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Today, I’m going to share with you the best healthy baked oatmeal with blueberries. Do you ever have mornings where you want something hearty for breakfast but wish you can have most of the recipe prepared the night before? This blueberry oatmeal bake is just that! Plus making this recipe is simple and your oven does all the work!
Baked Oatmeal with Blueberries
This Blueberry Baked Oatmeal recipe tastes out of this world with a hearty, cake-like texture and baked blueberries in each bite. As I share this recipe, I’ll also show you how to assemble it the night before and include tips to make sure you achieve perfect oatmeal bake results.
There are so many things to make with oatmeal, like my overnight oats recipes and while single-serve oatmeal jars are practical, some mornings I feel like eating warm oats right out of the oven with a little milk over the top. Nothing beats that!
Nutrition Benefits of Blueberry Baked Oatmeal
We all want to provide our family with a nutritious meal to start the day, and this is an excellent choice. Oats are an excellent source of fiber and complex carbs, which help keep us feeling full and provide long-lasting energy.
Ingredients
Ready to whip up your baked oatmeal? Run to the pantry and pull out these healthy ingredients:
- old-fashioned oats: for baked oatmeal recipes, old-fashioned oats work best. I don’t recommend steel-cut or instant.
- baking powder: helps the batter rise.
- salt: enhances the other flavors.
- honey: just enough to give the baked oatmeal a touch of sweetness.
- milk: use any milk or non-dairy alternative.
- egg: binds the batter ingredients and helps it rise.
- butter: flavor purposes and to moisten the baked oatmeal.
- vanilla: makes it more like cake!
- blueberries: infuses the oats with tangy-sweet berry flavor!
This recipe is successful with frozen or fresh blueberries, so you can make this any time of the year! Frozen and wild blueberries may give your oatmeal a purplish color, but the baked oatmeal will taste amazing either way.
How to Make Blueberry Baked Oatmeal
You’ll want to make this blueberry oatmeal bake every week for a healthy, satisfying breakfast, and it’s so easy to make! Here’s what to do:
- Prep
Preheat the oven to 375F and lightly grease a square baking dish with cooking spray. - Mix the dry ingredients
In a medium bowl, combine the oats, baking powder, and salt. - Make the batter
In a large bowl, combine the honey, milk, egg, melted butter, and vanilla extract. Add the oat mixture and stir to combine. Fold in the blueberries. - Bake
Pour the oat mixture into the baking dish. Bake for 35 minutes or until the top is golden and the oat mixture set. - Grab a bowl
Remove from the oven and allow to cool slightly before serving. Top your bowl with milk and your favorite toppings. (Lots of inspiration below!)
Watch how this recipe is made from start to finish:
I love creating versatile recipes like this baked oatmeal. I believe that preparing healthy and delicious meals for your family shouldn’t be a struggle and it’s meal ideas like this that make it possible.
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Blueberry Baked Oatmeal Toppings
Take your bowl of baked oatmeal up a notch with any of these yummy oatmeal toppings.
- sliced banana
- peanut/almond butter
- cold milk- just a splash over gives turns this into blueberries and cream baked oats!
- maple syrup
- chopped walnuts
- brown sugar
- cinnamon
Want more baked oatmeal flavors? If you’re a pumpkin spice fan, you’ll love my Pumpkin Baked Oatmeal Recipe, and the Cranberry Orange Baked Oatmeal Recipe never disappoints!
Can You Freeze Baked Oatmeal
Baked oatmeal holds up well in the freezer and reheats with the same delicious flavor and texture you get when it’s fresh from the oven. The color might be a little more purple, but this usually isn’t an issue since the flavor is all there.
To freeze baked oatmeal, place single portions into freezer-safe containers and seal. Freeze for up to 2 months.
The night before you plan to serve it for breakfast, transfer the baked oatmeal to the fridge and let it thaw out. In the morning, reheat it in the microwave, and enjoy.
Best Baked Oatmeal Success Tips
Before you get to the kitchen, here are a few simple tips to make perfect baked oatmeal every time!
Use enough liquid
The oats need just enough liquid to soak up and turn into a cakey, bread pudding texture.
Bake ahead
Want to bake this the night before? Good thinking. Prepare as directed and allow the baking dish to reach room temperature before covering with plastic wrap and refrigerating. Reheat the entire baking dish in the oven at 375F for 10 minutes or place a serving into a microwave-safe bowl and reheat for 1 to 2 minutes.
