Blueberry baked oatmeal is a delicious and healthy breakfast option that’s perfect for busy mornings.
This easy recipe is packed with nutritious ingredients that will keep everyone full and satisfied all morning long!
- Baked oatmeal is perfect for a quick and easy breakfast
- Just mix, bake, and serve! It can even be prepped the night before for an even faster morning meal.
- This recipe is versatile, so you can use fruits and nuts that you already have on hand.
- This baked oatmeal recipe is a great breakfast option that can be cut into squares, bars, or baked in muffin cups for a grab-and-go snack at school or work.
- This recipe is dairy and gluten-free (check your oats are GF!), making it a great option for everyone.
- Best of all, this recipe is versatile so you can use fruits and nuts that are already on hand!
Ingredients and Variations
Oatmeal – Use rolled oats or old-fashioned oats for a thicker, chewier texture that absorbs the egg mixture and spices without getting soggy. Quick oats won’t have the same texture and will affect the cooking time.
Sweetener – You can substitute the sugar for your favorite sweetener or maple syrup. If using maple syrup, reduce the almond milk to 1 ⅓ cup.
Fruit – Use fresh or frozen blueberries (no need to thaw first). Don’t overload with too many berries or nuts. Dried fruit like raisins can be added as well.
Nuts – Any nuts or coconut will work! Almonds, walnuts, pecans, and even coconut will add a crunchy (and healthy!) bite to baked oatmeal.
Pro Tip: Toast nuts (and coconut) in a dry sauté pan before using to burn off some of the oil and make them extra crunchy!
Topping – Feel free to double up the batch of this super versatile streusel topping for your other favorite baked goods like blueberry muffins, blueberry buckle, or even on top of homemade no-churn ice cream. Omit the sugar altogether or use your favorite sugar-free replacement, if desired.
- Try pitted cherries, cranberries, chopped apples, or pears. Thaw larger frozen fruits first or chop finely.
- Stir in some peanut butter or chocolate chips.
How to Make Blueberry Baked Oatmeal
- Combine the dry ingredients in a large bowl per the recipe below.
- Add the wet ingredients and fold in blueberries.
- Spread into a prepared pan and sprinkle on the streusel topping.
- Bake until golden on top and serve hot.
- Keep leftover baked oatmeal in a covered container in the refrigerator for up to 5 days.
- Reheat in the microwave covered with plastic wrap and a little water to regain its moist texture. Or reheat in the oven in a small pan with a little water covered in foil until heated through.
- Freeze individual portions of baked oatmeal for easy meals. Thaw in the fridge overnight and reheat as directed.
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Blueberry Baked Oatmeal
The goodness of oats combined with juicy blueberries and protein-packed almonds all lightly sweetened and baked into a delicious family favorite breakfast!
Preheat oven to 350°F. Grease a 9×9 baking pan.
In a large bowl combine oats, sugar, cinnamon, almonds, baking powder, and salt.
Add in eggs, almond milk, butter and almond extract. Mix well.
Fold in ¾ cup blueberries and pour the oat mixture into the prepared pan.
Top with remaining ½ cup blueberries.
In a small bowl, combine the topping ingredients and mix until large crumbs form. Sprinkle over blueberries.
Bake for 35 – 40 minutes.
Almond milk can be replaced with regular milk or soy milk.
For serving, drizzle with cream, milk, or add a dollop of Greek yogurt.
Store leftover oatmeal covered in the fridge for up to 3-4 days. Drizzle with a little bit of water and reheat in the microwave or oven.
Calories: 298 | Carbohydrates: 28g | Protein: 8g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 59mg | Sodium: 286mg | Potassium: 312mg | Fiber: 5g | Sugar: 3g | Vitamin A: 335IU | Vitamin C: 2.4mg | Calcium: 155mg | Iron: 2.1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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