Blueberry Baked Oatmeal is a wholesome casserole-style breakfast that's great for busy mornings, holidays and meal prepping. I make my baked oatmeal with fresh, juicy blueberries and easy pantry-staple ingredients. I make it in one bowl to keep it is simple as can be, and it's very easy to make dairy-free and vegan.
It can be made ahead of time and enjoyed throughout the week or easily pulled out of the fridge on busy holiday mornings. While I love blueberry oatmeal in the summer months, a pumpkin baked oatmeal is great during the fall.
My favorite way to make it is with almond milk, coconut sugar, maple syrup and some chocolate chips- I've given you a few variation suggestions below that make it tasty for different diets.
Ingredients & Substitutions
- Old fashioned oats: steel cut oats are great too, but I would not use quick oats. Quick oats will cook fast and get a lot softer than old fashioned and steel cut.
- Ground flaxseed: this is optional, if you'd like a bit more nutrients in your breakfast.
- Fresh blueberries: use frozen, but thaw a bit first and squeeze out any extra liquid.
- Chocolate chips: milk chocolate, white chocolate or dark chocolate are delicious.
- Almond milk: soy milk, oat milk, traditional dairy milk, pistachio milk - basically any type of milk will work here! I would avoid buttermilk since it's very thick and has not been tested with this recipe.
- Sweetened coconut flakes
- Maple syrup: honey works too!
- Baking essentials: baking powder, ground cinnamon, vanilla extract.
Variations
Vegan: use unsweetened coconut flakes and vegan chocolate chips (or skip the chocolate).
Dairy-free: use dairy-free chocolate chips and plant-based milk.
Different fruit: I make a very similar strawberry baked oatmeal. Peach, raspberry, blackberry and apples work too. Slow cooker apple oatmeal is one of my breakfast favorites- I make it overnight and wake up to breakfast ready to go!
Recipe Notes
- Tip 1: If using frozen blueberries, thaw them for a bit first, then squeeze out the water with paper towels so the final casserole isn't too mushy.
- Tip 2: If you're not sure if the oatmeal is done, slice into the center and scoop a tiny bit out to check- you won't ruin the meal! If it's not cook in 5 minute intervals until the center is set.
- Storage: keep in a covered container in the fridge for up to 5 days. It's easiest to store if you make it in a casserole pan that has a lid.
- Freezing: you can freeze baked oatmeal, but I don't recommend it because the texture will soften and it not be as appealing to eat then.
Enjoy!
Recipe
Blueberry Baked Oatmeal
Equipment
- 2 quart baking dish
Ingredients
- 3 cups old fashioned oats
- 1 tablespoon ground flaxseed
- 1 ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 ½ cups almond milk
- ⅓ cup pure maple syrup
- 1 tablespoon vanilla extract
- 2 cups fresh blueberries
- ½ cup dairy-free chocolate chips
- ½ cup sweetened coconut flakes
Instructions
- Preheat the oven to 375° Fahrenheit and grease a 2 quart glass baking dish with a little butter or oil.
- Reserve half of the sweetened coconut flakes. In a large mixing bowl combine all ingredients except the reserved coconut flakes. Mix well and pour into the baking dish.
- Top with the reserved coconut flakes and drizzle with 3 tablespoon coconut oil (optional, if desired).
- Bake for 35-40 minutes, or until the center slightly wiggles, is golden brown and the sides are set. Let cool for 10 minutes before serving.
Notes
Nutrition
Lathiya says
My family loved this recipe! We can't wait to make it again.
Carolina says
Made this on Sunday and ate it all week. So easy to grab a square in the morning. The blueberries burst and make it so sweet. Way better than regular oatmeal.
Emma says
This blueberry baked oatmeal is so delicious! It makes the perfect breakfast, I prepped it ahead of time and it was so convenient.
Flo says
One of my favourite ways to enjoy oatmeal in the morning. They bake whilst I workout and ready just in time when hunger strikes!