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Blueberry Oatmeal Breakfast Bake
Make this blueberry oatmeal bake for a nutritious prep-ahead breakfast packed with juicy berries, hearty oats and warm spices, ready in under an hour.
Blueberry Oatmeal Bake is a wholesome, make-ahead breakfast or brunch dish that combines rolled oats, fresh or frozen blueberries, milk, eggs, and a touch of sweetener—often maple syrup or brown sugar—into a lightly spiced, casserole-style bake. The mixture is assembled in a single pan and baked until the oats set and the berries burst, creating a soft, cake-like texture with pockets of juicy fruit. Common add-ins such as cinnamon, vanilla extract, and chopped nuts enhance both flavor and nutritional value, while optional toppings like yogurt or a drizzle of honey add finishing touches at the table. Served warm straight from the oven or reheated for busy mornings, this recipe is valued for its balance of fiber-rich oats and antioxidant-packed blueberries, making it a popular choice for weekday meal prep or leisurely weekend gatherings.
Blueberry Oatmeal Breakfast Bake
Busy schedules don’t stand a chance against this adaptable breakfast—mix everything in one bowl, pop it in the oven, and you’ve secured several days of nourishing grab-and-go squares. The formula is flexible enough for dairy-free milks, extra protein add-ins, or whatever fruit happens to be lurking in your freezer, so you can clear out the pantry while still eating like you planned it all along.
Prep Time
15 minutes
15 minutes
Cook Time
40 minutes
40 minutes
Total Time
60 minutes
60 minutes
Ingredients
Old-fashioned rolled oats – 2 cups
- Fresh or frozen blueberries – 1 ½ cups
- Milk (dairy or unsweetened almond) – 1 ¾ cups
- Large eggs – 2
- Pure maple syrup – ¼ cup
- Unsweetened applesauce (or 1 ripe mashed banana) – ½ cup
- Melted unsalted butter (or coconut oil) – 2 tbsp
- Pure vanilla extract – 1 tsp
- Baking powder – 1 ½ tsp
- Ground cinnamon – 1 tsp
- Fine sea salt – ¼ tsp
- Optional / suggested additions:
- Chopped walnuts or pecans – ½ cup
- Freshly grated lemon zest – 1 tsp
- Turbinado sugar (for topping) – 1 tbsp
Method
Preheat your oven to 375 °F (190 °C)
- Lightly grease an 8-inch square baking dish with cooking spray or a little butter
- Stir rolled oats, baking powder, cinnamon, and salt together in a medium bowl until evenly combined
- Whisk milk, egg, maple syrup, vanilla extract, and melted butter together in a separate bowl until smooth
- Scatter half of the fresh blueberries over the bottom of the prepared baking dish
- Pour the dry oat mixture evenly over the berries in the dish
- Drizzle the milk mixture slowly over the oats, making sure all of the dry ingredients are moistened
- Sprinkle the remaining blueberries on top, pressing them gently into the surface
- Bake the oatmeal bake for about 35-40 minutes, or until the center is set and the top is golden
- Remove the dish from the oven and let it cool for 5-10 minutes before slicing
- Serve the blueberry oatmeal bake warm, optionally with a splash of milk or a dollop of yogurt
Nutrition (whole recipe)
Calories
2025 kcal Protein
65 g Fat
91 g Carbs
250 g Fiber
29 g Sugar
122 g
2025 kcal Protein
65 g Fat
91 g Carbs
250 g Fiber
29 g Sugar
122 g
Notes
Chef’s Note: Add 1 teaspoon of lemon zest and a quick squeeze of juice to the batter—the citrus sharpens the blueberry flavor without extra sweetener. For a lightly crunchy top, scatter a spoonful of demerara sugar over the surface during the last 10 minutes of baking.
why this recipe
This blueberry oatmeal bake is a rare blend of wholesome nourishment and pure comfort, delivering bakery-worthy flavor with the ease of a one-pan breakfast. Juicy blueberries burst into pockets of natural sweetness that mingle with the cozy, nutty notes of toasted oats, while a hint of vanilla and warm spices turns every slice into an aromatic treat that fills the kitchen with inviting fragrance. The recipe comes together quickly from pantry staples, bakes unattended in the oven, and emerges moist yet pleasantly chewy, making it ideal for busy mornings, meal prep, or an elegant brunch centerpiece. Its balanced combination of fiber-rich oats, antioxidant-packed berries, and just-right sweetness leaves you satisfied without weighing you down, proving that you don’t have to choose between health and indulgence. One bite of this blueberry oatmeal bake, and you’ll understand why it earns a permanent place in the breakfast rotation.
FAQs
FAQ acf
Frequently Asked Questions
How can I adapt this Blueberry Oatmeal Bake to be fully vegan (no eggs or dairy)?
Swap the dairy milk for any plant-based milk (almond, oat, or soy), replace the eggs with “flax eggs” (2 tbsp ground flaxseed mixed with 6 tbsp water, rested 5 min), and use melted coconut oil or vegan butter instead of regular butter. All other ingredients are already vegan, so the bake’s texture and flavor will stay virtually the same.
How should I store leftovers, and can the oatmeal bake be frozen for later use?
Let the bake cool completely, then cover the dish tightly or transfer slices to an airtight container and refrigerate for up to 4–5 days. For longer storage, cut into portions, wrap each piece in plastic wrap, place in a freezer bag, and freeze for up to 3 months; thaw overnight in the fridge and re-warm in the microwave or a 350 °F (175 °C) oven until heated through.
Can I make this Blueberry Oatmeal Bake gluten-free?
Yes—simply use certified gluten-free rolled oats (regular oats can be cross-contaminated with wheat) and be sure your baking powder is labeled gluten-free. All remaining ingredients are naturally gluten-free, so no other adjustments are needed.