This scrumptious Blueberry Baked Oatmeal can be made using fresh or frozen blueberries. It’s naturally sweetened with maple syrup and kissed with cinnamon, giving it a french toast oatmeal vibe we can’t get enough of!
Say hello to the best baked oatmeal recipe of my life!
This naturally sweetened baked oatmeal is made with blueberries, almond milk, pecans and almonds, and kissed with pure maple syrup for sweetness. The cinnamon blueberry maple combo almost reminds me of blueberry French toast (after all they have a lot of similar ingredients!) and I just can’t get enough of it!
Serve up this healthy oatmeal with all your favorite oatmeal mix-ins. Some may opt for a drizzle of milk or almond milk on top while others love it with a dollop of vanilla yogurt and fresh fruit.
Have a sweet tooth? Sometimes I’ll go the dessert route and heat up some of the leftover oatmeal with a dollop of whipped cream and a drizzle of maple syrup on top. I also have it on good authority that it’s pretty gosh darn awesome with some vanilla frozen yogurt on top too. SWOON!
special diets and swaps
This baked blueberry oatmeal is easily made vegan by using Earth Balance or melted coconut oil in place of the butter and two flax eggs in place of the eggs.
If needed, keep things gloriously gluten-free by choosing gluten-free certified oats.
No blueberries? No problem! This baked oatmeal would be glorious using cinnamon spiced apples, fresh or frozen strawberries, or even a tasty strawberry banana combo of fruit.
As for the nuts, walnuts, almonds, and pecans are all pretty interchangeable here (though chopped pecan and sliced almonds together is my absolute favorite!) and I think it would be entirely possible to make this baked oatmeal nut-free if needed.
Blueberry Baked Oatmeal
If you get a chance to try this blueberry baked oatmeal, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation.
Blueberry Baked Oatmeal
Ingredients
- 3 cups old fashioned oats
- ½ cup chopped pecans
- ½ cup sliced almonds
- 2.5 tsp cinnamon
- 1 tsp baking powder
- 1 tsp fine sea salt
- ¼ tsp nutmeg
- 2.5 cups almond milk
- ½ cup pure maple syrup
- 2 large eggs
- 2 TBSP melted butter (cooled slightly)
- 2 tsp pure vanilla extract
- 12-14 ounces frozen blueberries
SERVE WITH
- plain/vanilla yogurt or whipped cream
- additional maple syrup or honey for drizzling
- a sprinkle of cinnamon sugar on top
- almond milk
- fresh fruit
Instructions
- Preheat oven to 375 degrees F.
- Grease a 10.5″ x 7.5″ or 9″ x 9″ inch baking dish with oil or butter and set aside.
- Next melt a tsp or two of butter in a large pan/skillet and toast your oats, pecans, and almonds until fragrant and toasted, stirring occasionally.
- Transfer oats and nuts to a large mixing bowl along with cinnamon, baking powder, salt and nutmeg. Stir to combine.
- In a separate bowl, combine the milk, maple syrup, eggs, melted butter, and vanilla. Whisk until blended.
- Set aside ½ cup of the berries for topping, then arrange the remaining berries evenly over the bottom of the baking dish (no defrosting needed if frozen).
- Combine the dry and wet ingredients and mix until no dry oats remain. Pour over berries and gently spread mixture evenly with a baking spatula.
- Scatter the remaining berries across the top and pat into the oats.
- Bake for 40-45 minutes, until the top is nice and golden. Remove your baked oatmeal from the oven and let it cool for a few minutes.
- Before serving feel free to drizzle over some extra butter, maple syrup, milk, or any of your go-to oatmeal toppings!
Notes
Nutrition
Recipe adapted from Cookie and Kate.
Questions & Reviews
Hello! I cannot wait to give this a try. I have my own website/blog @ lovefromtheheartland.com and I’m featuring this recipe there on tomorrow’s post. For sure i am linking back to you for full credit. I have to admit, your photos reeled me in!
Thanks so much Toni! xoxo
Looks very tempting, but not too sure about breakfast. Here in the UK we would class it as a dessert. This is going on the menu.
Can this be prepared the night before and baked in the morning?
Hey Erin! I’ve been meaning to try popping it in the fridge unbaked and then baking it up the next morning but haven’t had the chance to yet. I have baked the entire dish and then reheated leftovers all week long and it re-heats gloriously! Maybe that means it will work both ways? Let me know if you get to test it out tonight and I’ll for sure be testing it out this way too!
When I reheat portions of the baked oatmeal it’s a little drier than that first bake, so I always add a little warmed milk after heating it up and a bit of maple syrup on top. Love it so!
This is the kind of recipe that I would eat any time of day. I’m reading this way too close to lunchtime and now I totally want this for lunch!! I don’t have any blueberries in the house, so I might have to try your apple swap!
Breakfast brunch and brinner FTW! Haha! Thank you Stef – let me know what you think of the apple-fied version!
This is ah-mazing! We went blueberry picking and this recipe is perfect for fresh blueberries. I am sure it is good with frozen…. we just have fresh.
Thank you Sarah! Blueberry picking is one of my favorite things to do in the Summer here!
Just made this and it turned out so yummy. Even my pickiest eater enjoyed it.
Woot woot! So beyond excited to hear it Ashlie – thank you! 🙂