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!
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!
Ingredients and Variations
Oatmeal – Use 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.
Fruit – Use 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.
Nuts – Any 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.
Variations
- Try pitted cherries, cranberries, chopped apples, or pears. Thaw larger frozen fruits first or chop finely.
- Stir in some peanut butter or chocolate chips.
How to Make Blueberry Baked Oatmeal
- Combine the dry ingredients in a large bowl per the recipe below.
- Add the wet ingredients and fold in blueberries.
- Spread into a prepared pan and sprinkle on the streusel topping.
- Bake until golden on top and serve hot.
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
Ingredients
- 3 ¼ cups old fashioned oats
- ½ cup granulated 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
- ⅓ cup melted butter
- ½ teaspoon almond extract
- 1 ½ cups blueberries divided
Topping
- 2 tablespoons granulated sugar
- 1 tablespoon all-purpose flour
- 1 ½ tablespoons butter
- 3 tablespoons chopped almonds
- 2 tablespoons oats
Instructions
- 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.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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I fixed the Blueberry Baked Oatmeal today for this month’s challenge. Delicious! Thanks for the great recipe.
So glad you enjoyed it, Jane! Thank you for cooking along with us in this month’s challenge!
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!
I’m so glad your family loved this dish, Adrienne!
This turned out great! It wasn’t too dry, unlike some others have commented. I poured some half and half over it to serve.
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!
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.
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!
Love all of your recipes I’ve learned so much thank you
I am so glad you are enjoying the recipes Vickie!