This lightly sweetened baked oatmeal is filled with bursting blueberries and wholesome oats with a hint of fragrant cinnamon.
Blueberry Baked Oatmeal
My family likes oatmeal in every way, shape, or form you can serve it. So, finding new ways to make and serve it makes all of us happy.
Blueberry Baked Oatmeal is a hearty breakfast that can be stirred together in just minutes. If you haven’t yet tried baked oatmeal, this is a delicious recipe to start with today.
Side note, because you all know that I’m weather obsessed now that we live in Ohio – I am loving the mornings that we’ve had over the past week! When I’m done sitting on the porch with my coffee, baked oatmeal sounds better than ever.
Muesli-style slow cooker oats, nutty granolas, peaches and cream oatmeal with sweet bites of fruit and melting brown sugar, chewy baked oatmeal; we love them all. And I doubt that any of us will ever turn down a warm oatmeal cookie.
You can find a full list of some of our favorite oatmeal recipes right here.
Blueberry Oatmeal Bake
With all of those varieties to choose from, I can still say, beyond any doubt, that our all-time favorite way to make oatmeal for breakfast is baked. And blueberries in oatmeal? That’s a sure fire win.
Pulling a pan of baked oatmeal out of the oven in the morning makes eating oatmeal feel like a special treat. Whether you choose to fill yours with apples or berries, dried fruit, or crunchy nuts, there really isn’t a wrong way to prepare your morning oatmeal.
This blueberry oatmeal bake is loaded with fresh berries, but it can also be made with frozen blueberries, raspberries, or blackberries.
While I do enjoy chopped strawberries in my oatmeal, I haven’t had the best luck using frozen strawberries. The pieces are simply too large when frozen and the result is often a mushy piece of fruit that is less than appetizing.
Because my boys eat like ravenous wolves, this is a large batch recipe. It will completely fill a 9×13 pan.
For a smaller amount of oatmeal, and fewer portions, this recipe reduces nicely. Divide the ingredients in half and bake in an 8 or 9-inch square pan for 35 minutes.
Baked Blueberry Oatmeal
- old fashioned oats
- light brown sugar
- baking powder
- kosher salt
- cinnamon
- light flavored olive oil
- eggs
- milk
- blueberries
Blueberry Oatmeal Recipe
Start by preheating the oven to 350°F. Grease a 9×13 pan with butter or coat it with cooking spray. Set it aside.
Combine the oats, brown sugar, baking powder, salt, and cinnamon in a large mixing bowl. Stir to combine. Add the oil, eggs, and milk and stir to combine. Add the blueberries and stir once more.
Scoop the oat mixture into the greased pan and bake for 50 minutes. The oatmeal should be lightly browned and slightly crisp on top and around the edges. A knife inserted will come out mostly clean with wet crumbs.
Remove from the oven and let cool for 10 minutes before serving. Slice into servings or scoop servings with a spoon.
Make-Ahead Oatmeal
This makes a terrific make-ahead breakfast or freezer meal. Let the oatmeal cool completely and then cut or scoop into portions.
Store the oatmeal in airtight freezer bags or containers. Reheat in the microwave with a tablespoon of water.
Breakfast with Blueberries
I’ve already told you that oatmeal is a family favorite for us. What I haven’t mentioned is just how much a breakfast built around blueberries thrills me.
I don’t know exactly what it is about blueberries, but from these Banana Blueberry Pancakes to crispy and buttery Blueberry Waffles topped with maple syrup or my grandmother’s waffle sauce, it all makes me grin.
Blueberry Lemon Baked French Toast is like no other french toast casserole I’ve tasted. With a texture similar to bread pudding, without being a bit soggy, this was everything I’d hoped and then some. The lemony maple syrup cuts the typical french toast sweetness and the blueberries add a sweet tartness to the dish.
Want one more blueberry oatmeal to try? Blueberries and Cream Oatmeal is my go-to, I don’t have a lot of time, but I want something fantastic for breakfast option. It is made on the stovetop and it is filled with blueberries that plump up when cooked and burst with flavor in each bite.
Blueberry Baked Oatmeal
Ingredients
- 6 cups old-fashioned rolled oats
- 2/3 cup light brown sugar
- 4 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon cinnamon
- 1/2 cup light flavored olive oil
- 6 eggs
- 3 cups milk
- 2 cups blueberries
Instructions
- Preheat oven to 350°F. Grease a 9×13 pan with butter or coat with cooking spray. Combine the oats, brown sugar, baking powder, salt, and cinnamon in a large mixing bowl. Stir to combine. Add the oil, eggs, and milk and stir to combine. Add the blueberries and stir once more.
