Blueberry Baked Oatmeal

Today, I’m going to share with you the best healthy baked oatmeal recipe.

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!

I’m a big fan of oatmeal, and thankfully so is my husband. Until now, I’ve made individual jars of overnight oatmeal that have been rocking our breakfast world for a couple of years. The Bananas Foster is one of our favorites, closely followed by the Peaches and Cream and Strawberries and Cream recipes. BUT, nothing beats a warm bowl of cake-like oatmeal. Nothing. And that’s exactly what you get with today’s recipe.

This Blueberry Baked Oatmeal is a delicious healthy breakfast that can be made ahead of time and reheats great!

While single-serve oatmeal jars are very practical, some mornings I feel like eating something right out of the oven with a little whole milk over the top. This baked oatmeal recipe is the good kind of breakfast comfort foods.

This Blueberry Baked Oatmeal is a delicious healthy breakfast that can be made ahead of time and reheats great!

How to make healthy baked oatmeal

I’ve made this recipe with both frozen and fresh blueberries, so no matter what time of the year you are making this recipe, it can be done! With frozen or wild blueberries, your oatmeal might turn a little purplish because of the juices, but otherwise, the taste is the same.

What if you don’t have blueberries? I also make this with strawberries or cranberries and a little orange zest! Clearly, this is one flexible recipe.

I love creating versatile recipes. Fixing healthy and tasty meals for your family shouldn’t be a struggle and it’s yummy meal ideas like this that make it possible all year long.

If you find yourself looking for a way to help your family eat more natural foods in a way that will leave them begging for more, look no farther than the Family KickStart Program!

I created this program with the busy mom in mind. It gives you 30 days of amazing recipes just like this one made with real, fresh ingredients. It’s Paleo friendly and kid-approved. As a busy, working mom myself I know how challenging it can be to get all the pieces to come together for the transition into healthier eating as a family, that’s why I went ahead and made the shopping lists, menus and all the recipes you’ll need for the whole month!

Ready to get started? Learn more about the Family KickStart Program here!

This Blueberry Baked Oatmeal is a delicious healthy breakfast that can be made ahead of time and reheats great!

Make-Ahead Blueberry Oatmeal Bake

How do I make this ahead of time? I measure out the dry ingredients and place those inside my 9×9 dish. In my blender jar, I combine all the wet ingredients and place that in the refrigerator. In the morning, I combine the two, add the blueberries and bake!

Putting the recipe together once it’s pre-measured takes two minutes, and the 35 minutes it takes to bake I’m usually in the shower, getting myself ready and prepping lunches.

This Blueberry Baked Oatmeal is a delicious healthy breakfast that can be made ahead of time and reheats great!
This Blueberry Baked Oatmeal is a delicious healthy breakfast that can be made ahead of time and reheats great!

I hope you enjoy this recipe as much as I love eating it!

Want to make lunch and dinner just as amazing as this cake-tastic blueberry baked oatmeal recipe? When you are done here, hop on over to MOMables and grab one of my meal plans. I’ll set you up with the yummiest lunch and dinner recipes that are healthy and easy to prep!

Blueberry Baked Oatmeal

This Blueberry Baked Oatmeal is a delicious healthy breakfast that can be made ahead of time and reheats great!

Blueberry Baked Oatmeal This hearty breakfast bake comes together quickly and is the perfect satisfying breakfast for a busy morning. The fresh berries add that fresh fruity flavor and a hint of sweetness we all love.

  • Author: Laura Fuentes
  • Prep Time: 10 mins
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Breakfast
  • Cuisine: Family Favorites


  • 2 cups rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup honey
  • 2 cups milk
  • 1 large egg
  • 2 tablespoons melted butter, melted
  • 2 teaspoons vanilla extract
  • 1 1/2 cup fresh or frozen blueberries


  1. Preheat the oven to 375F and grease a 9 x 9 inch square baking dish.
  2. In a medium mixing bowl, combine oats, baking powder, and salt.
  3. In a large bowl, combine honey, milk, egg, melted butter, and vanilla extract. Add oat mixture into the large bowl and combine all ingredients to form a thick oat batter. Add blueberries to the large bowl and fold with a spatula to combine.
  4. Pour oatmeal mixture into baking dish. Arrange blueberries to make sure they are evenly distributed throughout.
  5. Baked 35 minutes in the preheated oven until the top is golden and the oat mixture is set. Remove from oven and allow mixture to cool slightly prior to serving.


  • Serving Size: 1
  • Calories: 177
  • Fat: 3.6
  • Carbohydrates: 32
  • Fiber: 3
  • Protein: 6

Keywords: blueberry oatmeal bake, healthy baked oatmeal

66 thoughts on “Blueberry Baked Oatmeal”

  1. 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?

    1. Laura Fuentes says:

      the recipe calls for 1/3 cup.

      1. Evelyn says:

        What is the calorie content?

        1. 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!

  2. Debbie says:

    How much honey is used?

    1. Stephanie Schneller says:

      Debbie, the recipe calls for 1/3 cup.

  3. 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?

    1. Laura Fuentes says:

      Absolutely! That will work!

      1. Elisha says:

        Thanks Laura!

  4. 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

    1. Helen says:

      Yes mine was also watery.

      1. Laura Fuentes says:

        did you use old fashion oats or quick oats? this is meant to be used with old fashion oats.

  5. 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!

    1. Laura Fuentes says:

      I”m so glad it was a success Sarah!

  6. 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!

    1. 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!

  7. 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!

    1. Laura says:

      Hi Sierra! When you double the recipe, do you increase the cooking time? Thanks!

  8. Robin says:

    I have made this a number of times. Super easy and very good. I like adding peaches with the blueberries.

  9. 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!

    1. 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. 🙂

  10. 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.

  11. 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.

  12. Carla says:

    Have you ever froze this? If so do you freeze it before or after baking?

    1. Laura Fuentes says:

      You can definitely freeze it but the texture of oatmeal after thawing and heating changes.

  13. Sara says:

    Just made with cranberries that they were practically giving away at the store. Delicious!!!

    1. Laura Fuentes says:

      What a terrific idea!

  14. Nisha says:

    Can you beatitude soy milk? And instead of honey, agave syrup? Thanks!

    1. Laura Fuentes says:

      you can use any type of milk you like and agave instead of honey, of course. Enjoy!

  15. Matt says:

    THESE IS LEGIT. The BEST oatmeal I’ve ever had.

  16. 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.

    1. Laura Fuentes says:

      I bet it was delicious with added walnuts. Thanks for trying my recipe!

  17. 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!

    1. 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.

  18. 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”.

    1. 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).

      1. 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.

  19. 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?

    1. Laura Fuentes says:

      Make a flax egg substitute. easy! will work great.

  20. 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.

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