Blueberry Baked Oatmeal

By Noah BennettAug 8, 2026

This blueberry baked oatmeal is a hearty and nutritious breakfast option, blending old-fashioned oats with fresh or frozen blueberries, and enhanced by warm spices and a hint of vanilla. The oats become soft and tender while baking, with blueberries providing bursts of sweetness and sliced almonds adding a satisfying crunch. Perfect for busy mornings or family brunches, this recipe is simple to make, can be enjoyed warm or chilled, and stores well for meal prep.

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Prep 10 minCook 35 minTotal 45 min4 servings

Instructions

Preheat the oven to 375℉.

Mist a 9×9 or 8×8-inch baking dish with cooking spray.

In a bowl, combine the oats, milk, banana, eggs, oil, maple syrup, vanilla, baking powder, cinnamon, nutmeg, and salt; stir well to combine.

Fold in the almonds and blueberries.

Transfer mixture to the prepared dish.

Top with a few additional blueberries and sliced almonds, if desired.

Bake until the center is set, 30 to 35 minutes.

Remove from oven and let sit for 10 minutes before slicing.

Serve warm, room temperature, or chilled with desired toppings, such as whipped topping, yogurt, maple syrup, and/or a dash of cinnamon.

Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

To reheat, microwave a serving for 30-60 seconds or in the oven preheated to 300 degrees for 3-4 minutes until warm.

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Breakfast Vegetarian

Blueberry Baked Oatmeal

Name: Blueberry Baked Oatmeal
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2.75 cups old fashioned rolled oats (do not substitute quick oats or steel-cut oats); 1.5 cups milk of choice (for dairy-free, use unsweetened plant-based milk); 0.5 cup ripe banana (mashed); 2 large eggs; 0.25 cup avocado oil (melted butter or coconut oil can be used instead); 0.25 cup pure maple syrup (honey can be used instead); 2 teaspoons pure vanilla extract; 1 teaspoon baking powder; 0.5 teaspoon ground cinnamon; 0.25 teaspoon ground nutmeg; 0.25 teaspoon fine salt; 0.25 cup sliced almonds (plus more for topping); 1.5 cups fresh or frozen blueberries (do not thaw if using frozen)

By Noah BennettAug 8, 2026

0(0)

Prep 10 minCook 35 minTotal 45 min4 servings

Ingredients

Servings4

•2.75 cups old fashioned rolled oats (do not substitute quick oats or steel-cut oats)
•1.5 cups milk of choice (for dairy-free, use unsweetened plant-based milk)
•0.5 cup ripe banana (mashed)
•2 large eggs
•0.25 cup avocado oil (melted butter or coconut oil can be used instead)
•0.25 cup pure maple syrup (honey can be used instead)
•2 teaspoons pure vanilla extract
•1 teaspoon baking powder
•0.5 teaspoon ground cinnamon
•0.25 teaspoon ground nutmeg
•0.25 teaspoon fine salt
•0.25 cup sliced almonds (plus more for topping)
•1.5 cups fresh or frozen blueberries (do not thaw if using frozen)

Instructions

1
Preheat the oven to 375℉.
2
Mist a 9×9 or 8×8-inch baking dish with cooking spray.
3
In a bowl, combine the oats, milk, banana, eggs, oil, maple syrup, vanilla, baking powder, cinnamon, nutmeg, and salt; stir well to combine.
4
Fold in the almonds and blueberries.
5
Transfer mixture to the prepared dish.
6
Top with a few additional blueberries and sliced almonds, if desired.
7
Bake until the center is set, 30 to 35 minutes.
8
Remove from oven and let sit for 10 minutes before slicing.
9
Serve warm, room temperature, or chilled with desired toppings, such as whipped topping, yogurt, maple syrup, and/or a dash of cinnamon.
10
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
11
To reheat, microwave a serving for 30-60 seconds or in the oven preheated to 300 degrees for 3-4 minutes until warm.