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Healthy Blueberry Breakfast Baked Oatmeal is my go-to weekend bake when I want something comforting, simple, and ready to fuel the week. This recipe transforms pantry staples into a warm, tender square of oats studded with juicy blueberries — perfect for busy mornings, brunches, or breakfast meal prep.
What makes this recipe special
This healthy baked oatmeal is a delicious, make-ahead breakfast that’s both nourishing and easy on the wallet. Using rolled oats and plant-based milk keeps it wholesome and naturally filling, while a touch of maple syrup and vanilla makes the flavor cozy without going overboard. It’s kid-approved, portable, and works great as part of a balanced morning when paired with a protein like eggs or a light savory side such as grilled chicken wraps for added staying power.
"Comforting, not heavy — I baked this on Sunday and had breakfasts ready all week. The blueberries stay bright and the texture is perfect."
How this recipe comes together
This is a one-bowl, low-fuss bake. You whisk the oats with milk and flavorings, fold in berries, pour into a dish, and bake until set. The structure comes from the oats and a little baking powder; the result is somewhere between oatmeal and a soft, dense cake — sliceable for easy serving. It’s ideal for anyone who wants an easy baked oats recipe that’s reliable every time.
What you’ll need
2 cups rolled oats, 2 cups almond milk (or any plant-based milk), 1 cup blueberries (fresh or frozen), 1/4 cup maple syrup (or other sweetener), 1 teaspoon vanilla extract, 1 teaspoon baking powder, 1/2 teaspoon cinnamon, 1/4 teaspoon salt
Substitution tips:
- Swap almond milk for oat, soy, or dairy milk depending on preference.
- Use honey or agave instead of maple syrup if you prefer.
- For added protein, stir 2 tablespoons of nut butter or a scoop of protein powder into the wet mixture.
Directions to follow
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the rolled oats, almond milk, maple syrup, vanilla extract, baking powder, cinnamon, and salt until evenly combined.
- Gently fold in the blueberries so they’re distributed but not crushed.
- Grease an 8×8-inch (or similar-sized) baking dish and pour the mixture in, smoothing the top.
- Bake 25–30 minutes, until the top is golden and the center is set when gently pressed.
- Let cool for at least 10 minutes, then slice into squares. Serve warm, or cool completely for meal prep storage.
Best ways to enjoy it
Serve warm with a dollop of Greek yogurt or coconut yogurt and an extra drizzle of maple syrup. For contrast, sprinkle toasted nuts or granola for crunch. It’s also lovely alongside a simple fruit salad or a small green salad for a brunch spread — and if you want to add savory protein on the side, consider pairing with grilled chicken wraps for a heartier plate. These combinations keep mornings balanced and satisfying.
Storage and reheating tips
Refrigerate baked oatmeal in an airtight container for up to 5 days. For longer storage, cut into squares and freeze in a single layer on a baking sheet until firm, then stack with parchment between layers in a freezer container for up to 3 months. Reheat individual squares in the microwave for 45–90 seconds (depending on power) or warm in a 350°F oven for 8–10 minutes. If frozen, thaw overnight in the fridge before reheating for best texture.
Helpful cooking tips
- Use old-fashioned rolled oats for structure; quick oats will make a softer, less structured bake.
- If using frozen blueberries, fold them in straight from the freezer to prevent too much color bleed.
- For a firmer bake, use a slightly smaller pan; for a looser, pudding-like texture, use a larger pan.
- Let it cool a bit before slicing to get clean squares — patience pays off.
Creative twists
- Lemon-blueberry: add 1 teaspoon lemon zest to the batter for bright acidity.
- Apple-cinnamon: swap blueberries for diced apples and add 1/4 teaspoon nutmeg.
- Chocolate chip: fold in 1/4 cup dark chocolate chips for a treat.
- Higher protein: stir in 1/4 cup Greek yogurt or 2 tablespoons chia seeds to the wet mix.
FAQ
Q: Can I make this gluten-free?
A: Yes — use certified gluten-free rolled oats to ensure the bake is gluten-free.
Q: Can I reduce the sweetener?
A: Absolutely. Reduce maple syrup to 2 tablespoons or omit entirely; ripe berries add natural sweetness.
Q: Is it okay to use frozen blueberries?
A: Yes. Fold them in frozen to minimize color bleeding; they’ll thaw and bake just fine.
Q: What pan size is best?
A: An 8×8-inch baking dish yields a nicely thick, sliceable bar. A 9×9-inch will produce thinner pieces and a shorter bake time.
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Grilled Chicken Wraps for Healthy Weight Loss
Healthy Meal Prep Ideas
Healthy Blueberry Breakfast Baked Oatmeal
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious, make-ahead baked oatmeal studded with juicy blueberries, perfect for busy mornings or brunches.
Ingredients
- 2 cups rolled oats
- 2 cups almond milk (or any plant-based milk)
- 1 cup blueberries (fresh or frozen)
- 1/4 cup maple syrup (or other sweetener)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the rolled oats, almond milk, maple syrup, vanilla extract, baking powder, cinnamon, and salt until evenly combined.
- Gently fold in the blueberries so they’re distributed but not crushed.
- Grease an 8×8-inch (or similar-sized) baking dish and pour the mixture in, smoothing the top.
- Bake for 25–30 minutes, until the top is golden and the center is set when gently pressed.
- Let cool for at least 10 minutes, then slice into squares. Serve warm, or cool completely for meal prep storage.
Notes
Serve warm with Greek yogurt or sprinkled nuts for added texture. Refrigerate for up to 5 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg