This hearty Blueberry Baked Oatmeal is the perfect satisfying breakfast for a busy morning. It comes together quickly, full of juicy blueberries and crunchy almonds! You can easily make a big pan to feed a crowd or to reheat during the week!
Table of Contents
Photo credit: © Eatwell101.com
Key Ingredients for the baked blueberry oatmeal
- Blueberries: Fresh or frozen, it’s up to you. If you use frozen blueberries, thaw them first and rinse quickly so they don’t get too soggy.
- Rolled oats: Rolled oats will cook and crisp more quickly than steel-cut oats in this recipe.
- Chopped almonds: You’ll love the crunch. We recommend you dry toast the almonds in a skillet; they’ll develop a nutty aroma that will fill your kitchen with good cheer!
- Ground cinnamon
- Baking powder
- Salt
- Milk
- Honey
- Eggs
- Unsalted butter
- Sugar: For the topping, but it’s optional.
Photo credit: © Eatwell101.com
How to Make the Blueberry Baked Oatmeal
The recipe is simple, and you can focus on other tasks while the blueberry oatmeal is baking in the oven. Here’s the breakdown of the basic steps:
- Prep – Preheat your oven to 375°F (190°C). Butter a baking dish. Dry roast almonds 4–5 min.
- Assemble – Mix oats, almonds, cinnamon, baking powder, and salt. In another bowl whisk milk, honey, eggs, and butter. Layer blueberries in the dish, cover with oats, then pour the milk mixture. Top with remaining berries (and sugar if desired).
- Bake & serve – Bake 35–40 min until golden and crisp. Cool slightly, then serve as is or with whipped cream/ice cream.
Read on for tips and detailed instructions in the recipe card below!
Photo credit: © Eatwell101.com
Line the bottom of the prepared baking dish with blueberries. You can also use frozen blueberries, but make sure to defrost them beforehand; otherwise, they can release too much water.
Photo credit: © Eatwell101.com
Cover the berries with the oat mixture, then pour the milk mixture over the oats. Gently shake the dish to make sure the milk soaks up through the oats. Sprinkle the remaining berries on top. Sprinkle sugar for extra crunch if you want.
Photo credit: © Eatwell101.com
Pro-tips
- We used a 9″ by 13″ baking dish, and our baking time was 35 minutes. If you use a larger baking dish, the oatmeal layer will be thinner (if you use the exact quantities), so it will cook quickly. Start checking doneness after 25 or 30 minutes.
- Serve directly from the dish with a large spoon, or wait for the baked oatmeal to cool down slightly, and you should be able to cut and serve nice squares.
How to keep the leftovers
You can keep any baked oatmeal leftover for up to 4 days in an airtight container in your fridge. You can even reheat (gently) in the microwave.
Photo credit: © Eatwell101.com
More oatmeal recipes you might like
Photo credit: © Eatwell101.com
Blueberry Baked Oatmeal
by eatwell101
Yield: 6 servings
Prep Time: 10 min
Cook Time: 40 min
Blueberry Baked Oatmeal is the perfect satisfying breakfast you can meal prep for busy mornings or serve for a nice brunch on Sundays!
Ingredients
- 12 ounces (350g) blueberries
- 2 cups rolled oats
- 2/3 cup chopped almonds
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups (400ml) milk
- 1/3 cup honey
- 2 large eggs
- 3 tablespoons melted unsalted butter
- 2 teaspoons sugar, for topping (optional)
Instructions
- Preheat the oven to 375°F (190°C). Butter a 9x13-inch baking dish. When oven is ready, dry roast almonds, scattered on a baking sheet for 4 to 5 minutes.
- In a medium bowl, combine the oats, toasted almond, cinnamon, baking powder, and salt.
- In another bowl, combine milk, honey, egg, and melted butter (reheat butter 30 seconds in the microwave if needed). Whisk until completely blended.
- Line the bottom of the prepared baking dish with the blueberries (keep about 1/2 cup of the blueberries for the topping). Cover the berries with the oat mixture, then pour the milk mixture over the oats. Gently shake the baking dish to make sure the milk moves down through the oats. Make sure all the oat is soaked. Sprinkle the remaining berries on top. Sprinkle sugar for extra crunch if you want.
- Bake for 35 to 40 minutes, until the top is crisp and golden. Remove your blueberry baked oatmeal from the oven and allow to cool down. Serve as is or with a dollop of whipped cream, or a scoop of vanilla ice cream.
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Leave a Reply
Karen
2025-06-18 17:46:02
Hi, I just made this and it is very good. This dish in your picture looks to be a 9x13. I used a 9x9. Not sure if it would taste better if I used a smaller dish. I think it would be a blueberry/oatmeal bar. Mine it more like having a bowl of oatmeal... Still good!
Lori
2024-03-03 16:27:19
I haven’t tried yet but a 9x5 is a loaf pan. The photo is certainly not a loaf pan. I will try in a 9x9.
Jane
2023-08-11 20:08:56
This looks delicious. Think I could substitute Almond milk instead of regular milk?
Marlene
2022-09-27 23:09:53
This recipe is so yummy! I add a dollop of plain yogurt to mine. Easy to make and is a timesaver for breakfast during our work week :)
Jennifer
2022-02-09 13:19:33
LOVE it! I make it every weekend and give half to my parents. I alternate the recipe often but usually add a little organic maple syrup w/ a touch of Almond and vanilla extract and 1 extra egg. Occasionally I add cardamom. But I usually always put in dry roasted Almonds ,Hazelnuts & Pecans!
Cathy
2021-12-11 09:11:02
Excellent recipe, I have made several times. it's moist, healthy and delicious. I use fresh blueberries. I double the recipe and once cooked I divide into small mason jars and freeze for a convenient and quick breakfast or snack. You can eat it as is or add yogurt, almond milk or even ice cream for a nice treat. This recipe is a keeper!!!
Iris
2021-08-15 21:33:01
Opps I just found the serving number!
Iris
2021-08-15 21:31:02
I cut the recipe in half. Followed recipe as printed using frozen blueberries, it turned out very well. We both liked it. It doesn’t say how many serving the recipe makes though.
Pamela
2021-06-22 10:48:47
It had a good flavor, but It was a little soft, not very firm. I used an 8×8 pan, but it still was a little runny after cooking it longer. I will reduce the milk to at least 1 1/2 cup and decrease the eggs to one. Maple syrup works well if you don't have any honey
Kelly
2021-02-04 19:13:11
We loved it. I used a wider pan and cooked longer since I used frozen fruit. Turned out perfect. Will be making again.
Bonnie Davidson
2021-01-30 14:29:42
I used a 9x5 pan, which is a loaf pan. I am going to have to cook this longer, as it was mushy in the middle. I think it needs a wider pan.
