Blueberry Baked Oatmeal – Barefeet in the Kitchen

This lightly sweetened baked oatmeal is filled with bursting blueberries and wholesome oats with a hint of fragrant cinnamon.

Blueberry Baked Oatmeal

My family likes oatmeal in every way, shape, or form you can serve it. So, finding new ways to make and serve it makes all of us happy.

Blueberry Baked Oatmeal is a hearty breakfast that can be stirred together in just minutes. If you haven’t yet tried baked oatmeal, this is a delicious recipe to start with today.

Side note, because you all know that I’m weather obsessed now that we live in Ohio – I am loving the mornings that we’ve had over the past week! When I’m done sitting on the porch with my coffee, baked oatmeal sounds better than ever.

Muesli-style slow cooker oats, nutty granolas, peaches and cream oatmeal with sweet bites of fruit and melting brown sugar, chewy baked oatmeal; we love them all. And I doubt that any of us will ever turn down a warm oatmeal cookie.

You can find a full list of some of our favorite oatmeal recipes right here.

Blueberry Oatmeal Bake

With all of those varieties to choose from, I can still say, beyond any doubt, that our all-time favorite way to make oatmeal for breakfast is baked. And blueberries in oatmeal? That’s a sure fire win.

Pulling a pan of baked oatmeal out of the oven in the morning makes eating oatmeal feel like a special treat. Whether you choose to fill yours with apples or berries, dried fruit, or crunchy nuts, there really isn’t a wrong way to prepare your morning oatmeal.

This blueberry oatmeal bake is loaded with fresh berries, but it can also be made with frozen blueberries, raspberries, or blackberries.

While I do enjoy chopped strawberries in my oatmeal, I haven’t had the best luck using frozen strawberries. The pieces are simply too large when frozen and the result is often a mushy piece of fruit that is less than appetizing.

Because my boys eat like ravenous wolves, this is a large batch recipe. It will completely fill a 9×13 pan.

For a smaller amount of oatmeal, and fewer portions, this recipe reduces nicely. Divide the ingredients in half and bake in an 8 or 9-inch square pan for 35 minutes.

Baked Blueberry Oatmeal

• old fashioned oats
• light brown sugar
• baking powder
• kosher salt
• cinnamon
• light flavored olive oil
• eggs
• milk
• blueberries

Blueberry Oatmeal Recipe

Start by preheating the oven to 350°F. Grease a 9×13 pan with butter or coat it with cooking spray. Set it aside.

Combine the oats, brown sugar, baking powder, salt, and cinnamon in a large mixing bowl. Stir to combine. Add the oil, eggs, and milk and stir to combine. Add the blueberries and stir once more.

Scoop the oat mixture into the greased pan and bake for 50 minutes. The oatmeal should be lightly browned and slightly crisp on top and around the edges. A knife inserted will come out mostly clean with wet crumbs.

Remove from the oven and let cool for 10 minutes before serving. Slice into servings or scoop servings with a spoon.

Make-Ahead Oatmeal

This makes a terrific make-ahead breakfast or freezer meal. Let the oatmeal cool completely and then cut or scoop into portions.

Store the oatmeal in airtight freezer bags or containers. Reheat in the microwave with a tablespoon of water.

Breakfast with Blueberries

I’ve already told you that oatmeal is a family favorite for us. What I haven’t mentioned is just how much a breakfast built around blueberries thrills me.

I don’t know exactly what it is about blueberries, but from these Banana Blueberry Pancakes to crispy and buttery Blueberry Waffles topped with maple syrup or my grandmother’s waffle sauce, it all makes me grin.

Blueberry Lemon Baked French Toast is like no other french toast casserole I’ve tasted. With a texture similar to bread pudding, without being a bit soggy, this was everything I’d hoped and then some. The lemony maple syrup cuts the typical french toast sweetness and the blueberries add a sweet tartness to the dish.

Want one more blueberry oatmeal to try? Blueberries and Cream Oatmeal is my go-to, I don’t have a lot of time, but I want something fantastic for breakfast option. It is made on the stovetop and it is filled with blueberries that plump up when cooked and burst with flavor in each bite.

{originally published 9/7/20 – recipe notes and photos updated 3/16/23}