This blueberry baked oatmeal is a healthy, comforting breakfast the whole family will enjoy.
Healthy blueberry baked oatmeal
Bursting with juicy blueberries, warm vanilla, and hearty rolled oats, this blueberry baked oatmeal casserole makes a filling, comforting breakfast. It’s ideal for feeding a crowd or serving overnight guests. Leftovers slice and freeze well, giving you quick, nutritious breakfasts on busy mornings.
Readers also love this Protein Banana Bread
5 flavor variations
Blueberry Lemon: Add 2 teaspoons lemon zest to the base recipe.
High Protein: Replace up to 1/2 cup of oats with 1/2 cup of plain or flavored protein powder.
Chocolate Chip Cookie: Stir in 1/2 cup mini chocolate chips or sprinkle them on top before baking.
Ginger Cardamom: Add 1/4 teaspoon ground cardamom and 1/4 teaspoon ground ginger with the cinnamon, and stir in chopped toasted pecans.
Coconut: Use 1/3 cup canned coconut milk instead of oil or nut butter and fold up to 1/2 cup shredded coconut into the dry ingredients, or sprinkle shreds on top before baking.
Ingredients for the best blueberry baked oatmeal
The recipe uses rolled oats, blueberries (fresh or thawed frozen), mashed banana, pure vanilla extract, salt, cinnamon, a sweetener, and optional nut butter or oil. You can substitute quick oats for rolled oats; steel-cut or instant oats are not recommended. For gluten-free results, use certified gluten-free oats or an equal amount of rolled quinoa flakes.
Nut butters like almond or cashew and oils like coconut work well. For an oil-free option, replace the nut butter with extra water. Sweeteners that pair nicely include pure maple syrup, honey, or agave. The recipe is naturally dairy-free and can be vegan if you use water instead of eggs.
For best flavor, use ripe bananas with some brown on the peel; thawed frozen bananas are fine too.
Blueberry baked oats without banana
To make this banana-free, omit the 3 cups mashed banana and use an equal amount of applesauce, Greek yogurt, canned pumpkin, mango puree, or blended sweet potato. For applesauce, yogurt, pumpkin, or sweet potato, increase sweetener to 1/2 cup and reduce water to 1/3 cup. Mango puree is naturally sweet and typically needs no extra sweetener.
Fresh or frozen blueberries?
Either fresh or frozen blueberries work. If using frozen, fully thaw them first, blot away excess moisture with paper towels, and remove any ice crystals. You can also swap up to half the blueberries for diced strawberries, cherries, raspberries, blackberries, or banana slices.
Recipe video
Watch the step-by-step video above.
How to make the blueberry breakfast bake
Preheat the oven to 350°F (175°C). Grease a 9×13-inch pan or line it with parchment paper.
In a large bowl, stir together the rolled oats, salt, and cinnamon. Add the mashed banana, vanilla, sweetener, nut butter or oil, and eggs or water, whisking until well combined. Gently fold in all but about 1/2 cup of the blueberries, reserving the rest to press on top.
Smooth the batter evenly in the prepared pan, press the reserved berries into the top, and bake on the center rack for 40 minutes. Remove carefully and serve warm, or allow to cool for firm, sliceable oatmeal bars.
Store leftovers in the refrigerator for up to five days. Reheat in the microwave or on the stovetop. Sliced bars freeze well in an airtight container for up to three months—thaw and warm before serving.
Nutrition and health benefits
This bake offers a nutritious, fiber-rich breakfast option. Blueberries provide antioxidants, vitamin C, vitamin K, and manganese, while bananas contribute potassium and additional fiber. Depending on ingredients used, the bars can be low in calories, low in fat, dairy-free, egg-free, gluten-free, and cholesterol-free.
Blueberry Baked Oatmeal — Ingredient List
- 4 cups rolled oats
- 3 cups mashed banana (or see banana-free substitutions)
- 1/3 cup nut butter or oil (or additional water for oil-free)
- 1/3 cup pure maple syrup (or agave or honey)
- 1 tsp salt
- 1/2 tsp ground cinnamon
- 2 tsp pure vanilla extract
- 2 eggs (or 1/2 cup water for vegan)
- 4 cups blueberries
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch pan or line with parchment paper.
- In a large bowl, combine oats, salt, and cinnamon.
- Add mashed banana, vanilla, sweetener, nut butter or oil, and eggs or water. Whisk until smooth.
- Fold in 2 cups of blueberries, reserving the rest for the top.
- Spread the mixture evenly in the prepared pan and press remaining berries onto the surface.
- Bake 40 minutes. Serve warm or cool before slicing into bars. Refrigerate up to five days or freeze for longer storage.
Notes
If you have leftover oats, use them to make simple three-ingredient banana oatmeal cookies. Adjust sweetener and liquid when substituting banana with applesauce, yogurt, pumpkin, mango, or sweet potato as described above.
More easy breakfast ideas
