Have a delicious start to your day with my Baked Blueberry Oatmeal. This is a healthy, make-ahead breakfast that the whole family will love. The Baked Oatmeal is filled with fragrant, fresh blueberries and topped with flaked almonds. It is so easy to make that it’s suitable for busy weekdays but also freezes well, so is ideal to have on hand.
Why You'll Love This Recipe:
- For an easy breakfast, make it ahead of time, serve cold or reheat in the morning and garnish with your choice of toppings.
- It contains just a few simple ingredients, all of which are readily available.
- Baking the oats in the oven is a great, hands-off way to prepare oatmeal.
- It is an easily made, healthy breakfast that is egg-free, refined sugar-free and vegan. Use certified gluten-free oats if required, and leave out the flaked almonds for a nut-free version.
- This is a great recipe for meal prep. I like to make a batch on the weekend and pop some pieces in the freezer for busy weekday mornings.
- The Baked Oatmeal recipe is almost cake-like but with texture from the rolled oats, complemented by the delicious, sweet flavour of blueberries, but in a healthy breakfast form.
- There is no culinary skill required – all you need to do is combine the ingredients in one bowl, add to an ovenproof dish, top with the flaked almonds and bake.
- It is the perfect stress-free breakfast to serve at a brunch party. Just make it ahead of time and reheat to serve.
- There are endless flavour options – use fruit that is in season and serve with your favourite toppings!
Recipe Inspiration: this is a favourite breakfast of mine! It is easily prepared in one bowl and baked in the oven until the top is a light golden brown. You can also add a swirl of Blueberry Jam when serving - it's so good!
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Rolled Oats – we use old-fashioned Rolled Oats for this recipe. They are a budget-friendly whole grain, complex carbohydrate and a good source of dietary fibre. Use certified gluten-free oats if required.
- Chia seeds – these little seeds are a nutritional powerhouse being a complete protein, a good source of omega-3 fatty acids as well as being rich in dietary fibre. You can use black or white. The chia seeds help to bind the mixture together.
- Baking powder – is a raising agent which helps lift and lighten the Baked Blueberry Oatmeal.
- Blueberries – I have used fresh blueberries. They have great flavour and are sweet and juicy. Frozen berries can also be used - they do not have to be defrosted.
- Milk – use milk of your preference. I like to use almond or oat milk, but soy milk works just fine. You can use dairy milk if you don’t need the oats to be vegan.
- Maple syrup – we use a small amount of pure maple syrup to sweeten the oats. If you prefer more sweetness, you could add extra maple syrup when serving. Honey can also be used.
- Vanilla – for the best flavour use vanilla that is naturally extracted.
- Lemon zest – adds a bright note. When zesting, be sure only to remove the yellow flesh and not the bitter white pith.
- Flaked almonds - we top the Baked Blueberry Oatmeal with the almonds for great texture. You could omit these if you prefer, or even top with chopped almonds when serving.
- Coconut oil – to lightly grease the baking dish.
Variations:
Chocolate chips – some white chocolate chips would be a delicious addition.
Lemon zest – orange zest would be a great alternative.
Milk – use the milk of your choice. You can use dairy if you don’t want the oats to be vegan.
How to Make Blueberry Baked Oatmeal:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Mix your ingredients:
Start by preheating your oven and preparing your baking dish.
Add all of your ingredients, except for the flaked almonds, to a bowl and mix well to combine.
2 – Add to the baking dish:
Pour the mixture into your greased baking dish.
3 – Evenly disperse blueberries:
Ensure that the berries are evenly dispersed for even cooking.
4 – Top with flaked almonds:
Top the mixture with your flaked almonds.
Bake in your preheated oven for approximately 35 minutes. Remove from the oven, and rest for 10 minutes before serving.
Tips for Success, Storage and FAQs:
It is important to not overcook the oats, or they will become dry. Bake until it feels just set in the centre and is pulling away slightly from the edges. However, if you prefer more moisture, you can add some extra milk or yoghurt when serving.
Yes, you can. Prepare the recipe as per the instructions - except for adding the baking powder - cover the bowl of oat mixture with clingfilm and place in the fridge for 8 hours. Add the baking powder and stir well before putting the mixture in your greased baking dish. The texture of the oats will be a little softer, but delicious all the same.
Store the Baked Blueberry Oatmeal in the fridge in an airtight container for up to 4 days. Reheat them as described below.
I love to freeze baked oatmeal. When cool, cut them into 6 bars. If storing in layers, place them in an airtight container with a sheet of non-stick baking paper between them so they do not stick together. If you want to remove individual bars, you could wrap each one in cling wrap and then in foil or an airtight container to prevent freezer burn. Store for up to 3 months. Be sure to label and date them as frozen items can be difficult to identify. Take them out of the freezer the night before you want them and put them in the fridge to thaw. Reheat as below.
