If you’re looking for the absolute best Blueberry Baked Oatmeal recipe, you’ve landed in the right spot – this one’s cozy, wholesome, and just sweet enough to make everyone at the table happy.
It’s packed with juicy blueberries, warm cinnamon, and a hint of maple syrup, making it feel like a hug in casserole form. Bonus: it’s super easy to make ahead, so you can spend your mornings sipping coffee instead of scrambling in the kitchen!
Why you’ll love this recipe
- Kid-approved and mom-approved: My kids devour this every time – it’s like a dessert-for-breakfast situation, but secretly packed with wholesome ingredients that keep them happy until lunch.
- Flexible for busy mornings: Whether you’re pulling it straight from the fridge after chilling overnight or throwing it together in a pinch, this recipe works with your schedule – because we all know weekday mornings can be busy.
- Comfort food with a healthy twist: Juicy blueberries, warm cinnamon, and just the right amount of sweetness make it feel indulgent, but the oats, applesauce, and nuts mean it’s as nourishing as it is delicious.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Old fashioned oats: Stick with these for the best texture – they hold up beautifully in the bake. If you’re in a pinch, quick oats work too, but the oatmeal will be softer and less structured. Avoid instant oats, as they’ll turn mushy.
- Milk: Any milk works here – regular, almond, oat, or even coconut milk. For a creamier result, whole milk or a plant-based milk with a little fat is your best bet.
- Unsweetened applesauce: This keeps the oatmeal moist and adds natural sweetness. If you don’t have any on hand, mashed banana works as a substitute but will change the flavor slightly.
- Nuts: Walnuts, pecans, or sliced almonds all add a nice crunch, but you can skip them if there’s a nut allergy in the house. Sprinkle some seeds like sunflower or pumpkin for a nut-free crunch.
- Eggs: They bind the ingredients together, but if you’re looking for an egg-free option, a flaxseed or chia egg may work.
- Maple syrup or brown sugar: Both add just the right amount of sweetness. You can use a Stevia blend or monk fruit sweetener if you want to make it sugar-free, but they may have an aftertaste.
- Blueberries: Fresh or frozen both work! If using frozen, there’s no need to thaw – just toss them in straight from the freezer.
How to make baked oatmeal
Let’s make some breakfast magic happen with this blueberry baked oatmeal. Grab your ingredients and let’s do this!
Step 1: Mix everything together
Start by pulling out a large mixing bowl – you want plenty of space to stir without oats flying everywhere (been there, done that!).
Add 2 cups of old-fashioned oats, ¾ cup of milk (any kind you like), 1 cup of unsweetened applesauce, ¼ cup of your favorite nuts (walnuts, pecans, or almonds), 2 large eggs, ¼ cup of maple syrup or brown sugar, 2 teaspoons of pure vanilla extract, 1 ½ teaspoons of cinnamon, ½ teaspoon of baking powder, and ¼ teaspoon of salt.
Whew! That’s a lot of goodness going into one bowl. Stir it all together until everything is evenly combined – no dry patches of oats hiding at the bottom!
Step 2: Layer it in your dish
Lightly grease a 7×11 inch rectangular baking dish (a little cooking spray or a swipe of butter will do the trick).
Now, spread about half of the oat mixture into the bottom of the dish – it doesn’t have to be perfect. Sprinkle ¾ of the blueberries (that’s about 1 ½ cups) evenly over the oats. Go ahead and snack on a few if you’re using fresh ones – I won’t tell!
Next, top with the remaining oat mixture, spreading it out gently and smoothing the top with a spatula or the back of your spoon. Finally, sprinkle the rest of the blueberries (and maybe a few extra nuts if you’re feeling fancy) on top.
Step 3: Chill it overnight (or bake it now)
If you’re planning ahead, cover the dish tightly with plastic wrap or foil and pop it into the fridge overnight. This gives the oats time to soak up all that flavorful liquid, making the texture extra amazing.
No time to wait? No problem. Let the dish sit on the counter for about 10 minutes while you preheat the oven to 350°F. The texture will be a bit less cake-like, but it’ll still taste incredible.
Step 4: Bake to golden perfection
When you’re ready to bake, preheat your oven to 350°F (if you haven’t already). Pull the dish out of the fridge and let it sit at room temperature for a few minutes while the oven heats.
Bake the oatmeal for 30-35 minutes, or until it’s set in the middle and golden on top. Your kitchen will smell absolutely amazing – like a warm, blueberry-cinnamon hug.
Step 5: Rest, slice, and serve
Once it’s out of the oven, let the dish rest on a cooling rack for about 5 minutes. This gives it a little time to firm up, so slicing is easier. Grab a knife, cut it into squares, and serve warm. Pro tip: It’s incredible with a drizzle of maple syrup or a dollop of Greek yogurt on top!
