Healthy baked blueberry oatmeal to brighten up your day. It’s easy and requires just one bowl to mix up the ingredients.
I love having oatmeal for breakfast. There is a fair amount of oatmeal recipes in the blog as you can see, from sweet to savory. This baked blueberry oatmeal is like a warm hug that you need on busy mornings. There’s something about having it already cooked and waiting for you to eat. It definitely helps me from reaching for that granola bar when hunger strikes trying to get everyone ready in the morning.
Why I love this baked oatmeal
- It’s delicious – Anything with berries and I’m sold.
- healthy – it has all the good-for-you ingredients.
- uses frozen berries – I always have a bag of frozen blueberries. Apart from using it in smoothies I love to use them in oatmeal.
- one bowl mixing – You need only one bowl to mix everything and dump it in the baking dish.
- Old fashioned oats – large oats work too. I haven’t tried it with quick oats but I think it will be too soft.
- Almond milk – cow’s milk can be used.
- Coconut oil
- Maple syrup
- Frozen and fresh blueberries
- Vanilla extract, cinnamon, baking powder, salt
- Optional add-ins – desiccated coconut, nuts on top – I like the crunch the coconut gives when you bite into the oatmeal and nuts add more nutrition to this healthy breakfast.
How to make
- In a bowl mix eggs, coconut oil, vanilla extract, maple syrup, almond milk, salt and whisk until combined.
- Fold in oats, desiccated coconut if you’re using. Add in cinnamon, baking powder and give it a stir. Mix in 1 cup of frozen berries..
- Get a 9″ inch square baking dish and scatter the 1 cup remaining frozen berries on the bottom evenly. Pour the oats mixture.
- Sprinkle some fresh blueberries, chopped walnuts on top. And some brown sugar to give a nice shine and crunch.
- Bake in a pre-heated oven and cool before you slice and serve with whipped Greek yogurt on top and a cup of coffee.
Storing your baked oatmeal
Once cooled you can store the slices in the refrigerator for up-to 4 days. For breakfast, I like to reheat a slice in the microwave for 30 seconds.
I would wrap individual piece in cling-film for freezing. It will last for 3 months in the freezer. You can defrost in the refrigerator overnight and reheat in the morning.
Storing this oatmeal at room temperature will make it spoil quickly because it’s moist.
More oatmeal recipes you’ll love
Blueberry baked oatmeal
- 9" inch square baking dish
- 2 1/4 cups old fashioned oats large oats can be used
- 1 1/4 cups almond milk
- 2 eggs
- 1/2 cup maple syrup or 1/3 cup honey
- 4 tbsp coconut oil
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp baking powder
- 2 tsp cinnamon
- 2 cup blueberries frozen or fresh
- 1/3 cup chopped walnuts
- 1 tbsp desiccated coconut optional
- Preheat the oven to 375 degree Fahrenheit. Grease a 9" inch square baking dish.
- In a mixing bowl, add eggs, coconut oil, almond milk, maple syrup or honey, vanilla extract, salt and cinnamon. Whisk to combine. Add oats, desiccated coconut (if you're using) and baking powder and mix it in.
- Reserve some frozen berries to sprinkle on top or use fresh blueberries. Scatter a cup of frozen blueberries on the bottom of the baking dish and add the rest to the batter. Pour the battter into the baking dish.
- Garnish with reserved blueberries and chopped walnuts. Sprinkle some brown sugar on top for added sweetness, crunch and shine.
- Bake for 45 to 50 minutes, until the top is nice and golden. Let it cool before slicing.
- Serve with whipped Greek yogurt and more blueberries.
- Serve it warm or cold.
- Lasts in the refrigerator for up to 4 days. I like to reheat mine in the microwave for 30 seconds.
- You can freeze individual potions wrapped in cling film. Defrost in the refrigerator overnight.