There are a few things I love about slow mornings. A quiet kitchen, coffee brewing, and something cozy baking in the oven. Blueberry baked oatmeal fits right into that picture. It’s warm, soft, and just sweet enough without feeling like dessert. The first time I made this, I had two bananas going too ripe and a small handful of blueberries left in the fridge. I tossed them in with oats and almond butter, hoping for a breakfast I could slice and save. It turned out better than I expected. The top was golden and toasty. The inside stayed soft and just a little chewy. I knew I had something worth making again.
This recipe works for busy weekdays, relaxed weekends, or anything in between. It’s gluten-free if needed and can be made without any added sugar. The bananas offer natural sweetness and moisture. Almond butter gives it richness and helps bind it all together. Fold in blueberries, add a few walnuts if you like, and bake until golden.
Why Blueberry Baked Oatmeal Works for Breakfast
It’s simple and naturally sweet
There’s no long prep here. Mash the bananas, mix everything in one bowl, and bake. If you like your oats sweeter, you can stir in a tablespoon or two of maple syrup. Otherwise, ripe bananas and blueberries do the job. The texture is soft like bread pudding, but it holds its shape when sliced.
Packed with fiber and feel-good ingredients
Oats provide lasting energy and keep you full. Bananas and blueberries add potassium, vitamin C, and antioxidants. Almond butter brings healthy fat and a bit of protein, helping you stay satisfied. It’s a well-rounded breakfast that tastes like comfort.
Blueberry Baked Oatmeal
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
- My mix-ins for this particular baked oatmeal was 1/2 cup walnuts (chopped) and 2 tablespoons honey.
TO STORE: Keep the baked oats in a sealed container and store them in the refrigerator for up to 5 days.
TO FREEZE: Wrap individual oat squares in plastic wrap, place them in a freezer bag, and freeze for up to 6 months.
TO REHEAT: Microwave single-servings until warm. Variations 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.
Serving: 1serving | Calories: 208kcal | Carbohydrates: 26g | Protein: 6g | Fat: 10g | Sodium: 3mg | Potassium: 319mg | Fiber: 5g | Sugar: 9g | Vitamin A: 22IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 2mg | NET CARBS: 21g
How to Make Blueberry Baked Oatmeal Step by Step
One bowl, a few minutes, and no fuss
Start by preheating your oven to 350°F and lining an 8 x 8 inch pan with parchment paper. This keeps the oatmeal from sticking and makes cleanup easier. In a large mixing bowl, mash two ripe bananas until smooth. Add in the rolled oats and almond butter, then stir until everything is well combined. If you’re using maple syrup or honey, add that here too.
Fold in half of your blueberries gently with a rubber spatula. This prevents them from breaking apart too much. If the batter looks too thick, add a splash of milk to loosen it slightly. If it’s too thin, add a spoonful of extra oats. The texture should be thick but spreadable.
Bake until the edges are golden and set
Pour the batter into the prepared pan and spread it out evenly. Sprinkle the remaining blueberries over the top. You can also add a few mix-ins like chopped walnuts or sliced almonds. This adds crunch and pairs well with the soft oats and juicy berries.
Bake for 15 to 20 minutes. Check that the edges are golden brown and the center feels firm. A skewer or toothpick inserted in the middle should come out mostly clean. Let the oatmeal cool in the pan for 15 minutes before transferring to a wire rack. This helps it set properly and makes slicing easier.
Next, we’ll go over storage, freezing, and reheating—plus how to enjoy it throughout the week.
How to Store and Freeze Blueberry Baked Oatmeal
Keep it fresh all week
Once your blueberry baked oatmeal cools completely, cut it into squares and place them in a sealed container. Store it in the refrigerator for up to five days. It’s perfect for grab-and-go breakfasts or easy afternoon snacks. The texture stays soft and moist, and the flavor holds up without getting soggy.
If you’re storing several pieces together, place a piece of parchment paper between layers to prevent sticking. You can also wrap each square individually to make it easy to pull out a single serving.
To reheat, microwave each square for about 20 to 30 seconds. It warms up quickly and pairs perfectly with a spoonful of yogurt or a drizzle of nut butter.
Freezer-friendly for long-term storage
Blueberry baked oatmeal freezes well, making it great for batch cooking. Once cooled, wrap individual squares in plastic wrap or parchment paper. Place them in a freezer-safe bag or airtight container. They’ll keep for up to six months.
To reheat from frozen, unwrap the square and microwave it for 45 to 60 seconds, or until warm. You can also thaw it in the fridge overnight and warm it in the oven the next day. This method helps the oats stay fluffy and soft.
Whether you’re making a double batch for the week or saving extras for later, freezing this oatmeal is a smart move. Up next, we’ll answer the top questions people have about baked oats, including whether they’re actually healthy and how they compare to regular oatmeal.
Common Questions About Blueberry Baked Oatmeal
Are baked oats actually healthy?
Yes, baked oats can be very healthy, especially when made with whole ingredients like rolled oats, bananas, almond butter, and fruit. They’re a great source of fiber, which supports digestion and helps keep you full. This version uses no refined sugar and includes heart-healthy fats from almond butter. With around 208 calories per serving, it’s a smart choice for a balanced breakfast or snack.
Do oatmeal and blueberries go together?
Absolutely. Oatmeal and blueberries are a classic pairing. Blueberries add natural sweetness and moisture, while also bringing antioxidants, vitamin C, and fiber. When baked into oatmeal, they soften and burst slightly, creating pockets of juicy flavor that balance the hearty oats. The combination tastes great warm or cold.
How to make blueberry baked oats?
To make blueberry baked oatmeal, mash ripe bananas in a bowl and mix with rolled oats and almond butter. Fold in fresh or frozen blueberries. Spread the mixture into a lined baking dish and top with extra berries or nuts if desired. Bake at 350°F for about 15 to 20 minutes, or until the edges turn golden and the center is set. Cool before slicing and serving.
Is blueberry oatmeal good for you?
Yes, blueberry oatmeal is full of nutrients. The oats provide complex carbs and fiber, while the blueberries bring antioxidants that help fight inflammation. Almond butter adds protein and healthy fats. Together, these ingredients create a balanced, energizing meal that supports heart health, digestion, and stable energy levels.
Conclusion
Blueberry baked oatmeal is a simple, nourishing way to start your day. With just a few wholesome ingredients, it comes together quickly and bakes into soft, golden bars full of flavor and texture. Whether you’re meal prepping for the week or looking for something easy to enjoy fresh from the oven, this recipe delivers on taste and nutrition. It’s a breakfast you can feel good about—warm, filling, and naturally sweet.
