10-Minute Prep Blueberry Baked Oats
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This Blueberry Baked Oatmeal is the best way to enjoy a hearty, flavorful breakfast without having to take the time to make a bowl of oats every single morning! With juicy blueberries, maple syrup for sweetness, and whole grain rolled oats, these ingredients are both satisfying and delicious. You can whip this recipe up start to finish in under an hour and it’s made in only 1 bowl, so less dishes need to be cleaned up after (which we love). Start your morning off the right way by prepping these baked oats ahead of time for ease and quickness.
Some days truly the only thing that can get me out of bed in the morning is thinking about what I’m going to have for breakfast. Last week the exact thing to get me up and at ’em was this blueberry baked oatmeal!
Think cozy baked oats packed with flavor thanks to the perfect combo of vanilla, maple syrup, and blueberries. Plus, it uses just 9 simple ingredients that I typically have in my kitchen- so no having to run to the store for odd ingredients to make this. I think this easy-to-make baked oatmeal is going to be your new go-to breakfast too!
I love that I can make it on a Sunday so I’ve got breakfast prepped for the entire week, it just makes my life so much easier. And since you can make these oats with fresh or frozen blueberries, you can make it all year long (cause who has time to wait for fruits to be in peak season… not me)! I love that about my strawberry baked oatmeal and chocolate strawberry baked oatmeal as well!
After making my chocolate chip baked oatmeal, I was thinking about what other mix-ins would work well with baked oatmeal. Blueberries! I already love them in my blueberry cheesecake overnight oats, so why not put them in baked oatmeal? It’s giving me sweet treat vibes, like a blueberry muffin but as oatmeal!
why you’ll love making baked oats
- You can easily double this recipe so you’ve got blueberry baked oatmeal all week long for the family, perfect for meal prep! On busy weekday mornings, I can just warm up a slice of oatmeal and I’m set!
- This easy breakfast is made in one bowl and is so simple to make! I love making recipes that don’t require a ton of cleanup and you can easily whip up in under an hour.
- Most of the work is done in the oven, so all you need to do is mix everything together in a large mixing bowl with a whisk or spoon, and then let it bake.
- I’m using just 9 simple ingredients, nothing too fancy or hard to find at the grocery store.
- You can use frozen blueberries here (which I tend to prefer) so you don’t have to wait around for peak blueberry season!
ingredients you’ll need
- Rolled Oats: make sure to use rolled oats or old fashioned oats (they’re actually the same thing!) If you’re gluten-free, just make sure you’re using gluten-free oats and then you’re good to go!
- Baking Powder: this will help the baked oats rise in the oven when baking.
- Salt
- Milk: I like using almond milk but you can swap it out for dairy milk or another non-dairy milk.
- Maple Syrup: syrup is going to give some natural sweetness. You can’t forget to drizzle a little on top just before serving! (You can swap it out for brown sugar if needed).
- Eggs
- Melted Coconut Oil: you can swap this out for melted butter in a pinch!
- Vanilla Extract
- Blueberries
Fresh or Frozen Blueberries
What I love about this recipe is you can use fresh or frozen blueberries! My favorite has to be frozen wild blueberries though. I think they taste so much better, so if you can find those at your local grocery store definitely give them a try! My favorite brand is Wymans wild blueberries.
If you’re using frozen blueberries, there’s no need to defrost them. Just gently stir them in and you’re good to go. If you’re using fresh blueberries, give them a wash and gently pat them dry before adding them to the oat mixture.
How to make Baked Oatmeal
Step 1: Preheat your oven to 350°Fahrenheit. Spray an 8×8 square baking pan with nonstick spray or line with parchment paper.
Step 2: Whisk the rolled oats, baking powder, and salt together in a large bowl.
Step 3: Add the maple syrup, milk, eggs, oil, and vanilla extract to the dry ingredients. Stir until combined. Gently stir in the blueberries.
Step 4: Pour the mixture into your prepared baking pan (top with extra bluebs). Bake for 30-40 minutes, or until the center is set and the top is golden brown. Allow the oats to cool a little before serving.
If you want to get fancy and add some toppings, drizzle over some peanut butter or almond butter. You could also serve with extra fresh fruit.
Why use rolled oats in baked oatmeal recipes?
Did you know there’s a pretty big difference between rolled oats, quick oats and steel cut oats? Rolled oats (also called old fashioned oats) are the oats you usually use in baking (like in my apple french toast casserole!). They absorb liquis well a ndthey hold their shape when you cook/bake with them, which is why I love using them!
Quick oats or instant oats are probably what you use to make regular oatmeal, because well, surprise surprise, they can be cooked quickly! They’re thinner, which is great for making a bowl of oatmeal but are going to make your baked oatmeal mushy.
Steel cut oats are chopped up into smaller pieces and have a much tougher texture, plus they take longer to cook. It’s a lot chewier than both quick oats and rolled oats. Aka don’t try to substitute them into a recipe that calls for rolled or quick oats- you will regret it!
Storage and Reheating Instructions
Once cooled, keep the blueberry baked oatmeal in an airtight container in the fridge for up to a week. I like reheating slices in the microwave but you can also reheat them in the oven.
