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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!
Table of Contents
- Recipe At a Glance
- Ingredients to Make Blueberry Baked Oatmeal
- Popular Substitutions & Additions
- How to make blueberry baked oatmeal
- Tips for making the best blueberry baked oats
- How to Store & Reheat Blueberry Baked Oatmeal
- Frequently asked questions
- For more oatmeal recipes:
- Blueberry Baked Oatmeal Recipe
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
Summary
- 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
- 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.
Popular Substitutions & Additions
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
- Add the oats, pecans, cinnamon, baking powder, and salt to the baking dish and stir to combine.
- In a small bowl, whisk together the almond milk, maple syrup, flaxseed, coconut oil, and vanilla. Pour over the oats and mix.
- Add the blueberries, gently pressing them down to make sure they’re submerged.
- Bake until no longer jiggly and the top of the oatmeal is golden brown.
Tips for making the best blueberry baked oats
- 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.
- 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.
- 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. 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.
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
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.
Yes! The flax is used for added nutrition and to help bind the ingredients together; an egg will have the same effect.
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.
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:
- 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 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.
Blueberry Baked Oatmeal
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.
Made this for my two toddler boys (3.5 & 1yo)! It was an absolute hit for breakfast!
Yay, I love to hear that!
I just made it for my breakfast for the next couple of days! Delicious! I used frozen blueberries and walnuts because that’s what I had on hand! I’d definitely make it again! Thank you for the recipe! Yum!
Yum, sounds so good! Glad you liked it, Pat!!
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.
Enjoyed this recipe! We don’t love cooked fruit so instead of blueberries we used Lily’s chocolate chips! Will make again!!
Yum, sounds delicious!! So glad you enjoyed!
This recipe was delicious! Warm, satisfying, a touch of sweetness–perfect breakfast meal prep.
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!
Love this!
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
This makes me so happy, thanks for sharing!
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
Aww love this, thank you!
#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!
So glad you liked it Thelma!
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.
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.
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!
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.
I’m 8+ months pregnant so I’ve been looking for and testing frozen meal prep recipes lately… tried this last night and it did NOT disappoint! Adapted it to my favorite fruit and spices (in oatmeal: pears) and it was delicious. Going to see how it freezes tonight (my guess is it will still be fantastic thawed) and then I’ll be making pans of it in preparation. Thanks for the great recipe!
That’s amazing! I definitely need to try this with pears. Let me know how it goes!
Just as I thought, still tasted great after the freeze + thaw. Tested 3 different baked oats recipe at once, and this one was definitely my favorite. Thanks for sharing these awesome baked oats with us! 🙂
I’m so glad you enjoyed it! You’re so welcome!!
I Totally Loved the batch it is just what I needed to add to my Healthy eating Thank You 4 sharing
Glad you enjoyed! Happy to have shared!
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!
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!!
Can I use frozen blueberries? Would they need to thaw? This recipe sounds awesome!
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!
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
Thank you so much! Will do!
What can I use instead of coconut oil?
I would substitute it for another oil!
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.
Yay! Excited for you to make the peanut butter version too.
I enjoyed this! I added chia seeds instead of flax! Will make again for breakfast prep!
That sounds great! Yay!!
Can I use chia seeds instead of the flaxseed, and if so, do you recommend the same amount (2 tablespoons)?
Yes, you can!
What can I use instead of coconut oil?
I would substitute it for another oil.
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 !!!
So glad to hear it! Thank you!
I made this recipe this morning for my mom & I and it is absolutely delicious! I’ve been looking for healthier breakfast options and this is perfect! I added a dash of brown sugar to sweeten.
Aww that’s so sweet! So glad you enjoyed it! Thank you 🙂
Thank you for sharing this recipe. My family absolutely loves it. I left out the coconut oil because I didn’t have any on hand and it was still delicious.
Yay, so glad to hear your family loves it!! Thank you!!
