• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Kathryn's Kitchen logo

  • Home
  • About Me
  • Recipe Index
    • 30 Minute Meals
    • Appetizers
    • Breakfast
    • Cookies
    • Desserts
    • Drinks
    • Holidays
      • Christmas
      • Easter
      • Halloween
      • Thanksgiving
      • Valentine’s Day
      • 4th of July
    • Lunch
    • Main Dishes
    • Muffins & Breads
    • Salads
    • Seafood
    • Side Dishes
    • Snacks
    • Soups
  • Contact & Work With Me
    • Privacy Policy
  • Subscribe
  • SHOP

January 19, 2022 By Kathryn Donangelo 18 Comments

Blueberry Baked Oatmeal

  • Facebook
  • Twitter

Last Updated on September 1, 2022 by Kathryn Donangelo

Jump to Recipe

This easy refined sugar-free Blueberry Baked Oatmeal is nutritious and so satisfying. Perfect for feeding a crowd and makes the best wholesome breakfast!

PIN Blueberry Baked Oatmeal to try later!

Blueberry Baked Oatmeal on white dish

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!

Some of my other favorite oatmeal recipes are my Baked Oats,  Banana Baked Oatmeal,  Apple Cinnamon Oatmeal, Maple and Brown Sugar Oatmeal,  No-Bake Oatmeal Balls, and Baked Apple Oatmeal.

baked oatmeal with blueberries

INGREDIENTS

  • 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

HOW TO MAKE BAKED OATMEAL

PREP BAKING DISH. Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking dish with nonstick spray.
 
MIX DRY INGREDIENTS. In a small or medium bowl, combine the oats, baking powder, cinnamon, and salt. Stir until combined and set aside.
 
MIX WET INGREDIENTS. 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 DRY INGREDIENTS TO WET INGREDIENTS. Mix until combined. Do not overmix. Let sit for 10 minutes so the oats can soak up some of the liquid mixture.
 
FOLD IN BLUEBERRIES & BAKE. Gently fold in 1 cup of blueberries and add some to the bottom of the baking dish. Spread evenly in the prepared 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!

Blueberry 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.

oatmeal bake square

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. 

Blueberry Baked 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. 

baked oatmeal with maple syrup

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

close up of blueberry oatmeal

STORING LEFTOVERS

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. 

blueberry oatmeal square on white plate with fork

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

Subscribe and I’ll send all my newest and FREE recipes to your inbox!  You can also keep up with me on Pinterest, Instagram, and  Facebook. If you make this recipe, please let me know how it turned out! Leave a comment below and share a picture on Instagram so I can see and feature you!

Blueberry Baked Oatmeal

This easy refined sugar-free Blueberry Baked Oatmeal is nutritious and so satisfying. Perfect for feeding a crowd and makes the best wholesome breakfast!
5 from 16 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: blueberry baked oatmeal, healthy baked oatmeal
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 12 servings
Author: Kathryn Donangelo

Ingredients

  • 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

Instructions

  • 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.
Find Kathryn's Kitchen Blog on Instagram!Mention @Kathryns.Kitchen.Blog or tag #kathrynskitchen!

Notes

Storing Leftovers:
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. 

 

Like this recipe? Then you'll love these:

  • Sausage Hashbrown Breakfast Casserole
    Sausage Hashbrown Breakfast Casserole
  • Strawberry Shortcake Protein Smoothie
    Strawberry Shortcake Protein Smoothie
  • Baked Pancake Recipe
    Baked Pancake Recipe
  • Facebook
  • Twitter

Filed Under: Breakfast

Reader Interactions

Comments

  1. wendyklik1517@gmail.com'Wendy Klik says

    January 19, 2022 at 9:44 am

    Love that nice crisp crust on there. It’s almost like having dessert for breakfast.

    Reply
    • Kathryn Donangelo says

      January 20, 2022 at 8:25 am

      5 stars
      It definitely tastes like a dessert and can be eaten for dessert too 🙂

      Reply
  2. jmartinelli1000@gmail.com'Jolene says

    January 19, 2022 at 5:37 pm

    As a New England girl, I’m with you on the real maple syrup! This looks amazing!

    Reply
    • Kathryn Donangelo says

      January 20, 2022 at 8:24 am

      5 stars
      Thanks Jolene!

      Reply
  3. dreinhold@charter.net'Dorothy Reinhold says

    January 19, 2022 at 6:15 pm

    The schedule for my kiddos is pretty crazy right now. This is the kind of breakfast or snack that I can feel good about! Plus they are pretty tasty too!

    Reply
    • Kathryn Donangelo says

      January 20, 2022 at 8:24 am

      5 stars
      Thank you so much! This recipe is perfect for busy schedules 🙂

      Reply
  4. hezzidsbooksandcooks@gmail.com'Hezzi-D says

    January 19, 2022 at 6:26 pm

    Baked oatmeal is my favorite and these sound amazing!

    Reply
    • Kathryn Donangelo says

      January 20, 2022 at 8:23 am

      5 stars
      It sure is yummy, thank you!

      Reply
  5. kathleen@thefreshcooky.com'Kathleen Pope says

    January 19, 2022 at 7:40 pm

    5 stars
    So many reasons to love this recipe! Refined sugar free (YES!), feeds a crowd! Oh yeah!, Oats, blueberries, so many great ingredients. Making this weekend!

    Reply
    • Kathryn Donangelo says

      January 20, 2022 at 8:23 am

      5 stars
      Thansk so much, Kathleen! I hope you enjoy it as much as we did! 🙂

      Reply
  6. rradhoo@gmail.com'Radha says

    January 20, 2022 at 10:03 am

    5 stars
    Amazing and love this baked oatmeal! This plate looks very inviting and love blueberries in my oatmeal!

    Reply
    • Kathryn Donangelo says

      January 22, 2022 at 9:00 am

      5 stars
      Thank you, Radha!

      Reply
  7. savorymomentsblog@gmail.com'Amy (Savory Moments) says

    January 20, 2022 at 10:48 am

    Baked oatmeal is one of my favorite ways to enjoy oats in the morning, and my family loves it too. I’ll try this one with some of our frozen blueberries from last summer’s picking!

    Reply
    • Kathryn Donangelo says

      January 22, 2022 at 9:01 am

      5 stars
      That will be perfect! I hope you love it, Amy!

      Reply
  8. ingerjw@live.com'Inger says

    January 22, 2022 at 6:20 am

    Love this! And I always have blueberries in the freezer too!

    Reply
    • Kathryn Donangelo says

      January 22, 2022 at 9:02 am

      5 stars
      Enjoy!!

      Reply
  9. cheesecurdinparadise@gmail.com'Ashley Marie Lecker says

    January 30, 2022 at 8:38 am

    5 stars
    I love all those yummy fresh blueberries in the baked oatmeal!

    Reply
    • Kathryn Donangelo says

      January 30, 2022 at 9:13 am

      5 stars
      Thank you, Ashley!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome to my blog and kitchen! You’ll find delicious, easy, and (mostly) healthy recipes from dinners to desserts! I want to help you bring memorable recipes to your family’s dinner table! To learn more about me, click here.

As Featured In:

Footer

Home    Recipes    Contact Me    Privacy Policy

Categories

COPYRIGHT © 2022 Kathryn's Kitchen Blog

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT