Blueberry Baked Oatmeal Recipe

If you’re searching for a wholesome, cozy breakfast to wake up to, you’re going to fall head over heels for this Blueberry Baked Oatmeal Recipe. It’s that perfect blend of creamy oats with bursts of juicy blueberries and a nutty, crisp topping that will make you want to eat it every single morning. Trust me, once you try this, you’ll understand why it’s my go-to for easy weekend breakfasts or even a make-ahead weekday treat.

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Ingredients You’ll Need

Choosing the right ingredients can feel daunting, but here you’ve got a straightforward lineup that works beautifully together — healthy, flavorful, and nourishing. Fresh or frozen blueberries both work perfectly, so you can use whatever you have on hand.

• Ripe banana: This adds natural sweetness and moisture, plus a subtle banana flavor that complements blueberries so well.
• Unsweetened almond milk: You’ll want it at room temperature so it mixes smoothly without clumping the oats.
• Smooth almond butter: Adds creaminess and a rich nutty taste; make sure it’s well-stirred.
• Maple syrup: Natural sweetener that brings warmth to the dish.
• Melted coconut oil: Gives a subtle tropical flavor and helps the topping crisp up nicely.
• Baking powder: Ensures your oatmeal isn’t heavy but pleasantly soft and baked through.
• Cinnamon: A warming spice to elevate the blueberries and oats.
• Sea salt: Enhances all the flavors without making it salty.
• Whole rolled oats: The star ingredient for chewy texture and fiber.
• Chopped pecans: Bring crunch and nuttiness to every bite.
• Blueberries (fresh or frozen): Bursting pockets of juicy goodness throughout the oatmeal.
• Brown sugar (for topping): Helps caramelize the topping for a sweet, crisp finish.
• Coconut flakes (for topping): Add a toasty, flaky texture that’s my personal favorite.

Variations

I love tweaking this blueberry baked oatmeal recipe based on what’s in season or what my mood calls for — and you should totally make it your own too! It’s forgiving and easy to customize.

• Swap the fruit: I’ve tried raspberries or chopped apples instead of blueberries with great results — just adjust the sugar a bit if your fruits are sweeter or tarter.
• Nut-free Version: Replace almond butter and pecans with sunflower seed butter and pumpkin seeds to keep it allergy-friendly.
• Extra protein: Stir in a scoop of your favorite plant-based protein powder; it blends right in and makes breakfast even more satisfying.
• Spiced up: Add a pinch of nutmeg or ginger for extra cozy vibes during fall and winter months.

How to Make Blueberry Baked Oatmeal Recipe

Step 1: Prep your dish and preheat the oven

Start by preheating your oven to 350°F (175°C). Grab an 8×8-inch baking dish — greasing it is key here so the oatmeal doesn’t stick and comes out beautifully in slices. I usually use coconut oil or a little vegan butter for a nice flavor boost.

Step 2: Mix the wet ingredients

In a large bowl, whisk together the mashed ripe banana, almond milk (make sure it’s not cold), smooth almond butter, maple syrup, and melted coconut oil. Whisk until everything looks silky; this helps keep the oats from clumping later.

Step 3: Add your dry ingredients and mix gently

Sprinkle in the baking powder, cinnamon, and sea salt, then whisk again briefly. Now fold in the rolled oats, about ¾ cup of the chopped pecans, and half of the blueberries. Using a folding motion keeps the berries intact and evenly distributed. Pour that beautiful mixture into your greased baking dish and smooth it out evenly with a spatula or the back of a spoon.

Step 4: Add your toppings and bake

Scatter the remaining blueberries and pecans on top. Sprinkle brown sugar and coconut flakes evenly over everything — these toppings give you that irresistible crispy finish we all crave. Bake uncovered for about 40 to 50 minutes, until the edges are golden and the center appears set (it’ll firm up as it cools, so no worries if it looks a tiny bit soft at first).

Step 5: Let it cool and serve

Remove from the oven and let the baked oatmeal rest about 10 minutes before slicing. This resting time helps it strengthen and makes serving less messy. Grab your favorite bowl or plate, add a drizzle of almond milk or a dollop of yogurt, and enjoy your cozy, fruity breakfast masterpiece!

How to Serve Blueberry Baked Oatmeal Recipe

Garnishes

I love topping mine with extra fresh blueberries and a splash of almond milk or a spoonful of coconut yogurt to add creaminess without overpowering the dish. A sprinkle of cinnamon or nutmeg on top adds a cozy spice kick perfect for cool mornings.

Side Dishes

This recipe stands beautifully on its own but pairs wonderfully with a side of fresh fruit salad or a simple green tea to balance the richness. When I serve brunch, I also add some avocado toast to keep things savory alongside the sweetness.

Creative Ways to Present

For brunch with friends, I like to bake the oatmeal in individual ramekins for personal servings — they look fancy and are so pleasing to dig into. You can also layer it in glass jars with yogurt and granola for a stunning parfait-style presentation.

Make Ahead and Storage

Storing Leftovers

I store leftovers covered tightly in the fridge for up to 4 days. It reheats well in the oven or microwave, and I find it tastes even better the next day as the flavors have melded together.

Freezing

Freeze individual slices wrapped in parchment and foil, or store the whole baked oatmeal in an airtight container. When I’ve done this, thawing overnight in the fridge then warming in the oven keeps the texture spot-on.

Reheating

Reheat by warming in the oven at 325°F for 10-15 minutes or pop a single slice into the microwave for about 1 minute. Adding a splash of almond milk before reheating keeps it nice and moist.

FAQs

Final Thoughts

I absolutely love how this Blueberry Baked Oatmeal Recipe brings together the comfort of warm baked oats with the freshness of berries and a crunchy, sweet topping. It’s one of those recipes that feels like a warm hug on chilly mornings but is still light enough for spring or summer. Whether you’re cooking for your family or yourself, you’ll find this recipe easy to make and endlessly satisfying. Give it a try — I promise it will become a beloved staple in your breakfast rotation!

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