Can I use instant oats instead of rolled oats?

Yes, but the texture will be softer. Rolled oats provide a chewy consistency, while instant oats absorb liquid faster, resulting in a more porridge-like bake.

Can I make this recipe without eggs?

Absolutely. You can replace eggs with a mashed banana, applesauce, or a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water). This will help bind the oatmeal together.

Can I use other fruits instead of blueberries?

Yes! Strawberries, raspberries, diced apples, or even chopped peaches work well. Just be mindful that some fruits release more liquid, which may slightly change the texture.

How do I prevent my baked oatmeal from being too soggy?

If using frozen blueberries, toss them in a little flour before adding them to the mixture. Also, make sure not to add too much liquid and bake until the center is set.

Easy Blueberry Baked Oatmeal

Name: Easy Blueberry Baked Oatmeal
Prep time: 5 min
Cook time: PT-483255H7M52S
Total time: PT-483255H7M52S
Cuisine: American
Ingredients: 2 cups rolled oats; 1 ½ cups milk (dairy or non-dairy); 1 cup fresh or frozen blueberries; ¼ cup maple syrup or honey; 1 teaspoon vanilla extract; 1 teaspoon cinnamon (optional); 1 teaspoon baking powder; 1 large egg (or flax egg); ¼ teaspoon salt

Description

This Blueberry Baked Oatmeal is a hearty and healthy breakfast made with simple ingredients. Naturally sweetened and bursting with juicy blueberries, it’s an easy meal-prep recipe that’s perfect for busy mornings.

Ingredients

Scale

2 cups rolled oats
1 ½ cups milk (dairy or non-dairy)
1 cup fresh or frozen blueberries
¼ cup maple syrup or honey
1 teaspoon vanilla extract
1 teaspoon cinnamon (optional)
1 teaspoon baking powder
1 large egg (or flax egg)
¼ teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven and prepare the dish: Set the oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish to prevent sticking.
Mix the dry ingredients: In a large bowl, combine the rolled oats, baking powder, cinnamon, and salt. Stir well to evenly distribute the ingredients.
Whisk the wet ingredients: In a separate bowl, whisk together the milk, egg, maple syrup, and vanilla extract until well blended. If using a flax egg, let it sit for 5 minutes before adding it to the mixture.
Combine everything: Pour the wet ingredients into the dry mixture and stir until fully incorporated. Gently fold in the blueberries, being careful not to crush them, especially if using fresh berries.
Transfer to the baking dish and bake: Pour the mixture into the prepared baking dish and spread it evenly. Bake for 30-35 minutes or until the top is golden brown and the center is set. If you prefer a firmer texture, bake for an additional 5 minutes.
Cool and serve: Let the baked oatmeal cool for at least 5 minutes before slicing. Serve warm as is or drizzle with extra honey or milk for added creaminess.

Notes

If using frozen blueberries, do not thaw them before adding, or they may release too much liquid.
For extra crunch, add chopped nuts like walnuts or almonds before baking.
This oatmeal bake can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat in the microwave for a quick breakfast.

Prep Time: 5 minutes
Cook Time: 30-35 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 10g
Sodium: 160mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 6g
Cholesterol: 35mg