A warm, wholesome, make-ahead breakfast made with oats, blueberries, and simple pantry staples.
Servings and Timing
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6 servings
Ingredients (checklist-style, no measurements here)
– Rolled oats
– Baking powder
– Salt
– Cinnamon
– Milk (dairy or non-dairy)
– Eggs
– Maple syrup or honey
– Vanilla extract
– Blueberries (fresh or frozen)
– Melted butter or coconut oil
Instructions
- Preheat oven to 375°F and lightly grease a baking dish.
- Mix dry ingredients in a bowl: oats, baking powder, salt, and cinnamon.
- In another bowl whisk milk, eggs, maple syrup, vanilla, and melted butter.
- Combine wet and dry mixtures.
- Fold in blueberries.
- Spread into the baking dish and top with extra blueberries.
- Bake for 30–35 minutes until set and golden at edges.
- Cool slightly before slicing.
Additional Notes
If using frozen blueberries, do not thaw.
For sweeter oatmeal, add extra maple syrup.
Naturally dairy-free and gluten-free if using plant milk and certified GF oats.
Thesis
This recipe-first format gives you everything immediately — the baked blueberry oatmeal recipe up front, followed by optional deep-dive details for anyone wanting more guidance.
Hero Image
(Insert your baked blueberry oatmeal image here.)
Brief Introduction
This baked blueberry oatmeal is one of those comforting, “make once, eat all week” breakfasts. I created it because I wanted something warm, nutritious, and quick to grab on busy mornings — without needing a stovetop pot every day. It tastes like a cross between oatmeal and a soft breakfast bar, with juicy berries throughout.
Step-by-Step Cooking Guide
Mixing the Dry Ingredients
Step 1: Combine oats, baking powder, salt, and cinnamon.
They should look evenly coated, with the cinnamon distributed throughout.
Mixing the Wet Ingredients
Step 2: Whisk milk, eggs, vanilla, maple syrup, and melted butter.
The mixture should be smooth with no streaks of egg.
Bringing It All Together
Step 3: Pour wet ingredients into the oat mixture.
Stir until everything is evenly coated.
Tip: If the mixture looks too dry, add 2–3 tablespoons of milk.
Adding Blueberries
Step 4: Fold in blueberries gently.
Don’t overmix — this keeps berries from breaking and turning the mixture purple.
Baking
Step 5: Spread into a greased baking dish.
Top with a handful of extra blueberries.
Step 6: Bake at 375°F for 30–35 minutes.
The center should look set, not jiggly.
Ingredient Details and Substitution Tips
Ingredient Explanations
Rolled oats: provide structure and a hearty texture.
Milk: adds moisture and creaminess.
Eggs: bind the oats and help the bake set.
Maple syrup: gives natural sweetness and slight caramel flavor.
Blueberries: add moisture, tartness, and bursts of flavor.
Quality Tips
Choose plump, firm blueberries if using fresh.
Frozen berries work perfectly — they may bleed some color, but flavor is the same.
Use rolled oats, not quick oats, for best texture.
Substitution List
– Maple syrup → honey or brown sugar
– Melted butter → coconut oil or neutral oil
– Eggs → 2 flax eggs
– Rolled oats → quick oats (reduce bake time by 5–7 minutes)
– Blueberries → raspberries, strawberries, or mixed berries
Equipment Alternatives
No whisk? Use a fork.
No baking dish? Use a cast-iron skillet or round cake pan.
Recipe Variations and Serving Suggestions
Flavor Variations
– Cinnamon-banana: add 1 mashed banana to the wet mix
– Almond berry: add 1 teaspoon almond extract + sliced almonds on top
– Chocolate chip blueberry: add 1/4 cup dark chocolate chips
– Peanut butter swirl: swirl 2 tablespoons peanut butter before baking
Dietary Variations
– Vegan: use plant milk, coconut oil, and flax eggs
– Gluten-free: use certified GF rolled oats
– Dairy-free: use plant milk and coconut oil
Serving Ideas
Serve warm with:
– A splash of milk
– A drizzle of maple syrup
– A dollop of yogurt
– Fresh fruit on the side
Pairing Suggestions
Pairs well with:
Hot tea, iced coffee, or a protein smoothie.
Storage and Make-Ahead Information
Storage
Refrigerate in an airtight container for up to 5 days.
Reheating
Microwave 30–45 seconds per slice, adding a splash of milk if needed.
Make-Ahead Tips
Mix the wet and dry ingredients separately the night before; combine in the morning and bake fresh.
Baked oatmeal freezes well — freeze squares individually.
Shelf Life Notes
Texture becomes softer after day 3 but flavor remains great.
Nutrition Facts (Estimated per serving)
Calories: 230
Carbs: 35 g
Protein: 6 g
Fat: 7 g
Fiber: 5 g
(All approximate depending on ingredients used.)
Allergens: Contains egg and possibly dairy (if not using plant substitutions).
Frequently Asked Questions
Q: Can I double the recipe?
Yes — bake in a 9×13 dish for 35–40 minutes.
Q: Can I use steel-cut oats?
Not recommended unless recipe is adjusted; they need more liquid and time.
Q: Can I add protein powder?
Yes — add 1/4 cup and increase milk by 2–4 tablespoons.
Q: Can I freeze baked oatmeal?
Yes, freeze slices individually and reheat in the microwave.
Optional Personal Story
This recipe was one of the first “meal-prep breakfasts” I ever made. I used to bring oatmeal to work every morning, and switching to baked oatmeal felt like discovering a new superpower — no pot, no mess, and it tasted like a soft blueberry bar. The first time I sliced into it warm from the oven, I knew it would become a weekly habit.
Reader Interaction and Accessibility
Tell me how you customized your blueberry baked oatmeal — more berries, different fruit, chocolate, nuts? I’d love to hear your variations.
Call to Action
Give this baked blueberry oatmeal a try this week and leave a rating or share your version. It’s a simple, nourishing breakfast you can make ahead and enjoy all week long.
