Baked Blueberry Oatmeal

If you like oatmeal, then you’ll love baked oatmeal!

Unlike traditional creamy oatmeal, the baked version is chewy and dense. Add in some sweet blueberries and crunchy nuts, and you get a delicious concentration of flavors and textures in a small square.

Baking oatmeal is also a great way to prep breakfast ahead of time. I let the batter sit overnight so the oats can soak up all the liquid, and then bake it the following morning.

how to make Baked Blueberry Oatmeal

Start with basic ingredients like oats, milk, eggs, and oil. Then include enhancements like cinnamon, salt, vanilla, and a sweetener.

I find that a small amount of added sugar is enough to bring out the natural sweetness of the oats and fruit, so I use the smaller amount listed. However, if you prefer it sweeter, increase the sweetener or serve extra drizzled on top. 

Everything gets whisked together in a bowl. Since I let my batter sit overnight, I only stir in the nuts and add the blueberries later. This prevents the oatmeal from turning purple.

The next day, preheat the oven and take the bowl out of the fridge. Then stir in fresh or frozen blueberries. I prefer frozen because I can use them year round, but fresh is fine as well.

Pour everything into a greased baking dish and bake for about 45 minutes. Let the baked oatmeal cool for at least 10 minutes so it has a chance to firm up. This is a great time to make your coffee!

My family eats the whole dish in one sitting. But you can store it in the fridge and reheat portions throughout the week making it the perfect dish for 1-2 people!

Also, check out these fun fruit and nut swaps you can make for a whole different flavor profile!

Fruit and nut variations

  • Apple Pecan: 1 medium apple diced + 1/4-1/2 cup chopped pecans.
  • Banana Walnut: 1 small banana mashed and whisked into the eggs and milk + 1/2 cup chopped walnuts.
  • Berry Almond: 1-2 cups fresh or frozen strawberries and/or raspberries + 1/4-1/2 cup slivered almonds.
  • Carrot “Cake”: 1/2 cup grated carrot + 1/4 cup raisins + 1/4 cup grated coconut + 1/4 cup chopped pecans/walnuts.
  • Dried Fruit and Nuts: Stir in 1/2 cup dried fruit + 1/4-1/2 cup chopped nuts and/or grated coconut.
  • Mango Coconut: 1 cup diced mango + 1/4-1/2 cup unsweetened grated coconut.
  • Peanut Butter and Jam: 2-4 tablespoons of creamy unsalted peanut butter + 2-3 tablespoons of strawberry or raspberry jam.

How to Make Vegan Baked Oatmeal

Instead of cow’s milk, use coconut, almond, or oat milk.

Then omit the eggs and use ground flaxseed instead. You will need a full 2 tablespoons to replace the 2 eggs. You can add an additional 2-3 tablespoons of milk or water if the batter is too dry.

What My Kids Say:
M (10.5yo): 5/5 Stars “It’s fluffy with bursts of sweet blueberries.”
D (8yo): 5/5 Stars “I like that it’s chewy, sweet, salty, and filling.”

Square piece of baked blueberry oatmeal on plate, next to cup of coffee.

Baked Blueberry Oatmeal

Joby’s Test Kitchen
Oats, maple syrup, and blueberries are baked into a chewy and cake-like oatmeal.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Breakfast
Cuisine American
Servings 4 servings


  • cups (200g) old-fashioned oats
  • 1-2 tbsps (7-15g) ground flaxseed, optional *(see notes)
  • 1-2 tsps ground cinnamon
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 whole eggs *(see notes)
  • cups (360ml) milk *(see notes)
  • 1-3 tbsps (15-45g) maple syrup, honey, or brown sugar
  • 1-2 tbsps (15-30g) oil
  • 1 tsp vanilla extract
  • ¼-½ cup (30-60g) chopped nuts (e.g. pecans, almonds, walnuts)
  • 1 cup fresh or frozen blueberries


  • In a large bowl, whisk together all of the ingredients except for the blueberries. Cover and keep in the fridge overnight.
  • When ready to bake, preheat the oven to 375℉ and grease a 9-inch square baking dish.
  • Stir blueberries into the soaked oatmeal. Pour into the dish, making sure blueberries are evenly distributed. If needed, pat down the top so it’s even.
  • Bake 40-45 minutes or until the top is golden brown and firm to the touch. Remove from oven and let cool 5-10 min. Enjoy now, or store in fridge up to 4-5 days.


Milk: For a dairy-free version, try coconut, almond milk, or oat milk. You can also increase the milk by ¼ cup for a creamier texture.
Eggs: To make this vegan, use dairy free milk and omit the eggs. But make sure to use ground flaxseed. You will need a full 2 tablespoons to replace the 2 eggs. You can add a few tablespoons of additional milk or water if the batter is too dry.
Keyword baked, blueberries, oatmeal, oats

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