And that’s it—you just made the BEST blueberry baked oatmeal. Whether you’re serving it to your family, prepping for the week, or sneaking a piece for yourself before the chaos of the day begins, I know you’re going to love every single bite!
Tips for recipe success
- Don’t skip greasing the dish: Lightly greasing your baking dish is a must to prevent the oatmeal from sticking. Trust me, it’s no fun trying to scrape baked oats off the sides when all you want to do is dig in!
- Layer the blueberries strategically: Adding most of the blueberries in the middle layer helps keep the top oats golden and prevents the whole dish from turning greyish-blue (though it’ll still taste amazing if it happens). Save some blueberries for the top to make it look pretty and appetizing.
- Use frozen blueberries properly: If you’re using frozen blueberries, don’t thaw them first – toss them in straight from the freezer to avoid breaking them up.
- Chill for the best texture: Letting the assembled oatmeal sit in the fridge overnight gives the oats time to soak up the liquid, resulting in a firmer, more cake-like texture. If you’re short on time, let it rest for at least 10 minutes before baking.
- Check for doneness: The oatmeal should look set in the center and golden on top. If the center is still wobbly, give it a few more minutes in the oven—every oven is a little different!
- Let it rest before slicing: Give the baked oatmeal 5 minutes to rest after baking. This helps it firm up for easier slicing and keeps it from falling apart when you serve it.
Helpful recipe hints
Recipe variations
- Berry bliss: Use a mix of berries for a colorful, fruity bake.
- Banana blueberry delight: Replace the applesauce with mashed banana for a slightly sweeter flavor that pairs perfectly with the blueberries.
- Coconut lovers’ version: Use coconut milk instead of regular milk and sprinkle shredded coconut on top for a tropical vibe.
- Chocolate treat: Stir in a handful of mini chocolate chips for a hint of indulgence – because who doesn’t love a little chocolate with their oats?
- Spiced-up version: Add a pinch of nutmeg or ground ginger to the cinnamon for an extra layer of cozy spice.
Storage tips
Make-ahead option: One of my favorite things about this blueberry baked oatmeal is that you can prepare it the night before – perfect for busy mornings when getting the kids out the door feels like herding cats.
Assemble the oatmeal as directed, cover the dish tightly with plastic wrap or foil, and let it chill in the fridge overnight. This not only saves you time but also allows the flavors to meld beautifully.
Storing leftovers: If you happen to have leftovers (rare occurrence in my house!), let the oatmeal cool completely before storing. Transfer it to an airtight container and refrigerate for up to 3 days.
When you’re ready for a quick breakfast or snack, simply reheat individual portions in the microwave for about 1-2 minutes. It tastes just as good warmed up!
Freezer friendly: Yes, you can freeze baked oatmeal!
After baking, allow it to cool completely. Cut it into individual portions and wrap each piece tightly in plastic wrap, then place them in a freezer-safe zip-top bag. It’ll keep well for up to 3 months.
To reheat, unwrap a piece and microwave it straight from frozen for a few minutes, or until heated through. Alternatively, you can thaw it overnight in the fridge and warm it up in the oven at 350°F for about 10-15 minutes.
Serving ideas
- Quick breakfast bliss: Serve warm with a drizzle of maple syrup or a dollop of Greek yogurt on top. Add a blueberry smoothie for the berry lovers in your house!
- Cozy morning treat: Warm up a slice of blueberry baked oatmeal and place it in a bowl, then pour a splash of warm milk over the top. The milk soaks into the oats, creating a creamy, comforting texture that feels like a hug in a bowl. Add an extra sprinkle of cinnamon or a drizzle of maple syrup if you’re feeling fancy – it’s like your childhood favorite oatmeal but leveled up!
- Brunch showstopper: Pair this baked oatmeal with a side of Hashbrown Breakfast Casserole for a hearty, crowd-pleasing spread. Add a big fruit salad and some freshly brewed coffee, and you’re officially the brunch hero.
- Quick snack: Cut a square, wrap it in parchment paper, and hand it to your kid as they’re running out the door. It’s like handing them a hug – but in portable breakfast form.
- Gift-worthy comfort: Want to surprise a neighbor or friend? Bake this in a pretty disposable pan, cover it with foil, and tie a little ribbon around the edge. Add a handwritten note with reheating instructions for the ultimate cozy meal gift.
- Potluck MVP: Double the recipe and bake it in a 9×13-inch dish to bring to a potluck or school event.
More baked oatmeal recipes
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Blueberry Baked Oatmeal
Recipe details
Ingredients
- 2 cups old fashioned oats
- ¾ cup milk
- 1 cup unsweetened applesauce
- ¼ cup chopped walnuts OR pecans OR sliced almonds
- 2 large eggs see notes for substitute
- ¼ cup maple syrup OR brown sugar
- 2 teaspoons pure vanilla extract
- 1 ½ teaspoons cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 cups blueberries fresh and frozen both work
Instructions
- Mix the ingredients: Add the oats, milk, applesauce, walnuts, eggs, maple syrup, vanilla, cinnamon, baking powder and salt to a large bowl. Mix well.
