Baked Blueberry Oatmeal

4.98 from 181 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!

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Wholesome, hearty, and bursting with juicy berries, this Blueberry Baked Oatmeal makes mornings easier! Nutritious and filling, this healthy baked oatmeal is sweet, tart, and full of blueberry flavor; it is the perfect family breakfast. It mixes up right in the baking dish, going from prep to oven in minutes. Perfect for busy mornings!

Final baked blueberry oatmeal after coming out of the oven
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Blueberry baked oatmeal is a simple yet game-changing way to eat oats! Served up casserole-style, it’s a little chewy, a little creamy, and a lot delicious.

You have fiber and protein from the oats, flax, and nuts, plus nutrient-packed blueberries–so this healthy blueberry baked oatmeal recipe isn’t just tasty, it’s also an all-around breakfast powerhouse.

Baked oatmeal is an excellent meal prep recipe, too! Make a big batch as part of your meal prep, then reheat individual portions over the course of the week.

Recipe At a Glance

Cuisine Inspiration: American
Primary Cooking Method: Oven
Dietary Info: Vegan and gluten-free (with certified GF oats)
Key Flavor: Slightly sweet
Skill Level: Beginner


  • Hearty and filling: With fiber-filled and protein-rich ingredients like oats, flaxseed, and pecans, baked oats make a satiating breakfast.
  • Healthy blueberries: Blueberries are a great source of vitamin C and other vitamins, antioxidants, and minerals.
  • Plant-based: If you’re looking for a vegan baked oatmeal recipe, this one is entirely plant-based!
  • Easy prep and clean-up: Mixing the ingredients right in the casserole dish means fewer dishes to wash–just the baking dish and the small bowl used for the wet ingredients.

Ingredients to Make Blueberry Baked Oatmeal

Collage showing the dry ingredients before and after mixing
  • Blueberries: You can use fresh or frozen blueberries. There’s no need to thaw the blueberries in advance. In fact, you’ll want to avoid that. Doing so may turn the whole dish to a purple color as the thawed blueberries mix with the liquid.
  • 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 for a sweet, crunchy bite.
  • Cinnamon: A little cinnamon adds a nice sweetness and pairs well with the blueberries.
  • Baking powder: This helps to lighten the oatmeal breakfast bake so that it is not too stodgy.
  • Salt: Salt helps to balance the sweetness of the maple syrup and blueberries.
  • Milk: I use unsweetened almond milk to keep this oatmeal breakfast bake 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.
  • Flaxseed: I like to add ground flaxseed to my oatmeal for some healthy omega-3s. It also helps to hold the baked oatmeal together.
  • Coconut oil: To help bind the ingredients together.
  • Vanilla extract: For vanilla flavor that pairs so well with the blueberries and cinnamon.

This blueberry baked oatmeal recipe is so easy to adapt! Here are some ways to switch it up:

  • Change the fruit: 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.
  • 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 or 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.

How to make blueberry baked oatmeal

  1. Add the oats, pecans, cinnamon, baking powder, and salt to the baking dish and stir to combine.
  2. In a small bowl, whisk together the almond milk, maple syrup, flaxseed, coconut oil, and vanilla. Pour over the oats and mix.
  3. Add the blueberries, gently pressing them down to make sure they’re submerged.
  4. Bake until no longer jiggly and the top of the oatmeal is golden brown.
Collage showing the blueberries in a baking dish and then the oats mixture added on top

Tips for making the best blueberry baked oats

  1. Don’t use quick oats. Quick oats are chopped into finer pieces, 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.
  2. Do not 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.
  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. Breakfast 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.
Oatmeal after baking in the oven

How to Store & Reheat Blueberry Baked Oatmeal

This baked oatmeal recipe is great for meal prepping. Store it in an airtight container in the refrigerator, then you can reheat individual portions in the microwave for 30-45 seconds before serving.

How Long Will Blueberry Baked Oatmeal Last in the Fridge?

It will last for up to 5 days in the refrigerator.

Can I Freeze Oatmeal Breakfast Bake?

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.

Frequently asked questions

Can I use a different sized pan?

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.

Can I add an egg instead of flax?

Yes! The flax is used for added nutrition and to help bind the ingredients together; an egg will have the same effect.

