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Baked Blueberry Oatmeal (GF)

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.

baked blueberry oatmeal no watermark

One peek in my pantry will reveal a blissful oat party. The shelves are teeming with classic steel cut oats, quick steel cut oats, rolled oats, quick oats, l;yu y7r0’fff

I used to eat oatmeal every single morning. Until it became unrealistic to babysit the stovetop while running late for allthethings.

Thankfully, we don’t have to trade precious AM coffee time with stirring oats in a pot.

Because this: Baked Oatmeal. And it gets even better: Baked Blueberry Oatmeal. Be it fresh, frozen, or even dried blueberries. It’s all crave-worthy.

Good morning, Miss Baked Blueberry Oatmeal. You are a panful of sunshine…

baked oatmeal

Baked Blueberry Oatmeal is naturally gluten-free (just be sure to use GF oats and baking powder.)

It’s naturally healthy and full of goodness: cinnamon, spices, and maple syrup dance on your tastebuds.

We love the crunch of toasted pecans on top, but if you can’t do nuts, simply omit them.

baked blueberry oatmeal

This Baked Blueberry Oatmeal uses more milk and liquid overall than most, and will look liquidy before you bake it. Like so ↑. But oats are thirsty little guys and will soak up all that liquid.

We found that an ample amount of milk creates a more tender, moist texture and allows for cutting into neat squares. Less liquid results in a drier, crispier version that crumbles more easily when sliced into.

If you prefer a drier, crispier baked oatmeal, simply reduce the milk by about 1/2 cup.

baked blueberry oatmeal 4

As always, my favorite thing about this recipe is that it can be completely made the night before. The flavor is just as delish. The top is a bit softer the next day, but I’ll take that in return for a few more snoozes on the alarm clock.

Did we talk about how easy this recipe is? My 6-year-old and I slapped this baked blueberry oatmeal together one Friday night while Brothers were at basketball practice. It’s how we party on a Friday night. So wild.

But hey. Everyone scored the next morning with heaping platefuls of scrumptious baked blueberry oatmeal.

baked blueberry oatmeal 3

Here’s to not standing over the stovetop stirring oats when you could be sleeping. Or enjoying an extra cup of coffee.


Did you make this?

Please give us a rating and comment below. We love hearing from you!

baked blueberry oatmeal

Baked Blueberry Oatmeal (GF)

5 from 6 ratings
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.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8 servings
Author: Amy Dong



  • 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.


  • Feel free to use your favorite kind of milk, dairy or non-dairy. 
  • If using frozen blueberries, do not thaw them – gently toss them in, frozen. 
  • Feel free to substitute with other berries, or combine with other berries. 
  • If you bake this up the night before, cover and let cool at room temp overnight. Reheat in oven or toaster oven the next morning.
  • This recipe as written results in a tender, deliciously moist baked oatmeal that cuts easily into squares. If you prefer a drier, crispier, crumbly texture, use 1/2 cup less milk.
  • If you enjoyed this recipe, please come back and give it a rating! We ❤️ hearing from you! 
  • Join our Free Recipe Club and get our newest, best recipes each week! 

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
Course: Breakfast, brunch
Cuisine: American
Diet: Gluten Free, Low Fat, Vegetarian
Method: Bake

Source: Chew Out Loud

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  1. Natural, Homemade Crunchy Granola
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5 from 6 votes (4 ratings without comment)

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Recipe Rating


    • Wendy

    Can you substitute whole milk for 1% or almond milk??

      • chewoutloud

      Yes, Wendy, you can do that.

    • Spencer

    Does this need to be stored in the fridge or left out? I’ve fixed it as a breakfast meal prep for the week. Thanks!

      • chewoutloud

      If you included dairy ingredients, then it should be stored in fridge. You can give it a quick reheating in the microwave the next morning. Enjoy 🙂

    • Jeff McCloud
    • 5 stars

    This looks delicious. I make a baked oatmeal recipe that uses a stick of butter, which doesn’t make it the healthiest. But it is so good (I doubled it the other day, and my 15- and 11-year-old sons, wife and I ate about two-thirds of it in one sitting). I’d have to say, though, that my family wouldn’t go for the fruit. I have tried to add raisins, apples, dried cherries and blueberries to mine, to no avail.

      • chewoutloud

      LOL, Jeff! I’ve done the fruit since babyhood so the Littles & Bigs are just used to my antics by now 😉 Your baked oatmeal sounds heart-cloggingly delish!! 🙂 Thanks for coming over today!

    • athleticavocado

    Can I tell you how AMAZING this oatmeal looks! And the fact that I don’t have to wake up early to make it is an added bonus!

      • chewoutloud

      Thanks so much! 🙂 And thanks for coming by today…happy baking and enjoy! 🙂

        • Alexandra Radulovich

        Hi, sorry I couldnt work out how to place my own comment so I’ve just hit the reply tab! I LOOOOOVE this recipe! Its so wholesome, not overly sweet and just a fabulous snack! i don’t even have it for breakfast or bother heating it up, I just nom it down whenever I get hungry between meals! Looking forward to poking through some more of recipes! 🙂

        • chewoutloud

        Yay, thanks so much Alexandra! We’re super happy that you loved this recipe 🙂 Thanks for taking the time to come and let us know!

        • Lisa Delgrosso

        Do you have the nutritional breakdown for this by any chance? I absolutely love it & am working on a meal plan. It will help my charting. You can email me if you like. Thanks !

        • chewoutloud

        Lisa, I am totally working on getting nutritional plugin for this site. Thanks for your patience! In the meantime, I personally use MyFitnessPal to plug in estimates. Hope you love this recipe! 🙂

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