Name: Blueberry Baked Oatmeal
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 cups rolled oats; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/4 cup honey or maple syrup (optionanl); 2 cups milk (any); 1 large egg; 2 tablespoons butter (melted); 2 teaspoons vanilla; 1 1/2 cups blueberries (fresh or frozen )

Recipe

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Follow this blueberry baked oatmeal recipe for a warm, hearty breakfast you can prep in minutes and bake to perfection.

This blueberry baked oatmeal comes out soft, warm, and packed with sweet blueberries in every bite.

overhead view of baked blueberry oatmeal in a baking dish

Baked Oatmeal with Blueberries

Making overnight oats is one of the easiest ways to prep breakfast ahead, but nothing beats a warm bowl of oatmeal. On weekends, when I have a little extra time, this baked oatmeal with blueberries is my go-to. It takes minutes to prep, the oven does the cooking, and the result is a soft, hearty bake with sweet blueberries in every bite.

Why It’s Good For You

This blueberry baked oatmeal has fiber and complex carbs from the oats that keep you fuller for longer, and the blueberries naturally sweeten it and add fiber, vitamins, and antioxidants.

Ingredients

Old-fashioned oats hold out best for baked oatmeal recipes. A little baking powder gives these a lighter texture, and a little salt for flavor. Milk, dairy or non-dairy, is the liquid in which the oats will cook; an egg holds them together, a little butter and vanilla for flavor, and a little honey is optional for a touch of sweetness.

How to Make Blueberry Baked Oatmeal

In the recipe card, you’ll find full directions and a short video showing you how the recipe is made. Here is what you need to know:

Make the oatmeal mixture.
In a large bowl, combine all the liquid ingredients. Then add the dry ingredients and mix. At the end, fold in the blueberries.
Bake it.
Lightly spray the baking dish, then pour the blueberry oat mixture. Bake it until the top is golden and the middle is set, for about 35 minutes.
Serve it.
Give it a few minutes to cool, then spoon it into a bowl and top with a drizzle of milk, some yogurt for added protein, or your favorite oatmeal toppings.

overhead view of baked blueberry oatmeal in a bowl

Bake ahead

Prepare as directed, let cool to room temp, then cover and refrigerate overnight. Reheat at 375F for 10 minutes or microwave a portion for 1-2 minutes. Leftovers keep in the fridge for up to 4 days.

More Baked Oatmeal Recipes

Make these and come back for this pumpkin baked oatmeal, or this cranberry orange baked oats. Oatmeal Recipe never disappoints!

Blueberry Baked Oatmeal

Servings: 6 servings

Prep Time: 10

Cook Time: 35

Total Time: 45

Follow this blueberry baked oatmeal recipe for a warm, hearty breakfast you can prep in minutes and bake to perfection.

4.91 from 55 votes

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Watch how it’s made:

Ingredients

2 cups rolled oats
1 teaspoon baking powder
½ teaspoon salt
¼ cup honey or maple syrup, optionanl
2 cups milk, any
1 large egg
2 tablespoons butter, melted
2 teaspoons vanilla
1 ½ cups blueberries, fresh or frozen

Instructions

Prep:

Preheat the oven to 375F, with the top rack in the middle position, and grease a 9 x 9-inch square baking dish.
In a large bowl, combine the milk, egg, honey, melted butter, and vanilla. Add the dry ingredients to the bowl, and mix well. Add the blueberries to the bowl, and gently fold to combine. If using frozen blueberries, there's no need to thaw.
Pour the mixture into the baking dish. With a spoon, stir to evenly distribute the blueberries in the dish.

Bake:

Bake it in the preheated oven for 35 minutes, until the top is golden and the oat mixture is set in the middle. Remove it from the oven and let it cool down slightly before serving.

Serve & store:

Spoon the baked oatmeal with blueberries into bowls. Pour a little extra milk or spoon yogurt over the top for added protein, or enjoy as is.
Cooled leftovers will keep in the fridge (covered) for up to 4 days. To reheat, warm them in the microwave with a little liquid (milk or water) to soften, for 30 seconds to 1 minute.

Notes

This recipe uses old-fashioned oats. The large flakes soak up all the liquid and won’t dry out. If you want to use instant oats, add ¼ cup additional oats and watch for doneness around minute 25.