This post may contain affiliate links.
A perfect cozy breakfast that requires only 10 minutes of prep–this Blueberry Baked Oatmeal is hearty and delicious. Simple to make ahead and have breakfast ready for you in the morning. Add a drizzle of maple and you are all set!
This recipe was originally published September 2015. Photos and the post were updated June 2020.
Baked oatmeal is a great make ahead kind of breakfast that can be a simple weekday meal or something to enjoy with Sunday brunch.
If you have never had baked oatmeal, I like to think of it as a cross between an oatmeal cake and an oatmeal casserole, if that makes any sense. This Blueberry Baked Oatmeal is my favorite version just barely beating out my Banana Bread Baked Oatmeal.
As simple as stirring everything together, easy to make ahead, and tastes awfully similar to a blueberry muffin–what more can I say?
Oh, and topping this Blueberry Baked Oatmeal with a drizzle of maple syrup, a dollop of yogurt (or whipped cream) is pretty much required. Trust me.
What you will need:
- I use unsalted butter. If you only have salted, you can lighten up on the amount of salt a tad to balance things out.
- This Baked Oatmeal will rise a touch, thanks to the baking powder. Make sure your baking powder is fresh.
- I use whole milk 99% of the time when making this recipe. I have also used Vanilla Almond milk with great luck.
How to make this recipe:
- Add eggs, milk, butter and vanilla to a medium bowl. Whisk well to combine. (steps 1 and 2)
- Add in the cinnamon and brown sugar and whisk to incorporate fully. You may have to scrape the cinnamon down the sides a couple times as it likes to creep up on the bowl. (steps 3 and 4)
- In a separate bowl, combine the oats, sea salt and baking powder and whisk together. You can technically make this a one bowl recipe and skip this part. I like to make sure the baking powder is fully dispersed though. If you skip this, just stir the oats and baking powder really well when adding in. (steps 5 and 6)
- Add the oat mixture to the liquid mixture and stir to fully coat the oats and combine. (steps 7 and 8)
- Add the blueberries and pecans and stir. At this point, you can place the mixture in the fridge until you are ready to bake. Making this baked oatmeal a day in advance makes it pretty tasty! (steps 9 and 10)
- Pour the mixture into a 9x9inch baking pan either lined with parchment paper or sprayed with oil. Bake for 35 minutes or until the top is golden and the liquid looks as though it has all been absorbed. Cool and then serve it up! (steps 11 and 12)
Notes:
- Fully cooked, this baked oatmeal will be set enough to even grab with your hands and hold. However, if you under cook it by about 5 minutes, it is great as well. I like to do this sometimes and then eat it with a spoon, broken up in little pieces over yogurt.
- This baked oatmeal is not super sweet. If you want it on the sweeter side, you can add a touch more brown sugar. I like to add maple over top so I didn’t want it to be overly sweet.
- You can use frozen or fresh blueberries. Both will work fine!
Substitutions and Variations:
- For dairy free, I have made this with melted coconut oil and almond milk and had success. I personally prefer the butter in the recipe, but if you can’t have dairy, you can still enjoy this Blueberry Baked Oatmeal.
- One time, I did use 1/2 cup of maple syrup in place of the brown sugar as well and found it to be delicious as well!
- I know the recipe is technically “blueberry” but another berry will surely work if you want to switch things up. Feel free to make it a berry mix as well.
- Gluten free oats will work just fine if you need to avoid gluten.
- I love pecans, but if you are not a fan, sliced almonds, walnuts, chopped cashews, any of those would work just fine!
Check out these other breakfast recipes:
- Blueberry Muffin Overnight Oats
- Pumpkin Pie Baked Oatmeal
- Cinnamon Roll Breakfast Cookies
- Banana Bread Overnight Oats
- Blueberry Whole Wheat Pancakes
- Banana Bread Baked Oatmeal
DID YOU MAKE ONE OF MY RECIPES? LEAVE A COMMENT AND LET ME KNOW! I ALSO LOVE TO SEE YOUR LEMONS + ZEST RECIPES ON SOCIAL MEDIA–TAG ME @LEMONSANDZEST ON INSTAGRAM OR FACEBOOK!
Blueberry Baked Oatmeal
Ingredients
- 2 ½ cups rolled oats, regular or gluten free
- 1 ½ cup milk of choice
- ¼ c butter, melted
- ⅓ cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 T cinnamon
- 1 tsp baking powder
- 1½ cup blueberries, fresh or frozen
- ½ tsp sea salt
- ½ cup chopped pecans or walnuts
Instructions
- Preheat oven to 350° F.
- In a mixing bowl, combine egg, butter, milk and vanilla and whisk well to combine. Add in the brown sugar and cinnamon and whisk.
- In a separate bowl, combine baking powder, sea salt, and oats and stir to combine. Add them into the wet ingredients and stir to combine.
- Stir in the blueberries and pecans.
- Pour mixture into an 9×9 inch baking pan lined with parchment or greased with spray oil.
- Bake for about 35 minutes or until the top is golden brown and all liquid is absorbed.
- Allow to cool and serve with a drizzle of maple, butter, yogurt or extra blueberries on top. Store in the refrigerator for about 3-4 days and warm up before serving.
Notes
- Fully cooked, this baked oatmeal will be set enough to even grab with your hands and hold. However, if you under cook it by about 5 minutes, it is great as well. I like to do this sometimes and then eat it with a spoon, broken up in little pieces over yogurt.
- This baked oatmeal is not super sweet. If you want it on the sweeter side, you can add a touch more brown sugar. I like to add maple over top so I didn’t want it to be overly sweet.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Leave a comment