A cozy breakfast ready with just 10 minutes of prep—Blueberry Baked Oatmeal is hearty, delicious, and easy to make ahead. Finish with a drizzle of maple syrup and enjoy.
This recipe was originally published September 2015. Photos and the post were updated June 2020.
Baked oatmeal is a perfect make-ahead breakfast. It works for a quick weekday meal or a relaxed Sunday brunch.
If you haven’t tried baked oatmeal before, think of it as somewhere between an oatmeal casserole and an oatmeal muffin. This Blueberry Baked Oatmeal is a favorite and has a flavor that’s very similar to a blueberry muffin.
It’s as simple as mixing the ingredients, can be made ahead, and tastes great topped with maple syrup, yogurt, or a little whipped cream.
What you will need:
- I use unsalted butter. If you only have salted butter, reduce the added salt slightly to balance the flavor.
- The oatmeal rises a bit thanks to the baking powder, so make sure your baking powder is fresh.
- I usually use whole milk, but unsweetened almond or other plant-based milks work well too.
How to make this recipe:
- Preheat oven to 350° F (175° C).
- In a mixing bowl, whisk together the eggs, milk, melted butter, and vanilla until smooth.
- Add the brown sugar and cinnamon, whisking until fully combined.
- In a separate bowl, whisk the rolled oats with baking powder and sea salt so the leavening is evenly distributed.
- Combine the dry oat mixture with the wet ingredients and stir until the oats are fully coated.
- Fold in the blueberries and chopped pecans (or walnuts). At this point you can refrigerate the mixture and bake it the next morning—making it ahead enhances the texture.
- Pour the mixture into a 9×9-inch baking pan lined with parchment or greased. Bake for about 35 minutes, until the top is golden and the liquid is absorbed.
- Allow to cool slightly, then serve with a drizzle of maple syrup, a pat of butter, or a dollop of yogurt. Store leftovers in the refrigerator for 3–4 days and reheat before serving.
Notes:
- When fully cooked, the baked oatmeal will hold together and can be eaten by hand. If you prefer a softer texture, remove it from the oven about 5 minutes early and serve with yogurt.
- This version is mildly sweet. Add a little extra brown sugar or maple syrup if you prefer it sweeter.
- Fresh or frozen blueberries both work well; no need to thaw frozen berries first.
Substitutions and Variations:
- For a dairy-free version, substitute melted coconut oil for the butter and use almond or oat milk. The texture will be slightly different but still delicious.
- Swap brown sugar for 1/2 cup maple syrup for a different sweetener and flavor profile.
- Use a mix of berries instead of only blueberries, or swap in another berry if you prefer.
- Use certified gluten-free rolled oats if you need to avoid gluten.
- Swap pecans for sliced almonds, walnuts, or chopped cashews if you prefer a different nut.
Check out these other breakfast recipes:
- Blueberry Muffin Overnight Oats
- Pumpkin Pie Baked Oatmeal
- Cinnamon Roll Breakfast Cookies
- Banana Bread Overnight Oats
- Blueberry Whole Wheat Pancakes
- Banana Bread Baked Oatmeal
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Blueberry Baked Oatmeal
A perfect cozy breakfast that requires only 10 minutes of prep—hearty, make-ahead, and delicious with a drizzle of maple.
Ingredients
- 2 ½ cups rolled oats (regular or gluten-free)
- 1 ½ cups milk of choice
- ¼ cup butter, melted
- ⅓ cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 Tbsp cinnamon
- 1 tsp baking powder
- 1 ½ cups blueberries (fresh or frozen)
- ½ tsp sea salt
- ½ cup chopped pecans or walnuts
Instructions
- Preheat oven to 350° F (175° C).
- Whisk together eggs, milk, melted butter, and vanilla. Stir in the brown sugar and cinnamon.
- In another bowl, combine oats, baking powder, and sea salt. Add to the wet mixture and stir to combine.
- Fold in blueberries and chopped nuts.
- Pour into a 9×9-inch pan lined with parchment or greased. Bake about 35 minutes until golden and set.
- Cool slightly, then serve with maple syrup, yogurt, or extra berries. Refrigerate leftovers for 3–4 days and reheat before serving.
Notes
- Fully cooked, the oat bake will hold together. For a softer texture, remove 4–6 minutes early and serve spooned over yogurt.
- Adjust sweetness with extra brown sugar or maple syrup to taste.
Nutrition
Calories: 249 kcal,
Carbohydrates: 31 g,
Protein: 6 g,
Fat: 12 g,
Fiber: 4 g,
Sugar: 13 g
Carbohydrates: 31 g,
Protein: 6 g,
Fat: 12 g,
Fiber: 4 g,
Sugar: 13 g
Nutrition information is an approximation.