Can I make my baked oatmeal sweeter?

Yes! If you prefer a sweeter baked oatmeal recipe, you can add more maple syrup to the ingredients, and/or drizzle maple syrup over the top of individual portions.

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

For a wholesome, delicious breakfast that is so easy to make and feeds a crowd, Blueberry Baked Oatmeal has you covered. It’s perfect for meal-prep, reheats easily, is packed full of nutrients, and tastes so good!

For more oatmeal recipes:

If you try this feel good 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. We 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!

This Blueberry Baked Oatmeal recipe post was originally published on August 25, 2019, and recently updated with new images and step-by-step instructions.

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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 181 votes
Servings 8 servings
Course Breakfast
Calories 214
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
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  • 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.


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.
* Please note the nutrition label does not include the yogurt topping.


Serving: 1portion, Calories: 214kcal, Carbohydrates: 27g, Protein: 4g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Sodium: 210mg, Potassium: 160mg, Fiber: 4g, Sugar: 9g, Vitamin A: 20IU, Vitamin C: 3mg, Calcium: 140mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Breakfast

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Recipe Rating


  1. Gabriela Eisenberg says:

    Baked it per the recipe, using frozen blueberries, and it was a delicious addition to our Mother’s Day brunch. I served yogurt and maple syrup on the side, but most people enjoyed it plain. Even my grandchildren said it was YUM! it.

  2. Rebecca Zamora says:

    Enjoyed this recipe! We don’t love cooked fruit so instead of blueberries we used Lily’s chocolate chips! Will make again!!

    1. Yumna J. says:

      Yum, sounds delicious!! So glad you enjoyed!

  3. KNS says:

    This recipe was delicious! Warm, satisfying, a touch of sweetness–perfect breakfast meal prep.

  4. Deborah says:

    This was delicious (as are all of your recipes that I’ve tried) ! I made it this morning using frozen blueberries and it was so good that my husband and I gobbled down 1/2 the pan. I’ll definitely keep these ingredients on hand so I can make it again and also look forward to trying the cranberry/orange version. Thank you!

    1. Yumna says:

      Love this!

  5. Krista says:

    This was so easy to make first thing in the morning. I also had my 1 1/2 year old join in. It is delicious and so enjoyable. Honestly your recipes are always so good and simple to make. Thank you for feeding my family for years

    1. Yumna says:

      This makes me so happy, thanks for sharing!

  6. Wendy says:

    Absolutely delicious. As a Scottish girl who loves her oats the recipe was easy and a great way to have breakfast sorted ahead of time. I popped a little soy cream over it as I didn’t have yogurt and it was like having dessert for breakfast 😋 soooooo good

    1. Yumna says:

      Aww love this, thank you!

  7. Thelma says:

    #holywow just made this and am having a serving now for breakfast on a cloudy, chilly day, and it is so good!! Can’t wait to freeze half and have some in the coming weeks. Thanks!

    1. Yumna J. says:

      So glad you liked it Thelma!

  8. Amanda says:

    Pretty disappointed… Each bite came out tasting different, some too salty, some bitter (from the baking powder?), some bland, some sweet and flavorful. I think I would try mixing the wet and dry ingredients in the bowl before adding to the pan next time, to make sure they all blend and the dish is consistent. I will still eat the results because I can’t bear to waste good ingredients, but I doubt my toddler will enjoy it like I hoped.

    1. Yumna J. says:

      Did you use aluminum free baking powder? It sounds like the dry and wet ingredients weren’t mixed enough on their own before added. So sorry to hear that it wasn’t what you expected.

  9. Belinda says:

    Hi, I love you pb banana baked oatmeal and am going to try this one, but can it be made without fruit? I wanted a baked oatmeal recipe for my husband, who has an aversion to ALL fruit except canned pineapple. I know, don’t get me started lol.’
    Thank you!

    1. Yumna J. says:

      Hi Belinda! You absolutely can omit the blueberries. It will just be a cinnamon maple oatmeal. If you want to bump up the cinnamon flavor, add another 1/2 to 1 teaspoon to make it more pronounced. If you think you can get away with adding banana, I have a Baked Steel Cut Oatmeal recipe you might like as well.

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