Blueberry Baked Oatmeal
Blueberry Baked Oatmeal is warm and wholesome, made with fresh blueberries, chopped pecans, maple syrup, and cinnamon, perfect for meal prepping or feeding a crowd!
Blueberry Baked Oatmeal is my favorite healthy breakfast recipe because it’s perfect for holidays or weekend mornings, while being really easy to make. It’s made with wholesome ingredients like rolled oats, pecans, maple syrup, and cinnamon. Plus this recipe has minimal prep time, and the whole thing is ready in under an hour, making it perfect for busy mornings!
If you loved this recipe, you’ll also love my Apple Cinnamon Baked Oatmeal, and my Blueberry Oatmeal Bars!
Table of contents
Why You’ll Love This Recipe
Feeds a Crowd – This baked blueberry oatmeal fills an entire baking dish, making it the perfect recipe to feed a family, or meal prep for the whole week if you’re cooking for one.
Warm and Cozy – Cinnamon and maple syrup give you a hint of autumn comfort, while the blueberries and pecans remind you of blueberry cobbler.
Ingredients You’ll Need
Gluten Free Rolled Oats. For recipes like this, I like to use old-fashioned rolled oats because they’re a little chewy and give you that nice texture after being baked. You can technically use instant oatmeal but it’ll be really soft and almost mushy, so I don’t recommend it.
If you’re gluten free, make sure you choose certified gluten free oats, and if you need to you can check that they come from a company that uses a gluten free purity protocol (more on that here).
Blueberries. Using fresh blueberries will give you the best little pockets of sweet jammy blueberry flavor. You can also use frozen blueberries for this recipe.
Pecans. These give a nice crunch that contrasts the soft oats, and the ones on top will get toasty for an incredibly nutty flavor.
Applesauce. I like to use applesauce in recipes like this because it gives you natural sweetness and moisture, and you get an extra bit of fruit.
Maple Syrup and Brown Sugar. This give you layers of sweetness that pairs perfectly with the warm spices. You get the slight molasses notes from the brown sugar, and a really nice maple flavor from the syrup.
You could also use granulated sugar or honey for this recipe, but the flavor will change a bit.
Baking Powder. Don’t skip this, it helps make the baked oats lighter so they’re not too dense.
Milk. I like to use unsweetened almond milk for this recipe, but you can also use regular milk. On holidays, I would use half and half or heavy cream to give it some extra richness.
Eggs. This is what holds the whole thing together. I crack the eggs into the same measuring cup I used for the milk and beat them together really quick before pouring them into the oats.
Vanilla Extract. I like to add this because it helps round out the sweet notes and adds a really nice aroma to your kitchen while the oats are baking.
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Spices. These are what makes this baked oatmeal taste warm and cozy. Just some ground cinnamon, ground nutmeg, and a pinch of kosher salt (or sea salt) to balance the sweet flavors.
Kitchen Tools
For this blueberry baked oatmeal recipe you’ll need a mixing bowl and a 9″x13″ baking dish.
How to Make Blueberry Baked Oats
Preheat the oven to 350°F. Grease a baking dish and set aside.
In the mixing bowl, stir together the oats, brown sugar, baking powder, and spices until combined. Pour in the applesauce, maple syrup, milk, and eggs and stir everything together.
Pour the oat mixture into the baking dish. Add the blueberries and pecans, and gently fold them into the oat mixture.
Bake for 40-45 minutes, or until the oats have absorbed all of the liquid and the top looks golden brown.
Let the baked oatmeal sit for 5-10 minutes before slicing into it to let everything set.
Recipe Variations
- I like to swap the fruit around when I make this. Sometimes I’ll use strawberries, blackberries, peaches, bananas, or raspberries for this recipe. I also like to swap the pecans for walnuts or almonds.
- Make this baked blueberry oatmeal even more indulgent with some dark chocolate chips!
- I like to use almond milk to make it dairy-free, but you can also use coconut milk and shredded coconut for a different flavor.
- Try adding a drizzle of melted peanut butter over top, or serve it in a bowl with some heavy cream poured over top.
- For more of a nutty flavor, try adding some ground flax seeds or almond butter. Or add some chia seeds for extra fiber.
- Add extra protein with a scoop of vanilla protein powder or some greek yogurt.
- Make this blueberry-lemon with some lemon zest or lemon juice in the blueberry oat mixture.
Recipe Tip! The baked oatmeal will really hold together as it cools. If it’s still really warm from the oven, you might not get a clean piece when you cut into it. It’s still good to eat, though!
Frequently Asked Questions
This baked oatmeal is perfect for busy mornings, because you can prep it ahead of time! Mix everything together and put it in the baking dish, then cover it with plastic wrap and refrigerate. Take it out of the refrigerator about 20 minutes before you’re ready to bake it and discard the plastic wrap. It’s like overnight oats, but served warm and for a whole crowd!
Recipe Tip! You can reduce or adjust both the maple syrup and brown sugar to suit your taste preferences. The applesauce and blueberries add natural sweetness to the baked oatmeal on their own.
More Breakfast Recipes
Storage
Refrigerate leftover blueberry baked oatmeal for 3-4 days in an airtight container.
Freeze for 2-3 months in a freezer-safe container. This freezes really well, wrap the pieces separately to make it easy to grab a piece from the freezer and microwave before work!
Cooking Tips
- Make sure you’re using rolled oats (see the gluten free tip in the Ingredients section above), not quick oats or steel cut oats. This will give your baked oatmeal the best texture.
- If you’re using frozen berries, don’t thaw them first. They can go into the recipe still frozen. If you thaw them first, it’s still fine, but everything will be blue and purple.
- You can also make this in a muffin tin for more of a grab-and-go breakfast, just reduce the baking time by about half.
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Blueberry Baked Oatmeal
Equipment
- 1 9×13" baking dish
- 1 medium mixing bowl
Ingredients
- 3 cups rolled oats, certified gluten free
- 1 cup light brown sugar
- 2 teaspoons baking powder, double acting
- 1 tablespoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 2 cups unsweetened almond milk
- 1/2 cup unsweetened applesauce
- 1/2 cup maple syrup
- 2 large eggs, lightly beaten
- 1 tablespoon vanilla extract
- 2 cups fresh blueberries
- 1 cup pecans, chopped
Instructions
- Preheat the oven to 350°F. Grease a baking dish and set aside.
- In the mixing bowl, stir together the oats, brown sugar, baking powder, and spices until combined. Pour in the applesauce, maple syrup, milk, and eggs and stir everything together.
- Pour the oat mixture into the baking dish. Add the blueberries and pecans, and gently fold them into the oat mixture. Bake for 40-45 minutes, or until the oats have absorbed all of the liquid and the top looks golden brown.
- Let the baked oatmeal sit for 5-10 minutes before slicing into it to let everything set.
Notes
- Make sure you’re using rolled oats for the best texture (see the gluten free tip in the Ingredients section of this post), not quick oats or steel cut oats.
- If you’re using frozen berries, don’t thaw them first. They can go into the recipe still frozen. If you thaw them first, it’s still fine, but everything will be blue and purple.
- This will really hold together as it cools. If it’s still really warm from the oven, you might not get a clean piece when you cut into it. It’s still good to eat, though!
Nutrition
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