Blueberry Baked Oatmeal is a berry-filled baked oatmeal 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.
I am loving the cooler days that we’ve had over the past week! When I’m done sitting on the porch with my coffee in the morning, baked oatmeal sounds better than ever. 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.
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.
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.
Pulling a pan of baked oatmeal out of the oven in the morning makes eating oatmeal feel like a special treat.
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.
Blueberry Baked Oatmeal Recipe
- 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.
Make-Ahead Oatmeal
Alternatively, 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.
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 9x13 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
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.