One-Bowl Blueberry Baked Oatmeal
Baked oatmeal is oatmeal you can eat with your hand! This one-bowl blueberry baked oatmeal is made with 10 wholesome ingredients, allowing you to enjoy a sweet, healthy, satisfying breakfast every morning, no matter how busy you are.
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What Is Baked Oatmeal?
Baked oatmeal is a type of breakfast casserole, traditionally made from oats, milk and eggs, often with the addition of your favourite fruits or nuts. You can also easily turn it vegan by using plant-based milk and flax eggs as a substitute for eggs.
This is:
- Oatmeal you can eat with your hand
- Perfect as your on-the-go breakfast
- Prepped in one bowl
- Made with less than 10 ingredients
- Naturally gluten free
- Refined sugar free
- Not overly sweet
- Packed with fruity flavour
The Taste and Texture of Blueberry Baked Oatmeal
Baked oats have a similar consistency to regular oatmeal, but with even more texture. It’s soft, creamy and chewy all at once, with plump blueberries for a juicy burst of fruity flavour.
Is Baked Oatmeal Healthy?
Oatmeal has always been one of the most popular breakfast foods for a reason. It’s tasty, low in calories and extra filling, thanks to soluble fibre, specifically beta-glucan. Once ingested, soluble fibre turns to a gel, slowing digestion, keeping you feeling full longer.
Baked oatmeal has all the benefits of traditional cooked oatmeal, with one extra perk – you can make it ahead, store it in the fridge, and easily grab a slice before you head out the door in the morning.
Ingredients You’ll Need to Make Baked Oatmeal
- Rolled oats – I recommend whole old-fashioned style oats for a hearty and satisfying texture. If you eat gluten free, choose certified GF oats.
- Baking powder – Helps to make it a bit more fluffy.
- Salt – Balances the flavours.
- Milk – Use plant-based milk for vegan baked oatmeal.
- Eggs – Replace eggs with flax eggs to make it vegan.
- Maple syrup – Use pure maple syrup for the best flavour, but other unrefined sugars such as coconut sugar or honey work too.
- Coconut oil – Use refined coconut oil to get the moist, fatty texture without any of the coconut flavour. I don’t recommend omitting or reducing the amount of coconut oil in this recipe, as it will have a negative impact on the texture.
- Cinnamon and vanilla – Add a sweet note to your breakfast.
- Blueberries – You can use either fresh or frozen blueberries, or replace them with your favourite fruit. Try experimenting with chopped banana, apple, peaches, pears, raisins, dried berries, or even chocolate chips.
Serving Suggestions
I love pairing baked oatmeal with a dollop of Greek yogurt, fresh berries and an extra drizzle of maple syrup or honey.
Blueberry Baked Oatmeal FAQs
Old-fashioned rolled oats will give you the best texture. Quick oats soak up more moisture and dry out the baked oatmeal.
Once the oatmeal is baked, you can cool it completely and store it in the fridge for up to a week. Reheat it in the microwave, or cover the dish and bake in a 350°F (177°C) oven for 10 minutes.
It’s best to keep it in the fridge. Cover the baking dish with foil or plastic wrap, then place the oatmeal in the fridge until you’re ready to eat it.
Yes! To freeze, cool the oatmeal completely, then cover it tightly and freeze for up to 3 months. Thaw in the refrigerator or at room temperature. Warm to your liking.
Looking for a Similar Recipe?
If you’re looking for a different make-ahead breakfast recipe, try this healthy apple crisp, these blueberry oatmeal bars or traditional Bircher muesli.
If you’re a fan of blueberries, check out this blueberry protein smoothie, lemon blueberry muffins, blueberry overnight oats or these fluffy blueberry pancakes.
One-Bowl Blueberry Baked Oatmeal
Ingredients
- 1 cup (240 ml) milk, use plant-based milk to make it vegan
- 2 eggs, use flax eggs to make it vegan
- ½ cup (160 g) maple syrup or honey
- ½ cup (100 g) coconut oil, melted
- 2 teaspoons vanilla extract
- 3 cups (245 g) rolled oats
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cup (225 g) blueberries, fresh or frozen
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk milk, eggs, maple syrup, melted coconut oil and vanilla extract.
- Add rolled oats, cinnamon, baking powder and salt and mix until combined. Fold in the blueberries.
- Pour the batter into an 8-inch (20cm) square baking tin.
- Bake in the preheated oven for 40 minutes. If using frozen blueberries, you might need to increase the baking time. After 40 minutes, insert a wooden toothpick into the centre of the tin. If it comes out clean, it's done. If wet batter clings to it, bake for another 5-10 minutes.
- Once baked, let it cool completely in the tin, then cut it into 9 servings.
Notes
- Storing Instructions: bake the oatmeal, cool it completely, and store it in the refrigerator all week for easy breakfasts. Reheat in the microwave or cover and bake in a 350°F (177°C) oven for 10 minutes.
- Freezing Instructions: to freeze, first let it cool completely. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator or at room temperature. Warm to your liking.
- Using Frozen Blueberries: if you’re using frozen blueberries, there’s no need to defrost them. Quickly fold them into the batter, making sure you don’t overmix as this will discolour the batter and make it too wet.
