Baked Blueberry Oatmeal

4.99 from 71 votes

Baked Blueberry Oatmeal is a nutritious filling breakfast/brunch for a crowd or for meal prepping. It's made with vegan ingredients and is highly adaptable!

This post may contain affiliate links. Please read our disclosure policy.

If you’ve tried stovetop oatmeal and microwave oatmeal, it’s time to try baked oatmeal! This baked blueberry oatmeal is vegan, full of nutrients and perfect for a crowd. It’s a very versatile recipe that you can adapt based on the ingredients you have on hand and your taste preferences. Make a big batch as part of your meal prep and reheat individual portions for a few days.

Final baked blueberry oatmeal after coming out of the oven

If you are looking for an amazing time saving breakfast recipe then I’ve got the perfect post for you in the form of this baked blueberry oatmeal. Nutritious and filling this is the perfect family breakfast and can be made ahead of time.

Baked oatmeal is basically oats cooked with milk and a few other kitchen pantry items in the oven. Baking the oatmeal creates a chewy soft casserole-like dish that’s full of breakfast goodness. It’s made by combining all the ingredients together and baking in the oven – a healthy, convenient meal that is highly adaptable and nutritious!

Ingredients

  • Blueberries: You can use fresh or frozen blueberries. They are a great source of vitamin C and antioxidants and are so yummy!
  • Oats: Use old fashioned oats for this baked oatmeal. Check that they are gluten-free certified if you are intolerant.
  • Pecans: I like to add nuts to add texture.
  • Cinnamon: A little cinnamon adds a nice sweetness and the flavor works so well with the blueberries.
  • Baking powder: This helps to lighten the blueberry oatmeal so that it is not too stodgy.
  • Salt: Salt helps to bring out the natural sweetness of the blueberries.
  • Milk: I made this oatmeal with almond milk to keep this dairy-free and vegan. You can make this with other plant based or dairy milk.
  • Maple syrup: To naturally sweeten. You can also use honey.
  • Flaxseed: I like to add flaxseed to my oatmeal for some healthy omega-3s.
  • Coconut oil: To help bind the ingredients together.
  • Vanilla extract: For sweetness and flavor.

How to make blueberry baked oatmeal

Start with the dry ingredients in a bowl and stir to combine. That includes the old fashioned rolled oats, baking powder, salt, cinnamon and pecans. You can use other nuts instead of pecans, like walnuts or almonds.

Collage showing the dry ingredients before and after mixing

Next, combine the milk, flaxseeds, maple syrup and melted coconut oil in a small bowl. Then pour the wet mixture over the dry ingredients and stir to combine.

Collage showing the wet ingredients getting added to the dry ingredients

Next, grease an oven-safe baking dish with coconut oil, place half the blueberries on the bottom of the dish, and then pour the oats batter on top. Sprinkle more blueberries on top before baking.

Collage showing the blueberries in a baking dish and then the oats mixture added on top

Now you’re ready to bake the oatmeal in the oven. It will take about 35-40 minutes, and you’ll know it’s done when the blueberries and oats soften, and the oats become golden in color. I divide the 8×11 baking dish into 6 servings, but it can easily serve 8 people.

Oatmeal after baking in the oven

Recipe Variations

This recipe is highly adaptable with many kitchen staples! Here are some ways to switch it up that work really well.

  • Change the fruit: The blueberry can easily be swapped for other fruits like strawberries, apples or peaches. You can even do half blueberries and half bananas if you’d like. Also, if you only have frozen fruit, that works well, and there’s no need to thaw it in advance.
  • Change the nuts: Instead of pecans, try it with walnuts, almonds, hazelnuts, pistachios or cashews. It’s a good idea to chop the nuts, so they blend well with the other ingredients.
  • Change (omit) the sweetener: 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.
Slice removed from baked oatmeal and served on plate

Tips for making this recipe

  1. Don’t use quick oats. Quick oats are chopped into finer pieces, which makes them faster to cook. Although they taste the same as rolled oats, the texture of quick oats is much finer, so they soak up more moisture and can dry out the baked oatmeal.
  2. Do not mix the oats with milk ahead of time. If you want to prep the recipe halfway before baking, you can mix the wet ingredients in one bowl and the dry ingredients in another bowl. Just don’t combine them until you’re ready to bake. Otherwise the oats will soak up all the liquid and yield a dry texture.
  3. 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.
  4. Double the recipe for a bigger crowd. If you double the recipe, use a large baking dish and just add 10 minutes to the baking time.

Frequently asked questions

Can I use frozen blueberries?

Yes, this baked blueberry oatmeal works really well with frozen blueberries. There’s no need to thaw the blueberries in advance. Doing so may turn the whole dish to a purple color as the thawed blueberries mix with the liquid.

