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Blueberry Baked Oatmeal

A comforting breakfast that combines rolled oats with fresh blueberries for a sweet, easy-to-make dish perfect for lazy mornings or festive meals.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cups rolled oats Use gluten-free rolled oats for a gluten-free version.
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon Adds warmth and flavor.
  • 1/4 teaspoon salt
Wet Ingredients
  • 2 cups milk (or dairy-free alternative) Almond milk works great for a vegan version.
  • 1/4 cup maple syrup or honey Use maple syrup for a vegan option.
  • 1 teaspoon vanilla extract
Mix-ins
  • 2 cups blueberries Fresh or frozen work fine.
  • 1 cup Greek yogurt (for serving) Optional, for serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine rolled oats, baking powder, cinnamon, and salt.
  3. In another bowl, mix milk, maple syrup, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix well.
  5. Gently fold in the blueberries.
  6. Transfer the mixture to a greased baking dish.
Baking
  1. Bake for 30-35 minutes or until the top is golden and set.
  2. Let cool slightly before serving. Serve warm with a dollop of Greek yogurt on top.

Notes

For extra flavor, sprinkle cinnamon on top before serving or drizzle with additional maple syrup. Store leftovers in the fridge for up to 5 days or freeze for up to 3 months. Reheat in the microwave for 30-60 seconds.