I’m sharing my Blueberry Baked Oatmeal as an Easy Healthy Breakfast that’s low in fat and free of added sugar, a clean-eating crowd pleaser the whole family will love on busy school mornings.

Jump to Recipe

I’ve been messing around with a blueberry baked oatmeal that actually makes early mornings less painful. It’s clean eating but still feels a little special, and I love how simply old fashioned rolled oats and blueberries can turn into something everyone fights over.

I don’t wanna oversell it but this recipe lives right in that space between Baked Oatmeal Recipes obsessives and anyone searching for an Easy Healthy Breakfast. There’s a couple tiny hacks I use that save time and keep it sugar free, and honestly they make a big difference.

If you’re the curious type, trust me you’ll want to try it.

Ingredients

Print Recipe (No Advertisments)

Whole grain oats, lots of fiber and slow carbs, keeps you full longer
Adds natural sweetness, potassium and moisture, masking some sugar cravings
Tiny antioxidant bombs, juicy tart sweet pop, vitamin C and fiber
Boosts protein and creaminess, slight tang, helps with texture and moisture
Keeps bake tender, adds protein and calcium without extra sugar
Binder for structure, adds protein and a fluffy lift to crumbs
Optional crunchy fats, omega 3s, earthy flavor and satisfying chew
Warm spice, lowers sweetness perception, may help blood sugar control
Optional swap for oil, adds moisture and mild fruit sweetness

Ingredient Quantities

2 cups old fashioned rolled oats

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon fine sea salt

1 large ripe banana mashed

1 1/2 cups unsweetened milk (dairy or plant)

1 large egg

1/4 cup plain nonfat Greek yogurt

1 teaspoon vanilla extract

1 cup fresh or frozen blueberries

2 tablespoons unsweetened applesauce (optional)

2 tablespoons chopped walnuts or pecans (optional)

How to Make this

Print Recipe (No Advertisments)

1. Lightly grease an 8×8 or 9×9 baking dish or line it with parchment. If you’re baking right away preheat oven to 350°F (175°C). If you want to prep the night before skip the preheat and keep the filled pan covered in the fridge.

2. In a medium bowl stir together 2 cups old fashioned rolled oats, 1 1/2 teaspoons baking powder, 1 teaspoon ground cinnamon and 1/2 teaspoon fine sea salt.

3. In another bowl mash 1 large ripe banana until mostly smooth, then whisk in 1 1/2 cups unsweetened milk, 1 large egg, 1/4 cup plain nonfat Greek yogurt, 1 teaspoon vanilla extract and 2 tablespoons unsweetened applesauce if using.

4. Pour the wet mixture into the dry ingredients and fold until just combined. If it seems too thick add a splash more milk, a little at a time.

5. Gently fold in about 3/4 cup of the blueberries and 1 to 2 tablespoons chopped walnuts or pecans if using, reserve the rest of the berries and nuts for the top. If your berries are frozen toss them with a teaspoon of oats so they don’t bleed as much.

6. Pour the batter into the prepared pan, smooth the top and scatter the reserved blueberries and nuts on top, press them in a bit so they don’t all float away while baking.

7. Bake at 350°F for 35 to 40 minutes until the top is lightly golden and the center is set (a toothpick should come out mostly clean). If baking straight from the fridge add about 5 to 10 extra minutes.

8. Let it cool for 10 to 15 minutes so it firms up, then slice and serve warm. It’s great with extra yogurt, milk or fresh berries.

9. To store: cover and refrigerate leftovers up to 4 days, or cool completely and freeze portions up to 2 months. Reheat in the microwave for 60 to 90 seconds or in a 350°F oven about 10 to 15 minutes from frozen or shorter from thawed.

Equipment Needed

1. 8×8 or 9×9 baking dish, greased or lined with parchment
2. Medium mixing bowl for the oats and dry stuff
3. Small mixing bowl for the banana and wet ingredients
4. Measuring cups and measuring spoons
5. Liquid measuring cup for the milk
6. Fork to mash the banana and whisk to beat the wet mix
7. Rubber or silicone spatula to fold and smooth the batter
8. Toothpick or cake tester to check doneness
9. Oven plus a cooling rack for resting the baked oatmeal

FAQ

Q: Can I use frozen blueberries?

A: Yes. You can use them straight from the freezer, no need to thaw. Toss frozen berries with a tablespoon of oats or flour so they don't sink and turn the whole bake purple. Expect a few extra minutes of bake time because frozen fruit releases more liquid.

Q: Can I make this vegan or dairy free?

A: Sure. Use plant milk and a dairy free yogurt. Replace the egg with a flax or chia "egg" (1 tbsp ground flax or chia + 3 tbsp water, let sit 5 min) or add 2-3 tbsp extra applesauce. It might be a bit denser, but still tasty.

Q: How long will leftovers keep and how do I reheat them?

A: Store covered in the fridge for 4 to 5 days. For longer keep, slice and freeze up to 3 months in an airtight container or wrapped in foil. Reheat single portions 60 to 90 seconds in the microwave or warm in a 350 F oven for 10 to 15 minutes to get the top a little crisp. Let it sit a few minutes before serving so it sets.

Q: Can I bake this as muffins or in a different pan size?

