A warm, wholesome breakfast casserole loaded with juicy blueberries and hearty oats; baked until golden on top, soft within. Perfect for feeding a crowd or prepping ahead for the week.

Why You’ll Love This Recipe

Combines comfort and nutrition: oats offer fiber, while blueberries give antioxidants and natural sweetness.
Simple to prepare — many ingredients are pantry staples.
Make‑ahead friendly: bake in advance, reheat or eat cold.
Very versatile: add nuts, different fruit, or spices to suit your taste or dietary needs.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Old‑fashioned rolled oats
Milk (dairy or non‑dairy)
Eggs
Brown sugar (or a mix of sugars)
Baking powder
Salt
Blueberries (fresh or frozen)
Optional add‑ins: chopped pecans or walnuts; vanilla extract; spices like cinnamon

Directions

Preheat oven (usually around 350‑375°F / 175‑190°C). Grease a baking dish.
In a large bowl, mix together the dry ingredients: oats, baking powder, salt, sugar.
In another bowl, whisk wet ingredients: milk, eggs, vanilla (if used).
Combine wet and dry mixtures, fold in blueberries and optional nuts.
Pour mixture into baking dish, spread evenly.
Bake until the top is set, golden, and edges are bubbling (approx 30‑45 minutes, depending on depth and type of dish).
Let cool slightly before slicing; serve warm (or chilled if desired).

Servings and timing

Servings: Usually 6‑8
Prep Time: ~10‑15 minutes
Cook/Bake Time: ~30‑45 minutes
Rest/Cool Time: a few minutes before serving; longer if made ahead

Storage/Reheating

Storage: Store in an airtight container in the refrigerator up to 4‑5 days.
Freezing: Once fully cooled, cut into portions and freeze. Use freezer‑safe containers or wrap well. Can be frozen up to 1 month.
Reheating: Reheat in microwave or oven until warm. If frozen, thaw overnight in fridge before reheating.

FAQs

What type of oats should I use: old‑fashioned or quick oats?

Old‑fashioned (rolled) oats are preferred, giving better texture. Quick oats may work but results are softer (possibly mushy).

Can I use frozen blueberries?

Yes, frozen blueberries work fine. No need to thaw; fold them in with the mix.

How sweet should it be?

You can adjust sugar to taste. Some like more sweetness; others prefer only a hint. Using brown sugar adds warmth; mixing with maple syrup or honey is also good.

Can I make this dairy‑free?

Yes — use non‑dairy milk (almond, oat, soy, etc.), and ensure any add‑ins (nuts, sugar) meet your dietary needs.

Can I add other fruits?

Absolutely. Strawberries, raspberries, chopped apples, or mixed berries all work. Dried fruits can also be used, though texture and moisture will vary.

What spices go well in it?

Cinnamon, nutmeg, maybe a pinch of ginger or cloves for warmth. Vanilla extract always helps flavor.

Should I cover it during baking?

Not usually — letting the top brown and form a crust is desirable. Covering will retain moisture but prevent browning.

How to tell when it’s done?

Edges should be set and lightly golden; center shouldn’t be liquid, but may be a bit soft. If it jiggles slightly in the middle, it should be fine after cooling.

Can I prepare the night before?

Yes — assemble and refrigerate, then bake the next morning. You may need to extend bake time slightly if very cold.

Can I make it in smaller individual servings?

Yes — you can use muffin tins or smaller ramekins. Reduce baking time accordingly and watch carefully to avoid drying out.

Conclusion

Blueberry baked oatmeal is an excellent blend of comfort, health, and simplicity. With minimal fuss, you get a nourishing, satisfying breakfast (or snack) that’s easy to customize. Whether you bake once for the week ahead or share for brunch, it rewards patience and leaves you with warm, fruity goodness in every bite.

Blueberry Baked Oatmeal

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A wholesome and hearty breakfast dish made with oats and fresh blueberries, baked to perfection. Ideal for meal prepping or serving a crowd.

Author: Emma Harper
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish.
In a large bowl, combine oats, chopped nuts, baking powder, cinnamon, and salt.
In another bowl, whisk together milk, maple syrup (or honey), egg, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until combined.
Fold in the blueberries gently.
Pour the mixture into the prepared baking dish and spread evenly.
Bake for 35–40 minutes, or until the top is golden brown and the oatmeal is set.
Allow to cool slightly before serving. Serve warm or at room temperature.