This wholesome baked blueberry oatmeal is filled with rolled oats, blueberries, maple syrup, and bananas. It’s perfect for a large family breakfast or as a delicious make-ahead and re-heat breakfast option!
Throughout the years I have gotten better at eating breakfast.
For so many years I skipped “the most important meal of the day” because I was straight-up lazy.
The thought of rolling out of bed and immediately dirtying my kitchen was not high on my list.
But, luckily for all of us, I came up with this tasty baked blueberry oatmeal that will straight up get you to start LOVING breakfast.
Not only is it easy to make BUT it reheats like a dream. That way if you’re like me and don’t feel like cooking all you need to do is pop it into the microwave and give it a little zap.
Then you’ll be rewarded with a big plate of wholesome goodness.
Baked oatmeal for the win!
Can I use non-dairy milk in this recipe?
Of course!
I personally like cow milk but I have successfully tested this recipe using almond, cashew, oat, and soy milk.
It turned out totally fine and equally delicious.
If you use vanilla-flavored non-dairy milk just make sure you’re not adding in too much additional sugar.
What if I don’t like blueberries?
I made a fall version of this for my baked cranberry oatmeal but if you want to keep this summery I have a few other delicious ideas!
Try using fresh or frozen raspberries, blackberries, strawberries, peaches, or even cherries.
How do I store baked blueberry oatmeal?
It’s very rare that Art and I will actually finish this whole tray of oatmeal.
I mean, I love oatmeal but I’m not about to sit down and eat half an 8×8 tray.
Luckily for us this recipe stores LIKE A DREAM!
We like to cut the whole tray into squares, cover the dish so it’s airtight, and store it into the refrigerator for up to 5 days.
How do I reheat baked oatmeal?
The re-heating capabilities of this baked oatmeal are what I love the most about this recipe!
Add it to a plate and microwave for 30 seconds to 1 minute. The time depends on your microwave strength and how hot you want your oatmeal.
You’ll be rewarded with a hearty, wholesome, warm breakfast dish.
I love to drizzle maple syrup on top after it comes out of the microwave.
I’m a sucker for a little sweetness in my breakfast.
If you’re looking for something even more delicious you could top this oatmeal with a little fresh whipped cream to create a wholesome dessert treat.
I have tried this a few times and honestly – SO GOOD!
Trust me, you’ll love this little twist.
Love this Blueberry Baked Oatmeal Recipe?
Try some of my other delicious breakfast recipes!
- Baked Cranberry Oatmeal
- Crunchy Yogurt Cantaloupe Breakfast Bowl
- Ultimate Breakfast Sandwich
- Cheesy Polenta Sausage Breakfast Bowl
Baked Blueberry Oatmeal
This wholesome baked blueberry oatmeal is filled with rolled oats, blueberries, maple syrup, and bananas. It's perfect for a large family breakfast or as a delicious make-ahead and re-heat breakfast option!
Ingredients
- 2 cups old-fashioned rolled oats
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 cups milk
- 1 large egg
- 1/3 cup maple syrup
- 1 tablespoon unsalted butter, melted
- 2 teaspoons vanilla paste (or extract)
- 2 ripe bananas, cut into 1/2 inch slices
- 1-1/2 cup blueberries
Instructions
- Preheat oven 375 degrees F and spray an 8x8 pan with non-stick cooking spray.
- In a medium bowl mix together oats, ground cinnamon, baking powder, and kosher salt, set aside.
- In another bowl beat together milk, maple syrup, egg, melted butter, and vanilla bean paste.
- Take your prepared baking dish and cover the bottom with banana slices. Then sprinkle 3/4 cup blueberries over top bananas.
- Add oats to the dish and gently pour milk mixture over oats.
- Gently rap pan on the counter to make sure the milk has gone all the way through the oats.
- Sprinkle the top with blueberries and cook in the oven for 35 to 45 minutes until the top is golden brown and the oatmeal is set.
- If desired, drizzle the top with more maple syrup.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 193Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 211mgCarbohydrates: 34gFiber: 4gSugar: 14gProtein: 6g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
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Nicole B
Thursday 18th of July 2019
I made this for my husband for work. He's a heavy equipment mechanic and he loved this. Kept him full until lunch and he shared with some Co workers who loved it too. Looks like I'll be making this again quiet often.
nutmegnanny
Thursday 25th of July 2019
Hi Nicole - thank you so much!
andrea
Friday 13th of July 2018
I´ve made this with a bunch of different fruit combos (apple-blueberry is my personal favorite) and I do it without the syrup because I´m diabetic. It´s still my favorite breakfast! Thanks!