oatmeal is pretty flexible and you can make a lot of substitutions to it. You can sub any type of fruit or berry in this recipe (apple, mango, strawberries, raspberries, blackberries, etc). I’d check out this Chocolate Peanut Butter Baked Oatmeal if you’re looking for something a little more decadent!
Frozen blueberries: 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. If you don’t thaw the berries, it might just make the texture a little soggy!
Coconut Oil: You can use olive oil or melted butter.
Honey: You can sub honey for maple syrup or agave. Use the same amount. 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.
Gluten Free: Oats are gluten free, but if you have an allergy 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 walnuts, more chocolate, shredded coconut, fresh fruit or vanilla extract go great in this recipe.
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.
Blended Oats: We love this Blended Baked Oats Recipe!
How to make blueberry baked oatmeal:
- In a 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!
You can even double this recipe – just put it in a 9×13 baking dish. You can use a ceramic, glass or metal baking dish. We also like this nonstick bakeware!
Storing:
Storing: This baked oatmeal will last in the refrigerator for up to 4 days. You can’t store this baked oatmeal at room temperature; it needs to be refrigerated!
Freezing: Baked oatmeal freezes really well! For best results, bake, slice, and freeze your oatmeal.
We recommend wrapping your individual portions in plastic wrap, or you can slice and freeze in a big freezer safe ziploc bag (but if they’re not individually wrapped, they might stick together)
Baked oatmeal will last about 3 months in the freezer.
How to Reheat Baked Oatmeal:
You can eat baked oatmeal cold, but if you want you can also reheat it!
Microwave: This oatmeal is great when microwaved for a minute.
Oven/Toaster Oven: You can also reheat baked oatmeal in a toaster oven or place the baking dish back in the oven if you’d like! I prefer this over the microwave because the edges get crispy
Serving ideas
This baked oatmeal is great to eat on its own, but you could also serve it with:
- maple syrup or a dollop of Greek yogurt on top
- a slice of Sausage Egg Bake for a balanced breakfast of protein, carbs, and fat
- Crock Pot Breakfast Casserole
- Potato Crust Quiche
- if you want to serve this as a dessert, you can, or try Healthy Blueberry Crisp
Other healthy baked oatmeal recipes:
We love cooking with oats! If you love oatmeal check out these other Healthy Oatmeal Recipes.
Blueberry Oatmeal Bake
Ingredients
- 2 cups old fashioned rolled oats
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground 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
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
This is so yummy – thank you for another delicious recipe! Curious if you’ve added protein powder before to this or anything to boost the protein?
I have added protein powder to it. Protein powder can make things kind of dry. Depending on what you use, I’d add 1/4 cup protein powder and 2 tbsp water + 2 tbsp nonfat greek yogurt to balance it out. Hope that helps!
Made this for the second time today. We love it! I added a few more berries today. Delicious!!
I added 2 scoops of collagen and used 1/2c banana instead of the honey. It’s good but definitely needs the honey. A little maple syrup on top helped. I’ll make it again with honey and maybe some nuts.
Great Sunday breakfast for the hubby and I. I had everything on hand and added 1/2 C chopped walnuts and 2T coconut. And I used frozen wild blueberries-it was delicious. Served with vanilla Greek yogurt and sliced oranges. Thumbs up 👍. Thank you for the recipe!
This tasted so good!!! Not too sweet and the blueberries give it a great flavor!! Yummy!!
Easy and nutritious.
The notes leading up to the recipe say 11 ingredients but I am only counting 9 indgredients. The notes also say can add more chocolate or say to make vegan use dairy free chocolate chip but I am not seeing that in the recipe. So wonder if missing some ingredients?
Sorry for the typos. There are 9 ingredients, and no chocolate chips. I had copied the substitutions over from our Chocolate Peanut Butter Baked Oatmeal and forgot to adjust that line!
Can you use quick oats instead of old fashioned? Would also use a neural oil instead of coconut.
All of our blog posts hae a green substitutions section – we’ve covered options for this. 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.
This recipe was very easy to make. Another reviewer wondered about using quick oats. I used minute oats and they held together perfectly. However, I found it VERY bland. It needed something – sugar, salt, not sure. I likely wouldn’t make this again, but if I did, I might try adding some brown sugar.
I’m sorry you felt that way! Do you eat alot of sugar? There are 3 tablespoons of honey in this recipe.. did you skip that? Between the blueberries and the honey, this should be plenty sweet.
Is coconut oil essential? For non-vegan, would butter work instead?
All of our blog posts hae a green substitutions section – we’ve covered options for this. You can use oil or melted butter
Made this recipe with strawberries instead of the blueberries, followed exactly as written. Thought it may be too wet as havnt had much luck with using fresh strawberries in baked things over the years. However it turned out absolutely gorgeous.
Just the right quantity it made loads for me and my family to enjoy. We let it cook and ate it cold.
Will definatly be making again. 5 stars from me 😀
I only had Quick Oats in the house and wanted to try the recipe. Based on the comment that the Clean Eating Couple posted about being afraid the Quick Oats wouldn’t hold together, I decided to add 1/4 cup of flour, for ‘just in case’. Other than the flour, I followed the recipe as directed and they came out fine. I ate one while it was still slightly warm and it was delicious. It also held together very well.
Can I use frozen blueberries or fruit?
We covered this in the green substitutions box in the blog post (all of our recipes have this box – please check for it 🙂 ) 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.
Good, but was a bit flat; needed a touch of salt.
It’s oatmeal, so I wouldn’t recommend adding salt but feel free to add a sprinkle if that’s something you like.
This looks good but Where are you getting the 18 grams of protein from? Oats/Berries are carbohydrates and 1 egg of 7 grams of protein split 4 ways is only is less than 1 g per slice?
Thanks for pointing this out- looks like there was a typo. I just recalculated it and it’s 7g of protein per serving. Oats do you have 6-8g of protein per 1/4 cup. They’re not just carbs. Feel free to put this in my fitness pal for your own nutrition calculations
Such a great make ahead recipe, and so delicious! Planning to add this into the regular breakfast rotation.
Could I add protein powder to the recipe?
I’ve never tried it, sorry! I don’t know how it would affect the recipe. If you try it, let me know!
Made this today. Wonderful! Add some ground flax and mixed berries. It was delicious. Definitely going to be making again.
Can you freeze this?
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.
Delicious and easy. I used frozen blueberries, did not defrost, and they worked fine also.
Thanks, Jen! So glad you liked it!
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! ❤️😋
So glad you liked it, Diane! I’m not a huge ginger fan but it does add a nice flavor to the dish!
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.
Thanks, Sandra!
Honestly not much of a fruit gal but this recipe was so good. I would definitely make this again.
So glad you liked it! Next time try our
This is without a doubt one of my favorite breakfast foods to make!!!
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!
So glad you liked it, Shanelle! It is super easy!
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.
Thanks, Briana! Glad you enjoyed it!