Homemade and easy to make, this Healthy Blueberry Baked Oatmeal makes for a delicious breakfast and is perfect for meal prep. With its warm cinnamon and vanilla flavors, complete with blueberries and sliced almonds this recipe is one you’ll make again and again. It can be made with fresh or frozen blueberries making it the perfect year-round baked good. Top it with yogurt or whipped topping and a drizzle of maple syrup for something extra delicious.
Blueberry Baked Oatmeal is lightly sweetened with maple syrup, made hearty thanks to the oats, and a breakfast you’ll most definitely look forward to.
Baked oatmeal has become a go-to of ours. It’s easy to make, great for meal prep, and also makes for a delightful and scrumptious breakfast or brunch. Paired with our Turkey Apple Sausage Patties it makes for a nicely balanced meal to start the day. While we prefer to serve baked oatmeal warm, it also tastes great cold if you need a breakfast quick. Add this healthy breakfast recipe to your weekend meal prep session and you’ll have a hearty breakfast bursting with juicy blueberries ready for the week.
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Ingredients for Blueberry Baked Oatmeal
- Old-fashioned rolled oats – a budget-friendly, incredibly versatile whole grain. We love baking and cooking with oats! For gluten-free, use gluten-free certified rolled oats
- Baking powder
- Ground cinnamon – get the best prices on spices and seasoning through Thrive Market!
- Ground nutmeg – adds a delicious and warm flavor. Feel free to omit if you don’t have it on hand or add ground ginger instead.
- Chia seeds – an optional ingredient that adds a boost of fiber. Feel free to omit.
- Maple syrup – may substitute honey.
- Ripe banana – a black-spotted banana works best in this recipe. You can also use applesauce.
- Whole eggs – this recipe has not been tested without eggs.
- Milk of choice – any milk will get the job done. Organic cows milk, unsweetened almond milk, and even kefir works, too! For a non-dairy, nut-free milk use flax, oat, or hemp.
- Unsalted Butter – for dairy-free use coconut oil.
- Pure vanilla extract
- Almonds – Feel free to use any nuts of choice – we like to use sliced almonds but pecans also make for a very tasty addition. Omit for nut-free.
- Frozen blueberries – No need to thaw. May substitute fresh berries if you wish.
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How to make Blueberry Baked Oatmeal
A one-bowl kind of a recipe makes for a quick clean up!
- Step 1: Preheat the oven to 375℉. Spray a 9×9 or 8×8-inch baking dish with cooking oil spray or grease with butter or coconut oil.
- Step 2: In a bowl, combine all of the ingredients and mix.
- Step 3: Transfer to the baking dish. Top with a few additional frozen berries and sliced almonds, if desired.
- Step 4: Bake for 30-35 minutes or until center is set.
- Step 5: Let it sit for 10 minutes before serving.
- Step 6: Top with whipped topping or plain yogurt and a drizzle of maple syrup if you please.
Can you freeze Baked Oatmeal?
Absolutely. Oatmeal bakes are perfect for freezing and enjoying as a future meal. We love to double the recipe and stash one away in the freezer. You can also make them into oatmeal cup muffins as we did in our Zucchini Banana Baked Oatmeal Cups.
Can fresh blueberries be used instead of frozen?
You sure can. In fact, you can use any berries you like or have on hand. Strawberries, blackberries, raspberries, or a mix like we did in our Mixed Berry Baked Oatmeal recipe.
How to make Blueberry Baked Oatmeal nut-free and dairy-free.
Simply omit the almonds for a nut-free option. For dairy-free, we like to use unsweetened almond milk and melted coconut oil in place of the butter.
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Healthy Blueberry Baked Oatmeal (Gluten-free)
Homemade and easy to make, this Healthy Blueberry Baked Oatmeal makes for a delicious breakfast and is perfect for meal prep. With its warm cinnamon and vanilla flavors, complete with blueberries and sliced almonds this recipe is one you’ll make again and again.
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Category: Breakfast
- Method: Baking

Ingredients
- 2 ¾ cups old fashioned rolled oats
- 1 1/2 Tbsp. chia seeds (optional)
- 1 tsp. baking powder
- ½ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- ⅓ cup maple syrup or honey
- 1 ripe banana, mashed (~½ cup) or applesauce
- 2 whole eggs
- 1 ½ cups milk of choice
- ¼ cup melted unsalted butter or coconut oil
- 2 tsp. pure vanilla extract
- ¼ cup almonds, sliced or chopped + more for topping (omit for nut-free)
- 1 ½ cups frozen blueberries, do not thaw (may sub fresh)
Instructions
- Preheat the oven to 375℉. Spray a 9×9 or 8×8-inch baking dish with cooking oil spray or grease with butter or coconut oil.