How long can I store the baked blueberry oatmeal?

The oatmeal is great for meal prepping. Store it in an airtight container in the refrigerator for up to 5 days. Then you can reheat individuals portions in the microwave for 30-45 seconds before serving.

Can I freeze the baked oatmeal?

Yes, the baked oatmeal freezes really well. Allow it to cool completely, then store in individual portions in freezer-safe bags or containers. Reheat individual portions with a tablespoon of water or milk before serving.

Slice of baked blueberry oatmeal with greek yogurt on top and fork

This baked oatmeal is a perfect make-head breakfast that the whole family will enjoy. You can double the recipe for a larger crowd or for breakfast throughout the week. Leftovers taste just as good reheated and topped with a dollop of coconut yogurt and maple syrup. Baking oatmeal gives it a chewy soft texture that is so warm and satisfying in the morning!

For more oatmeal recipes:

If you’ve tried this healthy-ish feel good Baked Blueberry Oatmeal recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Blueberry Baked Oatmeal

Baked Blueberry Oatmeal is a nutritious filling breakfast/brunch for a crowd or for meal prepping. It's made with vegan ingredients and is highly adaptable!
5 from 71 votes
Servings 6 servings
Course Breakfast
Calories 279
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins

Ingredients
  

  • 2 cups blueberries divided, plus more for serving
  • 2 cups old-fashioned oats
  • ½ cup pecans roughly chopped
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups almond milk
  • ¼ cup maple syrup
  • 2 tablespoons flaxseed
  • 1 tablespoon coconut oil melted
  • 2 teaspoons vanilla extract

Instructions

  • Preheat the oven to 375° F. Grease an 8×11 inch baking dish. Place 1 cup of the blueberries at the bottom of the baking dish.
  • In a large bowl, combine the oats, pecans, cinnamon, baking powder, and salt. Transfer on top of the blueberries.
  • In a small mixing bowl, combine the almond milk, maple syrup, flaxseed, melted coconut oil, and vanilla extract. Pour over the oat mixture and gently press down to make sure all the oats are covered with wet mixture. Sprinkle the remaining 1 cup blueberries on top.
  • 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 coconut yogurt and maple syrup, if desired.

Video

Notes

Storage: The baked oatmeal can be stored in the fridge for up to 5 days. This makes it an ideal breakfast meal prep to make on Sunday night for the week. When ready to eat, just reheat individual servings in the microwave for 30-45 seconds.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • 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: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.  This information should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for one serving without the coconut yogurt topping.

Nutrition

Calories: 279kcal, Carbohydrates: 38g, Protein: 6g, Fat: 13g, Saturated Fat: 3g, Sodium: 307mg, Potassium: 294mg, Fiber: 6g, Sugar: 14g, Vitamin A: 27IU, Vitamin C: 5mg, Calcium: 178mg, Iron: 2mg

Share this recipe

Share it with the world! Mention @feelgoodfoodie or tag #feelgoodfoodie!

Final baked blueberry oatmeal after coming out of the oven

Rate and comment

Recipe Rating




Comments

  1. Hi, the measure mentioned for the baking dish is 8×11, but when I made the recipe, the squares came up very thin, so I suggest you use a smaller one, 5×7 for example, so that you get larger and thicker squares. Very good taste by the way!

    1. Hi! It’s supposed to be fairly thin, but if you would like thicker squares, that’d definitely be a good idea! Glad you enjoyed the taste!!

    1. Yes, you can use fresh or frozen blueberries! If you use frozen fruit, there’s no need to thaw it in advance. Hope you enjoy!

    2. LOVE LOVE LOVE your easy healthy recipes. The ingredients are a pantry staple. Please keep them coming. You have make cooking fun again for me. Thankyou

  2. I made this in a deeper oval casserole dish that was like 9×7 (inches). This is the white Corelle dish, the one with the ridges. Anyway, mine came out like an oatmeal pudding and was good.

    I made it the night before and wasn’t sure if I was supposed to refrigerate or not, so I did to be safe. I microwaved for 30 seconds per serving.

    I’m looking forward to trying the peanut butter variation of this on the website. That one sounds like it might be even better.

  3. It’s just perfect !
    I’ve made it with coconut mild and served with blueberry ice cream I’ve made from soaked cashews , frozen blueberries , 2 actimels , cinnamon , vanilla and 1/2 curd cheese ( it’s called tvaroh and sell it in polish section of tesco ) and it was amazing !!!! The recipe is sooo quick and it came out so nice , not too sweet, just perfect healthy food , many thanks !!!

See All Comments