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! XO, Kathryn 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. ❤️
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.
title: “Blueberry Baked Oatmeal” ShowToc: true date: “2024-09-28” author: “Deloris Weiland”
4.66 196 Published Nov 21, 2023, Updated Mar 05, 2024 Like most of my baked oatmeal recipes this one is super easy to whip up, perfect for meal prep and sweetened with just a little bit of pure maple syrup and bananas. It’s also a great breakfast to make when serving a crowd. Whenever we’re having friends or family over for breakfast or brunch, baked oatmeal is on the menu and this blueberry one is always a hit!
Why You’ll Love This Recipe
Easy – It’s super easy to make in one bowl. Yay for less dishes! Nutritious – Packed with rolled oats, blueberries and bananas, this baked oatmeal is not only delicious but also nutritious. It’s a great source of fiber and energy, perfect for keeping you satisfied throughout the morning. Meal Prep – Great for meal prep! Make a batch during your weekend meal prep and have breakfast or dessert ready to go for the week. Diet friendly – It’s dairy-free, vegan, gluten-free and can easily be made nut-free making it a great option for anyone with dietary restrictions or allergies.
Ingredients Needed:
old fashioned rolled oats – the base of the baked oatmeal ensuring a hearty texture full of fiber. My fave brand is Bob’s Red Mill gluten-free old-fashioned rolled oats. Oats are naturally gluten-free but often cross-contaminated with gluten, so if you have a gluten intolerance, grab certified gluten-free oats. pure maple syrup – adds a natural sweetness and a hint of maple flavor. Remember to choose 100% pure maple syrup, not pancake syrup! baking powder – helps the oatmeal rise and become fluffy. ground cinnamon – adds a warm, spiced flavor that complements the blueberries. sea salt – enhances the overall flavor of the oatmeal. unsweetened vanilla almond milk – the liquid base for our baked oatmeal adding creaminess and a light vanilla taste, while keeping the dish dairy-free. ground flaxseed – this not only boosts the nutritional profile but also helps to bind the ingredients together. coconut oil – to add moisture to the baked oatmeal. pure vanilla extract – the perfect flavor enhancer. bananas – provides natural sweetness and a soft texture. Make sure to use ripe bananas with some brown spot on them for the best results! blueberries – the star of the show adding bursts of sweet-tart flavor and antioxidants. You can use either fresh or frozen blueberries for this baked oatmeal. Both options work great!
How to Make
Step 1: Preheat your oven to and spray an 8-inch square baking dish with cooking spray. Step 2: In a large bowl, mix oats, baking powder, cinnamon, and salt. Add milk, maple syrup, egg, coconut oil, vanilla, and mashed bananas, stirring well. Gently fold in most of the blueberries. Step 3: Pour the mixture into the baking dish, spread evenly, and top with the remaining blueberries. Bake for 40 to 55 minutes until the center sets and the top is golden. Step 4: Let the oatmeal cool slightly after baking, then serve warm with extra blueberries, nut butter, and more maple syrup if you like.
Substitutions & Notes
Oat Varieties: Old-fashioned oats are really the only way to go for this recipe. If you switch to quick oats, just know they’ll make your oatmeal softer and less chewy. Steel-cut oats aren’t recommended for this recipe, as they won’t cook properly. Milk Choices: I’ve chosen unsweetened vanilla almond milk for its flavor and lightness, but you can experiment with other non-dairy milks like soy, oat, or even coconut milk. Sweetness Adjustment: The recipe uses pure maple syrup for natural sweetness. If you prefer, you can substitute honey or agave nectar. Adjust the sweetness to your taste, especially if you’re using a sweeter type of milk (like soy milk). Flaxseed or Egg: Depending on what you have on hand or your dietary preferences, you can use either a tablespoon of ground flaxseed or a large egg. The flaxseed will add a bit more fiber and make this recipe 100% vegan. Berries: Fresh or frozen blueberries work equally well, so use what’s convenient. Additional Toppings: Feel free to get creative with toppings! Add a drizzle of your favorite nut butter for added protein, a dollop of yogurt for a creamy texture, or some walnuts for the crunch!
What to Serve With Blueberry Baked Oatmeal
Baked oatmeal is not only a great everyday breakfast recipe, it’s also a lovely addition to a brunch spread. Here are some ideas on what to serve it with:
Eggs: Pair it with a savory egg dish! Try this dairy-free spinach quiche or this delicious hash brown breakfast casserole. Fruit: a bowl of fresh fruit like this easy fruit salad recipe will be an excellent addition to serve alongside this baked oatmeal. Cocktail: if you’re serving this recipe for an adult brunch pair it with some mimosas or these peach bellinis. Coffee: serve this baked oatmeal with a warm cup of plain coffee, this creamy iced coffee or a homemade pumpkin spice latte.
Can You Make Baked Oatmeal Ahead of Time?
Yes, you can totally make baked oatmeal ahead of time, and that makes it perfect for meal prep! There are a couple of options that work really well.
Option 1: Bake and Then Reheat Before Serving
Option 2: Prep as Much as You Can Without Baking
How to Store & Reheat
In the fridge: Allow the baked oatmeal to cool, then cover the baking dish with a lid or plastic wrap or transfer individual portions to an airtight container. It’ll stay fresh in the fridge for up to 5 days. In the freezer: You can also freeze baked oatmeal for up to 3 months. To do this, let the oatmeal cool completely, then cut into portions and store in freezer-safe containers or bags. To reheat the entire pan of baked oatmeal: Cover with foil and reheat in the oven at 350ºF for about 20 minutes or until warm. To reheat individual portions: Set oven or toaster oven to 350ºF and bake for 5-10 minutes. You can also reheat in the microwave for 1 minute. Once warm, add your toppings and enjoy!
More Baked Oatmeal Recipes
Chocolate Baked Oatmeal Strawberry Banana Baked Oatmeal Apple Cinnamon Baked Oatmeal Cinnamon Raisin Baked Oatmeal Flag Baked Oatmeal Peanut Butter Banana Baked Oatmeal Cherry Baked Oatmeal
More Oatmeal Recipes
Easy Overnight Oats Oatmeal Raisin Cookies How to Make Oatmeal 5 Ways to Make Protein Oatmeal Blueberry Oatmeal
Be sure to check out the full collection of oatmeal recipes on EBF!
