This blueberry baked oatmeal is easily prepped in one bowl in less than 10 minutes. It makes a great breakfast or snack and is super customizable!

I love a big bowl of oatmeal for breakfast in the morning. I usually either cook it on the stove or make overnight oats the night before if I have a busy day ahead. This blueberry oatmeal bake is another easy alternative to classic oatmeal. It’s quick to make and tastes delicious!

I got this blueberry baked oatmeal recipe when I visited the Amish country while living in Ohio and have adapted it over the years to my families preference. It’s so easy to make and is prepped in just one bowl in less than 10 minutes. It’s great for shelf cooking and takes less than 10 ingredients – most of which you probably already have in your pantry.

My family loves this oatmeal for breakfast or snack time! The great thing about it is that it’s super customizable, so feel free to swap out the blueberries for another type of fruit or include other yummy mix-in’s like nuts or chocolate chips. Sometimes I’ll even make it without fruit, so everyone can add their own toppings. You really can’t mess it up!

How to make baked oatmeal

MIX. Mix together all ingredients (except for the blueberries) in a medium bowl.

ASSEMBLE. Using a 10×5″ or 8×8″ pan, add 1 1/2 cups of the frozen blueberries to the bottom. Pour the oat mixture on top, then add remaining 1/2 cup blueberries.

BAKE. Bake at 350°F for about 25 minutes, or until the middle is set and the edges are lightly golden. Let cool in pan for about 10 minutes prior to serving.

Favorite toppings

• Greek yogurt
• Milk or cream
• Honey or maple syrup
• Pecans
• Cinnamon
• Toasted coconut
• Peanut butter

Variations:

• Instead of berries, try apples or peaches.
• You can use quick oats or half quick and half old fashioned.
• Swap the milk for almond or coconut milk if preferred.
• Try 1 cup raisins or chocolate chips in place of berries.
• You can use honey or maple syrup in place of brown sugar.
• Add 1/2 cup pecans or walnuts to the oatmeal mixture before baking.
• You can also mix in 1/2 cup coconut.
• Pour cream over the top and add sliced peaches.

To make in advance

This baked oatmeal recipe can easily be made the night before baking. Prepare the dish as directed (do not bake), then cover and store in the refrigerator. The next day, set it out while the oven is preheating and then bake as directed.

Storing and freezing

Any leftovers will keep in an airtight container in the fridge for up to 1 week. This makes it perfect for meal prepping, because you can make the baked oatmeal over the weekend and then enjoy it for breakfast or a snack throughout the week.

You can also freeze the oatmeal once baked for a quick grab and go option. Let cool completely, then slice and store in freezer bags or containers. To reheat, simply microwave with a 1-2 Tablespoons of water for about 30 to 60 seconds.

More oatmeal recipes to try:

• Peanut butter overnight oats
• Energy balls
• Breakfast cookies
• Homemade muesli
• Granola bars

Baked Oatmeal Recipe

Course: Breakfast

Cuisine: American

Keyword: baked oatmeal

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 6

Calories: 290

Author: Jamielyn Nye

This blueberry baked oatmeal is easily prepped in one bowl in less than 10 minutes. It makes a great breakfast or snack and is super customizable!

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Ingredients

• 2 cups old fashioned oats
• 1 cup milk
• 1 large egg
• 1/3 cup brown sugar , can sub with honey or maple syrup
• 1/4 cup canola oil , or melted butter
• 2 teaspoons pure vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt , or plain salt
• 2 cups frozen berries , do not thaw

For serving (optional): Greek yogurt, milk or cream, honey or syrup, pecans, extra brown sugar and cinnamon

Instructions

• Preheat oven to 350°F.
• Combine the oats, milk, egg, sugar, oil, vanilla, cinnamon, baking powder and salt in a medium size bowl. Stir until combined.
• Add 1 1/2 cup frozen berries to the bottom of a 10x5" or 8x8" pan. Then pour the oat mixture over top. Add 1/2 cup remaining berries on top. Bake for 25 minutes, or until the edges are slighty crisp and the middle is set. Remove from oven and allow to cool 10 minutes before serving.
• Serve warm with Greek yogurt or desired toppings. Store leftovers in a container and refrigerate for up to 1 week.

Notes

Make ahead: This can be made the night before baking. Simply cover the pan and set out while the oven is preheating. Then bake as directed. 

Freezer instructions: Allow to cool completely and then store in freezer bags or containers. Microwave with a Tablespoon or two of water for 30-60 seconds, or until warm.  

Nutrition

Calories: 290kcal | Carbohydrates: 39g | Protein: 6g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 228mg | Potassium: 278mg | Fiber: 4g | Sugar: 19g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 2mg

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