Blueberry baked oatmeal is a delicious and healthy breakfast option that’s perfect for busy mornings.

This easy recipe is packed with nutritious ingredients that will keep everyone full and satisfied all morning long!

blueberry baked oatmeal on a plate with almonds and blueberries

Baked Oatmeal: The Perfect Make-Ahead Breakfast

  • Baked oatmeal is perfect for a quick and easy breakfast
  • Just mix, bake, and serve! It can even be prepped the night before for an even faster morning meal.
  • This recipe is versatile, so you can use fruits and nuts that you already have on hand.
  • This baked oatmeal recipe is a great breakfast option that can be cut into squares, bars, or baked in muffin cups for a grab-and-go snack at school or work.
  • This recipe is dairy and gluten-free (check your oats are GF!), making it a great option for everyone.
  • Best of all, this recipe is versatile so you can use fruits and nuts that are already on hand!
pouring milk on blueberry baked oatmeal on a plate

Ingredients and Variations

OatmealUse rolled oats or old-fashioned oats for a thicker, chewier texture that absorbs the egg mixture and spices without getting soggy. Quick oats won’t have the same texture and will affect the cooking time.

Sweetener – You can substitute the sugar for your favorite sweetener or maple syrup. If using maple syrup, reduce the almond milk to 1 ⅓ cup.

FruitUse fresh or frozen blueberries (no need to thaw first). Don’t overload with too many berries or nuts. Dried fruit like raisins can be added as well.

NutsAny nuts or coconut will work! Almonds, walnuts, pecans, and even coconut will add a crunchy (and healthy!) bite to baked oatmeal.

Pro Tip: Toast nuts (and coconut) in a dry sauté pan before using to burn off some of the oil and make them extra crunchy!

Topping – Feel free to double up the batch of this super versatile streusel topping for your other favorite baked goods like blueberry muffins, blueberry buckle, or even on top of homemade no-churn ice cream. Omit the sugar altogether or use your favorite sugar-free replacement, if desired.


  • Try pitted cherries, cranberries, chopped apples, or pears. Thaw larger frozen fruits first or chop finely.
  • Stir in some peanut butter or chocolate chips.
Blueberry Baked Oatmeal in a dish

How to Make Blueberry Baked Oatmeal

  1. Combine the dry ingredients in a large bowl per the recipe below.
  2. Add the wet ingredients and fold in blueberries.
  3. Spread into a prepared pan and sprinkle on the streusel topping.
  4. Bake until golden on top and serve hot.
blueberry baked oatmeal in a pan

Leftover Oatmeal?

  • Keep leftover baked oatmeal in a covered container in the refrigerator for up to 5 days.
  • Reheat in the microwave covered with plastic wrap and a little water to regain its moist texture. Or reheat in the oven in a small pan with a little water covered in foil until heated through.
  • Freeze individual portions of baked oatmeal for easy meals. Thaw in the fridge overnight and reheat as directed.

Oatmeal Favorites

Did you love this Blueberry Baked Oatmeal? Leave us a rating and a comment below!

blueberry baked oatmeal on a plate with almonds
4.99 from 54 votes↑ Click stars to rate now!
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Blueberry Baked Oatmeal

The goodness of oats combined with juicy blueberries and protein-packed almonds all lightly sweetened and baked into a delicious family favorite breakfast!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 9 servings
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  • 3 ¼ cups old fashioned oats
  • ½ cup sugar or brown sugar
  • 2 teaspoons cinnamon
  • ½ cup almonds coarsely chopped
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 eggs
  • 1 ¾ cups almond milk
  • cup melted butter
  • ½ teaspoon almond extract
  • 1 ½ cups blueberries divided


  • 2 tablespoons sugar
  • 1 tablespoon all-purpose flour
  • 1 ½ tablespoons butter
  • 3 tablespoons almonds coarsely chopped
  • 2 tablespoons oats


  • Preheat oven to 350°F. Grease a 9×9 baking pan.
  • In a large bowl combine oats, sugar, cinnamon, almonds, baking powder, and salt.
  • Add in eggs, almond milk, butter and almond extract. Mix well.
  • Fold in ¾ cup blueberries and pour the oat mixture into the prepared pan.
  • Top with remaining ½ cup blueberries.
  • In a small bowl, combine the topping ingredients and mix until large crumbs form. Sprinkle over blueberries.
  • Bake for 35 – 40 minutes.


Almond extract can be substituted with 1 teaspoon vanilla extract. If desired, 1 ripe mashed banana can be added to the wet ingredients.
Almond milk can be replaced with regular milk or soy milk.
For serving, drizzle with cream, milk, or add a dollop of Greek yogurt.
Store leftover oatmeal covered in the fridge for up to 3-4 days. Drizzle with a little bit of water and reheat in the microwave or oven. 
4.99 from 54 votes

Nutrition Information

Calories: 298 | Carbohydrates: 28g | Protein: 8g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 59mg | Sodium: 286mg | Potassium: 312mg | Fiber: 5g | Sugar: 3g | Vitamin A: 335IU | Vitamin C: 2.4mg | Calcium: 155mg | Iron: 2.1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast
Cuisine American

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Recipe Rating


  1. I fixed the Blueberry Baked Oatmeal today for this month’s challenge. Delicious! Thanks for the great recipe.5 stars

  2. I made this recipe for the January Cooking Challenge and it was delicious! A perfect warm and hearty breakfast for a chilly morning. I especially like the crumb topping. I added a little dollop of greek yogurt and a drizzle of maple syrup. My family enjoyed this recipe for the whole week!5 stars

  3. This turned out great! It wasn’t too dry, unlike some others have commented. I poured some half and half over it to serve.5 stars

  4. It says this can be made in muffin tins. Did I just miss the directions for that? What would the heat and timeing be for muffin tins?
    I love your recipes and have unsubscribed from two others sites that I did have. You have many more meals that I don’t have to go buy ingredients for one recipe and it will never be used again. I am just a country girl and like that country kind of cooking. You have enough veriations to make a recipe “special” without overkill.
    Thank you so much!

    1. Thank you for your kind words Joy, I’m so glad you’ve loved the recipes. I bake these in muffin tins for about 25 to 30 minutes or until set.

  5. Made this for the January Cooking Challenge. It was really tasty and easy for a houseful of visitors. Loved the texture of the almonds and found any leftovers actually freeze well and can be gently reheated later. Thanks for another great recipe!5 stars