Warm Blueberry Baked Oatmeal Recipe
There’s a special kind of comfort that comes from a warm, baked breakfast, especially one that fills the house with the scent of cinnamon and sweet berries. This Blueberry Baked Oatmeal Recipe has become a cornerstone of our weekend mornings. It bridges the gap between a humble bowl of porridge and a decadent brunch cake, offering the best of both worlds. The texture is just divine – soft and custardy in the middle with a slightly firm, golden top, and juicy pockets of blueberries that burst with flavour in every spoonful. My kids absolutely devour this every time I make it, often scooping it straight from the dish while it’s still steaming.
What I adore about this baked oatmeal is its simplicity and heartiness. It’s a one-bowl wonder that feels like a treat but is packed with wholesome rolled oats and fruit. It’s the kind of breakfast that sets a positive tone for the rest of the day. We often make a batch on a Sunday morning and enjoy the leftovers for the next couple of days, which is a real gift on a busy Monday. It’s ideal for those slow, cosy mornings, but equally brilliant as a make-ahead option to streamline your week.
Whether you’re serving it warm from the oven with a dollop of Greek yoghurt or enjoying a chilled slice straight from the fridge, this Blueberry Baked Oatmeal delivers. It’s a nourishing, satisfying, and genuinely delicious way to start your day, and I’m so excited to share my family’s favourite version with you.
Recipe Overview
This recipe creates a wonderfully soft, sliceable baked oatmeal with a texture that’s almost like a bread pudding. The flavour is nutty from the oats, subtly sweet from the maple syrup, and brightened by the jammy blueberries. After testing this a few times, I found that letting the mixture rest for 5-10 minutes before baking allows the oats to absorb some liquid, resulting in a much better, more cohesive final texture.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
- Servings: 6-8 people
- Difficulty: Easy
Why You’ll Love This Blueberry Baked Oatmeal Recipe
- Genuine Flavour: The combination of nutty oats, warm cinnamon, and sweet-tart blueberries creates a truly satisfying taste. The vanilla and maple syrup add a lovely depth without being overly sweet, letting the natural fruit flavour shine.
- Ready in Under an Hour: With just 10 minutes of active preparation, this dish comes together beautifully. The rest of the time is hands-off while it bakes to perfection in the oven.
- Flexible Recipe: You can easily adapt this to your liking. Swap the blueberries for raspberries or chopped strawberries. Add a handful of chopped walnuts or pecans for extra crunch, or stir in a tablespoon of chia seeds for a nutritional boost.
- Great for Meal Prep: This recipe works wonderfully for meal prepping. Bake it on a Sunday and enjoy convenient, healthy breakfasts all week. It reheats beautifully in the microwave or can be enjoyed cold.
- Family Tested: This is a breakfast that always gets compliments in my house. My husband, who’s usually picky about breakfast, asked for seconds the first time I made it!
Ingredients You’ll Need
For this recipe, we’re using simple, wholesome ingredients. I highly recommend using rolled oats (sometimes called old-fashioned oats) rather than instant or steel-cut, as they provide the best chewy-yet-tender texture. For a bit more detail on oat varieties, BBC Good Food has a great guide. I always use a good quality vanilla extract; it makes a noticeable difference to the final flavour.
- 200g rolled oats
- 100g fresh or frozen blueberries
- 2 large eggs
- 500ml milk (dairy or unsweetened almond/oat milk work well)
- 80ml pure maple syrup
- 60ml melted unsalted butter or coconut oil
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- For the Topping (Optional):
- 1 tbsp demerara sugar
- A handful of sliced almonds
Sara’s Tip: If you’re using frozen blueberries, don’t thaw them first! Add them to the mixture straight from the freezer. This prevents them from bleeding their colour throughout the entire batter and helps them hold their shape better during baking.
How to Make Blueberry Baked Oatmeal Recipe
The process for this baked oatmeal recipe is incredibly straightforward. It’s essentially a mix-and-pour affair, making it a stress-free option even on a sleepy morning. Just be careful not to overmix the batter once you combine the wet and dry ingredients.
- Preheat and Prepare: First, preheat your oven to 190°C (170°C fan). Lightly grease an 8×8 inch (20×20 cm) or similar-sized baking dish with butter or cooking spray.
- Combine Dry Ingredients: In a large mixing bowl, add the rolled oats, baking powder, ground cinnamon, nutmeg, and salt. Give it a good whisk to combine everything evenly. This ensures you don’t get a clump of baking powder in one bite!
- Combine Wet Ingredients: In a separate medium bowl, whisk the two large eggs. Then, add the milk, maple syrup, melted butter, and vanilla extract. Whisk again until everything is well incorporated and smooth.
- Mix Wet and Dry: Pour the wet ingredients into the large bowl with the dry ingredients. Stir with a spatula or wooden spoon until just combined. What works best for me is to stir until there are no dry spots of oats left, but don’t overdo it.
- Add Blueberries: Gently fold in most of the blueberries, reserving a small handful to scatter on top. If using frozen, add them now, straight from the freezer.
- Rest the Batter: Let the mixture sit in the bowl for about 5 minutes. This little pause allows the oats to start absorbing the liquid, which contributes to a better, more even bake.
