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–+ servings
A square dish of blueberry baked oatmeal with kitchen towel, forks, and small bowl of fresh blueberries surrounding it.

Blueberry Baked Oatmeal

A delicious recipe using old fashioned rolled oats. It's the perfect healthy breakfast to serve for brunch or meal prepped breakfast for the week.
4.80 from 5 votes
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8 servings

Ingredients

Instructions

  • Preheat the oven to 350°F. Lightly grease a 9x9 baking dish with oil or non-stick cooking spray.
  • In a medium bowl, mix together the dry ingredients rolled oats, cinnamon, baking powder and salt. Set aside.
    Two images of a white bowl with dry ingredients including oats, first image is unmixed, second is mixed together.
  • In a large bowl, mix together the milk, applesauce, honey, eggs, vegetable oil and vanilla extract.
    Two images of a white bowl, first is eggs, cinnamon, milk and eggs. Second is ingredients mixed together.
  • Pour the dry ingredients into the wet mixture bowl. Stir until they are combined.
    Two images of a white bowl, first is dry oat ingredients dumped on top of wet ingredients, second is oatmeal batter mixed together.
  • Let the batter soak for 20-30 minutes to help the oats absorb the liquid.
    A white bowl with baked oat mixture inside and a spatula.
  • Add half of the oats into the 9x9 baking dish and smooth out with a spatula. Sprinkle half of the blueberries on top.
    Two images of a white baking dish, first with a layer of oatmeal, second image with blueberries sprinkled on top.
  • Pour the other half of the oats on top and spread into an even layer. Sprinkle with more cinnamon if desired.
    Add the last half of the blueberries.
    Two images of a square baking dish, first with a layer of oatmeal and cinnamon, second with blueberries sprinkled on top.
  • Bake for 40-45 minutes, or until toothpick comes out clean when poked in the center.
    Baked blueberry oatmeal in a white square baking dish.
  • Let sit for 10-15 minutes before removing from pan. Use a butter knife to loosen the edges. Slice into pieces and serve with plain greek yogurt, whipped cream or butter.

Recipe Notes:

  • TO STORE – Store in an airtight container in the fridge or at room temperature for up to 3 days.
  • FREEZE – An easy trick to prevent serving slices from sticking together is to flash-freeze them on a baking sheet lined with parchment paper for 2 hours. After that, place them in a large freezer bag and remove as much air as possible. These can be frozen for up to 3 months for the best freshness.
  • REHEAT – To reheat, place in the microwave for 30 seconds wrapped in a paper towel.

Nutrition

Calories: 231kcal | Carbohydrates: 40g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 213mg | Potassium: 255mg | Fiber: 4g | Sugar: 16g | Vitamin A: 109IU | Vitamin C: 2mg | Calcium: 162mg | Iron: 2mg

The nutritional information provided is an estimate and is per serving.

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