- Layer in a casserole dish: Lightly grease a 7×11 inch rectangular baking dish. Spread half the oat mixture in the bottom of the dish. Sprinkle with about ¾ of the blueberries. Top with the remaining oat mixture, carefully smoothing the top. Sprinkle on the remaining blueberries. You can also sprinkle on some extra walnuts if you like!
- Chill the dish: Cover the casserole dish and chill in the refrigerator overnight (see notes for instructions to bake right away)
- Bake the dish: The next morning, remove the dish from the fridge. Preheat the oven to 350°F. Bake until set and golden on top, about 30-35 minutes. Rest for 5 minutes on a rack on the counter, then slice and serve warm.
Notes
Ingredient notes
- Oats: Use old-fashioned oats for the best texture; quick oats work but will be softer. Avoid instant oats.
- Milk: Any milk works – regular, almond, oat, or coconut. Whole milk or plant-based with fat adds creaminess.
- Applesauce: Unsweetened applesauce adds moisture and natural sweetness. Swap with mashed banana for a flavor twist.
- Nuts: Use walnuts, pecans, or almonds, or replace with seeds for a nut-free option.
- Eggs: Use 3 egg whites instead of whole eggs, or try flax/chia eggs for a vegan alternative.
- Sweetener: Maple syrup or brown sugar work well. Use Stevia or monk fruit for sugar-free, may have aftertaste.
- Blueberries: Fresh or frozen both work; no need to thaw frozen berries.
Recipe tips
- Grease the baking dish to prevent sticking.
- Layer blueberries in the middle to avoid grey oatmeal and save some for the top for presentation.
- Chill overnight for the best texture, or let sit 10 minutes if baking immediately.
- Bake until set in the middle and golden on top; add a few extra minutes if needed.
- Let the oatmeal rest for 5 minutes after baking for easier slicing.
Storage tips
- Leftovers: Cool completely, store in an airtight container, and refrigerate for up to 4 days. Reheat in the microwave for 1-2 minutes.
- Freezer: Cool, cut into portions, wrap individually, and freeze for up to 3 months. Microwave from frozen for 2-3 minutes or thaw overnight and reheat in the oven at 350°F for 10-15 minutes.
Nutrition
More recipe information
More blueberry recipes
Recipe first published in 2018. Republished in July 2020 to make it more helpful, republished again on 01/06/2024 with new photos and new text. The recipe has remained the same.
Monica Ochoa says
Tried recipe this morning very yummy!! Will be making more often 🙂
Cristina Zanfir says
I used sweetened applesauce and also felt like it needed more sweetener. I baked it as muffins. Delicious!
Francina Smit says
Fast, easy, mostly healthy AND delicious! Thanks for sharing!
Ashleigh says
Hey there! Do the walnuts serve a certain purpose in the recipe, or can they be excluded to make it nut-allergy friendly?
Nora says
Ashleigh, they’re just for flavor so you can leave them out without any issues. Hope this helps!
Kaitlyn says
So easy to put together! Loved that it’s a healthier version not loaded with sugar. And the amount of blueberries was perfect! I used chopped pecans instead of walnuts and it was great!
Kim Todd says
Oh my goodness, this was so yummy! I had made another baked oatmeal a few months ago and this will replace that recipe. I used the blueberries I picked this summer (frozen) from my Mom’s garden and shared this dish with her. Thank you!
Kathleen says
Hi! What can I replace the walnuts with for a nut free version? Thank you.
Nora says
Sunflower seeds are a popular substitute with other readers, or you can choose to leave them out!
Christine says
We enjoy this every week! I have replaced the eggs with flax seed and it turns out great ?
Jasmine says
Hi!
Is it possible to substitute the milk for almond milk? Would j need to change the amount needed?
Thanks!
Nora says
Hi Jasmine, that would work great! No need to change the amount, hope this helps.
Francina Smit says
I used the same amount Almond milk and it worked great.
Kori DeSenzo says
My son is allergic to apples. Any suggestions on a substitute, was thinking bananas. Excited to make this for the weekend.
Thanks
Nora says
Mashed bananas would definitely work, Kori!
Allison says
Our whole famiy loves this recipe! We have an egg allergy so we substitute 1 banana for the 2 eggs and it turns out great! ?
Nora says
I’m so glad to hear this, Allison!
Sandra says
This is absolutely delicious ? and you can eat it cold or hot…I didn’t have applesauce so I substituted mashed bananas in place of the applesauce….
