Blueberry Baked Oats

This baked oatmeal recipe brings together everything you love about blueberries. Tart, plump blueberries create a juicy, sweet topping over a hearty oat and almond flour base. The perfect combination makes for a filling and satisfying breakfast that's easy to enjoy on the go!

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Blueberry coffee cake holds a special place in my heart. Growing up, we always had Blueberry Buckle — essentially a blueberry coffee cake — on Christmas morning. It was a tradition I cherished, both making and eating it. Now, I wanted to create something a bit heartier and healthier that I could enjoy throughout the year, so this recipe is inspired by that beloved holiday tradition.

Why you’ll love blueberry baked oats

This oatmeal bake is packed with juicy blueberries, warm cinnamon, and hearty oats. Yum!

Oatmeal bakes are a convenient way to serve a hearty breakfast - bake it in advance so its ready to go on a busy morning.

This bake is nutritious and satisfying - oats have a lot of fiber and vitamins, and paired with wholesome almond flour and oat milk, this bake will curb your cravings!

Recipe Tips for the best blueberry baked oats

This oatmeal bake is seriously easy to make, and if you follow these tips you’re on your way to the perfect bake.

Once the batter is mixed together, try to get the bake into the oven quickly. The longer the batter sits, the more the oats will absorb. If you wait too long and the oats get soggy, the bake could turn out mushy and tough.

To avoid over-browning the top, place foil over the top of the baking dish half way through the bake time.

Recipe Variations

Try this bake with your favorite berries instead of blueberries. Blackberries, raspberries, or strawberries are all good options!

FAQ

• Are baked oats actually healthy?

  Oats contain essential vitamins, minerals, antioxidants, and fiber. When added with other wholesome ingredients such as almond flour, fruits, and nuts, baked oats are a better choice than some other breakfast options.

• Can I use quick oats in baked oatmeal?

  Yes you can use quick oats in baked oatmeal, however, the texture will turn out more dense. I prefer the flakey texture of rolled oats in this bake, but quick oats will work in a pinch!

• Why are my baked oats soggy?

  Oats and almond flour take more time to absorb moisture than white flour, so it’s likely that the bake needs a little more time in the oven. The bake is done when a knife inserted into the center comes out clean.

• Which is better, overnight oats or baked oats?

  Both options make a hearty and satisfying breakfast.

  • They can be prepared in advance for those mornings on the go.

  • They both serve as a base for add ins like berries or fruit, chia seeds, and nuts.

  • They are equally delicious (in my humble opinion!).

Helpful Kitchen Tools

• 8 x 8 inch square baking dish

• Parchment paper

• Large mixing bowl

• Liquid measuring cup

• Spatula

Ingredients

• 2 cups old-fashioned oats

• 1 cup almond flour

• 2 teaspoons ground cinnamon

• 1 tablespoon chia seeds

• 1 teaspoon baking powder

• ½ teaspoon Kosher salt

• 2 large eggs

• ¼ cup grape seed oil

• 1 cup unsweetened oat milk

• 2 1/2 teaspoons vanilla extract

• 1/2 cup maple syrup

• 1 cup frozen or fresh blueberries, rinsed
  

How to make blueberry baked oats

Prep

Rinse the blueberries. Preheat the oven to 350℉. Line an 8 x 8 baking dish with parchment paper. 

Make the batter

In a large bowl, mix together oats, almond flour, baking powder, ground cinnamon, chia seeds, and salt until well combined.

In a liquid measuring cup, mix together eggs, grapeseed oil, oat milk, vanilla extract, and maple syrup until well combined.

Add the liquid ingredients into the large bowl with the dry ingredients and mix well, scraping down the sides of the bowl as needed.

Reserve about ½ cup of the batter and set aside in a separate bowl.

Add the rest of the batter to the baking dish. 

Make the filling

Sprinkle the blueberries onto the batter in the pan.

Spoon the remainder of the batter onto the blueberries, leaving some of the blueberries peeking through.

Bake in the oven for about 40-45 minutes or until the top turns light golden brown and a knife inserted in the center comes out clean. Cover halfway through if the bake is browning too fast on top.

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How to Store

Store blueberry baked oats at room temperature in an air tight container for up to two days, or store in the refrigerator for up to five days. If stored in the refrigerator, let stand at room temperature for 30 minutes, or pop in the microwave for five to ten seconds to warm to room temperature.

You can also freeze blueberry baked oats easily. Just place (fully baked and cooled) in an air tight freezer container and store in the freezer for up to three months. Remove from the freezer and place in the refrigerator 24 hours prior to serving.

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breakfast, casserole, bars

American

Servings: 9

Author: Jessie Cagliero

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Blueberry Baked Oatmeal

This baked oatmeal recipe brings together everything you love about blueberries. Tart, plump blueberries create a juicy, sweet topping over a hearty oat and almond flour base. The perfect combination makes for a filling and satisfying breakfast that's easy to enjoy on the go!

Prep time: 20 minutesCook time: 45 minutesTotal time: 1 H & 5 M

Cook modePrevent screen from turning off

Ingredients

• 2 cups old-fashioned oats
• 1 cup almond flour
• 2 teaspoons ground cinnamon
• 1 tablespoon chia seeds
• 1 teaspoon baking powder
• ½ teaspoon Kosher salt
• 2 large eggs
• ¼ cup grape seed oil
• 1 cup unsweetened oat milk
• 2 1/2 teaspoons vanilla extract
• 1/2 cup maple syrup
• 1 cup frozen or fresh blueberries, rinsed

Directions

1. Prep: Rinse the blueberries. Preheat the oven to 350℉. Line an 8 x 8 baking dish with parchment paper.
2. Make the batter: In a large bowl, mix together oats, almond flour, baking powder, ground cinnamon, chia seeds, and salt until well combined.
3. In a liquid measuring cup, mix together eggs, grapeseed oil, oat milk, vanilla extract, and maple syrup until well combined.
4. Add the liquid ingredients into the large bowl with the dry ingredients and mix well, scraping down the sides of the bowl as needed.
5. Reserve about ½ cup of the batter and set aside in a separate bowl.
6. Add the rest of the batter to the baking dish.
7. Make the filling: Sprinkle the blueberries onto the batter in the pan.
8. Spoon the remainder of the batter onto the blueberries, leaving some of the blueberries peeking through.
9. Bake in the oven for about 40-45 minutes or until the top turns light golden brown and a knife inserted in the center comes out clean. Cover halfway through if the bake is browning too fast on top.

Nutrition Facts

Calories

422

Fat

17 g

Sat. Fat

2 g

Carbs

57 g

Fiber

8 g

Net carbs

49 g

Sugar

16 g

Protein

12 g

Sodium

210 mg

Cholesterol

41 mg

*Nutrition is auto-calculated by recipes generator.

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