This Blueberry Baked Oatmeal is like having cake for breakfast! It's super easy to make, filling, and perfect for mornings when you're craving something a little more decadent. It's also perfect for meal prep because it keeps really well in the fridge for a couple of days.
Why This Recipe Works
Great to make ahead - This baked oatmeal lasts in the fridge for good 2-3 days so you can make it ahead and just reheat a serving in the oven every morning. If you only want to cook a smaller batch, I recommend this Single Serving Baked Oatmeal.
Sweet and flavorful - Blueberries and raspberries give this oatmeal flavor, sweetness, and a slight bit of tang. The flavors are really simple but so delicious. The oatmeal pairs well with yogurt, nut butter, berries, or even ice cream if served as a dessert!
Versatile - If you don't have blueberries, you can use other berries or a mix. Check out this Mixed Berry Baked Oatmeal, it's my all-time favorite sweet make-ahead breakfast. If you're all out of berries, this Peach Baked Oatmeal is also amazing!
- Rolled oats - Use certified gluten-free oats if needed. Regular old-fashioned rolled oats are the best for this recipe. Quick-cooking oats will yield a much denser texture and steel-cut oats wouldn't cook properly.
- Eggs - Eggs help bind everything together and make the texture more cake-like. I haven't tried any vegan replacements but the batter is very forgiving so it should work. You can try flax egg or skip the eggs and add more almond milk instead.
- Almond milk - To keep the recipe dairy-free, I opted for almond milk but you can use any milk you prefer.
- Blueberries - I used frozen wild blueberries but regular blueberries work just as well. You can use fresh or frozen berries.
- Raspberries - This is optional but they add a nice tang and balance out the sweetness of the maple syrup and blueberries.
- Flavorings - Vanilla extract, cinnamon, and cardamom give this oatmeal all the flavor it needs.
- Start by preheating your oven to 350F (175C) and prepare a 12x8 inch baking dish.
- In a medium bowl, mix together the oats, cinnamon, cardamom, and baking powder. Set that aside while you prep the rest of the batter.
- In a large bowl, whisk together eggs, almond butter, maple syrup, and vanilla extract until smooth.
- Add almond milk and whisk again briefly to mix.
- Toss in the oats and spices you mixed earlier and stir everything together until well mixed.
- Add blueberries and raspberries and stir again to incorporate.
- Pour the batter into your prepared baking dish and top with more berries if desired.
- Sprinkle with turbinado sugar for extra sweetness and to help the oatmeal get a nice golden crust on top.
- Bake the oatmeal in the oven for 45-50 minutes. Cut into 4-6 servings and enjoy!
Serving and Storing
Serving: Serve the oatmeal with any of your favorite toppings you'd add to regular oatmeal! Yogurt, almond butter, fruits, berries, and hemp hearts are some of my go-to's.
Storing: Store any leftovers in an airtight container in the fridge for 2-3 days.
Reheating: You can eat the leftovers either cold straight from the fridge or warm them up in the oven. Preheat your oven to 300F (150F) and transfer the oats to an oven-safe dish and warm up for about 10 minutes or until warmed through.
Yes, just use flax egg instead of eggs or skip them altogether and add more almond milk. I haven't tried these substitutions but the batter is very forgiving so it should work fine. Keep in mind the baked oatmeal won't have a cakey texture without the eggs.
Yes, oats are naturally gluten-free but always choose certified gluten-free oats to be sure they were handled in a gluten-free facility.
Yes, the texture won't be the exact same after defrosting but you can cut the oatmeal into servings and freeze them separately in freezer-safe containers. Reheat the oats in a preheated oven at 300F.
More Blueberry Recipes
Blueberries are such a versatile berry and my favorite fruit right along with raspberries! If you have a surplus of blueberries and want to try some other recipes, definitely give the four below a try! the waffles especially are my favorite! To see more oatmeal recipes, head over to the oatmeal category.
Blueberry Baked Oatmeal
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 1 hour
- Yield: 4-6 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Start your morning right with this Blueberry Baked Oatmeal. It's packed with flavor, easy to make, and so delicious! Great for making ahead too!
- 2 large eggs
- ¼ cup maple syrup
- ¼ cup almond butter
- 1 tbsp vanilla extract
- 2 tbsp avocado oil
- ⅛ tsp sea salt
- 2 cups almond milk (or other milk)
- 2 cups rolled oats
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼-½ teaspoon ground cardamom
- 2 ½ cup blueberries (fresh or frozen, I used wild blueberries)
- 1 cup raspberries (optional, adds sweetness and tartness, and it makes the oatmeal less dense)
- 3 tbsp turbinado sugar (optional)
- For serving: nut butter, yogurt, maple syrup, fresh berries, hemp seeds, jam, etc.
- Preheat your oven to 375F (190C). Prepare a 12x8” baking dish.
- In a large bowl whisk together eggs, maple syrup, almond butter, vanilla extract, avocado oil, and sea salt.
- Add almond milk and whisk to combine.
- In a separate bowl, stir together the oats, baking powder, cinnamon, and cardamom.
- Add the oat mixture to the wet ingredients and stir to combine well.
- Add in 2 cups of the blueberries, and the raspberries to the batter. Stir to combine.
- Pour the batter into your prepared baking dish. Sprinkle with the remaining ½ cup blueberries and more raspberries if desired.
- Sprinkle with turbinado sugar and bake in the preheated oven for 45-50 minutes until golden.
- Divide into 6 servings and serve with your favorite toppings.
Storing: Store any leftovers in an airtight container in the fridge for up to 2-3 days.
Reheating: Preheat your oven to 300F (150C) and pop in the baked oats on an oven-safe dish for approx. 10 minutes.
Keywords: blueberry baked oatmeal
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