Blueberry baked oatmeal is a bright, fresh and healthy breakfast that’s bursting with fresh sweet blueberries. Naturally sweetened and gluten-free, this makes a great make-ahead breakfast to have on hand for busy mornings.
Happy, happy morning my friends!
We are in week one of having a nanny coming in the mornings for summer break and it has been so wonderful! Normally, we'd be rushing around to get the kids ready and off to camp - and pick them up midday - and instead, they're able to just play in the mornings and hang out. It seems so much more relaxed!
And it has me excited for a more relaxing summer overall.
Also, I had my monthly girls night dinner last night and that always puts a smile on my face!
And now it's time for breakfast! So you know we love baked oatmeal at my house right?
Banana bread baked oatmeal was our first love, but we also adore peach baked oatmeal, carrot cake baked oatmeal and in the fall, it’s all about my apple cinnamon baked oatmeal or pumpkin baked oatmeal with chocolate chips.
Today is a summertime favorite with my blueberry baked oatmeal, which is just bursting with fresh, sweet, juicy blueberries.
This healthy baked oatmeal is whole grain, gluten-free and naturally sweetened with maple syrup, which is a great flavor to pair with those gorgeous blueberries.
It’s one I love to make ahead, usually over the weekend as part of some light meal-prepping, so it’s ready to go on busy mornings.
(I actually prefer it cold from the fridge. It tastes kinda like a little piece of cake for breakfast!)
Notes on making blueberry baked oatmeal:
- The batter is very liquidy and it will fill your pan almost all the way. Don’t panic, that’s just how it should be. The oats absorb that liquid and this doesn’t rise, so it’s not going to spill over.
- It’s helpful to let this cool for a while in the pan before you slice it so it doesn’t get too crumbly.
- You can add in ½ cup slivered almonds or sprinkle them on top if you love a blueberry-almond combo like I do. My kids aren’t fans of nuts mixed in or I would do that regularly.
- Serving this for brunch or a special occasion? You could add a drizzle of lemon glaze to dress it up a bit.
- This can be stored at room temperature, covered, for 2 days. After that it’s best stored in the refrigerator so it doesn’t get soggy. We love it cold but you can also rewarm it in the microwave.
- It also freezes great. I place the baked oatmeal squares in a labeled freezer plastic bag and it’s good for up to 3 months.
Wishing you lazy summer mornings of laughter, lounging in PJs, coffee refills and fresh fruit-laced breakfasts like this one.
Or at least, wishing you the time to grab one of these oatmeal squares as you dash out the door. #reallife
Have a great weekend my friends!
XO,
Kathryn
P.S. If you are oatmeal lovers like we are, be sure to check out my healthy oatmeal recipes for all our breakfast and snack favorites. ❤️
Blueberry baked oatmeal
Ingredients
- 2 ½ cups old-fashioned (rolled) oats
- 1 teaspoon baking powder
- ½ teaspoons ground cinnamon
- ½ teaspoon kosher salt
- 1 large egg
- 1 ½ cups skim milk (or 2% or soy or almond milk)
- ½ cup plain Greek yogurt (I use non-fat)
- ½ cup unsweetened applesauce
- ½ cup maple syrup
- 2 tablespoons unsalted butter, melted
- 1 ½ teaspoons vanilla
- 1 ½ cups fresh blueberries
Instructions
- Preheat the oven to 375.
- In a large bowl, combine the oats, baking powder, cinnamon and salt.
- In a medium bowl, whisk together the egg, milk, Greek yogurt, applesauce, maple syrup, melted butter and vanilla until smooth.
- Add the wet ingredients to the dry ingredients and mix well. Carefully fold in the blueberries (so you don’t break and burst them).
- Transfer the batter to a well greased 8x8 pan. It will be very full and liquidy.
- Bake at 375 for about 35 minutes, until the edges are browned and the middle is set.
- Let cool 5-10 minutes before slicing. (It needs a few minutes to set up so the baked oatmeal squares aren’t crumbly when you cut them.)
- Store, covered, at room temperature for up to 2 days. After that, these are best stored in the refrigerator so they don’t get soggy. (They freeze great, too.)
Notes
Nutrition
Wanda says
Kathryn, what a delicious recipe! Used oat milk, that's all I had, will use coconut milk next time. Will be making it again today, to share with family.
Rave reviews at potluck yesterday, it disappeared off the table so quickly, some guests went back for seconds.
Love your recipes and they never fail.
Kathryn says
Aww, thank you so much Wanda! It makes me so happy to hear that! And I'm glad you love the blueberry baked oatmeal 🙂
Albena says
Amazing dessert, thanks for the recipe!
Katie v says
Could i use honey instead of maple syrup
Kathryn says
Hi Katie, yes, I think that should work fine! I often sub honey for maple syrup and vice versa in baking and it always turns out fine. Would love to hear if you try it!
Melissa says
Made this today, Used honey instead of syrup. After baking for almost 45 minutes The center still really gooey and just falling apart. I cut it after sitting for about 10min and let it sit for about 15 minutes before trying to take it apart and it just keeps falling apart any suggestions?
Kathryn says
I'm sorry you had trouble with this Melissa! Just the honey substitution wouldn't make much of a difference so I'm wondering if all the other ingredients and measurements were accurate? The batter is very liquidy but it sets up in the oven as the oats soak up all the liquid. It may be a little crumbly after you bake it but it shouldn't be gooey at all.
Melissa says
I measured everything our carefully. I'm trying it again tonight. Going to cook on convection see if that helps. My oven can be finicky. I also use a glass dish.
Kathryn says
Fingers crossed for you! Glass dishes also tend to cook faster than metal, so that should have helped you! You may want to get an oven thermometer to see if your oven keeps temperature. (You can also reset the temperature during baking to see if it's staying up to temperature.)
Melissa says
I used glass both times. I used convection for 40minutes. I have a thermometer I try check it through out the baking time. Let it sit for about 10 more after I turned off the oven. I put more oats in the mix. I let it sit for about an hour before cutting it this time. It came out great this time
Kathryn says
Yay, so happy to hear that! 😊
Gretchen says
Thank you for a great recipe!! I made it last weekend & had it for breakfast all week. Warmed in microwave for 2 minutes & topped with some milk. So yummy!! I used honey & a whole
Pint of blueberries. Has anyone tried it with a different fruit? Perhaps strawberries, cranberries, etc?
Kathryn says
I'm so happy to hear you loved this Gretchen! Thanks for sharing! I also have a banana bread baked oatmeal and a carrot cake baked oatmeal if you want to check those out. 😊
Gretchen says
Thank you! I will check them out!
Gretchen says
I will check them out! Thank you!
Kristie says
What about using apples? I really liked the blueberry, but wanted to try apples. Can I use the same ratio of apples to blueberries? How much cinnamon?
Kathryn says
I love the idea of a cinnamon apple baked oatmeal! I'll have to start playing around with that, because it would likely require a few changes to adjust for the consistency/sweetness. And it could probably use at least double the amount of cinnamon. But do let me know if you try it!
Joyce says
Would using frozen blueberries work? Or would that cause it to be gooey?
Kathryn Doherty says
Hi Joyce, frozen blueberries should work just fine for this recipe. I'd recommend letting them thaw and then patting them dry so you don't add any extra liquid to the batter that might throw things off. Hope you enjoy it!
Ben says
Thank you for this delicious and easily reproducible recipe. I also tried to bake with dried cranberries, same proportions. Yummy! I enjoy it already for two days with my morning coffee.
Kathryn Doherty says
I'm so happy to hear you enjoyed it Ben! Thanks for sharing! And love the sound of the cranberry version - yum!