Blueberry baked oatmeal is delicious prep ahead twist on classic stovetop oatmeal. The addition of eggs and, in this recipe, yogurt, give a higher protein, and cake-y breakfast dish. It’s a great one to prep ahead of time and warm for a few minutes in a toaster or oven for an easy breakfast.

Blueberry baked oatmeal is a personal favourite that I love to prep ahead for easy mornings, loaded up with yogurt and nut butter for more protein and healthy fats to start the day. If you’re trying out baked oatmeal, or already on a baked oatmeal kick, try this Apple Baked Oatmeal that’s a blog favourite!

How we use Blueberry Baked Oatmeal

We either make this recipe as a breakfast dish for everyone for a warm and delicious meal, or make a batch ahead, slice and freeze it and then pull one slice out at night for anyone who wants it the next day. I used pre-prepped baked oatmeal a lot when I couldn’t eat gluten or dairy (I used nut milk in place of yogurt) and the rest of the family were eating a breakfast with gluten. It was great to have something gluten free prepped and ready. Baked oatmeal also served me really well when I was post-partum and breastfeeding for a nutritious meal that was prepped and ready in the freezer and could serve as breakfast, lunch or dinner.

Tip: I add some coconut oil to my nut butter to make it runny and easy to drizzle over the top!

It’s really one you can’t mess up I promise, and you can change it depending on what you have on hand. Add different fruit, throw in a few tablespoons of nut butter to the recipe, different spices, cocoa and make it chocolate, make it more or less sweet – make it yours!

Is baked oatmeal budget friendly?

I’m all about putting together meals on a budget, so how does baked oatmeal rate as a budget friendly food? The base ingredients of oats, yogurt and fruit are all typically budget friendly ingredients. Yogurt and eggs can be a great budget friendly protein sources too. But these ingredients also all ones that are very variable in cost. Cheap vanilla and fairly traded organic vanilla can vary by £10 a bottle. And cheaper plastic packaged blueberries are maybe 1/3 of the price of organic ones packaged in paper in England. You can switch up the fruits in this recipe too to a more budget friendly recipe like apples in THIS apple oatmeal version.

Baked oatmeal is one you can really adapt for your preferences and budget.

How to Store Baked Oatmeal

a hand wrapping an oatmeal slice with blueberries, in a brown paper wrap.

One batch of this makes 6-8 slices and you can serve it right away warm from the oven, which is delicious. If you have some leftover place it in a fridge safe container, covered for a few days. If I want to save it beyond 5 days I wrap it and freeze it. Wrap individual slices in parchment paper so they don’t stick together, and place the wrapped slices in a freezer safe container.

Kitchen Tools for Baked Oatmeal

9″ Baking Dish

Loaf Tin (For a half size batch)

Mixing Bowl

Grab the Baked Oatmeal Ingredients

Easy Blueberry Baked Oatmeal

A simple + yummy prep ahead gluten free (and optionally dairy free) breakfast option!

Prep Time10

Cook Time30

Course: Breakfast, Dessert, Snack

Keyword: breakfast, easy, gluten free, oatmeal

Servings: 8 slices

Calories: 232kcal

Equipment

9" Round Baking dish or 8" Square You can bake the oatmeal in a thinner or deeper pan, just adjust the cooking time – it will need less time the thinner it is and be less squidgy.
Mixing Bowl
Parchment paper (optional)

Ingredients

4 loose cups Porridge (quick) oats You can use quick oats or rolled oats – Rolled will give a slightly less "cakey" texture at the end. Each cup wants to be a loose cup, not a packed cup or it will be too dry. This will also work with 3-3.5 cups oat oats if you don't have enough, but with more it will be too dense!
2 cups Yogurt (dairy or dairy free) This can be subbed for milk too.
3-4 tbsp Honey or maple syrup
1.5-2 cups Frozen Blueberries They can also be fresh! They hold up together better when they're frozen so even if you have fresh ones, you can optionally freeze them first to keep them together in the batter.
3 tsp Baking powder
2 Eggs
1 tbsp Vanilla Extract
A pinch Salt

Instructions

Preheat the oven to 180°C (350°F). Adjust to slightly lower for fan assisted ovens.
Add the yogurt, eggs, vanilla and honey to a medium sized bowl.
Whisk everything together until the liquid ingredients are well combined.
Add the oats and baking power and a pinch of salt, and fold them in until everything is evenly combined.
Gently fold in the blueberries. Extra mixing will break them up and lead to a less golden brown oatmeal, if you can stir them in still frozen it will give the 'cleanest' end result.
Line the pan with parchment paper if you're using a cake tin, otherwise you can pour it right in. We use and love the compostable If You Care Brand of parchment paper and I use the same piece a few times before composting it.
Pour the oatmeal into the pan, smooth the top, and pop it in the preheated oven.
Check the oven after 30 minutes. The oatmeal should be turning golden brown and just firm to the touch in the centre when it's ready. If it's not quite there, give it another 5 minutes. Remember every oven is different!
Let it cool in the pan then slice it into 6-8 pieces. I either keep the baked oatmeal slices in the fridge for the next few days, or wrap and freeze the pieces and pull them out at night to be ready for the next morning. We love it warmed or cold, topped with yogurt and a drizzle of nut butter.