Blueberry Baked Oatmeal
Published Jan 31, 2019, Updated Jul 14, 2022
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This blueberry baked oatmeal is studded with blueberries and naturally sweetened with bananas and pure maple syrup. Can be made with fresh or frozen blueberries! Gluten-free and vegan-friendly.
We kicked off Oatmeal Week with baked oatmeal cups, but today we’re doing a full-on baked oatmeal recipe that bakes in a square baking dish.
This variation of baked oatmeal is still uber healthy and perfect for meal prep, but it’s also great for entertaining. Whenever we’re having friends or family over for breakfast or brunch, baked oatmeal is on the menu. Sometimes I’ll also make a frittata so we have two options (one sweet and one savory) for everyone to enjoy.
I’ve personally been hooked on baked oatmeal for a few years, ever since I shared this baked oatmeal recipe that everyone LOVES. I recently decided that I needed to experiment with different baked oatmeal flavor combinations and blueberries immediately came to mind!
Blueberry Health Benefits
I love blueberries because they’re available year-round (fresh or frozen) . . . and they taste delicious year round too! They’re also known for being a superfood because they contain some of the highest antioxidant levels compared to most common fruits and veggies. They have also been shown to help improve chronic diseases like heart disease, blood pressure and diabetes.
- rolled old-fashioned oats
- pure maple syrup
- baking powder
- ground cinnamon
- sea salt
- unsweetened vanilla almond milk
- egg or flaxseed egg
- coconut oil
- pure vanilla extract
- fresh or frozen blueberries
This baked oatmeal is sweetened with a little bit of pure maple syrup and bananas, making it the perfect example of a baked breakfast that doesn’t need a ton of sugar to be delicious.
Of course, if you do feel like you want your baked oatmeal to be a little sweeter, you can always add a drizzle of maple syrup on it right before you dig in. 🙂
Prepping & Storing Baked Oatmeal
One of my favorite things about baked oatmeal is that you can prep it ahead of time. There are a couple options that work really well. Here’s what I recommend:
Option 1: Bake and Then Reheat Before Serving
- Prepare baked oatmeal as the recipe suggests. Once baked, let the oatmeal cool, cover the baking dish and place in the fridge. You can do this 1-2 days in advance.
- When ready to serve, take oatmeal dish from fridge, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set toaster oven to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.
Option 2: Prep as Much as You Can Without Baking
- Mix together your dry ingredients in a bowl, cover and let sit out on the counter until morning.
- Mix together all the wet ingredients in another bowl, cover and store in the fridge until morning.
- In the morning, simply mix the wet and dry ingredients together, pour oatmeal mixture into your prepared baking dish and bake as recipe suggests.
This baked oatmeal is good on it’s own, but to me, oatmeal isn’t complete without a drizzle of nut butter so I always serve my baked oatmeal with a drizzle of peanut butter or almond butter on top. So yummy!
Here Are More Baked Oatmeal Recipes to Try:
- Chocolate Baked Oatmeal
- Strawberry Banana Baked Oatmeal
- Apple Cinnamon Baked Oatmeal
- Peach Baked Oatmeal
- Peanut Butter Banana Baked Oatmeal
- Cherry Baked Oatmeal
More Oatmeal Recipes:
Blueberry Baked Oatmeal
- 2 cups rolled old-fashioned oats
- 1/4 cup pure maple syrup
- 1 teaspoon aluminum-free baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon fine-grain sea salt
- 2 cups unsweetened vanilla almond milk
- 1 large egg, or 1 Tablespoon ground flaxseed
- 2 tablespoons coconut oil, melted
- 2 teaspoons pure vanilla extract
- 2 ripe bananas, mashed
- 1 1/2 cups fresh or frozen blueberries, divided
- cooking spray
- additional blueberries, nut butter and extra maple syrup, for serving
- Preheat the oven to 375°F.
- Spray an 8-inch square baking dish with cooking spray.
- In a large bowl, mix together the oats, baking powder, cinnamon, and salt.
- Add in the milk, maple syrup, egg, coconut oil, vanilla and bananas. Stir well to combine. Gently fold in 1 cup of blueberries.
- Carefully pour oatmeal mixture into the prepared baking dish.
- Scatter the remaining blueberries across the top.
- Bake for 40 to 55 minutes or until the middle of the bake is set and the top is golden. Remove from the oven and let cool for a few minutes. Portion and serve. Top with additional fresh blueberries and nut butter, if using. Drizzle each portion with maple syrup if you want it a bit sweeter.
- For storage: store in the refrigerator in an airtight container for up to 4 days.
- To reheat: To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set oven (or toaster oven) to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh, this is delicious! I accidentally omitted the maple syrup but the bananas add enough sweetness that it’s still really yummy. I served it warm with vanilla greek yogurt and it was SO GOOD! Thanks for another great recipe. 🙂
Woo! So glad to hear that, Vanessa! I appreciate you coming back to leave a review, thank you.
Hi, I am really enjoying this recipe. Just wondering if anyone has tried freezing it? Thanks
Hi, Hazel! You can store it in an airtight container in the freezer for up to 3 months. When freezing, I recommend cutting the oatmeal into portions, wrapping each in plastic wrap and placing the portions in a large freezer bag. The individual servings make it easier for reheating! I hope this helps 🙂
Can you swap honey for the maple syrup?
Hi, Alex. That should be fine!
Really good! I can never get enough blueberries 😋. One quarter of the recipe is a huge serving, I’m happy to cut that in half. Can’t wait to try the other variations.
Hi Joni – so glad you enjoyed it! Thank you for writing a comment and leaving a review, I so appreciate it!
My oatmeal bake is mushy does it need to cook longer? Smells amazing
It might need to cook a little bit longer!
Is there a swap for the coconut oil?
Hi Vanessa – I have not tried this recipe without the coconut oil, but you could sub another oil or applesauce for the coconut oil. If you give this recipe a try, with your substitution, I’d love to know how it turns out for you! Enjoy!
hi! is there a way to freeze this?
Hi Anna – Definitely! I love freezing baked oatmeal. I would suggest cutting the baked oatmeal into portions and freezing the individual portions in a freezer-safe bag or container so it’s easier to thaw and reheat!
I have made this at least six times and it is my favorite recipe right now. Wouldn’t change a thing about it. Yum!
Ahhh! This makes me so happy to hear, Janet! Thank you so much for coming back to leave a comment and star rating!
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