Love these! They are so quick to make and taste delicious! I make them on Sunday’s and take a slice on-the-go with me for breakfast each day of the week. Also store’s well in the fridge.
So glad to hear it! Thanks Ashley 🙂
I have to be honest, I hate oats. I need to eat them for my health. What a conundrum. Until I found this recipe. It’s absolutely delicious! Thank you, this recipe has helped me change my life for the better. Did I mention it’s super tasty 😋
Aww that makes me so happy to hear. Thank you!!
This is so delicious! I have made this at least 5 times within a few weeks:) It is the perfect breakfast or snack with apples and cinnamon!
That’s so awesome! And I agree, you can really vary it up with different fruits and toppings!
This is absolutely delicious! A new favorite in our home. We love it both hot and cold. Also, we enjoy it with chopped apples in place of blueberries. Thank you for posting – Yum!
So glad to hear you enjoyed it! Thank you for sharing!
It was good ! I had to modify as I didn’t have regular oats quick oats, used milk instead of almond since we didn’t have any and i used blue berries and banana. I also left the flax seed whole ! It still turned out very yummy ! I toppped it off with vanilla yogurt ?? my 20 month old daughter liked it too ?
Awww so glad to hear that you were able to make it work. Thank you!!
Love the baked blueberry oatmeal recipe thank you! Such a delicious breakfast ?
Yay! So glad to hear it. Thank you!
I tried this recipe for breakfast this morning and it was perfect! Really delicious and tastes great with maple syrup on top! Will definitely save this recipe!
So glad to hear it. Thank you!!
Thank you for taking the time to put detailed recipe . My family loved the baked blueberry oatmeal, and so did I.! I actually didn’t have almond milk but managed to make it work with 2%. It was delicious and easy to make. Yummy!!
So glad you liked it and yes the milk substitute is totally fine! Thanks for taking the time to leave feedback!
Wooow… this is heaven?thank u so much for the recipe?
So glad you enjoyed it! Thank you!
Thank you! It was delicious ?❤️ topped it with some maple syrup
Mmmm perfect!! Thank you 🙂
So easy and so good! I made it to have for breakfast for tomorrow morning (and the next few days) but accidentally put a scoop of soy vanilla ice cream on top! Haha! My daughter is allergic to milk, eggs and treenuts so this was a great recipe for us! I used pumpkin and hemp seeds instead of nuts and it turned out perfect, thank you!
Awww I’m so glad to hear that! And I love that you accidentally put a scoop of vanilla ice cream on it!
Just finished up my first pan of this baked oatmeal. It is great and I love that it doesn’t use eggs. I didn’t have any flaxseed, but I thought it was fine without. Going to try it with peaches and almonds next!
Oh that’s great that you didn’t even need the flaxseed. It usually helps it bind, but you can also use chia seeds in the future. The peaches and almonds sounds awesome…trying that this summer when we have juicy peaches in Michigan! Yum
Delicious and super easy, the only hard thing is to eat just one portion!
Haha, I know exactly what you mean!! Thank you!
Just made this recipe for the first time today and it was a hit! Definitely a new favorite in our house and so easy to make!
So glad to hear that the recipe was a hit! Thank you for sharing!!
This was really good. I used chia seeds cause that’s what I already had on hand. Great recipe!
So glad to hear it! Thanks for sharing 🙂
I bake in a toaster oven that fits a 9X9 square pan. If I halved the recipe do you think that would work in that size. Thanks.
Yes, that should work, but I haven’t tried it myself. I think the time can be reduced. Let me know how it works!
Best breakfast
Thank you!
I am anxious to try this recipe! I have everything except flaxseed. Can I leave out or substitute anything for the flaxseed? Thanks so much!
Lily
Hi Lily – the flaxseed is used here to act as a binder. So in a sense we’re making a flax “egg” by mixing it with the liquid and then pouring it on top of the oats. You can leave it out, but the mixture might be more crumbly if you leave it out. If you can have eggs, you can try mixing one egg with the liquid ingredients instead. Let me know how it turns out either way!