Put the Baked Oatmeal breakfast bars on a baking tray or ovenproof plate, cover loosely with a sheet of baking paper and then foil. You can cover directly with foil if you wish, but I use the baking paper to prevent the aluminium foil from touching the food. Place them into a preheated 180 degrees C (355 F) oven and heat for 15 – 20 minutes or until warmed through. Remove the foil for about the last 5 minutes.
There are different rules regarding this, depending on where you live in the world. For Australian residents, Coeliac Australia provides a great resource on this topic. Always be sure to read the labels and consult with a health professional if you are unsure.
Top Tip:
This healthy, delicious Baked Blueberry Oatmeal is a great way to start the day and it will leave you satisfied until lunchtime. This is an easy recipe to make, but if we can give you one tip, don't skip the greasing of the baking dish for easy removal.
Serving Suggestions:
Enjoy the Baked Blueberry Oatmeal as it is, or add toppings to suit your taste.
For this recipe, I like to use a dollop of plain Greek yoghurt for extra creaminess and some fresh berries.
You could also try:
- Toasted shredded coconut.
- Additional flaked almonds.
- A sprinkle of lemon zest.
- Some slices of banana or apple.
This Baked Blueberry Oatmeal is both nourishing and easy to make. It is ideal for meal prep, and great to have on hand. This is a breakfast that is sure to become a family favourite. They are versatile; eat them warm or cold, with or without toppings.
I hope that you will enjoy this easily made Baked Blueberry Oatmeal. I would love to hear from you when you have given it a try!
Alex xx
More Delicious Recipes For You To Try:
Stay in touch!
Follow me on Facebook, Pinterest, Flipboard and Instagram and subscribe to my newsletter.
Baked Blueberry Oatmeal
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 200 g (7 oz) fresh blueberries See Note 1
- 2 ¼ cups (180 g) old-fashioned rolled oats
- 1 ½ tablespoon chia seeds See Note 2
- 1 teaspoon baking powder
- 2 ¼ cups (560 ml) oat milk - dairy, soy or nut milk can be used. See Note 3
- ¼ cup (60 ml) maple syrup
- 2 teaspoon vanilla extract
- 2 teaspoon lemon zest
- ¼ cup flaked almonds
- coconut oil - for greasing the baking dish.
Instructions
- Preheat your oven to 180 degrees C (355 F).
- Lightly grease an 8 x 10 inch (20 x 25 cm) baking dish with coconut oil.
- In a large bowl, add all of your ingredients, except for the flaked almonds, and mix well to combine.
- Pour the mixture into your baking dish. Ensure the blueberries are as evenly distributed as possible.Top with the flaked almonds.
- Bake for approximately 35 minutes, until the mixture is set and lightly golden brown. Remove from the oven, and rest for 10 minutes before serving.
- Serve with yoghurt, additional milk and syrup if you wish, or enjoy as is.
Notes
- Blueberries: I have used fresh blueberries, but you could also use frozen. You may need to add 5 minutes to the cooking time. The oatmeal may be a little flatter but will taste delicious all the same.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Milk: use milk of your choice. I use almond or oat milk. Add more milk when serving if you prefer a thinner texture.
- Toppings: the toppings are optional (and are not included in the nutritional information).
- Storage: store the Baked Blueberry Oatmeal in the fridge in an airtight container for up to 4 days.
- Freezing: allow the oatmeal to cool, then cut into 6 bars. Wrap each piece in cling wrap and then in foil or place in an airtight container to prevent them from drying out. Store for up to 3 months. Be sure to label and date them as frozen items can be difficult to identify. Take them out of the freezer the night before you want them and put them in the fridge to thaw. Reheat as below.
- Reheating: place the baked oatmeal on a baking tray or ovenproof plate, cover loosely with a sheet of baking paper and then foil. You can cover directly with foil if you wish, but I use the baking paper to prevent the aluminium foil from touching the food. Place them into a preheated 180 degrees C (355 F) oven and heat for 15 – 20 minutes or until warmed through. Remove the foil for about the last 5 minutes.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
This post was originally published in August 2022. It has been updated with more information. The recipe remains the same.
Deb says
Yay, it's vegan! Loved it. My entire family can't wait for me to make it again.
Alexandra Cook says
I am so happy to hear this, Deb!
Thanks so much for letting me know, Alex xo
Nic says
Worked out very well
Used soy milk instead of oat milk and frozen blueberries. Needed extra time to cook due to more liquid.
Alexandra Cook says
Thanks for sharing, Nic 🙂
I am glad you enjoyed it! Alex xo
Sherry says
this sounds tasty and good for you. I love a bit of oats in the morning 🙂 I use almond milk with my porridge so you get a lovely nutty taste too.
Alexandra says
Hi Sherry, I am so pleased that you like the Baked Blueberry Oatmeal recipe. It really is a great way to start the day. 🙂
Helen says
This is so delicious. It’s great hot or cold.
Alexandra says
Hi Helen, I am delighted to hear that you enjoyed the Baked Blueberry Oatmeal, and I appreciate that you took the time to let me know. 🙂