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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!
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 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.
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.
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
Store in an airtight container in the fridge for up to a week.
Yes you can! Freeze in an airtight container for up to 2 months.
Blueberry Baked Oatmeal Recipe
Recipe Video
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
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.
If using frozen blueberries, do you thaw them first? If so, do you drain them after they have thawed? Anxious to try this recipe!
Will it go bad if I don’t refrigerate it
I followed the recipe exactly. I used fresh blueberries and almond milk. I’ve made a lot of baked oatmeal to make mornings easier, and this recipe got a thumbs up.
This looks so good! I love oatmeal as long as it has yummy ingredients mixed in. Do you think it will turn out well if the ripe bananas are used instead of brown sugar?
Imake this recipe all the time with 2 ripe bananas instead of the brown sugar. We love it!
Could you make these in a muffin tin?
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