Baked Blueberry Oatmeal
- By Amy Dong
- Updated Jul. 11, 2025
This Baked Blueberry Oatmeal is one of my favorite healthy breakfasts. It’s naturally gluten-free, packed with oats and berries, and easy to prepare the night before.
In This Article
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Video: Watch Me Make This Recipe
Amy’s Notes
This Baked Blueberry Oatmeal is one of my favorite ways to use blueberries, while getting the entire family to devour healthy oats. This recipe is:
- Naturally Wholesome and Satisfying: It’s filled with oats, warm spices, and just enough maple syrup to bring everything together. I love knowing it’s a breakfast that’s both healthy and delicious, like this Chocolate Baked Oatmeal with Strawberries.
- Tender, Moist Texture: Using plenty of milk keeps the oatmeal soft and lets it cut into neat squares. It’s not dry or crumbly.
- Easy to Make Ahead: Like my Blueberry French Toast Casserole, I often bake it the night before so breakfast is ready to go.
- Flexible with Mix-Ins: Swap the blueberries for raspberries or toss in extra nuts for crunch. It’s one of those recipes that’s easy to adapt and always turns out delicious, like our Instant Pot Steel Cut Oatmeal.
Key Recipe Ingredients
- Old Fashioned Rolled Oats – Use whole rolled oats for a hearty base; they’ll cook up tender and slightly chewy as they soak up the spiced milk mixture.
- Fresh Blueberries – Bursts of sweet, juicy berries throughout makes this dish flavorful and naturally colorful. Fresh is preferred, but you can also use frozen.
- Pure Maple Syrup – Adds natural sweetness and rich depth that pairs beautifully with the warm spices and hearty oats.
- Warm Spices – Cinnamon, ginger, and nutmeg give this oatmeal cozy, aromatic flavor that makes it perfect for mornings.
- Milk & Egg – The milk creates a moist, custard-like texture, while the egg binds everything together into slices that hold up beautifully.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Milk Options: You can use any milk you like. Regular dairy milk, lactose free milk, or alternatives like almond, oat, soy, or coconut milk all work well.
- Sweetener Swap: Pure maple syrup adds natural sweetness and a subtle maple flavor, but you can use honey or agave syrup if preferred. Adjust the amount used to taste.
- Berry Choices: Fresh blueberries are wonderful, but frozen blueberries can work. Do not thaw them before adding. You can also try raspberries, blackberries, chopped strawberries, or a mix of berries.
- Nut Additions: Toasted pecans add a lovely crunch, but walnuts or sliced almonds are great alternatives. If you need a nut-free option, simply leave them out.
Step-By-Step Recipe Instructions
- Mix all ingredients except berries.
- Pour mixture into baking pan.
- Scatter pecans and blueberries on top.
- Bake until set, let cool a bit, and serve.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Bake the Night Before: You can bake the oatmeal the night before. Let it cool at room temperature, then cover it and keep it on the counter overnight. Reheat in oven or toaster oven the next morning.
Did you make this?
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Baked Blueberry Oatmeal
This Baked Blueberry Oatmeal is gluten-free, loaded with nutrients, and fully satisfying. It's a deliciously healthy way to start off the day. Bonus: it's super easy and can be made the night before.
Ingredients
- 2 ½ cups old fashioned rolled oats
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ½ teaspoon table salt
- 2 cups milk
- ½ cup pure maple syrup
- 1 large egg
- 1 tablespoon pure vanilla extract
- 1 cup blueberries, fresh or frozen
- ½ cup pecans, chopped (optional)
Instructions
- Preheat oven to 375F with rack on middle position. Grease inside of an 8×8 baking pan and set aside.
- In a large bowl, whisk all ingredients except for blueberries together until fully combined well.
- Pour into greased baking pan. Scatter the berries evenly over the top, along with pecans, if using.
- Bake 35-40 minutes or until top is golden and toothpick inserted in center comes out mostly clean – I bake mine for 38 minutes, but each oven is different.
- Let cool at room temp for at least 10 minutes before serving. Serve warm or at room temp, with additional maple syrup, if desired.
Notes
- Feel free to use your favorite kind of milk, whether it’s dairy or non-dairy. Almond, oat, soy, or regular milk all work well in this recipe.
- If using frozen blueberries, do not thaw them first. Gently fold them in while still frozen to avoid extra liquid that could make the oatmeal soggy.
- Try swapping in other berries or a combination of berries to change up the flavors. Raspberries, chopped strawberries, or blackberries are all delicious options.
- Try topping the oatmeal with toasted pecans for extra crunch. If you can’t do nuts, simply leave them out – it’s still delicious.
- If you want to save time in the morning, bake the oatmeal the night before. Let it cool at room temperature, cover, and leave it out overnight. Reheat in the oven or toaster oven the next day for a quick breakfast.
- This recipe as written makes a tender, moist baked oatmeal that cuts easily into neat squares. If you’d like a drier, crispier, more crumbly texture, simply reduce the milk by ½ cup.
- This recipe is part of our Sweet Breakfast Recipes Collection.
- Serve warm with a drizzle of maple syrup or enjoy cold for a quick, wholesome snack straight from the fridge.
- Leftovers can be kept airtight and chilled for up to 4 days.
Nutrition (per serving)
Calories: 197kcal | Carbohydrates: 33g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 234mg | Potassium: 246mg | Fiber: 3g | Sugar: 14g | Vitamin A: 145IU | Vitamin C: 2mg | Calcium: 143mg | Iron: 1mg
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes. Frozen blueberries work beautifully. Just add them straight from the freezer without thawing to prevent excess liquid in the oatmeal.
Is this recipe gluten-free?
It is naturally gluten-free as long as you use certified gluten-free oats and baking powder. Always double-check labels if you’re serving someone with a gluten sensitivity.
Why does the oatmeal look so liquidy before baking?
This recipe uses more milk than many baked oatmeal recipes. That’s intentional. The oats soak up the liquid as they bake, resulting in a tender, moist texture that slices into neat squares.
What if I prefer a drier, crumblier texture?
If you’d like your baked oatmeal to be more crisp and crumbly, simply reduce the milk by about ½ cup. It will bake up a bit firmer.
How long does baked blueberry oatmeal keep?
It keeps well for up to 3 days covered at room temperature or in the fridge. Enjoy it warm, at room temp, or straight from the fridge.
More to Bake And Eat
- Baked Oatmeal (Gluten-Free) – This Maple Cinnamon Baked Oatmeal is bursting with mouthwatering flavor. It’s loaded with nutrients, it’s gluten-free, and a delicious way to start the day off right.
- Overnight Oats (No-Cook) – This Overnight Oats Recipe needs only 3 simple, pure ingredients and no cook time at all. It’s incredibly easy to get your healthy, hearty oatmeal in the morning with zero fuss.
- Healthy Blueberry Muffins – These healthy blueberry muffins are a wonderful feel-good breakfast, as they’re loaded with whole grains and steel cut oatmeal.
- Healthy Blueberry Crumble – I love this Healthy Blueberry Crumble because it’s a healthier, gluten-free recipe that’s every bit as delicious as all other desserts.