It serves 8 and each serving is 5 points on weight watchers
Cynthia Cook says
I am so glad that I found this recipe! I have tried other blueberry bakes, but this is my favorite. Very easy to prepare and filled with healthy ingredients. It’s baking in the oven as I type, and, I believe this is about the 5th time that I’ve made it. I typically add extra walnuts on top (like you suggest). It is so good and makes the house smell great while it’s baking. Thank you very much….I am a fan!
Nora says
Cynthia, I’m so glad you enjoy the oatmeal bake! I make it at least weekly for my family, so I’m happy you’re enjoying it as much as we are.
Valerie says
This looks yummy! I’m wondering how well it freezes after baking. Has anyone frozen extra servings to heat up later?
Nora says
Valerie, I freeze baked oatmeal all the time. I usually bake it in muffin cups if I’m intentionally making it for the freezer. Hope that helps!
Dr says
How many servings in this dish? You have nutrition stats but what portion size?
Nora Rusev says
It’s for 6 servings. If you check the top of the recipe, it says how many servings the recipe yields. I’m sorry, it’s a little unclear. I’ll make sure to improve this in the future – thank you so much for pointing it out!
Sarah says
Hi,
I’m just looking to confirm if the nutrition is for the whole pan or a specific serving size?
Nora Rusev says
Sarah, it’s for one muffin – sorry for the confusion. I’ll update the recipe ASAP to reflect this.
MaryAnne says
Looks yummy, can’t wait to try! Question: do u bake this covered or Uncovered? Also, if I wanted to add extra fruit, say the 2 cups blueberries and adding strawberries? Would it bake the same, or be more wet?
Nora Rusev says
MaryAnne, I bake it uncovered! If you add more fruit, it will definitely be more wet. But I don’t think I’d mind that in a baked oatmeal 🙂
Carmen says
I am enjoying this dish right now! I used chunky applesauce and had to extend baking time for my oven. I live alone so am looking forward to five more meals! Thank you!
Bob Alderink says
Love this oatmeal bake! I made it vegan with flax meal/water to substitute for the eggs. It turned out great! I made it in an 8×8 pan so I baked it just a little bit longer. I’m sure this will be a regular feature on our breakfast menu!
Nora Rusev says
I’m so glad to hear, Bob!
Jamielynn says
enjoyed it when i made first time, was easy to make, looked like photos. i tried again this weekend but added 1/4 cup sugar, and used 1/2 cup melted butter and 1/2 cup applesauce in place of all the applesauce to make a little more decadent. was also delicious, but for regular weekday breakkies Im going back to the original. it’s quite moist from all the applesacue but i feel so good after eating! thank u for sharing
Emily says
prepped yesterday in anticipation of a crazy first day back to school/work, and so glad I did!!!! was very easy to bake right out of the fridge in the morning and tasted amazing with Greek yogurt and extra maple
Shelley says
I made this today and I wish you had given storage instructions. I left it sitting out all day and now I’m seeing directions on other Pinterest recipes for baked oatmeal to be stored in the fridge. Guess I have to throw it away now. Please add storage instructions to your recipe so that others don’t have to waste food as I now have to.
Nora Rusev says
Shelley, with all due respect, when I went to check the recipe after your comment yesterday it very clearly said “chill in the fridge overnight” in the instructions. The only thing I did was to bold it and change “fridge” to “refrigerator” to make the instructions beyond clear. I’d think it’s also clear just from having milk and eggs in it to store it in the fridge. But again, it was all there in the recipe. One just has to read.
Shelley says
Does this require refrigeration to store after making it?
Nora Rusev says
Shelley, yes it does! Sorry if it’s not clear in the recipe. I’ll update that right away.
Shelley says
Nope it sure wasn’t. So disappointed
Nora Rusev says
Shelley, with all due respect, when I went to check the recipe after your comment yesterday it very clearly said “chill in the fridge overnight” in the instructions. The only thing I did was to bold it and change “fridge” to “refrigerator” to make the instructions beyond clear. I’d think it’s also clear just from having milk and eggs in it to store it in the fridge. But again, it was all there in the recipe. One just has to read.
Cam says
been making this almost weekly all thru the last year (daughter got diagnosed with celiac and I have a heart condition and on a prescribed low fat diet, so this recipe was a godsend!!) and can confirm it has always clearly said to put in fridge – have it on the print out right in front of me. thank u for all your recipes Nora
Valerie says
Just made this tonight using blackberries instead of blueberries. Can’t wait to try it in the morning!
Darla says
This sounds great especially for back to school and busy schedules. Any chance you’ve tried this as muffins? Or how about freezing it? Thank you for sharing!
Nora says
Hi Darla, yes! Totally works as muffins. They bake in 15-20 minutes. AND you can freeze it, no problem. I have actually never frozen it in a large pan, but I have frozen it as muffins, AND I have frozen it cut into squares. I really need to start adding freezer instructions to my recipes ?