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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.
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 Video

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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Other Oat Recipes

Last Updated on March 30, 2024



Dorothy Kern

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87 Comments

  1. Could you do this with dried blueberries? I normally don’t buy regular blueberries because the price is crazy, but I always keep dried fruit on hand.

    Reply

  2. I hate oatmeal; I’ve tried so hard to like it. Then I read what you said about textures and I was so excited to try it! I made this for my coworkers this morning, they were great! You’re exactly right–a soft granola bar: yum! I used coconut milk instead, and it worked just fine. 🙂 Thank you!

    Reply

  3. I have a ton of steel cut oatmeal in my freezer. I’m assuming I should probably precook it, then adjust baking time if I were to try this recipe? What do you think?

    Reply

      1. I’ve never used steel cut oats. If they take longer to bake, you’ll need more time. Check the liquid, do they usually need more to cook up?

  4. Just made a batch of these and they are delicious fresh from the oven!  I have been looking for healthy recipes for my husband and I to use for grab and go breakfasts during the week. Not super sweet (but you could probably adjust to your taste), which I prefer and perfect for a quick breakfast or snack.  These are easy, smell amazing cooking and we plan to make more to freeze for later on.  I only had the larger blueberries on hand so I used about a half cup more and it was just right.  Thanks!

    Reply

    1. That’s one of the reasons I loved this recipe – I can’t eat too sweet in the morning! I’m so glad you enjoyed it!!

      Reply

  5. We LOVE oatmeal and it it about twice a week with a heavy hand of yogurt and berries mixed in. I have never made a baked oatmeal but I’ve been eyeing this recipe since you posted it. I think I’ll change things up this week and give it a try!!! Mmmm! You coming to BYBC this year :)??

    Reply

    1. Enjoy Melissa! Alas, no! I’m so sad to miss everyone. It’s the weekend of Jordan’s birthday. I’ll be hosting a 9 girl sleepover instead. FUN! 😉

      Reply

  6. Breakfast is totally my favorite meal of the day. I’d eat it for breakfast, lunch & dinner if I could! (Yogurt, crêpes, omelets, french toast… The possibilities are endless!) I hear ya on the oatmeal front though. I go through phases, but I always love granola bars! 🙂 Pinned!

    Reply

  7. I have never baked my oatmeal. Ever ever. Now I must! Maybe this will liven up our morning oats! 

    Reply

  9. This looks amazing and I love that you can make it on the weekend and have a little each morning of the work week. Quick and delicious weekday breakfasts are always welcomed. 

    Reply

  10. Happy New Year, Dorothy! I love oatmeal in any form so this baked oatmeal sounds perfect to me! I am definitely on board with healthier recipes and can’t wait to see your lightened up recipes with applesauce:) 

    Reply