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Baked Oatmeal for Breakfast!
I love making baked oatmeal for breakfast, and this blueberry baked oatmeal is the version I make the most, along with Peanut Butter Banana Baked Oatmeal and Cranberry Pecan Baked Oatmeal. You can mix everything right in the baking dish so it goes from prep to oven in minutes, which is great for busy mornings or meal prepping.
You’ll have fiber and protein from the oats, flax, and nuts and then the blueberries just sweeten the deal! Make a big batch and then reheat individual portions throughout the week.
Baked Blueberry Oatmeal Ingredients
- Blueberries: You can use fresh or frozen blueberries. The blueberries can easily be swapped for other berries like strawberries, blackberries, or raspberries. Or use all the berries for a mixed berry oatmeal! Diced apples or peaches are great, too. You can even do half blueberries and half bananas if you’d like. Frozen fruit works too, and there’s no need to thaw it in advance.
- Oats: Use old-fashioned rolled oats for this baked oatmeal. If you eat gluten-free, check to make sure your oats are gluten-free certified.
- Pecans: I like to add pecans for texture. Walnuts are another great addition or try candied walnuts.
- Cinnamon: A little cinnamon adds a nice sweetness and pairs well with the blueberries.
- Baking powder and salt: Salt helps to balance the sweetness of the maple syrup and blueberries.
- Milk: I use unsweetened almond milk to keep this dairy-free and vegan. You can make this with another plant-based milk or dairy milk if you prefer.
- Pure maple syrup: Sweetens the oatmeal naturally. You can also use honey, but keep in mind the recipe will no longer be vegan. I only use a little maple syrup to offset the tartness of the blueberries, but you can swap it out for honey, agave syrup, brown sugar or stevia. If you’re using sweeter fruits like bananas or peaches, for example, you can leave out the sweetener all together.
- Flaxseed: I like to add ground flaxseed to my oatmeal because it acts like a binder, similar to an egg. You can leave it out or swap it with 1 beaten egg.
- Coconut oil: It gives it a richer taste. You can use butter, avocado oil or skip it.
- Vanilla extract: For vanilla flavor that pairs so well with the blueberries and cinnamon.
How to Make Baked Blueberry Oatmeal
My Best Baked Blueberry Oatmeal Tips
- Don’t use quick oats. Quick oats are chopped into finer pieces and par-cooked, so they cook faster and soak up more moisture than thicker old-fashioned rolled oats. This makes for a dry-baked oatmeal, so I don’t recommend them.
- Don’t thaw frozen blueberries. If you’re using frozen blueberries, just throw them in the recipe frozen. Thawing them will turn the whole dish to a purple color when the thawed blueberries mix with the liquid.
- Don’t mix the oats with milk ahead of time. If you want to make these oats ahead of time, I recommend keeping the wet and dry ingredients separate, then combining them in the baking dish right before baking. Otherwise, the oats will soak up all of the liquid beforehand and the texture will be dry.
- Keep liquid ingredients at room temperature before combining. If the milk and maple syrup are cold, the melted coconut oil will solidify when it comes in contact with them. Having the ingredients at room temperature helps with the blending process. If the coconut oil still solidifies, just microwave the combined wet ingredients for 15-30 seconds until the coconut oil melts again.
- Double the recipe for a bigger crowd. Baked oatmeal is great for doubling to feed a big, hungry crowd! Just double the ingredient quantities, use a large baking dish, and add about 10 minutes to the baking time.
Recipe Help & FAQs
This baked oatmeal recipe is great for meal prepping. Store it in an airtight container in the refrigerator for up to 5 days, then you can reheat individual portions in the microwave for 30-45 seconds before serving.
Yes, blueberry baked oatmeal freezes really well! Allow it to cool completely, then store in individual portions in freezer-safe bags or containers. Reheat individual portions in the microwave for about one minute along with tablespoon of water or milk.
Yes! I use an 8×11 baking dish, but you can use a pan as small as 8×8 or as large as 9×13. Note that a smaller pan may take longer to cook and will yield thicker slices, while a larger pan may take a shorter amount of time to bake and result in thinner slices.
More Oatmeal Recipes:
- Baked Cranberry Oatmeal with Pecans
- Easy Overnight Oats
- How to Make Oatmeal
- Apple Cinnamon Oatmeal Cups
- Baked Steel Cut Oatmeal
- Protein Oatmeal
If you try this Blueberry Baked Oatmeal recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Blueberry Baked Oatmeal Recipe
Video
Ingredients
- 2 cups rolled oats
- ½ cup chopped pecans roughly chopped
- 1 ½ teaspoons cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 cups almond milk
- ¼ cup maple syrup
- 2 tablespoons ground flaxseed
- 2 tablespoons coconut oil melted
- 2 teaspoons vanilla extract
- 1 ½ cups blueberries
Instructions
- Preheat the oven to 375° F.
- Place the oats, pecans, cinnamon, baking powder, and salt in the baking dish and whisk to combine.
- In a small mixing bowl, whisk the almond milk, maple syrup, flaxseed, melted coconut oil, and vanilla extract until well combined. Pour over the oat mixture and stir to combine. Fold the blueberries and gently press down to make sure all the oats are covered with wet mixture.
- Bake uncovered in the preheated oven until the top of the oatmeal is golden and the mixture is set, about 35-40 minutes. Remove and allow it to cool for 5 minutes.
- Serve with yogurt and maple syrup, if desired.
Notes
- Make it your own: You can change up the milk, the fruit and the nuts to adjust it to what you have on hand or your taste preferences.
- Make it gluten-free: Use certified gluten-free rolled oats.
- Make it sugar-free: Omit the maple syrup or used mashed or pureed fruit in the base recipe.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
This is the second time I’ve made this, my family and I completely devoured it. What I loved about it is the simplicity and the option of low sugar. Thank you for sharing this recipe and many others.
You’re welcome, Nour!! I’m so glad you and your family love the recipe!
Thank you for this recipe. While it came out as expected, can you tell me how to make this more crispy? I think I’m one of the few who prefers oatmeal that is more crispy (think “cakey”). Thank you!
Ooh, great question! If you want it to be more cake-like, I recommend blending the ingredients together (except for the blueberries and chopped pecans, which you can add after blending) like the instructions in my Baked Oats recipe. If you don’t want to blend your oats, you can try baking in a larger baking dish to help it cook faster and crispier. Hope that helps!
Why do you have to add the coconut oil? Can I make it without? Don’t really want the fat
Hi Patricia, the coconut oil helps the oatmeal bind together! Without it, your baked oatmeal will be very dry and crumbly.
Can I use olive oil in place of coconut oil? Thank you.
Yes, that should work!
I substituted based on what I had—apples for blueberries, sunflower seeds for nuts (we have allergies), and Fairlife milk for almond milk. So good!
Love the tweaks you made and so happy they worked for you! Thank you so much, AC!!
I don’t see where it says how many servings this makes (214 calories per serving).
Please advise
Hi Midge, this recipe makes 8 servings. Enjoy!!
Made this for my two toddler boys (3.5 & 1yo)! It was an absolute hit for breakfast!
Yay, I love to hear that!