- Pour and Bake: Pour the oatmeal mixture into your prepared baking dish and spread it into an even layer. Scatter the remaining blueberries over the top, along with the optional demerara sugar and sliced almonds if you’re using them.
- Bake to Perfection: Place the dish in the preheated oven and bake for 35-40 minutes. You’ll know it’s done when the centre is set (a toothpick inserted should come out mostly clean) and the edges are golden brown and bubbling slightly.
- Cool and Serve: Let the baked oatmeal cool in the dish for at least 10 minutes before slicing and serving. This helps it set up properly so you can get clean, neat squares.
Tips From My Kitchen
- Temperature Control: Resist the urge to bake this at a higher temperature to speed it up. A moderate oven at 190°C (170°C fan) is key. Too hot and the top will burn before the centre is cooked through, leaving you with a dry crust and a soupy middle.
- The Secret Step: Don’t skip the 5-minute rest after mixing the batter. I learned that this small step makes a huge difference. It gives the oats a head start in hydration, leading to a softer, more uniform texture and preventing the liquid from separating during the bake.
- Make-Ahead: You can assemble the entire dish the night before. Just mix everything, pour it into the baking dish, cover, and refrigerate. In the morning, you might need to add 5-10 minutes to the baking time since it’s starting from cold.
- Storage: Once completely cooled, cover the baking dish tightly with foil or a lid and store it in the fridge for up to 4 days. You can also freeze individual portions in airtight containers for up to 3 months.
Equipment You’ll Need
- 8×8 inch (or similar 2-litre) baking dish
- Large mixing bowl
- Medium mixing bowl
- Whisk and spatula
Common Mistakes to Avoid
- Using the Wrong Size Pan: A pan that is too large will result in a thin, dry oatmeal bake. A pan that is too small might overflow or take much longer to cook through in the centre. An 8×8 inch or a 9-inch round dish is ideal for these ingredient quantities.
- Forgetting the Baking Powder: It might seem like a small amount, but the baking powder provides a crucial bit of lift, preventing the baked oatmeal from becoming overly dense and heavy. Don’t skip it!
- Skipping the Rest Time: I’ve mentioned it before, but it’s important! Letting the oatmeal rest after baking for 10 minutes allows it to set. If you slice into it piping hot from the oven, it will be quite soft and may fall apart. Patience pays off for perfect slices.
What to Serve With Blueberry Baked Oatmeal Recipe
This baked oatmeal is fantastic on its own, but a few simple accompaniments can elevate it even further. It’s a great centrepiece for a weekend brunch, especially if you’re also making something savoury like my Bruschetta Chicken for a lunch later in the day.
- Greek Yoghurt: A generous dollop of thick, plain Greek yoghurt provides a creamy, tangy contrast that cuts through the sweetness of the bake.
- Maple Syrup or Honey: For those with a sweeter tooth, an extra drizzle of maple syrup or honey over the top just before serving is a lovely finishing touch.
- Fresh Fruit: While it’s full of blueberries, serving it with a side of fresh sliced bananas or strawberries adds another layer of freshness.
- A Good Cup of Coffee: A freshly brewed cup of coffee or a milky latte is the ideal companion for this comforting breakfast.
Frequently Asked Questions
Blueberry Baked Oatmeal Recipe
Ingredients
Method
- Preheat and Prepare: First, preheat your oven to 190°C (170°C fan). Lightly grease an 8x8 inch (20x20 cm) or similar-sized baking dish with butter or cooking spray.
- Combine Dry Ingredients: In a large mixing bowl, add the rolled oats, baking powder, ground cinnamon, nutmeg, and salt. Give it a good whisk to combine everything evenly. This ensures you don't get a clump of baking powder in one bite!
- Combine Wet Ingredients: In a separate medium bowl, whisk the two large eggs. Then, add the milk, maple syrup, melted butter, and vanilla extract. Whisk again until everything is well incorporated and smooth.
- Mix Wet and Dry: Pour the wet ingredients into the large bowl with the dry ingredients. Stir with a spatula or wooden spoon until just combined. What works best for me is to stir until there are no dry spots of oats left, but don't overdo it.
- Add Blueberries: Gently fold in most of the blueberries, reserving a small handful to scatter on top. If using frozen, add them now, straight from the freezer.
- Rest the Batter: Let the mixture sit in the bowl for about 5 minutes. This little pause allows the oats to start absorbing the liquid, which contributes to a better, more even bake.
- Pour and Bake: Pour the oatmeal mixture into your prepared baking dish and spread it into an even layer. Scatter the remaining blueberries over the top, along with the optional demerara sugar and sliced almonds if you're using them.
- Bake to Perfection: Place the dish in the preheated oven and bake for 35-40 minutes. You'll know it's done when the centre is set (a toothpick inserted should come out mostly clean) and the edges are golden brown and bubbling slightly.
- Cool and Serve: Let the baked oatmeal cool in the dish for at least 10 minutes before slicing and serving. This helps it set up properly so you can get clean, neat squares.
Notes
I hope this Blueberry Baked Oatmeal Recipe brings as much warmth and joy to your mornings as it does to mine. It’s a simple, honest, and deeply satisfying dish that proves a nourishing breakfast can also feel like a wonderful treat. If you give it a try, I’d love to hear how it turned out for you. Please leave a comment below and let me know! Happy baking!
– Sara Gomez