Don’t swap oats
This recipe uses old-fashioned oats. The large flakes soak up all the liquid and won’t dry out. Exchanging them for instant or steel-cut outs would require changing the other ingredient ratios.
Blueberry Baked Oatmeal
Watch how it’s made:
Ingredients
- 2 cups rolled oats
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup honey
- 2 cups milk
- 1 large egg
- 2 tablespoons butter, melted
- 2 teaspoons vanilla extract
- 1 ½ cup fresh or frozen blueberries
Instructions
Prep:
- Preheat the oven to 375F and grease a 9 x 9-inch square baking dish.
- In a medium mixing bowl, combine oats, baking powder, and salt.
- In a large bowl, combine honey, milk, egg, melted butter, and vanilla extract. Add oat mixture into the large bowl and mix all ingredients to form a thick oat batter. Add blueberries to the large bowl and fold with a spatula to combine.
- Pour oatmeal mixture into the baking dish. Arrange blueberries to make sure they are evenly distributed throughout.
Bake:
- Bake for 35 minutes in the preheated oven until the top is golden and the oat mixture is set. Remove from oven and allow the mixture to cool slightly before serving.
Krystal says
Love love love this! Didn’t change a thing. Even my non-oatmeal eaters loved this!
Christy says
Hi Luara! I have made your recipe for this deliciousness several times. This time I am taking it for a group get-together and would like to make a double batch. I was thinking of using a 9×12 baking dish. How do you think this would affect the baking time? Same or change something? Thanks!
Laura Fuentes says
Hi Christy! I think you can totally double this recipe and bake it in a bigger pan without any issues. I would bake it according to the recipe and adjust the time by about 5 minutes, if needed. Basically, check it at the recipe time and take a look at the middle, that it’s cooked through and the top feels “puffy.” What’s great is that you’ve made this once so you know the texture it needs. If it’s still a little underbaked because of the larger pan but the top is getting golden brown, simply cover it with foil and finish baking it. Enjoy!!
Christy Sloat says
Getting ready to try this week! I have been hooked on your overnight oats all Summer and am excited to see how this turns out now that cooler weather is on the horizon (hopefully!). Was wondering if that is a Le Creuset caserole dish? And if so which size? Thanks!
Laura Fuentes says
I can’t wait for you to try these baked oats! That baking dish is an 9×9 square ceramic dish. I also own this one from Le Cruiset (pick any color) that I use all the time.
clare says
one word for this baked oatmeal – incredible!
Lisa says
This recipe sounds delicious. Could I use quick oats instead of rolled oats?
Laura Fuentes says
The short answer is that yes, you can. However, the texture is much different, and the cooking time shorter, about 5 minutes.
Teri says
This was delicious !
Nikki C says
Made this today with Apple, pear, peach cinnamon, nutmeg and maple syrup instead of honey. It was delicious! Thank you!
Laura Fuentes says
That combo sounds delicious. Thanks for sharing, Nikki!
Cherie Duphorne says
Hi Laura! I’m wondering if I could use steel cut oats in this recipe instead of rolled oats, and if so do I need to make any adjustments to the other ingredients (more or less milk?) or to the time and temperature?
Laura Fuentes says
Hi Cherie, you can absolutely use steel-cut oats for this recipe. However, for every cup of oats, you’ll need 4 cups of liquid. And, the baking time will increase to 45-50 minutes. I also recommend you stir them half way through. Enjoy!
Whitney says
Love this recipe! It was a hit with my husband and brother-in-law, both are very picky eaters. I made a few modifications by adding a mashed banana and I used 1 cup of plant milk instead of 2. I wanted it to be a little sweeter.
Laura Fuentes says
I bet the mashed banana added sweetness! Great add-in!
Joy says
I’ve looked everywhere in this recipe and I don’t see oven temperature. I used 350 but not done! Still runny!
Laura Fuentes says
The recipe card at the end of the post states 375 degrees F. At 350, you’ll need a longer cooking time.
Sarah says
Can I substitute milk with almond milk? Thanks!
Laura Fuentes says
Absolutely, Sarah. You can substitute milk for almond milk in this blueberry baked oatmeal recipe. Enjoy!
