Blueberry Baked Oatmeal
Published Nov 21, 2023, Updated Jan 21, 2024
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This blueberry baked oatmeal is studded with blueberries and naturally sweetened with bananas and pure maple syrup. It’s super easy to make and perfect for meal prep!
This blueberry baked oatmeal was one of the first baked oatmeal recipes that I shared on EBF and it’s still a fan fave!
Like most of my baked oatmeal recipes this one is super easy to whip up, perfect for meal prep and sweetened with just a little bit of pure maple syrup and bananas. It’s also a great breakfast to make when serving a crowd. Whenever we’re having friends or family over for breakfast or brunch, baked oatmeal is on the menu and this blueberry one is always a hit!
Why You’ll Love This Recipe
- Easy – It’s super easy to make in one bowl. Yay for less dishes!
- Nutritious – Packed with rolled oats, blueberries and bananas, this baked oatmeal is not only delicious but also nutritious. It’s a great source of fiber and energy, perfect for keeping you satisfied throughout the morning.
- Meal Prep – Great for meal prep! Make a batch during your weekend meal prep and have breakfast or dessert ready to go for the week.
- Diet friendly – It’s dairy-free, vegan, gluten-free and can easily be made nut-free making it a great option for anyone with dietary restrictions or allergies.
- old fashioned rolled oats – the base of the baked oatmeal ensuring a hearty texture full of fiber. My fave brand is Bob’s Red Mill gluten-free old-fashioned rolled oats. Oats are naturally gluten-free but often cross-contaminated with gluten, so if you have a gluten intolerance, grab certified gluten-free oats.
- pure maple syrup – adds a natural sweetness and a hint of maple flavor. Remember to choose 100% pure maple syrup, not pancake syrup!
- baking powder – helps the oatmeal rise and become fluffy.
- ground cinnamon – adds a warm, spiced flavor that complements the blueberries.
- sea salt – enhances the overall flavor of the oatmeal.
- unsweetened vanilla almond milk – the liquid base for our baked oatmeal adding creaminess and a light vanilla taste, while keeping the dish dairy-free.
- ground flaxseed – this not only boosts the nutritional profile but also helps to bind the ingredients together.
- coconut oil – to add moisture to the baked oatmeal.
- pure vanilla extract – the perfect flavor enhancer.
- bananas – provides natural sweetness and a soft texture. Make sure to use ripe bananas with some brown spot on them for the best results!
- blueberries – the star of the show adding bursts of sweet-tart flavor and antioxidants. You can use either fresh or frozen blueberries for this baked oatmeal. Both options work great!
How to Make
Step 1: Preheat your oven to and spray an 8-inch square baking dish with cooking spray.
Step 2: In a large bowl, mix oats, baking powder, cinnamon, and salt. Add milk, maple syrup, egg, coconut oil, vanilla, and mashed bananas, stirring well. Gently fold in most of the blueberries.
Step 3: Pour the mixture into the baking dish, spread evenly, and top with the remaining blueberries. Bake for 40 to 55 minutes until the center sets and the top is golden.
Step 4: Let the oatmeal cool slightly after baking, then serve warm with extra blueberries, nut butter, and more maple syrup if you like.
Baked Oatmeal Tips
- Banana Ripeness: Use ripe or overripe bananas. They’re sweeter and mash easily, blending well into the oatmeal mixture for natural sweetness and moist texture.
- Blueberry Distribution: If you’re using frozen blueberries, add them straight from the freezer to prevent them from turning the batter purple. Also, save some to sprinkle on top for a visually appealing finish.
- Sweetness to Taste: Adjust the amount of maple syrup based on your preference. If you like your oatmeal less sweet, you can reduce the syrup or substitute it with a sweetener of your choice.
- Serving Warm: Baked oatmeal is best enjoyed warm. If you have leftovers, reheat them in the microwave for a quick and comforting breakfast.
