Easy Blueberry Baked Oatmeal

If you’re searching for the absolute best Blueberry Baked Oatmeal recipe, this one checks all the boxes. It’s cozy, wholesome, and perfectly sweet without going overboard—exactly the kind of breakfast that makes everyone at the table happy, from kids to adults.

Every bite is filled with juicy blueberries, warm cinnamon, and a gentle touch of maple syrup. The flavors come together in a way that feels comforting and familiar, almost like a warm hug in casserole form. It’s the kind of breakfast that makes slow mornings feel extra special, even on busy days.

One of the biggest reasons this recipe stands out is how family-friendly it is. Kids tend to love it because it feels like dessert for breakfast, while parents appreciate that it’s secretly packed with nourishing ingredients that keep everyone full and energized until lunchtime. It’s a win-win that disappears fast once it hits the table.

This baked oatmeal is also incredibly flexible, which makes it perfect for real-life mornings. It can be assembled ahead of time and chilled overnight, then baked or reheated when needed. On rushed weekdays, that means less time cooking and more time enjoying a quiet cup of coffee before the day begins.

Despite tasting indulgent, this dish leans into better-for-you comfort food. The oats provide hearty staying power, the blueberries add natural sweetness and brightness, and ingredients like applesauce and nuts bring extra nutrition without sacrificing flavor. It’s satisfying without feeling heavy.

Whether served fresh from the oven or reheated straight from the fridge, this Blueberry Baked Oatmeal fits effortlessly into any routine. It’s warm, reliable, and comforting—exactly the kind of recipe that quickly becomes a breakfast staple and gets requested again and again.

Yield: 6 servings

Easy Blueberry Baked Oatmeal

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This recipe for blueberry baked oats is a luscious and tasty breakfast. It’s perfect for a large family breakfast or as a delicious make-ahead and re-heat breakfast option! This Blueberry Baked Oatmeal is an easy and hearty breakfast recipe full of blueberries and minus all the fat.

Prep Time 10 minutes

Cook Time 30 minutes

Chilling time 5 hours

Total Time 5 hours 40 minutes

Ingredients

• 2 cups old fashioned oats
• ¾ cup milk
• 1 cup unsweetened applesauce
• ¼ cup chopped walnuts
• 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

1. Mix the ingredients:
   Add the oats, milk, applesauce, walnuts, eggs, maple syrup, vanilla, cinnamon, baking powder, and salt to a large bowl. Stir until everything is well combined.
2. Layer in a casserole dish:
   Lightly grease a 7×11-inch rectangular baking dish. Spread half of the oat mixture evenly into the bottom of the dish. Sprinkle about ¾ of the blueberries over the top. Add the remaining oat mixture and gently smooth the surface. Finish by sprinkling the remaining blueberries on top. If desired, sprinkle with extra walnuts.
3. Chill the dish:
   Cover the casserole dish and refrigerate overnight to allow the oats to absorb the liquid and flavors.
4. Bake the dish:
   The next morning, remove the dish from the refrigerator. Preheat the oven to 350°F (175°C). Bake for 30–35 minutes, or until set in the center and lightly golden on top. Let rest for 5 minutes before slicing and serving warm.

Notes

Ingredient Notes

Oats:
Use old-fashioned oats for the best chewy texture. Quick oats can be used but will result in a softer oatmeal. Avoid instant oats, as they become mushy.

Milk:
Any milk works—dairy, almond, oat, or coconut milk. Whole milk or higher-fat plant-based milk will create a creamier texture.

Applesauce:
Unsweetened applesauce adds moisture and natural sweetness. You can substitute mashed banana for a slightly different flavor.

Nuts:
Walnuts, pecans, or almonds work well. For a nut-free version, substitute with seeds such as sunflower or pumpkin seeds.

Eggs:
You can replace whole eggs with 3 egg whites, or use flax or chia eggs for a vegan option.

Sweetener:
Maple syrup or brown sugar both work well. Stevia or monk fruit can be used for a sugar-free option, though they may leave a slight aftertaste.

Blueberries:
Fresh or frozen blueberries both work well. If using frozen berries, do not thaw before adding.

Recipe Tips

NOTE:

• Grease the baking dish well to prevent sticking.
• Layer some blueberries in the middle to avoid grey oatmeal, and reserve some for the top for better presentation.
• For best texture, chill overnight. If baking right away, let the mixture sit for 10 minutes before baking.
• Bake until the center is set and the top is lightly golden; add a few extra minutes if needed.
• Let the baked oatmeal rest for 5 minutes before slicing for cleaner cuts.
  

Storage Tips

NOTE:

• Refrigerator: Let leftovers cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 1–2 minutes.
  
• Freezer: Cool completely, slice into portions, wrap individually, and freeze for up to 3 months. Reheat from frozen in the microwave for 2–3 minutes, or thaw overnight and reheat in a 350°F (175°C) oven for 10–15 minutes.

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