To freeze, place in an airtight container in the freezer for up to 3 months. Let thaw in the fridge overnight or at room temperature for a few hours before serving.
Want to try more baked oats recipes?
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10-Minute Prep Blueberry Baked Oats
Ingredients
- 2¼ cups (182.43 g) old-fashioned oats
- 1 tsp (1 tsp) baking powder
- 1 tsp cinnamon, optional
- ¼ tsp (0.25 tsp) salt
- 1¼ cup (295.74 ml) milk
- ⅓ cup (78.86 ml) maple syrup
- 2 (2) large eggs
- 3 tbsp (3 tbsp) melted coconut oil , or sub butter
- 2 tsp (2 tsp) pure vanilla extract
- ¾ cup (74 g) fresh or frozen blueberries, I prefer frozen because I find them to be sweeter
Instructions
- Preheat the oven to 350° F. Spray an 8×8 baking pan with nonstick spray or line with parchment paper, and set aside.
- In a large bowl, whisk together the oats, baking powder, cinnamon, and salt.2¼ cups old-fashioned oats, 1 tsp baking powder, ¼ tsp salt, 1 tsp cinnamon
- Pour in the milk, maple syrup, eggs, oil, and vanilla. Stir until everything is combined. Gently fold in 1/2 cup of blueberries. Mixture will look runny but that is okay.1¼ cup milk, ⅓ cup maple syrup, 2 large eggs, 3 tbsp melted coconut oil , 2 tsp pure vanilla extract, ¾ cup fresh or frozen blueberries
- Pour the oat mixture into the baking pan and top with the extra 1/4 cup blueberries. Bake for 35-40 minutes, or until the center is set. Allow the oats to cool in the pan for a few minutes before serving.
This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!
This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!
Very delicious! First time making baked oatmeal and both my husband and I enjoyed it. Will definitely make again. Made as recipe called, with cinnamon. Flavor very good. Baked to solid and a bit brown at edges. Did too with frsh blueberries b4 baking but used the tiny blueberries as you mentioned. Very good flavor. I topped mine with almond butter but tastes fine plain. Thanks for great recipe.
Thanks for trying this, Becky! So happy to hear you enjoyed it!
LOVED these! I told myself I’d meal prep weekly as a new years resolution and will be making these every sunday for the foreseable future! They came out perfectly and topped with a little maple syrup I’ve been looking forward to breakfast all week
So happy to hear you enjoyed these, Anna! Thanks for trying them.
I made this recipe exactly as written. I used canola oil rather than coconut oil, but otherwise, followed the directions exactly. If I make this again, here are the changes I’ll make. 1) Skip the parchment paper and just grease the pan. The batter is very, very wet and quickly penetrates the parchment paper. When you take some of the oatmeal out of the pan after cooking, the paper comes with it. The batter is so wet, you really don’t need the paper on the bottom. 2)Add cinnamon. These bars don’t have much flavor, surprisingly. I added cinnamon to my bowl when I ate it and that gave it more taste. 3)Serve with milk. The top of these bars is very crunchy, but not in the way nuts are crunchy. The top layer of oats is almost too crunchy to eat. Adding liquid to your serving and letting the bars sit for a minute softens up the oats and makes them easier to eat. Covering the pan with aluminum foil might keep the top layer of oats edible. I did not put blueberries on top, but that might have helped, too. (If you eat the bars as a snack once they’ve cooled, the crunchy oats on top aren’t so hard to eat.) 4)I don’t recommend using canola oil. While the oil doesn’t have any flavor, it did leave the bars with a slightly oily feel to them. Next time I may try a plant-based butter. Thanks for the recipe.
Thanks for trying the recipe, Diane! I added cinnamon to the recipe as it’s definitely a personal preference, but they should have decent flavor if you’re using pure vanilla extract and blueberries that are actually sweet! Also sorry to hear they got crunchy on top, they definitely should still be soft after baking, enough that you can eat them with a fork!
Could you substitute the blueberries with bananas?
I haven’t tested that, but I’m sure you could swap for chopped up banana! I also have banana bread baked oats recipe if you’d prefer that. Banana Bread Baked Oatmeal
Hoping to make these tomorrow! I only have a rectangular pan though, would that work?
Hi J, depends on the size of the pan. Is it a 13″x9″? If so, you’d need to double the recipe. Anything around an 8inch or 9inch pan will work for the regular amount!
Hello!
Can I use quick cooking oats as that’s all I have?
Hi Sandy, I actually haven’t tested these with quick oats, but you should be able to, it might just change the texture and the baking time a little, so keep an eye on them in the oven!
These sound delicious but I’m unable to make them due to the complicated US measuring system. Why can’t the quantity of ingredients also be given in imperial/metric? This would make it much easier to follow.
Hi Laura, there is a button on the recipe card right near the “ingredients” label that allows you to switch from US measurements to metric! Hope this helps!!
Can’t wait to surprise my son with this delicious breakfast treat! Better than a store bought breakfast bar for sure! 👍
Hope you both enjoy this! Let me know how it is!