Wake up to a warm, berry-studded Blueberry Baked Oatmeal that’s hearty, healthy, and hands-off.
Blueberry Baked Oatmeal is a cozy, one-dish breakfast that turns simple pantry staples into a fiber-rich morning treat. Loaded with juicy blueberries and whole-grain oats, it’s a feel-good recipe that’s perfect for lazy weekends or batch-make weekday breakfasts. I first stumbled on this baked oatmeal during a chilly spring brunch, and ever since, it’s been my go-to dish when I crave something filling but still light. With Greek yogurt folded in for creaminess, a hint of cinnamon, and just enough maple syrup, this breakfast bake feels indulgent without tipping the scale—around 250 calories and 6 grams of protein per serving, plus nearly 8 grams of fiber. Honestly, it’s like a warm blueberry hug in a dish, and I can’t wait to share it with you.
Why You’ll Love This Recipe
- Hands-off prep: mix, bake, and forget while it puffs up in the oven.
- Make-ahead friendly: perfect for meal prep or a weekend brunch crowd.
- Nutrient-packed: whole oats, fresh blueberries, Greek yogurt and chia seeds.
- Naturally sweet: real maple syrup and ripe berries, no refined sugar needed.
- Versatile breakfast: serve warm, room-temp, or even cold out of the fridge.
- Crowd-pleaser: kids and adults alike ask for seconds (no kidding!).
- Seasonal twist: swap blueberries for peaches or raspberries in summer.
- Budget-wise: pantry staples keep cost per serving around $1.50–$2.00.
Ingredients
• 2 cups old-fashioned rolled oats (Bob’s Red Mill recommended)
• 1 teaspoon baking powder (aluminum-free)
• ½ teaspoon ground cinnamon (freshly ground if possible)
• ¼ teaspoon fine sea salt
• 2 large eggs, room temperature (for fluffiness)
• 1½ cups whole milk (or almond milk for dairy-free)
• ¾ cup plain Greek yogurt (creamy texture boost)
• ⅓ cup pure maple syrup (grade A amber)
• 1 teaspoon pure vanilla extract (Madagascar variety)
• 1¼ cups fresh or frozen blueberries (toss frozen in flour to prevent sinking)
• 1 tablespoon chia seeds (optional, extra fiber and omega-3)
• Zest of 1 lemon (brightens the berry flavor)
Directions
- Preheat & prep
Preheat the oven to 375°F. Grease a 9×13-inch baking dish with butter or nonstick spray—this helps the edges crisp just right. - Dry ingredients
In a large bowl, whisk oats, baking powder, cinnamon, and salt. Tip: measure oats by scooping with the cup, then level with a knife for accuracy. - Wet ingredients
In a separate bowl, beat the eggs gently, then stir in milk, Greek yogurt, maple syrup, vanilla, and lemon zest. I like to use a handheld whisk for a smooth blend. - Combine
Pour wet mix over dry ingredients; stir until no big clumps remain. Fold in chia seeds, if using—great little nutrient boosters. - Berry layer
Gently fold half the blueberries into the oatmeal batter. Pour mixture into the prepared dish, then sprinkle remaining blueberries on top so each square gets a pop of color. - Bake
Slide the dish onto the middle rack. Bake 35–40 minutes, or until the top is golden and the center feels set when gently pressed. If the edges brown too fast, tent with foil after 25 minutes. - Rest & serve
Let it cool 5–10 minutes before scooping. This gives the bake a chance to firm up. Serve warm with a drizzle of extra yogurt or maple syrup, or pack into jars for on-the-go breakfasts.
Servings & Timing
• Yield: serves 6 generously (or 8 smaller portions)
• Prep Time: 15 minutes (easy peasy)
• Bake Time: 35–40 minutes (hands-off)
• Rest Time: 5–10 minutes (gives it structure)
• Total Time: about 55 minutes from start to finish
Variations
• Lemon-Blueberry Blast: add 2 tablespoons lemon juice and extra zest for citrus zing.
• Nutty Crunch: sprinkle ½ cup chopped pecans or walnuts on top before baking.
• Chocolate Drizzle: fold in ¼ cup mini dark-chocolate chips with berries.
