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This easy refined sugar-free Blueberry Baked Oatmeal is nutritious and so satisfying. Perfect for feeding a crowd and makes the best wholesome breakfast!
Blueberry Baked Oatmeal is an exceptional way to start any day. Loaded with fiber, protein, vitamins, and antioxidants. Made into a healthier version since this baked oatmeal recipe doesn’t have any added refined sugar which is always a plus.
You can enjoy this healthy baked oatmeal for breakfast, brunch, any time you need to feed a crowd. All you do is mix the ingredients together in a bowl, bake, slice and enjoy. There isn’t a ton of prep time for the breakfast bake so you don’t have to spend too much time in the kitchen.
Oatmeal always makes a hearty breakfast and it’s even better when it’s baked in a casserole form. It’s perfectly spiced and full of sweet juicy blueberries. This is so good, you’ll want to eat this for dessert!
- Old-fashioned oatmeal: use gluten-free oats if you want to make this gluten-free. You could also use quick-cooking oats instead.
- Almond milk: unsweetened and you can use vanilla flavored. Regular milk will also would perfectly, either whole, fat-free or low-fat.
- Baking powder: makes this oatmeal bake rise a bite.
- Ground cinnamon: adds warmth and spice.
- Salt: just a pinch to enhance the sweet flavors.
- Egg: used to bind the ingredients together.
- Coconut oil: you could also use regular canola or vegetable oil, or butter instead.
- Pure maple syrup: I highly recommend using “pure maple syrup” but you can also use regular syrup but please note there is additional sugar added
- Vanilla extract: enhances and adds a depth of flavor.
- Banana: ensure the banana is ripe for a sweeter flavor.
- Honey: used as a natural sweetener.
- Blueberries: fresh or frozen blueberries will work. You can use any berry or use a combination of your favorite berries! It will all taste just as delicious 🙂
HOW TO MAKE BAKED OATMEAL
BAKED OATMEAL CUPS
If you want to make this blueberry baked oatmeal into baked oatmeal cups, you totally can and it’s so EASY! Here’s how you do it:
Follow recipe instruction steps 1 through three. Instead of greasing a baking dish, grease 2 muffin pans (24 muffins total).
Fold in the blueberries and add the oatmeal mixture to the muffin pans, filling each cup 3/4 the way full. Sprinkle more blueberries to the top of the oatmeal cups.
Bake at 350 degrees F for 25-30 minutes. Allow the oatmeal cups to cool for a few minutes before removing them from the muffin pan.
RECIPE TIPS + VARIATIONS
- Add other fruit such as fresh or frozen berries, diced apples, bananas, or peaches.
- Vegan Baked Oatmeal: swap the egg for a “flaxseed egg” made with 3 Tbsp. or water and 1 Tbsp. of flaxseeds.
- Gluten-free Oatmeal Bake: use gluten-free oats.
- Bake the oatmeal the night before and reheat it in the morning. This will save you 50 minutes. Reheat for 15 minutes at 300 degrees. Make sure to cover the baked oatmeal with foil to retain the moisture.
- Prep the oatmeal batter the night before and bake it in the morning. Make sure to leave out the blueberries and fold in the batter before you bake the oatmeal.
WHY THIS RECIPE WORKS
- Perfect for breakfast, brunch, and any time you need to feed a crowd.
- Easy to meal prep so you can enjoy this all week long.
- You can enjoy this healthy baked oatmeal and not feel guilty about it since this it’s good for you!
HOW TO SERVE BAKED OATMEAL
My favorite way is warmed and fresh out of the oven with a drizzle of maple syrup on top, but you can certainly enjoy this any way you prefer.
- Cut the baked oatmeal into bars, squares or spoon into bowls and with more fresh berries.
- Serve cold- this is the way my husband likes to eat it!
- Top with powdered sugar, vanilla yogurt, or whipped cream.
- Make this into a dessert by adding a scoop or vanilla ice cream on top.
ADDITIONAL INGREDIENTS TO ADD
Like I said before, this baked oatmeal recipe can be easily customized to your needs and preference. Below are some of my favorite additions to add depending on what I’m craving:
- Nuts: add some crunch, any type of chopped nuts can be used such as almonds, walnuts, hazelnuts, peanuts, pecans.
- Chocolate: add 1/4-1 cup of milk or dark chocolate chips. Use either mini or regular chocolate chips. You could also chop up a chocolate bar instead.
- Chia seeds: added fiber
- Flax seeds: added protein
Store in an airtight container or tightly wrap baking dish with plastic wrap. Leftovers can be stored in the refrigerator for 5-6 days. Warm in the microwave for a seconds- microwave temperatures vary.
To freeze, cut oatmeal into squares and wrap individually. Freeze in a heavy duty ziplock bag for up to 3 months. To warm, defrost in the microwave until heated through.
National Oatmeal Month
- Apples and Cinnamon Oatmeal by Palatable Pastime
- Banana Blueberry Baked Oatmeal by Shockingly Delicious
- Blueberry Baked Oatmeal by Kathryn’s Kitchen Blog
- Brown Sugar Oatmeal Pancakes by Jolene’s Recipe Journal
- Carrot Cake Oatmeal by The Spiffy Cookie
- Chocolate Oatmeal Cups by The Freshman Cook
- Hot Chocolate Oatmeal by Our Good Life
- Instant Pot Oatmeal Recipe by The Fresh Cooky
- Magical Ingredients Gingerbread Oats in an Instant Pot by A Day in the Life on the Farm
- Oatmeal Apricot Cherry Bars by Hezzi-D’s Books and Cooks
- Old-fashioned Oatmeal Pie by Savory Moments
- Slow Cooker Apple Cinnamon Oatmeal by Cheese Curd in Paradise
- Spicy Chickpea, Oats, and Carom Crackers by Magical Ingredients
- Sweet Potato Bread by Art of Natural Living
- Yellowstone Cowboy Cookies by Simply Inspired Meals
CAN’T GET ENOUGH
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Blueberry Baked Oatmeal
- 2 1/4 cups old-fashioned oats
- 1 tsp. baking powder
- 2 tsp. ground cinnamon
- 1/4 tsp. salt
- 1 whole egg
- 2 cups unsweetened almond milk or regular milk
- 2 Tbsp. coconut oil or butter melted
- 1/4 cup pure maple syrup
- 2 tsp. vanilla extract
- 1 medium ripe banana; mashed
- 2 Tbsp. honey melted
- 1 1/4 cup fresh or frozen blueberries divided
- Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking dish with nonstick spray.
- In a small or medium bowl, combine the oats, baking powder, cinnamon, and salt. Stir until combined and set aside.
- In a large bowl, whisk together the egg, almond milk, melted coconut oil, pure maple syrup, vanilla extract, mashed banana, and melted honey. Whisk until just combined.
- Add the dry ingredients to the wet ingredients and mix until combined. Do not overmix. Let sit for 10 minutes so the oats can soak up some of the liquid mixture.
- Gently fold in 1 cup of blueberries and add some to the bottom of the baking dish. Sprinkle more blueberries on top; optional. Bake for 35-40 minutes just until the oatmeal is set and should be a light golden brown color on top. Let cool for a few minutes then cut into squares, serve and enjoy!
- Top with maple syrup, whipped cream, chopped nuts, fresh fruit, or powdered sugar. Optional.