Posted by If you’re searching for a quick and nutritious breakfast that you can prepare ahead of time, look no further than this delightful Blueberry Baked Oatmeal. Not only does it serve as a satisfying start to your day, but it’s also an ideal solution for busy mornings, allowing you to have a wholesome meal ready to go.
Blueberry Baked Oatmeal is versatile and works perfectly with both fresh and frozen blueberries, making it a year-round favorite. Feel free to experiment with other berries like raspberries if you’re looking to mix things up a bit.
A Favorite Family Recipe
Oatmeal is a staple in many households, and this baked variation is one of my favorites. It’s incredibly simple to whip up and can easily be made the night before, making your morning routine a breeze. With its comforting flavors and nourishing ingredients, this dish will quickly become a go-to breakfast option for you and your family.
Ingredients Overview
For those who prefer visual cues, here’s a glance at the key ingredients that make up this scrumptious baked oatmeal. Scroll to the end of this post for a printable recipe card that includes exact quantities!
- Rolled Oats: The base of this delicious dish, providing fiber and heartiness.
- Unsweetened Applesauce: Adds natural sweetness and moisture without the need for added sugars.
- Eggs: Bind the ingredients together, providing protein and structure.
- Chopped Walnuts: A crunchy texture and a nutty flavor that complements the oats perfectly.
- Pure Vanilla Extract: Enhances the overall flavor, giving the dish a warm, sweet aroma.
- Maple Syrup: A natural sweetener that adds depth and richness to the oatmeal.
- Milk: Choose from cow’s milk or unsweetened almond milk for a creamy texture.
- Baking Powder: Helps the oatmeal rise and become fluffy.
- Ground Cinnamon: Adds a warm, cozy flavor that pairs beautifully with blueberries.
- Salt: Enhances all the flavors and balances the sweetness.
- Blueberries: The star of the dish, bursting with flavor and antioxidants.
Ingredient Insights
Eggs: If you’re looking for a lighter option, consider substituting whole eggs with three large egg whites. Although I haven’t experimented with a vegan version, there are egg substitutes available that may work for you.
Sweeteners: For those wanting to keep the sugar content low, a blend of stevia or erythritol (1-2 tablespoons) is an excellent alternative.
Oats: I always recommend using old-fashioned rolled oats for this recipe. Quick oats can work in a pinch, but they may result in a moister final product. Please avoid instant oats as they can become mushy.
Blueberries: I personally prefer using frozen blueberries as they are often more affordable. However, fresh blueberries are equally delicious if you prefer them.
Milk Options: Cow’s milk or unsweetened almond milk are the best choices for this recipe. They help achieve the perfect creamy consistency.
Step-by-Step Instructions
1. Mix Your Ingredients
Begin by gathering a large mixing bowl. Combine all the ingredients except for the blueberries. Make sure to mix thoroughly to ensure an even distribution of flavors throughout the mixture.
2. Layer in a Casserole Dish
Take a lightly greased 7×11 inch rectangular baking dish and spread half of the oat mixture evenly across the bottom. Next, sprinkle about three-quarters of the blueberries on top of this layer.
3. Add Remaining Mixture
Carefully layer the remaining oat mixture over the blueberries, smoothing the top with a spatula to create an even surface. Then, sprinkle the remaining blueberries over the top, and feel free to add some extra chopped walnuts for added crunch.
4. Chill Overnight
Cover the casserole dish tightly and place it in the refrigerator. Let the mixture chill overnight, allowing the oats to absorb the liquid and flavors.
5. Bake to Perfection
The following morning, preheat your oven to 350°F (175°C). Once preheated, remove the dish from the fridge and bake until the top is golden brown and set, typically around 30-35 minutes. Let it rest for about five minutes before slicing into squares and serving warm.
Pro Tips for Best Results
- Keep Blueberries Whole: To avoid turning your baked oatmeal an unappealing gray color, avoid stirring the blueberries into the mixture. Instead, layer them on top for a visually appealing presentation.
- For Quick Baking: If you’re short on time and prefer not to soak overnight, use quick-cooking oats. Allow the assembled mixture to sit on the counter for about 10 minutes while your oven preheats.
Blueberry Baked Oatmeal
This delightful Blueberry Baked Oatmeal can be prepped the night before for a hassle-free morning. Alternatively, you can bake it immediately with the instructions provided in the notes below.
Prep Time: 10 minutes
Cook Time: 30 minutes
Chilling Time: 5 hours
Total Time: 40 minutes
Servings: 6
Difficulty: Easy
Ingredients
- 2 cups old-fashioned rolled oats
- ¾ cup milk (dairy or unsweetened almond)
- 1 cup unsweetened applesauce
- ¼ cup chopped walnuts
- 2 large eggs (or 3 large egg whites)
- ¼ cup maple syrup or brown sugar
- 2 teaspoons pure vanilla extract
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 cups blueberries (fresh or frozen)
Instructions
- Combine Ingredients: In a large mixing bowl, add the oats, milk, applesauce, chopped walnuts, eggs, maple syrup, vanilla extract, cinnamon, baking powder, and salt. Stir well to combine all the ingredients thoroughly.
- Prepare the Baking Dish: Lightly grease a 7×11 inch rectangular baking dish. Spread half of the oat mixture evenly in the dish, followed by sprinkling about three-quarters of the blueberries on top. Carefully add the rest of the oat mixture, smoothing it down, and then top with the remaining blueberries. For added texture, you can sprinkle extra walnuts if desired.
- Chill: Cover the dish with plastic wrap or a lid and place it in the refrigerator overnight (or see notes for immediate baking).
- Bake: The next morning, preheat your oven to 350°F (175°C). Remove the dish from the fridge and bake for 30-35 minutes, until set and golden on top. Let it cool for five minutes on a wire rack, then slice into portions and serve warm.
Nutrition Facts (Per Serving)
- Calories: 254 kcal
- Carbohydrates: 42 g
- Protein: 7 g
- Fat: 6 g
- Saturated Fat: 1 g
- Cholesterol: 56 mg
- Sodium: 135 mg
- Potassium: 315 mg
- Fiber: 4 g
- Sugar: 18 g
- Vitamin A: 175 IU
- Vitamin C: 5.2 mg
- Calcium: 101 mg
- Iron: 1.8 mg
