Blueberry Baked Oatmeal
Baked oatmeal is somewhere between a bowl of porridge and a soft oat bar: creamy inside, golden at the edges and firm enough to slice. Eggs set the oats as they bake, maple syrup keeps the sweetness modest, and blueberries burst into jammy pockets. Bake it on Sunday and reheat a square each morning.
Published
- Prep Time
- 10 mins
- Cook Time
- 40 mins
- Cool
- 10 mins
- Total Time
- 1 hr
- Servings
- 6 servings
How do you make Blueberry Baked Oatmeal?
Mix 2 cups (180 g) rolled oats, 1 tsp baking powder, 1 tsp cinnamon, salt and 1/3 cup walnuts. Whisk 1 3/4 cups milk, 2 eggs, 1/4 cup maple syrup, 2 tbsp melted butter and vanilla, then combine with the oats and 1 1/2 cups blueberries. Bake in a 20 cm (8 inch) dish at 190°C (375°F) for 35-40 minutes, until golden and set.
- Total time
- 1 hr
- Calories
- 300 per serving
- Protein
- 9.5 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- Baking
Ingredients
Dry ingredients
Wet ingredients
Fruit
To serve
Equipment
20 cm (8 inch) square baking dish · 2 mixing bowls · Whisk
Quick Directions
Heat the oven
Heat the oven to 190°C (375°F) and grease a 20 cm (8 inch) square baking dish with butter or oil.
Mix the dry ingredients
In a large bowl, stir together the oats, baking powder, cinnamon, salt and most of the chopped nuts, keeping a small handful for the top.
Whisk the wet ingredients
In a second bowl, whisk the milk, eggs, maple syrup, melted butter and vanilla until smooth.
Add the blueberries
Fold in about two-thirds of the blueberries and pour the mixture into the dish, spreading it evenly.
Bake
Bake for 35-40 minutes, or 40-45 minutes if using frozen berries, until the top is golden, the edges are pulling away from the dish and the centre is set and no longer wobbles.
Cool and slice
Cool in the dish for 10 minutes so it firms up, then cut into 6 squares.
Step-by-Step Instructions
Follow these detailed steps to make the perfect blueberry baked oatmeal.
Heat the oven
Heat the oven to 190°C (375°F) and grease a 20 cm (8 inch) square baking dish with butter or oil.
Mix the dry ingredients
In a large bowl, stir together the oats, baking powder, cinnamon, salt and most of the chopped nuts, keeping a small handful for the top.
Whisk the wet ingredients
In a second bowl, whisk the milk, eggs, maple syrup, melted butter and vanilla until smooth. Pour over the oat mixture and stir well.
Add the blueberries
Fold in about two-thirds of the blueberries and pour the mixture into the dish, spreading it evenly. It will look very wet, which is normal. Scatter the remaining blueberries and nuts over the top.
Bake
Bake for 35-40 minutes, or 40-45 minutes if using frozen berries, until the top is golden, the edges are pulling away from the dish and the centre is set and no longer wobbles. A knife in the middle should come out without any liquid.
Cool and slice
Cool in the dish for 10 minutes so it firms up, then cut into 6 squares. Serve warm with Greek yogurt, a splash of milk or a little extra maple syrup.
Recipe Tips
- Use large-flake rolled oats. Quick oats give a mushy, cake-like result and steel-cut oats stay hard.
- Add frozen blueberries straight from the freezer. Thawed berries bleed purple through the whole dish.
- Serve each square with 1/2 cup plain Greek yogurt to add about 10 g of protein to your breakfast.
Variations
- Apple cinnamon: swap the blueberries for 2 diced apples and add 1/4 tsp nutmeg.
- Peanut butter banana: whisk 3 tbsp peanut butter into the wet ingredients and top with sliced banana instead of berries.
- Dairy-free: use oat or almond milk and coconut oil.
Nutrition (per serving)
| Calories | 300 |
|---|---|
| Protein | 9.5 g |
| Carbs | 39 g |
| Fat | 12.5 g |
| Saturated fat | 4.4 g |
| Fibre | 4.5 g |
| Sugar | 15 g |
| Sodium | 235 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Cool completely and refrigerate, covered, for up to 5 days.
- Freezer
- Wrap individual squares and freeze for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Microwave a square for 45-60 seconds, or warm the dish covered with foil in a 175°C (350°F) oven for 15 minutes. It is also good cold.
Blueberry Baked Oatmeal FAQs
Can you make baked oatmeal the night before?
Yes. Mix everything in the baking dish, cover and refrigerate overnight, then bake in the morning, adding 5 minutes to the time. You can also bake it ahead and reheat squares through the week.
Can I use quick oats in baked oatmeal?
Large-flake rolled oats work best. Quick oats absorb the liquid faster and bake into a softer, more cake-like texture, and steel-cut oats will not soften enough in the oven.
How do you know when baked oatmeal is done?
It is done when the top is golden, the edges pull away from the dish and the centre no longer wobbles when you shake the pan. A knife in the middle should come out with no liquid, usually after 35-40 minutes at 190°C (375°F).
Is baked oatmeal healthy?
Yes. A square of this blueberry baked oatmeal has about 300 calories, 4.5 g of fibre and 9.5 g of protein, sweetened with only 1/4 cup of maple syrup for the whole dish.
Is baked oatmeal gluten-free?
Oats are naturally gluten-free but are often cross-contaminated with wheat during processing. Use oats labelled gluten-free and check your baking powder if you need it to be completely gluten-free.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
