Blueberry Oatmeal Breakfast Bake

Name: Blueberry Oatmeal Breakfast Bake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 cups rolled oats; 1 teaspoon baking powder; 1/2 teaspoon salt; 2 cups milk (dairy or non-dairy); 1/3 cup maple syrup or honey; 1 teaspoon vanilla extract; 1 teaspoon cinnamon; 1 cup fresh blueberries; 2 large eggs, beaten

Highlighted under: Clean & Healthy

I love starting my day with warm, wholesome meals that set the tone for a productive morning, and this Blueberry Oatmeal Breakfast Bake is a delightful favorite. Bursting with sweet blueberries and hearty oats, it’s perfect for busy mornings or lazy weekends. I appreciate how easy it is to prepare—just mix the ingredients and let the oven do the work! Plus, it’s a fantastic way to sneak in some fruit into the breakfast routine without any fuss.

Created by

Helena Wright

Last updated on 2026-02-01T21:45:36.004Z

When I first made this Blueberry Oatmeal Breakfast Bake, I was amazed at how simple yet satisfying it came out. The combination of oats and blueberries creates a wonderful texture that’s both chewy and bursty with flavor. To ensure the best results, I recommend using ripe, fresh blueberries because they release their juices while baking, infusing the dish with natural sweetness.

Additionally, what I found helpful was to let the bake cool for a few minutes before slicing, as this allows it to set up nicely. When I have leftovers, I love reheating them for a quick breakfast, topped with a dollop of yogurt or a drizzle of honey for extra indulgence.

Why You'll Love This Recipe
Filling and nutritious start to your day
Fresh blueberries add a burst of flavor
Easy to prepare ahead for busy mornings
Great warm or cold—perfect for any time!

The Role of Oats

In this Blueberry Oatmeal Breakfast Bake, rolled oats serve as the backbone of the dish, providing both texture and heartiness. Their soluble fibers are beneficial for digestion, making this meal not only delicious but also nourishing. The oats absorb the surrounding liquid during baking, creating a soft and comforting consistency that contrasts beautifully with the juicy blueberries. For a gluten-free option, ensure you’re using certified gluten-free oats.

I recommend using rolled oats instead of quick oats for this recipe. They hold their structure better when baked, resulting in a more satisfying chew. Quick oats can become overly mushy and may alter the bake's texture. Additionally, if you prefer a denser bake, consider adding a little less milk, about 1.5 cups instead of 2. This adjustment could give your breakfast bake a more compact feel.

Tips for Perfect Blueberries

Fresh blueberries elevate the flavor profile of this breakfast bake, bursting with sweetness in every bite. When selecting blueberries, opt for firm, plump ones that are deep blue in color. Avoid any berries that are mushy or show signs of mold, as these can affect the overall taste and texture of your bake. If fresh blueberries aren't available, frozen blueberries can be used in a pinch, but be sure to fold them in while still partially frozen to avoid a purple-stained batter.

To maximize the blueberry flavor, sprinkle a teaspoon of sugar over the berries before adding them to the mix. This helps bring out their natural sweetness and can also create a delightful syrupy effect as they bake. Additionally, if you enjoy a more pronounced bite, reserve some blueberries to sprinkle on top before baking. This ensures a beautiful presentation and bursts of flavor as you dig into your bake.

Storage and Reheating Tips

Once your Blueberry Oatmeal Breakfast Bake has cooled, you can store it in an airtight container in the refrigerator for up to a week. It makes for an easy grab-and-go breakfast option throughout the week. If you want to keep it longer, consider freezing it in individual portions. Wrap slices tightly in plastic wrap and then place them in a freezer-safe container. They can be stored for up to three months, making them a convenient make-ahead solution.

To reheat, simply pop a slice in the microwave for about 30-60 seconds, depending on your microwave's power level. For a crispy top, you can also reheat it in a toaster oven at 350°F (175°C) for about 10 minutes. If you prefer a warm, gooey texture, adding a little drizzle of maple syrup or honey on top when reheating can enhance the experience and make each bite even more enjoyable.

Ingredients

Gather these simple ingredients for a delicious start to your morning:

Ingredients

2 cups rolled oats
1 teaspoon baking powder
1/2 teaspoon salt
2 cups milk (dairy or non-dairy)
1/3 cup maple syrup or honey
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 cup fresh blueberries
2 large eggs, beaten

Now that we have everything ready, let's dive into the cooking steps!

Instructions

Follow these simple instructions to create your breakfast bake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and lightly grease a baking dish.

Mix Dry Ingredients

In a large bowl, combine the rolled oats, baking powder, salt, and cinnamon.

Combine Wet Ingredients

In another bowl, whisk together the milk, maple syrup, vanilla extract, and beaten eggs until well combined.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and stir until well mixed. Gently fold in the blueberries.

Bake

Transfer the mixture to the prepared baking dish and spread evenly. Bake for 30-35 minutes, or until the top is golden and set.

Once baked, allow it to cool slightly before slicing into squares.

Pro Tips

For added texture, consider mixing in nuts or seeds, and feel free to switch up the fruits based on what's in season. A sprinkle of nutmeg can also enhance the flavor profile beautifully.

Dietary Adjustments

If you’re looking for a dairy-free version of this recipe, almond milk, oat milk, or coconut milk can be great substitutes for regular milk. Each contributes its unique flavor profile and creaminess, so feel free to experiment with the types you enjoy most. Similarly, agave syrup can replace honey for a vegan option without compromising on sweetness or texture.

For those with egg allergies, a flax egg can replace eggs. To make a flax egg, mix one tablespoon of ground flaxseed with two and a half tablespoons of water and let it sit for about five minutes until it thickens. This will help bind the ingredients together similarly to eggs while ensuring a moist bake.

Customization Ideas

You can easily customize this breakfast bake by adding nuts or seeds for added crunch and nutrition. Walnuts or pecans work beautifully alongside the blueberries, lending a rich flavor and a satisfying texture. Sunflower seeds would also be an excellent choice for a nut-free option. If you’re feeling adventurous, try incorporating a touch of lemon zest into the batter to brighten the flavors even more.

Herbs like mint or basil can introduce an unexpected twist when served atop the warm bake. A dollop of Greek yogurt or a spoonful of nut butter can also provide an additional layer of creaminess and flavor, making your breakfast not just filling but also delightful to savor!

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure to add them directly from the freezer without thawing.

→ How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze portions for up to a month.

→ Can I make this recipe vegan?

Absolutely! Substitute the milk with a plant-based alternative and use flax eggs in place of the eggs.

→ What can I serve it with?

This bake is delicious on its own, but you can enhance it with yogurt, milk, or even a scoop of ice cream for a treat!