Blueberry Baked Oats
These blueberry baked oats are a warm, comforting make-ahead breakfast made with rolled oats, juicy blueberries, and naturally sweetened goodness. Soft and cake-like, they’re filling, easy to prep, and perfect for busy mornings, meal prep, or a cozy weekend brunch.
Ingredients
- Main Ingredients
- 2 cups old-fashioned rolled oats
- 1½ cups blueberries fresh or frozen
- 2 large eggs
- Flavor Base & Sweeteners
- 1¾ cups milk dairy or non-dairy
- ⅓ cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Pantry Staples
- 2 teaspoons baking powder
- ¼ teaspoon salt
- Butter or oil for greasing the dish
Instructions
- Preheat & Prep
- Preheat oven to 375°F (190°C).
- Grease an 8×8-inch baking dish.
- Rinse and pat dry fresh blueberries (no need to thaw frozen).
- Mix Dry Ingredients
- In a large bowl, combine oats, baking powder, cinnamon, and salt.
- Mix Wet Ingredients
- In a separate bowl, whisk together eggs, milk, maple syrup, and vanilla.
- Combine
- Pour wet ingredients into dry ingredients and stir until combined.
- Gently fold in blueberries.
- Bake
- Pour mixture into prepared baking dish.
- Bake for 35–40 minutes, until the center is set and the top is lightly golden.
- Cool & Serve
- Let cool for 10 minutes before slicing.
- Serve warm or at room temperature.
Notes
- Use rolled oats only—quick oats will turn mushy.
- Avoid overbaking to keep the oats soft and moist.
- If using frozen blueberries, expect slightly longer bake time.