Blueberry Baked Oatmeal Recipe

Introduction

Blueberry baked oatmeal is a comforting and wholesome breakfast that’s both easy to prepare and delicious. The combination of tender oats, sweet maple syrup, and bright blueberries makes it a vibrant way to start your day.

Ingredients

• 2 cups rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk (or dairy-free alternative)
• 1/3 cup maple syrup (or honey)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 1/2 cups blueberries (fresh or frozen)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) to ensure even baking.
2. Step 2: In a large bowl, stir together the rolled oats, baking powder, and salt until evenly blended.
3. Step 3: In another bowl, whisk the milk, maple syrup, eggs, vanilla extract, and cinnamon until smooth and lightly frothy.
4. Step 4: Pour the wet ingredients into the dry mixture and stir just until combined. The mixture should be thick but pourable. Avoid over-mixing to keep the texture tender.
5. Step 5: Gently fold in the blueberries, taking care not to bruise them or bleed too much color into the batter.
6. Step 6: Pour the batter into a greased baking dish and bake for 30 to 35 minutes until the top is golden and the center feels set.
7. Step 7: Let the baked oatmeal cool slightly before slicing and serving. This resting time helps it hold its shape and develop a firmer texture.

Tips & Variations

• Use frozen blueberries directly from the freezer to maintain a fresh burst of flavor without additional moisture.
• Add chopped nuts or seeds for extra texture and nutrients.
• Swap maple syrup for honey or agave syrup to suit your taste preferences.
• For a vegan version, substitute eggs with flax eggs and use a plant-based milk.

Storage

Store leftover baked oatmeal in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for about 30 seconds or until warm. You can also freeze slices for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of rolled oats?

While quick oats can be used in a pinch, rolled oats provide a better texture and structure for baked oatmeal, resulting in a more satisfying bite.

Should I thaw frozen blueberries before adding them?

It’s best to add frozen blueberries directly to the batter to prevent excess moisture from altering the texture of the baked oatmeal.

Blueberry Baked Oatmeal Recipe

Print Recipe

★★★★★

4.8 from 106 reviews

This Blueberry Baked Oatmeal is a warm and wholesome breakfast option combining rolled oats, fresh or frozen blueberries, and gentle sweetness from maple syrup. Baked to golden perfection, it offers a tender yet structured texture, making it a comforting and nutritious start to your day.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 30-35 minutes
• Total Time: 40-45 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 2 cups rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon

Wet Ingredients

• 1 cup milk (or dairy-free alternative)
• 1/3 cup maple syrup (or honey)
• 2 large eggs
• 1 teaspoon vanilla extract

Fruit

• 1 1/2 cups blueberries (fresh or frozen)

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) to ensure the oatmeal bakes evenly and the center sets at the same pace as the edges.
2. Mix the dry ingredients: In a large bowl, stir together the rolled oats, baking powder, salt, and cinnamon until evenly blended and loose without clumps.
3. Combine the wet ingredients: In a separate bowl, whisk together the milk, maple syrup, eggs, and vanilla extract until the mixture is smooth and lightly frothy, ensuring the cinnamon is well incorporated.
4. Bring wet and dry together: Pour the wet mixture into the dry ingredients and stir just until combined to maintain a tender texture. The mixture should be thick but still pourable. Avoid overmixing; stop stirring once no dry oats remain visible.
5. Fold in the blueberries: Gently fold in the blueberries to keep them whole and minimize color bleeding throughout the batter.
6. Bake until set: Pour the mixture into a greased baking dish and bake for 30 to 35 minutes, or until the top is golden and the center feels set when lightly pressed. A warm oat aroma will indicate it’s ready.
7. Let it rest: Allow the baked oatmeal to cool slightly before slicing and serving to let the texture firm up and hold its shape better.

Notes

• You can use fresh or frozen blueberries depending on availability. If using frozen, no need to thaw before adding.
• Maple syrup can be substituted with honey for a different but equally natural sweetness.
• For a dairy-free version, substitute milk with almond milk, oat milk, or any plant-based milk.
• Gently folding the blueberries in preserves their shape and prevents the batter from turning a uniform purple color.
• Letting the oatmeal cool slightly helps it slice more cleanly.

Keywords: Blueberry Baked Oatmeal, baked oatmeal, healthy breakfast, blueberry breakfast, baked oats, maple syrup oatmeal, vegetarian breakfast