• Vegan Swap: use flax “eggs” (2 tbsp flaxseed + 6 tbsp water) and plant-based yogurt.
• Autumn Spice: swap cinnamon for pumpkin pie spice and stir in ½ cup mashed pumpkin.
• Protein Punch: stir in ¼ cup protein powder (vanilla or unflavored) to the wet mix.
Storage & Reheating
Store cooled squares in an airtight container in the fridge for up to 5 days. Freeze individual portions in zip-top bags for up to 3 months. To reheat, microwave 45–60 seconds from chilled, or thaw overnight in the fridge then warm in a 350°F oven for 10 minutes. You can also enjoy slices cold—trust me, it’s good that way too.
Notes
• For a firmer texture, swap half the milk for unsweetened applesauce; it adds moisture without extra fat.
• If your oven runs hot, lower temperature to 350°F after 20 minutes to avoid over-browning.
• Toss frozen blueberries in a teaspoon of oat flour before mixing so they stay suspended rather than sinking.
• I’ve tested this with steel-cut oats—just soak overnight and bake at 350°F for 45–50 minutes.
• Stir gently; overmixing draws out more liquid and can leave you with a denser bake.
FAQs
Q: Can I use quick-cooking oats instead?
A: Yes, but texture will be softer—bake 5 minutes less and check for doneness early.
Q: My top browned too fast—help!
A: Tent with foil after 20–25 minutes; that shields the top while the center finishes baking.
Q: How ripe should the blueberries be?
A: Look for plump, taut skins without wrinkles; sweeter berries yield a more dessert-like finish.
Q: Can I replace Greek yogurt with sour cream?
A: Absolutely—sour cream offers a tangy richness, though texture may be slightly denser.
Q: Is this suitable for diabetics?
A: With ¾ cup maple syrup, each serving has about 16g sugar; you can reduce syrup and add mashed banana for natural sweetness.
Q: Do I need to chill it before slicing?
A: Just a brief rest at room temp helps it firm up—no full chill required unless you prefer cold slices.
Q: What if I don’t have chia seeds?
A: No problem—just skip them or swap for ground flaxseed for extra fiber.
Q: Can I double the batch?
A: Sure—use two 9×13 dishes, or one large 11×15 pan, and increase bake time by about 5–7 minutes.
Conclusion
This Blueberry Baked Oatmeal is your new favorite breakfast for busy mornings or relaxed weekends. With minimal fuss, high fiber, and that pop of fresh blueberry, it’s both nourishing and downright comforting. Give it a whirl, then swing back here to let me know how it turned out—or share a photo on Instagram with #MyBakedOatmealMoment. Happy baking!
Blueberry Baked Oatmeal
Ingredients
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 2 large eggs room temperature
- 1 1/2 cups whole milk or almond milk for dairy-free
- 3/4 cup plain Greek yogurt
- 1/3 cup pure maple syrup grade A amber
- 1 teaspoon pure vanilla extract Madagascar variety
- 1 1/4 cups fresh or frozen blueberries toss frozen in flour to prevent sinking
- 1 tablespoon chia seeds optional, extra fiber and omega-3
- Zest of 1 lemon brightens the berry flavor
Instructions
- Preheat the oven to 375°F. Grease a 9×13-inch baking dish with butter or nonstick spray—this helps the edges crisp just right.
- In a large bowl, whisk oats, baking powder, cinnamon, and salt.
- In a separate bowl, beat the eggs gently, then stir in milk, Greek yogurt, maple syrup, vanilla, and lemon zest.
- Pour wet mix over dry ingredients; stir until no big clumps remain. Fold in chia seeds, if using.
- Gently fold half the blueberries into the oatmeal batter. Pour mixture into the prepared dish, then sprinkle remaining blueberries on top.
- Slide the dish onto the middle rack. Bake 35–40 minutes, or until the top is golden and the center feels set when gently pressed. If the edges brown too fast, tent with foil after 25 minutes.
- Let it cool 5–10 minutes before scooping. Serve warm with a drizzle of extra yogurt or maple syrup, or pack into jars for on-the-go breakfasts.
