Blueberry Baked Oatmeal

This amazing baked oatmeal is perfect for busy families who want a healthy breakfast that tastes like dessert! You’ll love how the bright lemon and warm cardamom make those juicy blueberries pop with flavor. Plus, you can make it ahead on Sunday and have breakfast ready all week long.

Recipe Details

Timing & Servings: Active Time: 10 minutes, Total Time: 1 hour, Serves: 10 people.

Nutrition Profile: Sesame-Free, Diabetes-Friendly, Nut-Free, Soy-Free, Vegetarian, Gluten-Free.

Nutrition Facts (per serving): 184 Calories, 6g Fat, 28g Carbs, 5g Protein.

Ingredients You’ll Need

Old-fashioned rolled oats: You’ll need 2 ½ cups of the thick, hearty oats that hold their shape when baked. Don’t use quick oats here – they’ll get too mushy!

Whole milk: 1 ½ cups gives this baked oatmeal its creamy, rich texture. The fat in whole milk makes everything taste so much better.

Large eggs: 2 eggs, lightly beaten, help bind everything together and make it fluffy. Just whisk them up with a fork – no need to get fancy!

Dark brown sugar: ¼ cup plus 2 tablespoons, divided. The molasses in dark brown sugar adds such a warm, cozy flavor that pairs perfectly with the blueberries.

Unsalted butter: 2 tablespoons melted butter makes everything taste richer. Let it cool slightly before mixing it in so it doesn’t cook the eggs.

Vanilla extract: 1 tablespoon of pure vanilla adds that sweet, comforting flavor we all love. Don’t skip this – it makes such a difference!

Fresh lemon: You’ll need 1 tablespoon of grated lemon zest and 3 tablespoons of fresh lemon juice. The bright citrus makes those blueberries taste even more amazing.

Ground cardamom: 1 teaspoon of this warm, slightly floral spice is what makes this recipe special. You can find it in the spice aisle – trust me, it’s worth seeking out!

Baking powder: 1 teaspoon helps give the oatmeal a nice, fluffy texture instead of being dense.

Salt: Just ¼ teaspoon enhances all the other flavors. Don’t leave it out!

Fresh or frozen blueberries: 2 cups of sweet, juicy berries. If using frozen, don’t thaw them first – they’ll work perfectly straight from the freezer.

How to Make Blueberry Baked Oatmeal

Step 1: Preheat your oven to 375°F. Lightly coat a 7-by-11-inch baking dish with cooking spray so nothing sticks.

Step 2: Grab a large bowl and stir together the oats, milk, beaten eggs, ¼ cup brown sugar, melted butter, vanilla, lemon zest, lemon juice, cardamom, baking powder, and salt. Mix everything until it’s well combined and looks creamy.

Step 3: Gently fold in the blueberries until they’re evenly distributed throughout the mixture. Don’t overmix – you want those berries to stay whole and pretty!

Step 4: Pour the mixture into your prepared baking dish and spread it out evenly. Sprinkle the remaining 2 tablespoons of brown sugar on top for a lovely caramelized finish.

Step 5: Bake for about 40 minutes, until the top is golden brown and the center feels set when you gently press it. Your kitchen will smell incredible!

Step 6: Let it cool for at least 10 minutes before serving. You can wait up to 30 minutes if you want – it tastes great warm or at room temperature.

Easy and Quick Blueberry Baked Oatmeal Version

Want to save even more time? You can mix everything together the night before and just pop it in the oven in the morning! Just combine all the ingredients except the final 2 tablespoons of brown sugar, cover with plastic wrap, and refrigerate overnight. In the morning, sprinkle on that brown sugar and bake as directed – you might need an extra 5 minutes since it’s starting cold.

Serving Ideas

This baked oatmeal is a complete breakfast all on its own! Serve it with a dollop of creamy Greek yogurt or a splash of cold milk. For special occasions, try it with a drizzle of pure maple syrup or a sprinkle of toasted coconut.

Storage

Store leftovers in the refrigerator in an airtight container for up to 4 days. You can also keep it covered right in the baking pan with plastic wrap. To reheat, just microwave individual portions for 30-45 seconds, or warm the whole pan in a 350°F oven for 10-15 minutes.

Substitutions

No cardamom? Try cinnamon or nutmeg instead – use the same amount. You can swap the whole milk for any milk you prefer, though it might be a bit less creamy. Fresh blueberries work great, but so do frozen raspberries or blackberries if that’s what you have on hand!

Pro Tips

• Don’t overmix: Fold in those blueberries gently so they don’t burst and turn everything purple.
• Check for doneness: The center should feel set but still have a slight jiggle when you gently shake the pan.
• Make it ahead: This recipe is perfect for meal prep – portion it out for grab-and-go breakfasts all week!
• Room temperature eggs: Let your eggs sit out for 30 minutes before using, or place them in warm water for 5 minutes. They’ll mix in more easily.

FAQs

Can I make this dairy-free?

You bet! Just swap the whole milk for your favorite plant-based milk like oat milk or almond milk, and use vegan butter instead of regular butter. It’ll taste just as delicious!

What if I don’t have a 7-by-11-inch pan?

No worries! An 8×8 or 9×9 square pan works great too. You might need to bake it a few minutes longer since it’ll be a bit thicker. Just keep an eye on it and test the center for doneness.

Can I use quick oats instead?

I really recommend sticking with old-fashioned oats for the best texture. Quick oats will get mushy and won’t hold their shape as well. But if that’s all you have, it’ll still taste good – just expect a softer texture.

How do I know when it’s done baking?

Sure! Look for a golden brown top and gently press the center – it should feel set and not too jiggly. A knife inserted in the center should come out mostly clean with just a few moist crumbs.

I hope your family loves this cozy breakfast as much as mine does! Let me know how it turns out for you – I always love hearing about your kitchen adventures. Happy baking!