Blueberry Baked Oatmeal

4.87 from 175 votes

This blueberry baked oatmeal is the ultimate cozy breakfast - packed with juicy blueberries, warm cinnamon, and just the right touch of sweetness. Easy to make ahead and perfect for busy mornings, it’s a family favorite that feels like a hug in every bite!

Prep Time10

Cook Time30

Chilling time5

Total Time40

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Difficulty: Easy

Servings: servings

Calories: 254kcal

Author: Nora from Savory Nothings

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 7x11 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