Karen Gimas says
Hi everyone! Does anyone have an idea for a honey substitute? I will be feeding this to a 9 month old who can’t have honey yet. TIA
Laura Fuentes says
You can use maple syrup. Enjoy!
Toni says
I enjoyed this a lot and my picky 2.5 year old actually ate it. I’ve made baked oatmeal before and I’m sure this recipe would’ve been delicious as written. I noticed another commenter suggested adding in some flour and an extra egg, so I tried it with half AP and half whole wheat. I think it made it a bit more cake-like which may have been what convinced my little girl to eat it. Thanks for sharing a great recipe Laura. I’m new to your blog and look forward to trying more wonderful meals.
Laura Fuentes says
I’m so glad your family enjoyed this Blueberry Baked Oatmeal recipe, Toni! Thank you for trying my recipe and I too look forward to sharing more with you!
Dawn De Koker says
The Blueberry Baked Oatmeal is delicious! I substituted half a banana for the egg and it worked well. Thanks for posting.
Mo says
Can we use apples instead of blueberries? If so, how much? Thank you!
Laura Fuentes says
Absolutely. I’d use the same amount. 1-2 apples
Layra says
Is there anything I can use in place of honey?
Laura Fuentes says
You can omit it, use maple syrup, or a sweetener of your choice.
Gina says
If using frozen blueberries do you let them thaw first or throw them in frozen?
Laura Fuentes says
Feel free to throw them in frozen. They’ll thaw and heat up just fine. Be prepared for your oatmeal to turn … purple 🙂
David Cheung says
I’ve made this a few times and it sure beats traditional oatmeal!
I used 1 extra egg and add 1/2 cup of sifted flour (ap) for better texture!
Tracy says
Yummy, super delicious! Thanks so much. I’ll be making it again.
Elizabeth says
I’ve been trying different recipes with blueberries and oatmeal and I can say without a doubt that this is the BEST! The consistency is cake like and so good! I followed your recipe exactly and it came out perfect! Thank you for posting this!
Laura Fuentes says
Thank you for sharing your feedback with others Elizabeth!
Karen Kessler says
Can this recipe be made using a muffin pan, and if so, how long would you bake it?
Laura Fuentes says
I haven’t tried it on a muffin pan but it should work. I imagine around 18-22 minutes, but check that the oatmeal has set.
Jeannie says
Loved this, I did it for a family meal prep. I added walnuts and cranberries as well as the blueberries. DELISH!!
Nelly says
This was easy to make and my daughter who is picky even ate it! I’m going to try with chocolate chips next time.
Missa says
My son and I loved this!!
My daughter is allergic to eggs – any ideas on how to make it “set up” without an egg?
Laura Fuentes says
Make a flax egg substitute. easy! will work great.
April says
This recipe was very disappointing. I followed it exactly except added cinnamon. It was very watery and despite longer cooking time, it didn’t seem to set. It had the same consistency as stovetop oatmeal so really what’s the benefit of this long cooking time if it’s like regular oatmeal. I used regular rolled oats and exact ingredients. Since I used organic ingredients, it was an expensive “experiment”.
Laura Fuentes says
Did you omit the egg? I make this baked oatmeal every single week. And it calls for old fashion oats (I’m assuming that’s what you mean by regular rolled oats).
April says
I’m coming back to amend my review. Yes I used rolled oats. After the oatmeal sat for about 30 minutes it seemed at set up more. If I make it again I may use less milk. I did use an egg and followed everything closely. Thanks.
April says
Looks so good. Plan to make soon for my son and myself. Hubby won’t eat oatmeal. Going to add walnuts too for some extra protein. Quick question—since just two are eating, would it store okay in fridge for a couple of days? Thanks so much!
Laura Fuentes says
Absolutely. This refrigerates well, up to 4 days. Simply heat and add a little liquid (like milk) and enjoy. It tastes like cake. Feels like bread pudding… but it’s made with oats.
Jeanne says
Just took this out of the oven, looks wonderful. A small bite proved it is just what I’m looking for. I added a few walnuts I had left over from making banana bread. I plan to add some cinnamon and apples in the future. Love the make ahead idea.
Laura Fuentes says
I bet it was delicious with added walnuts. Thanks for trying my recipe!