- In a bowl, combine all of the ingredients and mix.
- Transfer to the prepared dish. Top with a few additional frozen berries and sliced almonds, if desired.
- Bake for 30-35 minutes or until center is set.
- Let sit for 10 minutes before serving.
- Top with whipped topping or yogurt and maple syrup if you please.
Notes
- Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
- To reheat – microwave for 30-60 seconds or in the oven at 300 degrees until warm.
Nutrition
- Serving Size: 1/9 of recipe
- Calories: 245
- Sugar: 11 g
- Sodium: 100 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Carbohydrates: 33 g
- Fiber: 5 g
- Protein: 6 g
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Rebecca says
Made it this morning. Great flavor! Will definitely make it again!
★★★★★
Cherise Morris says
So good!! And not too sweet at all. Whole family loved it. I think I will take your advice and make one to freeze.
Jan Yeackley says
Can this be assembled the night before and baked in the morning?
Jessica Beacom says
Yes, it can be. You’ll just need to add a few more minutes to the baking time.
Wendy says
You guys nailed another amazing recipe. Full of fiber, and flavor. Can’t wait to play around with different berries to switch things up. I love how easy this recipe is, as well.
Jessica Beacom says
Thank you! We’re so glad you love this recipe.
Erin says
Absolutely delicious! Everyone loved it! I’m definitely going to freeze some to have on hand!
★★★★★
Lora says
This recipe is so easy and so good! I subbed unsweetened applesauce for the bananas (because that’s what I had) used pecans, unsweetened almond milk and maple syrup. It was just sweet enough and perfect with plain yogurt and a little maple syrup. Will definitely make again.
★★★★★
Alli Plaisance says
I love all of their baked oatmeal recipes. I usually make it ahead and freeze half. That way I have weekday breakfasts locked up for two weeks. The recipe is flexible too. Using any frozen fruit I have on hand works the same. I’ll also change up the bits and add in collagen peptides.
★★★★★
Debbie Green says
So easy and amazing!!! Perfect meal prep to have for a quick breakfast. I used a little less oats and added a half cup of collagen protein to boost protein even more. This will definitely be in the weekly rotation for my family and clients!
★★★★★
Stacie Hassing says
Hi Debbie! That sounds like a great addition to the oatmeal bake! Glad to hear you enjoyed the recipe and will be making it again and again 🙂
Melissa says
This was very easy and delicious! I used fresh blueberries and pecans but it was still perfect. Also, I love when your recipes call for everything to be mixed it one bowl, such easy cleanup!
Tamara Geffin says
This is my new favorite breakfast meal prep recipe! Works warm or cold. I opted for coconut milk and topped with coco whip. Kids loved it. It’s also a great base recipe to create any kind of baked oatmeal you want. Trying a carrot cake version next!
★★★★★
Jessica Beacom says
Carrot cake baked oatmeal sounds amazing! We just might have to create one ourselves to share here.
Megan M says
This is a perfect fall breakfast. I love this recipe with oat milk! I’ve made it 4 times, to date, and plan to continue to make it😊 Thanks for sharing.
★★★★★
Lizzy says
Hi guys, love your approach and attitudes! And, the baked oatmeal 🙂 As someone who suffers from IBS, I’m really sensitive to both applesauce and bananas, which a lot of healthier baking calls for. Wondering if you can suggest an alternative – i.e. would an extra egg work? Any suggestions are greatly appreciated! Also, thanks for posting a pic of your morning walks – I live in Canada and always love seeing others out for their brisk morning walks!
Jessica Beacom says
Canned pumpkin or mashed sweet potato mixed with a little maple syrup or honey is a good replacement for applesauce and bananas because they lend both moisture and sweetness which is the function of the fruit in the baked oatmeal recipes. Glad you enjoy the walk photos – we’ve been challenging ourselves to get out every morning despite the weather.
Shannon says
Just made this for my Valentine’s this morning! It’s was a huge hit. I’ve passed the recipe on to two friends. Would also be perfect when we have company in town. I love also that I always have the ingredients on hand.
★★★★★
Stacie Hassing says
Hi Shannon! Thanks so much for sharing and leaving a review! Hope you had a lovely Valentine’s day! 🙂
Amber says
So good and not too sweet!! Perfect for breakfast!!
★★★★★
Stacie Hassing says
AWESOME! Thank you for leaving a comment and rating this recipe. We appreciate it!
Tara says
Made this today! It’s amazing and the perfect cold weather make ahead breakfast! Truly delicious!
Stacie Hassing says
That’s great to hear! And yes, perfect for cold days when you just want something warm and cozy for breakfast. Thanks for sharing!