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Blueberry Baked Oatmeal is the perfect filling breakfast recipe and it’s the ONLY way I like to eat oatmeal. It is so easy to make with blueberries packed throughout. The texture is like a soft oatmeal bar married a granola bar – you’re going to love it!

oatmeal in a white plate next to raspberries.


The BEST Baked Blueberry Oatmeal

This recipe is the best for people who love oatmeal and also people who hate oatmeal. What I often hear from people who do not like oatmeal is that the texture is not their favorite (this is my problem). This recipe brings in the best parts of oatmeal with a less oatmeal-y texture: It’s like oatmeal but more like a soft oatmeal granola bar. The flavor is incredible and the blueberries add so much flavor.

A baked oatmeal granola bar is the perfect grab and go breakfast or serve it with a drizzle of maple syrup. It’s also freezable and even the pickiest eaters love it!

ingredients on baked blueberry oatmeal laid out on a white marble counter.

Ingredients Needed

  • Blueberries: Fresh of frozen blueberries are fine, just make sure to thaw and drain frozen berries.
  • Eggs: These give the baked oatmeal structure.
  • Oats: I use old fashioned oats for this recipe (rolled oats). While you can use quick cooking oats, I don’t recommend it.
  • Baking Powder: Keeps the bars soft, almost like one of those grocery store oat bars.
  • Brown Sugar and Applesauce: These are for sweetness and the applesauce makes it so we don’t have to use any oil.
  • Milk: You can use any kind of milk (regular, 2%, nonfat) or nondairy milk, like oat milk, almond, or coconut milk.
process shot of blueberry oatmeal being made.
process shot of blueberry oatmeal being made.
process shot of blueberry oatmeal being made.

How to make Blueberry Oatmeal

  • Whisk eggs, applesauce, brown sugar, and vanilla in a large mixing bowl. Stir in cinnamon, salt, and baking powder. Stir in oats and milk. Gently fold in blueberries. Spread in prepared baking dish.
  • Bake until oatmeal mixture is browned and not jiggly in the center.
  • Serve with greek yogurt, honey, maple syrup, a drizzle of peanut butter, or plain.
oatmeal baked in a white pan with a large silver spoon in the pan.

Expert Tips

  • Add chopped nuts: pecans, walnuts, cashews or anything you like. You can also add chocolate chips or spices like pumpkin spice!
  • Store in refrigerator up to 2 days in an airtight container. You can also freeze individual portions in sandwich bags.
  • Reheat in the microwave or air fryer.
  • You can use gluten-free oats in place of regular.
  • Make these as baked oatmeal muffins in muffin liners (makes 12).

FAQs

How to store baked oatmeal?

Store in an airtight container in the fridge for up to a week.

Can you freeze baked oatmeal?

Yes you can! Freeze in an airtight container for up to 2 months.

oatmeal in a white plate next to raspberries.

Blueberry Baked Oatmeal Recipe

3.85 from 66 votes
Blueberry Baked Oatmeal is an easy and hearty breakfast recipe full of blueberries and minus all the fat. If you don’t think you like oatmeal, try this baked oatmeal recipe and you’ll change your mind! It’s like oatmeal and a soft baked granola bar all one one easy recipe.

Recipe Video

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 8 servings
Serving Size 1 serving
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Ingredients
 

  • 2 large eggs
  • ½ cup unsweetened applesauce
  • ⅓ cup (67g) brown sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 3 cups old fashioned oats
  • 1 cup milk
  • 1 cup fresh or frozen blueberries
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Instructions

  • Preheat oven to 350°F. Spray an 11×7 or a 9×13 pan with nonstick cooking spray.
  • Whisk eggs, applesauce, brown sugar, and vanilla until smooth. Stir in cinnamon, salt, and baking powder. Stir in oats and milk. Gently fold in blueberries. Spread in prepared pan.
  • Bake for 28-34 minutes until oatmeal is browned and not jiggly in the center. Cool slightly before serving. Serve with syrup and/or fruit or vanilla yogurt.

Recipe Notes

  • Fresh or frozen berries may be used – just make sure to thaw and drain frozen berries.
  • You can use any kind of milk (regular or nondairy)
  • I don’t recommend quick oats in this recipe but you can use certified gluten-free oats.
  • Store in an airtight container in the refrigerator or freeze slices in sandwich bags.

Recipe Nutrition

Serving: 1serving | Calories: 129kcal | Carbohydrates: 24g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 31mg | Fiber: 3g | Sugar: 8g
Nutritional information not guaranteed to be accurate
Course Breakfast
Cuisine American
Author Dorothy Kern

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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3.85 from 66 votes (52 ratings without comment)

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87 Comments

  2. I reduced the blueberries to 1/2 cup, added 1/2 cup chopped pecans and one chopped banana. Also reduced the brown sugar by half. This recipe is so good and so versatile I use it over and over!

    Reply

  3. Made exactly as written with dried blueberries and unsweetened almond milk. Delicious! Great way to start the new year! Thanks!

    Reply

  4. I made the Baked Blueberry Oatmeal a few days ago. Love it!! I eat oatmeal a couple of mornings a week and now craving this instead so, making tomorrow morning again. I always have wild blueberries in my freezer so used those. Blueberries in every bite.

    Reply