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!
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. ❤️
- 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
- 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.)
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 really rise, so it’s not going to spill over.
You can add in ½ cup slivered almonds or sprinkle them on top if you love a blueberry-almond combo.
You could add a drizzle of lemon glaze to make this extra special.
Amount Per Serving: Calories: 121Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 29mgSodium: 204mgCarbohydrates: 20gFiber: 1gSugar: 17gProtein: 4g