Blueberry Baked Oatmeal

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Made with oats and juicy fruit, blueberry baked oatmeal is a sweet and wholesome way to start the day. Bake ahead of time to make breakfast a snap!

I’ll admit it  — sometimes I am just so over cooking. Most mornings it’s the very last thing I want to do, but I still haven’t figured out how to lure the Breakfast Fairy to my house and take care of feeding us all.

Fortunately, when it comes to breakfast during the week, my family is pretty set on routine. If you have kids you know that routine is the savior, the way we are able to stumble from bedroom to bathroom to kitchen and out the door with minimal nagging. (OK, there’s still some nagging, because who knew it takes five minutes to put on shoes?)

Routine means we eat the same thing for breakfast every day all week, and while I used to scoff at the idea, it’s saved me so many times.

Blueberry baked oatmeal is one of my go-tos for breakfast. Easier and tastier than traditional oatmeal, I just bake up a big batch on Sunday and am ready to go all week.

Unlike traditional oatmeal, baked oatmeal has a texture that is more akin to an oatmeal cookie. Add in big, juicy blueberries, and you’ve got a stellar make-ahead breakfast!

Ingredients for blueberry baked oatmeal

You’ll need:

Rolled oats – Also labeled as old-fashioned oats, these are the best oats for making baked oatmeal.

You do not want to use quick-cooking oats, which are rolled oats that have been chopped finely. 

Baking powder – A little baking powder adds a small amount of lift to the oatmeal as it bakes.

Cinnamon – I love adding ground cinnamon to oatmeal, and this blueberry baked oatmeal recipe is no exception! You can add more or less depending on your tastes.

Salt – A bit of salt enhances all the flavors.

Milk – I use 2% milk for this recipe, but other varieties of milk should work as well.

I have not tried making it with plant-based milk alternatives, but I recommend using a plain unsweetened version if you try it.

Egg – The egg helps bind the ingredients together.

You can swap in a flax egg (1 tablespoon flax meal mixed with 3 tablespoons water) or other egg substitute if needed.

Maple syrup – Instead of using granulated sugar as sweetener for this oatmeal, I use maple syrup for the additional flavor.

Applesauce – Many baked oatmeal recipes call for bananas. However, I became allergic to bananas after my first pregnancy. Luckily applesauce is a great substitute! 

Use unsweetened, unflavored applesauce for a mild sweetness without overpowering apple flavor. 

If you want a more pronounced apple and spice flavor, using apple butter would be delicious!

How to make this recipe

Preheat the oven to 375°F. Lightly coat a square baking dish, or 11×7.5 rectangular casserole, with nonstick spray.

In a large bowl, combine the oats, baking powder, salt, and cinnamon.

Add the milk, egg, maple syrup, and applesauce.

Stir well until evenly mixed.

Because there is no flour binder, it will seem a little soupy. That’s OK; it will bake up just fine.

Stir in the blueberries.

Pour the batter into the prepared pan, redistrubuting blueberries if needed.

If you like, press a few more blueberries onto the top of the batter.

Bake for 25-30 minutes, until golden brown and burst berries are bubbly.

Let cool at least 5 minutes before serving.

Serve as is, or with maple syrup or yogurt.

Storage and reheating

Store this baked oatmeal in the refrigerator, in an airtight container or covered with plastic wrap or foil. It will keep for up to 5 days.

To reheat, warm individual portions in the microwave for 30-60 seconds, until warmed to your liking. Sometimes I just eat it cold!

You can also freeze blueberry baked oatmeal.

I recommend letting it cool completely, then portioning into individual servings. Store in freezer-safe containers.

If placing all portions into the same container, separate slices with pieces of waxed paper or parchment paper to prevent sticking.

Let thaw overnight in the refrigerator.

Recipe suggestions

This is such a versatile recipe, you can easily make swaps based on your tastes and what you have on hand.

If you don’t have applesauce on hand, you can swap in the equivalent amount of mashed banana, which is approximately 1 medium banana.

Add other spices like ground cardamom, nutmeg, or even your favorite pie blend.

Instead of maple syrup, you can use granulated sugar or brown sugar.

Add chopped nuts like walnuts or pecans.

You can use different fruits as well! Try raspberry almond baked oatmeal, peach oatmeal, or pumpkin baked oatmeal, or make your own combination with your favorites.

FAQ

Can I use quick oats in this recipe?

I don’t recommend using quick oats for baked oatmeals. These chopped oats can create a gummy texture to the final product. 

Is baked oatmeal gluten free?

Because there is no flour in this recipe, it is naturally gluten free. 

However, if you are celiac, make sure to check the labels on your rolled oats and baking powder to make sure they are produced in gluten-free facilities so there is no danger of cross-contamination.

Can I bake this oatmeal into muffin cups?

I love baking this oatmeal in a muffin tin when I know we will have to deal with breakfast on the run.

Line a 12-cup muffin pan with papers or coat with nonstick spray. I prefer the papers so the baked oatmeal can easily pop out of the pan.

Make the recipe as directed and divide the batter equally into the cups, then bake for about 18 minutes.

The oatmeal cups are perfect for tucking into lunchboxes!

Can I use frozen blueberries?

Absolutely! Frozen blueberries are great in this recipe.

You can use regular blueberries or wild blueberries, which are smaller. The wild blueberries won’t be as juicy, but you’ll get lots of blueberries in each portion of oatmeal.

This baked oatmeal with blueberries is one of my favorite make-ahead breakfasts. You’ll love it too!