Matt says
THESE IS LEGIT. The BEST oatmeal I’ve ever had.
Nisha says
Can you beatitude soy milk? And instead of honey, agave syrup? Thanks!
Laura Fuentes says
you can use any type of milk you like and agave instead of honey, of course. Enjoy!
Sara says
Just made with cranberries that they were practically giving away at the store. Delicious!!!
Laura Fuentes says
What a terrific idea!
Carla says
Have you ever froze this? If so do you freeze it before or after baking?
Laura Fuentes says
You can definitely freeze it but the texture of oatmeal after thawing and heating changes.
Jamie says
I made the oatmeal this morning. Really easy, Added cinnamon and walnuts and used fake sugar instead of honey and skim milk., canola oil instead of butter. Its pretty tasty to be so easy. It looked like soup when mixed, but like a cobbler when done. I will be making this a ton come this winter. Thanks a bunch for the recipe.
Brenda says
Nutrition Facts
6 servings/per serving: Calories 273, Total Fat 8.3g, Total Carb 43.9g, Dietary Fiber 3.7g, Protein 7.7g.
Brooke says
Thanks for sharing your recipe. I’m a fan of oatmeal for breakfast, so I usually rotate making steel cut oats, DIY instant oatmeal, baked oatmeal cups and overnight oats. I came across your recipe and it was an instant hit. This will definitely become part of my oatmeal rotation. Looking forward to trying your recipe with other fruits and add-ins!
Laura Fuentes says
I am so glad you enjoyed it! I have many recipes on here for overnight oats that I am sure you will love. 🙂
Robin says
I have made this a number of times. Super easy and very good. I like adding peaches with the blueberries.
Sierra says
I have made this recipe several times. I always double it for a 9×13 pan and I use different “extras” depending on what I have on hand. Raisins, cinnamon, and walnuts are a great way to go! Even my super picky kids love it warmed up and served with yogurt. Great texture and super filling!
Laura says
Hi Sierra! When you double the recipe, do you increase the cooking time? Thanks!
Mimi Ogletree says
Thank you so much for sharing your recipe. I am trying to clean up my eating habits, eating only “real” food, minimally processed, no refined sugar, healthy fats, and this oatmeal ticks all those boxes. I am not a big blueberry fan, but figured I could use the base and add the things I like. I made this as soon as I discovered the recipe on Pinterest, and IT IS WONDERFUL! I made it without the blueberries, and my favorite way to eat it so far is warm, with a sprinkle of unsweetened coconut, a handful of walnuts, and sliced bananas, so yummy. I encourage everyone to make this delicious oatmeal!
Laura Fuentes says
Thanks for sharing how much you loved this Mimi! Try it with frozen peaches one time and a little cream on top. OMG, so good!
Sarah says
I’ve always wanted to try baked oatmeal & this was the first recipe I tried. I was in a hurry last night so I forgot the milk until halfway through the baking time…. But I added it and thankfully is still cooked. Made it last night so I could take it to work this morning. The flavor is SO GOOD!!!!!! & the texture is just right. How have I not done this before?! I will be making this recipe again & again! Thanks for sharing!
Laura Fuentes says
I”m so glad it was a success Sarah!
Maria says
So, I followed the recipe exactly and it was watery not a thick batter like you mentioned and cooking time was almost doubled
Helen says
Yes mine was also watery.
Laura Fuentes says
did you use old fashion oats or quick oats? this is meant to be used with old fashion oats.
Elisha says
Hi Laura,
Could I make this dairy free? I was thinking of using cocounut milk and earth balance butter so my daughter could enjoy it. Also, could I use raspberries or strawberries instead of blueberries?
Laura Fuentes says
Absolutely! That will work!
Elisha says
Thanks Laura!
Debbie says
How much honey is used?
Stephanie Schneller says
Debbie, the recipe calls for 1/3 cup.
Debbie says
When I look at this recipe, the amount of honey called for does not show up. How much honey do you use?
Also, can you make this a day ahead of time and warm it up in the morning?
Laura Fuentes says
the recipe calls for 1/3 cup.
Evelyn says
What is the calorie content?
Laura Fuentes says
Evelyn, I do not calculate calories in my recipes. I focus on using fresh and real ingredients instead. You are welcome to plug the ingredients into a calorie calculator. Enjoy!