- Scoop the oat mixture into the greased pan and bake for 50 minutes. The oatmeal should be lightly browned, slightly crisp on top and around the edges. A knife inserted will come out mostly clean with wet crumbs.
- Remove from the oven and let cool for 10 minutes before serving. Slice into servings or scoop servings with a spoon. Enjoy!
Notes
Nutrition
{originally published 9/7/20 – recipe notes and photos updated 3/16/23}
Chris says
Mary, can this oatmeal dish be assembled the night before and baked in the morning? Or do the oats get too mushy? Looking forward to trying this!
Mary Younkin says
This can be assembled the night before and baked the next morning, Chris. (It will require a few extra minutes since you’ll need to either bring it to room temp first or bake it longer.) The recipe can also be baked ahead of time. We typically bake it ahead and then just reheat portions in the microwave when ready to eat.
Rose says
I am eager to try the Blueberry Baked Oatmeal. The recipe lists 437 kcal – is that per serving? Using a converter, 437 kcal is the equivalent of 437,000 calories!
Mary Younkin says
Hi Rose! The “calorie” we refer to in food is actually kilocalorie. So, a kcal is the same as a regular calorie.
Dawn says
Hi Mary, I made your recipe this morning and while it was quite delicious, I do have a question for you. You wrote to scoop the mixture into the baking pan but I poured mine as it was pretty liquidy. Does yours come out so it has to be scooped? Did I add too much liquid? I took a picture of my finished baked oatmeal but don’t know how to send it to you. Ideas? I ate mine with some maple syrup while my husband, who really enjoyed it, had cream on his. Thank you!
Mary Younkin says
Yes, Dawn, it is pourable. I’m just in the habit of saying “scoop” for oatmeal. Sorry for the confusion! I’m glad you enjoyed the oatmeal.
Mel says
How many servings is this? I appreciate the nutritional breakdown but it is not helpful without knowing how the size of the serving. Thank you very much.
Mary Younkin says
There are 10 servings in this recipe, Mel.
Roz says
Made this yesterday and it was delightful. Put it together the night before to bake in the morning (pulled it out of the fridge about an hour before I planned to bake). Also subbed low-sugar vanilla almond milk to make dairy-free, and frozen berries.
Mary Younkin says
I’m so glad that you enjoyed the oatmeal, Roz!
Lisa Arsi says
So easy to make! I had frozen some blueberries because they were tart and figured I could use them for something. They were still tart after baking this, so we added a touch of maple syrup.
Solo tasty.
Mary Younkin says
I’m so glad that you like the oatmeal, Lisa!
annie says
Texture was great. Like a giant oatmeal cookie, but it wasn’t very sweet at all and the cinnamon flavor didn’t come through. It didn’t have a whole lot of flavor actually. I added pecans and used fresh organic blueberries. I’ll make again but will add more brown sugar and cinnamon to flavor it up. Perhaps i did something wrong.
Mary Younkin says
You can absolutely add more sugar before baking, without affecting the recipe too much, Annie. My guys have varying preferences for sweetness in oatmeal, so the younger two will add a drizzle of maple syrup or a sprinkling of brown sugar if they want it sweeter.
A.Thomas says
I was wondering if you could use the Quaker Oats instant Packets for this recipe? I tried your blueberry and banana recipe and I’m having trouble with picking up on flavor with both recipes. So I was just wondering if I could use the flavored Quaker Oats instant packets for this recipe or would it not come out the same
Mary Younkin says
I don’t think that would work the same – and you would need a LOT of the packets too.
Patti says
Excellent breakfast or for snack, super easy
Mary Younkin says
I agree, Patti. Happy to hear you enjoy it as well.
Maggie says
DO you think there is enough liquid in this recipe that I could use the Extra Thick Cut Oats? I have a bag and would love to use it.
Mary Younkin says
I do not think there is enough liquid for extra thick-cut oats, Maggie. As a general rule of thumb for thick-cut oats, the liquid-to-dry ratio is 2:1.
Donna D says
Mary, I prepared this recipe today for a crowd and it is excellent! I thawed frozen wild blueberries and barely stirred them into the pan. Excellent flavor and easily 10 hearty servings. Thank you for a breakfast success!
Mary Younkin says
Thank you for sharing, Donna. I am happy to hear it was a crowd-pleaser.
Maura says
I am not a fan of the texture of oats. Can you use oat flour instead?
Mary Younkin says
Hi Maura, if you don’t enjoy the texture of oats, I wouldn’t recommend trying any of the oatmeal recipes here. Oat flour is not a substitute for oats in a baked oatmeal recipe.