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My blueberry baked oatmeal is hearty and filling, with half-baked blueberries bursting in every bite! It’s a healthy breakfast my family LOVES as meal prep.
If you are craving baked oats, you’ve got to try my strawberry oatmeal bars, cinnamon roll baked oatmeal, or brownie baked oatmeal next.
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According to my family, I was a diehard anti-baked oatmeal person for the longest time. I think they’re lying because I have no memory of this, but I digress…
My baked oatmeal recipe is the best of both worlds. You get the fiber and staying power of oats but the chewy texture and convenience of grab-and-go breakfast bars. When you add blueberries, almond butter, and bananas, you have a treat fit for breakfast AND dessert.
Why I love this recipe
- Super healthy. Each square is packed with protein, fiber, healthy fats, and slow-releasing carbs. It’s vegan and gluten-free, so long as you use certified gluten-free oats.
- Made in one bowl. Because in the mornings, I’m all about convenience.
- The perfect texture. The oatmeal is soft, thick, and chewy, while the blueberries add a subtle juiciness, and the nut butter adds richness.
- Easy to meal prep. Make these baked oats the night before and rest easy knowing you have breakfast for the week to come.
Key Ingredients
- Rolled oats. AKA old-fashioned oats, these give the baked oats their chewy texture. I also tried instant oats and steel cut oats and wasn’t too pleased with the texture, so I’d stick with rolled oats.
- Almond butter. For richness and creaminess. Feel free to peanut butter or any smooth, drippy nut butter of your choosing.
- Bananas. For natural sweetness and moisture. Alternatively, you can use unsweetened apple sauce, but you’ll need to add extra oats to absorb the added moisture.
- Blueberries. Obviously needed for a blueberry recipe! You can use fresh or frozen blueberries. If using frozen, don’t thaw them first.
- Maple syrup or honey. Optional, but if you prefer sweeter oats, add a drizzle of this (I usually add two tablespoons or so).
- Mix-ins. Optional again, but feel free to add white chocolate chips, dried fruit, or walnuts.
How to make blueberry baked oatmeal
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven, line a square pan with parchment paper, and grease with cooking spray. Add the banana, blueberries, and syrup to a dish.
Step 2- Mix. Combine all wet and dry ingredients (except blueberries) in a large bowl. Stir in half the blueberries.
Step 3- Bake. Pour the batter into the baking dish, add the remaining blueberries, and bake until a toothpick inserted comes out mostly clean.
Step 4- Cool. Let the baked oats cool in the pan briefly before transferring to a wire rack to finish cooling.
Arman’s recipe tips
- Don’t mix the blueberries into the oats. Or else you’ll end up with grey oatmeal. No thank you!
- Taste the oat mixture before baking. No eggs or flour means you can safely taste the batter and add flavorings as needed.
- Adjust the consistency. If the batter is quite thin, add a few tablespoons of oats or oat flour. If the batter is too thick, add a splash of oat milk or almond milk.
Frequently asked questions
Yes, when made with healthy ingredients and no added sugar, baked oatmeal is every bit as healthy as regular oatmeal.
Blueberry Baked Oatmeal
Video
Ingredients
- 2 cups rolled oats gluten-free, if needed
- 1/2 cup almond butter can use any nut or seed butter
- 2 large bananas
- 1/2 cup blueberries
Instructions
- Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
- In a large mixing bowl, combine banana, oats, almond butter and optional honey or maple syrup. Fold in half your blueberries using a rubber spatula. If the batter is too thick, add some milk to thin out. If the batter is too thin, add some extra oats.
- Transfer the batter to the lined pan. Top with remaining blueberries and mix-ins (I use walnuts) and bake for 15 minutes or until the edges are golden brown and the center comes out just clean with a skewer.
- Remove from the oven and allow the blueberry baked oatmeal to cool in the pan for 15 minutes, before carefully transferring to a wire rack to cool completely.
Notes
- Add spices. Cinnamon and nutmeg go hand-in-hand with blueberries, as does cardamom!
- Prefer sweeter oats? Add 1-2 tablespoons of maple syrup and 1 teaspoon of vanilla extract.
- Use a mix of berries. When I don’t have plain frozen blueberries, I’ll use frozen mixed berries, and while they do bleed a bit into the oatmeal, the results are just as tasty.
U this pan I need to buy. I eat every day oats but not baked.
Banana started to be my favourite fruit. But in oatmeal dodnt try.
Very good and easy to make. Will definitely make them again.
The recipe says it’s dairy free but the white chocolate chips I found in the store all said they contained milk. Do you buy certain brands that are dairy free?
Yes, enjoy life foods! So yummy 🙂
This is the second time I made them but tweaked the recipe.
The first time, I used 1/2 cup of cocoa powder, it was TOO MUCH and WAY to bitter. And the Almond Butter I tried was just Almonds. Palm Oil is not good for you and it was in 99% of the Almond Butter I was looking at. So it made my bars DRY.
For the second time, Uffda, I have a winner!
I double the batch and used a 13×9 pan and baked for 25-30 minutes.
I added 1 extra cup of blueberries, so 2 cups total.
Decreased the oats by 1/2 cup, so 3.5 cups total
I used Smuckers Natural CRUNCHY Peanut Butter
Then added 1.75 cups of Dark Chocolate Chunks.
I’ll be freezing them for sure!
This was so delicious, my kids won’t eat white chocolate so I used dark chocolate chips. It was quick, easy, and a good way to use up old bananas!
These were so easy to prepare! They were sweet enough even for this girl would loves sweet things! I froze some for on the go breakfast. I will definitely make these again!
Thanks, Tera!
Easy and tasty. Added in nuts, raisins, ginger, cinnamon & nutmeg.