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.
Diane says
I made this yesterday and it is awesome! I loved it and will be making it many more times. Great flavor and just the right amount of sweetness. It’s good hot, warm or cold.
Nora says
I’m so glad, Diane!
Kelly says
This was delicious…my hubby even liked it! The consistency of the oat blend was a tad runny, so I added in some ground flaxseed and that did the trick. Thank you for the great recipe…will be added to our recipe lineup.
Nora says
I’m so glad, Kelly!
Susie Finegan says
Wow! No more grey oatmeal. I’ve tried this with frozen and fresh. Both were delicious. Used mashed banana instead of applesauce
Tiffany says
Is this ok to freeze?
Nora says
Yep, totally! Freeze wrapped in plastic wrap, then aluminium foil for up to 3 months. I recommend defrosting overnight for best results, but you could just defrost it in the microwave. I like mine warmed up, so I either use my steam oven or the microwave to re-heat. Hope this helps!
Lily says
I really liked it besides the blueberries being a weird texture, almost like they weren’t cooked all the way through, just weird lol. Im gonna try covering the blueberries to see if it changes the texture. I was also wondering if I could make it into muffins but I don’t know if I could leave it in cupcake lines overnight and for it not to get soggy? Im not sure, thoughts anybody?
Nora says
Oh no, that sounds strange, haha! I make baked oatmeal in muffin liners all the time, no sogginess. A friend of mine bakes them in silicone muffin cups and freezes them right in the cups, no issues so far!
Sharon Barber says
Our daughter made this for breakfast this morning…. absolutely delicious!!! I plan to make it when we return home! I love that you can put it together the night before! Thank you for sharing your very yummy and healthy recipe!!!
Nora says
I’m so glad, Sharon!
Manda says
Made this a few days ago and hubby raved it was “my” best baked oatmeal ever. Loved the ease since I didn’t soak mine overnight!
Nora says
I’m so glad, Manda!
Hollis says
Can I substitute the milk for almond milk?
Nora says
Yes, you absolutely can!
Heather G says
Do you need to let the blueberries thaw first if using frozen?
Nora says
No, it’s actually better to use them straight from the freezer. Hope this helps, Heather!
Jacquelyn says
Fantastic recipe! I have made it as-written with the blueberries and LOVE it. One day, much to my horror, I was OUT of blueberries and in the middle of making the recipe. I instead cut up 2 cups of small diced apples and they too were a perfect replacement for the tastes of cinnamon and walnuts. I love to drizzle just a little maple syrup on top when serving. Oh and sometimes I add 1/4 cup ground flaxseed which also was great. Thank you for an easy, delicious, flexible, and nutritious recipe! 🙂
Nora says
I’m so glad, Jacquelyn! I make this with apples during the fall and winter months, too. Love your addition of flaxseed, I’ll have to give it a try.
Dejour Goldsmith says
OMG!!!!
This is so delicious!!!!! My husband loved this easy baked oatmeal dish!! It’s most definitely a staple in our house now
Nora says
I’m so glad, Dejour!
Kate says
Delicious! Easy! Healthy!
I used gluten free oats, no stevia or honey and egg whites.
Nora says
Glad you liked it, Kate!
Pam says
Love this recipe. Not to sweet so if you tend to like sweet things more you might add a little extra syrup. Bet some toasted coconut would be good too. I used just old fashioned oats, not instant and only let it sit 30 minute not over night. I give it 4 stars! Easy to make and quick.
Nora says
I’m so glad, Pam! And your idea with the coconut sounds so good.
Sue Nierode says
*****I just made this recipe last week and I have enjoyed your delicious oatmeal all week long. It is the perfect breakfast especially on a cold winter morning. I like the fact that you can dress it up to your specific liking. I can also say that it stays with you all morning, no need for mid morning munchies. I am going to make another batch again right now. Thanks for the recipe!!!
Nora says
I’m so glad, Sue!
Elisa harden says
This is a go to recipe of mine for the past year or so.. Frozen and/or fresh berries it’s delicious! I also always add a few chocolate chips! Serve with fat free pancake maple syrup – delicious!
Nora says
I’m so glad, Elisa!
katie says
Absolutely Delicious!! Thank you
Nora says
I’m so glad, Katie!
Adrienne says
Any suggestions for replacing the applesauce? I like the healthy aspect but my daughter is allergic to apples.
Nora says
Adrienne, you could try mashed bananas or Greek yogurt instead, if these are OK for your daughter?
Jaime says
Yummy and easy !!
Nora says
I’m so glad, Jaime!
Patty says
LOVE this recipe and so does my 18 month old grandson! So easy and so delicious! I’m thinking of trying strawberries some time! Thanks for the wonderful recipe!
Lisa says
Followed the recipe exactly and my whole family loved it. It is now a regular staple in our house! Thank you!
Nora says
I’m so glad, Lisa! Thank YOU for making it!
Pam says
Delish! I used Swerve (3T), SF Syrup, Carbmaster Milk and 1/4C Sliced Almonds. Added a little vanilla Greek yogurt on top while warm. So very good.
Kayla says
This recipe is delicious!! I made it vegan using flax eggs and it turned out great! Planning on adding this to our Christmas morning breakfast!
Nora says
Kayla, I’m so happy to hear this! Glad the flax eggs worked out well in this recipe, I’ll have to try that sometime.
Alexa says
WOW!!! This recipe is so so good. I love oatmeal but this recipe takes it to another level. I like mine with raspberry’s more but blueberry’s are also delicious. I’m made another batch right now and I’m waiting until it bakes. Thank you so much!
Linda P. says
My husband and I love this recipe for so many reasons, but especially for its versatility! The second time we made it, we swapped the apple sauce for two bananas to achieve the sweetness level we prefer; we had just enough blueberries for the top only. This dish is so quick to prepare the night before, then we just pop it in the oven in the morning to have with coffee and eggs. So delicious!
Michelle says
Make this regularly, I don’t actually leave in the fridge overnight just bake that morning and it’s great. I use a bit more fruit and more walnuts and add a little flax seed. Thank you for this reciepe