This blueberry-baked oatmeal recipe is a hearty, lightly sweetened baked oats version that is bursting with fresh blueberries in every bite.
Good morning friends! I was craving blueberry baked oatmeal last week, so I decided to make a version of my vegan blueberry oatmeal bake in a smaller pan. This version is slightly different because it’s not vegan and is made in s smaller pan but still makes six slices.
It’s BURSTING with blueberries in every bite and so easy to make! The baby and I ate it all week with peanut butter on top of it.
I’ve always loved baked oats. I love everything about them. I love the taste, the texture, the versatility, the ability to meal prep them, and on and on. It wasn’t something anyone made while I was growing up, so the novelty lasted over a decade.
I’ve made many versions in my lifetime, but I always return to blueberries. For some reason, the combination of blueberries and oatmeal makes me a happy camper! I hope it makes you a happy camper too!
How to Make Blueberry Baked Oatmeal
Very easy! I feel like I say that in almost every blog post, but then again, I’m not in the habit of cooking complicated meals. This one starts by mixing your dry ingredients in one bowl, wet in another, the combining.
Next, you will fold in the blueberries and spread the entire mixture in a pregreased 8×8 baking dish, then bake! See. Easy!
Swaps and Substitutions
Oats – You can use old fashion oats or rolled oats. You can not use steel-cut oats or instant oats. You MIGHT be able to get away with quick oats, though! I haven’t tried it, but I guess to use quick oats. You could follow the recipe the same and then bake for a shorter amount of time.
Ground flax – sub chia seeds or two eggs. You may be able to omit it entirely without too much of an issue, but I haven’t tried it. Ground flax acts as a binder, but it’s also just a nutrient-dense superfood to add, as it’s rich in anti-inflammatory fats and fiber. Great for hormone health, digestive health, reducing inflammation, and more!
Baking powder – do not omit.
Salt & Cinnamon & Vanilla – for flavor, feel free to increase or decrease based on preference. You could also add a little nutmeg! I didn’t want this bake to be overpowered with cinnamon. The one teaspoon leaves a nice note of cinnamon without overtaking the blueberries.
Coconut oil – sub with butter!
Maple syrup – use any liquid sweetener such as honey or agave syrup.
Eggs – do not omit. However, if you wish to make this recipe egg-free – please make my vegan blueberry oatmeal bake.
Milk – use any dairy or non-dairy milk or sub water.
Blueberries – fresh or frozen will work. For the photos, I used frozen.
How to Store and Freeze Blueberry Baked Oatmeal
How to Store Blueberry Baked Oatmeal
Store in an airtight container in the refrigerator for up to a week. Reheat in the microwave or enjoy cold!
How to Freeze Blueberry Baked Oatmeal
To freeze, I would let it cool completely overnight in the refrigerator or for at least a few hours. Then cut into squares and saran wrap each one individually and freeze. That way, you can unfreeze individual portions whenever you’re in the mood for blueberry oatmeal! Then, thaw overnight and reheat in the microwave. Or, reheat from frozen with a damn paper cloth over it to keep it from drying out.
You May Also Like the following:
Told you I like blueberries and oatmeal! Here are a bunch of my favorite combinations!
- Vegan Bursting Blueberry Oatmeal Bake
- Blueberry Oat Flour Scones
- Healthy Blueberry Muffins with Oatmeal
- Oat Flour Blueberry Muffins
- Blueberry Oatmeal Cottage Cheese Pancakes
- Mason Jar Blueberry Baked Oatmeal
Tag me if you make these! I love to see what you guys make! You can tag me on Insta @hungryhobbyRD and Facebook @hungryhobby!
Blueberry Baked Oatmeal
- 8 x 8 oven safe dish
- 3 cups rolled oats
- 1/4 cup ground flax
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 cup coconut oil
- 1 tsp vanilla
- 1/4 cup maple syrup
- 2 large eggs
- 2 cups milk any dairy or non-dairy milk
- 2 cups blueberries frozen or fresh
- Grease an 8 x 8 baking dish and preheat an oven to 375F.
- Combine dry ingredients in a large bowl.3 cups rolled oats, 1/4 cup ground flax, 1/2 tsp baking powder, 1/4 tsp salt, 1 tsp cinnamon
- Combine wet ingredients in a medium bowl and whisk until well combined.1/4 cup coconut oil, 1 tsp vanilla, 1/4 cup maple syrup, 2 large eggs, 2 cups milk
- Add wet ingredients to dry ingredients and mix well.
- Fold in blueberries.2 cups blueberries
- Spread evenly in the baking dish. Bake for 30-45 minutes or until the top is golden brown and the oatmeal bake is firm or "set" in the middle.
Way too much liquid in this. Took an hour to bake off and was still a little too liquid-y
Kelli Shallal MPH RD says
Oh no! I wonder if you are at a high elevation? It worked here for me just fine several times!