Baked Oatmeal

Baked oatmeal is one of those breakfasts I really love so much and don’t make as often as I should. This version is soft, lightly sweet, and full of blueberries, banana, maple syrup, cinnamon, and vanilla.

It sets up firmer than a bowl of oatmeal (obviously!), but it’s still soft and tender in the center. The texture is light but hearty, almost like a breakfast casserole made with oats instead of bread.

It’s also a good make-ahead breakfast for busy school mornings or weekends when you want something warm without standing at the stove.

My Best Baked Oatmeal Tips

Use old-fashioned rolled oats for the best texture. Quick oats can work in a pinch, but they make the baked oatmeal softer and a little drier. Steel cut oats won’t work the same way in this recipe.

The center should be almost set when it comes out of the oven. It shouldn’t look wet, but it also shouldn’t be baked until dry. The oatmeal will continue to firm up a little as it cools.

For a bigger breakfast, serve it with fluffy scrambled eggs, hash brown waffles, or fruit salad.

How to Make Baked Oatmeal

Mix the oatmeal: Stir the oats, milk, eggs, walnuts, maple syrup, mashed banana, melted butter, cinnamon, vanilla, baking powder, salt, and nutmeg together in a large bowl. The mixture will look loose, but the oats absorb the liquid as it bakes.

Add the blueberries: Gently fold in most of the blueberries so they don’t get smashed. Save the rest for the top.

Bake: Pour the mixture into a greased 9×9 or 11×7-inch baking dish, then sprinkle the remaining blueberries over the top. Bake until the center is almost set and the edges look lightly browned.

Serve: Let it cool for a few minutes before slicing or scooping. It’s great warm with extra maple syrup, fresh fruit, or a little powdered sugar.

More Easy Oatmeal Recipes

• Peaches and Cream Oatmeal
• Strawberry Baked Oatmeal
• Easy Pumpkin Baked Oatmeal
• Instant Pot Steel Cut Oats Recipe

Blueberry Baked Oatmeal

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Author: Kimberly Vargo

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 8 Servings

Prevent your phone from shutting off while cooking!

Ingredients

• 3 cups old-fashioned rolled oats
• 1 ¾ cup milk, We use whole milk, but any variety will work.
• 2 large eggs
• ½ cup walnuts, chopped (optional)
• ⅓ cup maple syrup
• ⅓ cup banana, mashed, about 1 medium banana
• ¼ cup unsalted butter, melted and cooled
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• 2 cups blueberries, fresh, divided

Instructions

 

• Preheat the oven to 350°F, and grease a 9×9 or 11×7-inch baking dish. Set aside.
• In a large bowl, combine the oats, milk, eggs, walnuts, syrup, butter, banana, cinnamon, vanilla, baking powder, salt, and nutmeg. Carefully fold in 1 ½ cups of blueberries.
  3 cups old-fashioned rolled oats

  1 ¾ cup milk

  2 large eggs

  ½ cup walnuts

  ⅓ cup maple syrup

  ⅓ cup banana

  ¼ cup unsalted butter

  2 teaspoons ground cinnamon

  2 teaspoons vanilla extract

  1 teaspoon baking powder

  ½ teaspoon salt

  ¼ teaspoon ground nutmeg

  1 ½ cups blueberries
• Pour the batter into the prepared baking dish, and top with the remaining ½ cup of blueberries.
  ½ cups blueberries
• Bake for 30-40 minutes until the center is almost set. It should be soft in the middle and not completely dry. If you prefer a drier baked oatmeal, continue baking for a few more minutes.
• Serve warm with extra maple syrup, powdered sugar, or fresh fruit.

Notes

1. Use old-fashioned rolled oats for the best texture. Quick oats may be used, but the baked oatmeal will be softer and a little drier.
2. Frozen blueberries may be used if fresh aren’t available. Add them frozen, and know they may release extra juice as they bake.
3. Store leftovers in an airtight container in the refrigerator for up to 4 days.
4. To freeze, let the baked oatmeal cool completely, then wrap tightly or store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
5. Reheat individual portions in the microwave, or cover the baking dish with foil and warm in a 350°F oven until heated through.
6. If you use a 9×9-inch pan, you’ll need to bake the oatmeal closer to the 40 minute mark or a little longer since it’s thicker.
7. The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup. Actual calories will vary.

Nutrition

Serving: 1cupCalories: 329kcalCarbohydrates: 41gProtein: 9gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 63mgSodium: 239mgPotassium: 324mgFiber: 5gSugar: 16gVitamin A: 350IUVitamin C: 4mgCalcium: 148mgIron: 2mg