A: Yep. Use a 12-cup muffin tin for single servings, and bake about 20 to 25 minutes. For an 8×8 pan plan on roughly 30 to 35 minutes. Line pans with parchment for easy cleanup.

Q: Do I have to add sweetener, is the banana enough?

A: A ripe banana adds good sweetness but it depends how ripe it is and how sweet you like things. If you want sweeter, stir in 2 to 3 tbsp maple syrup or honey. If you prefer less sweet, use a less ripe banana or skip the extra sweetener.

Q: How do I make it creamier instead of cakier?

A: For creamier, add 1/4 to 1/2 cup more milk and an extra dollop of yogurt or one more egg. For a firmer, more cake-like bake, cut back the milk by 2 to 4 tbsp and add 1 to 2 tbsp melted butter or oil, then bake a little longer. Let it rest 10 minutes after baking so the oats absorb moisture and texture evens out.

Blueberry Baked Oatmeal Recipe Substitutions and Variations

Egg: Use a flax “egg” 1 tbsp ground flaxseed mixed with 3 tbsp water (let sit 5 min) or a chia egg same ratio, works great for egg-free baking.
Mashed banana: Swap with 1/3 cup unsweetened applesauce or 1/3 cup pumpkin puree for moisture and sweetness, you’ll lose some banana flavor but it still tastes awesome.
Old fashioned rolled oats: Use quick oats 1:1 for a softer, more cake-like bake, or choose certified gluten-free rolled oats if needed; don’t use steel-cut unless you pre-cook or soak them overnight.
Plain nonfat Greek yogurt: Replace 1:1 with plain plant-based yogurt (soy, almond or coconut) for dairy-free, or use sour cream for a tangier, richer finish.

Pro Tips

1) Let the batter rest, even just 10 to 15 minutes. The oats will soak up the liquid and the bake turns out creamier and less gritty. If you prep it overnight, pull it out of the fridge 20 minutes before baking so it isnt stone cold inside.

2) Frozen berries are fine, but toss them with a teaspoon of oats so they dont bleed and turn everything purple. You can fold them in frozen, just add a few extra minutes to the bake time so the center cooks through.

3) Toast the nuts before chopping them, it adds a lot more flavor and crunch. A quick 5 minutes in a 350°F oven makes a big difference, then sprinkle some on top so they stay crunchy.

4) If the top is browning faster than the middle, loosely cover the pan with foil partway through baking, and always let the dish cool 10 to 15 minutes so it firms up for clean slices.

Blueberry Baked Oatmeal Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I’m sharing my Blueberry Baked Oatmeal as an Easy Healthy Breakfast that’s low in fat and free of added sugar, a clean-eating crowd pleaser the whole family will love on busy school mornings.

Servings

servings

Calories

199

kcal

Equipment: 1. 8×8 or 9×9 baking dish, greased or lined with parchment
2. Medium mixing bowl for the oats and dry stuff
3. Small mixing bowl for the banana and wet ingredients
4. Measuring cups and measuring spoons
5. Liquid measuring cup for the milk
6. Fork to mash the banana and whisk to beat the wet mix
7. Rubber or silicone spatula to fold and smooth the batter
8. Toothpick or cake tester to check doneness
9. Oven plus a cooling rack for resting the baked oatmeal

Ingredients

2 cups old fashioned rolled oats
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1 large ripe banana mashed
1 1/2 cups unsweetened milk (dairy or plant)
1 large egg
1/4 cup plain nonfat Greek yogurt
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
2 tablespoons unsweetened applesauce (optional)
2 tablespoons chopped walnuts or pecans (optional)

Directions

Lightly grease an 8×8 or 9×9 baking dish or line it with parchment. If you're baking right away preheat oven to 350°F (175°C). If you want to prep the night before skip the preheat and keep the filled pan covered in the fridge.
In a medium bowl stir together 2 cups old fashioned rolled oats, 1 1/2 teaspoons baking powder, 1 teaspoon ground cinnamon and 1/2 teaspoon fine sea salt.
In another bowl mash 1 large ripe banana until mostly smooth, then whisk in 1 1/2 cups unsweetened milk, 1 large egg, 1/4 cup plain nonfat Greek yogurt, 1 teaspoon vanilla extract and 2 tablespoons unsweetened applesauce if using.
Pour the wet mixture into the dry ingredients and fold until just combined. If it seems too thick add a splash more milk, a little at a time.
Gently fold in about 3/4 cup of the blueberries and 1 to 2 tablespoons chopped walnuts or pecans if using, reserve the rest of the berries and nuts for the top. If your berries are frozen toss them with a teaspoon of oats so they don't bleed as much.
Pour the batter into the prepared pan, smooth the top and scatter the reserved blueberries and nuts on top, press them in a bit so they don't all float away while baking.
Bake at 350°F for 35 to 40 minutes until the top is lightly golden and the center is set (a toothpick should come out mostly clean). If baking straight from the fridge add about 5 to 10 extra minutes.
Let it cool for 10 to 15 minutes so it firms up, then slice and serve warm. It's great with extra yogurt, milk or fresh berries.
To store: cover and refrigerate leftovers up to 4 days, or cool completely and freeze portions up to 2 months. Reheat in the microwave for 60 to 90 seconds or in a 350°F oven about 10 to 15 minutes from frozen or shorter from thawed.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.