Substitutions & Notes
- Oat Varieties: Old-fashioned oats are really the only way to go for this recipe. If you switch to quick oats, just know they’ll make your oatmeal softer and less chewy. Steel-cut oats aren’t recommended for this recipe, as they won’t cook properly.
- Milk Choices: I’ve chosen unsweetened vanilla almond milk for its flavor and lightness, but you can experiment with other non-dairy milks like soy, oat, or even coconut milk.
- Sweetness Adjustment: The recipe uses pure maple syrup for natural sweetness. If you prefer, you can substitute honey or agave nectar. Adjust the sweetness to your taste, especially if you’re using a sweeter type of milk (like soy milk).
- Flaxseed or Egg: Depending on what you have on hand or your dietary preferences, you can use either a tablespoon of ground flaxseed or a large egg. The flaxseed will add a bit more fiber and make this recipe 100% vegan.
- Berries: Fresh or frozen blueberries work equally well, so use what’s convenient.
- Additional Toppings: Feel free to get creative with toppings! Add a drizzle of your favorite nut butter for added protein, a dollop of yogurt for a creamy texture, or some walnuts for the crunch!
What to Serve With Blueberry Baked Oatmeal
Baked oatmeal is not only a great everyday breakfast recipe, it’s also a lovely addition to a brunch spread. Here are some ideas on what to serve it with:
- Eggs: Pair it with a savory egg dish! Try this dairy-free spinach quiche or this delicious hash brown breakfast casserole.
- Fruit: a bowl of fresh fruit like this easy fruit salad recipe will be an excellent addition to serve alongside this baked oatmeal.
- Cocktail: if you’re serving this recipe for an adult brunch pair it with some mimosas or these peach bellinis.
- Coffee: serve this baked oatmeal with a warm cup of plain coffee, this creamy iced coffee or a homemade pumpkin spice latte.
Can You Make Baked Oatmeal Ahead of Time?
Yes, you can totally make baked oatmeal ahead of time, and that makes it perfect for meal prep! There are a couple of options that work really well.
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.
How to Store & Reheat
- In the fridge: Allow the baked oatmeal to cool, then cover the baking dish with a lid or plastic wrap or transfer individual portions to an airtight container. It’ll stay fresh in the fridge for up to 5 days.
- In the freezer: You can also freeze baked oatmeal for up to 3 months. To do this, let the oatmeal cool completely, then cut into portions and store in freezer-safe containers or bags.
- To reheat the entire pan of baked oatmeal: Cover with foil and reheat in the oven at 350ºF for about 20 minutes or until warm.
- To reheat individual portions: Set oven or toaster oven to 350ºF and bake for 5-10 minutes. You can also reheat in the microwave for 1 minute. Once warm, add your toppings and enjoy!
More Baked Oatmeal Recipes
- Chocolate Baked Oatmeal
- Strawberry Banana Baked Oatmeal
- Apple Cinnamon Baked Oatmeal
- Cinnamon Raisin Baked Oatmeal
- Flag Baked Oatmeal
- Peanut Butter Banana Baked Oatmeal
- Cherry Baked Oatmeal
More Oatmeal Recipes
- Easy Overnight Oats
- Healthy Oatmeal Cookies
- How to Make Oatmeal
- 5 Ways to Make Protein Oatmeal
- Blueberry Oatmeal
Be sure to check out the full collection of oatmeal recipes on EBF!
Blueberry Baked Oatmeal
- 2 cups rolled old-fashioned oats
- ¼ cup pure maple syrup
- 1 teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon sea salt
- 2 cups unsweetened vanilla almond milk
- 1 Tablespoon ground flaxseed, or 1 large egg
- 2 Tablespoons coconut oil, melted
- 2 teaspoons pure vanilla extract
- 2 ripe bananas, mashed
- 1 ¼ cups fresh or frozen blueberries, divided
- additional blueberries, nut butter and extra maple syrup, for serving
- Preheat the oven to 375°F and spray 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.
- Store in the refrigerator in an airtight container for up to 5 days.
- 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.