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Blueberry Baked Oatmeal Recipe

ByLily
Jump to Recipe· 4.9 from 43 reviews

If you’re anything like me, you’re always on the lookout for breakfast recipes that are both nourishing and effortless. That’s exactly why this Blueberry Baked Oatmeal Recipe has become a go-to in my kitchen. It’s warm, comforting, and bursting with fresh blueberry flavor, making it perfect for busy weekday mornings or a cozy weekend brunch.

What I love most about this Blueberry Baked Oatmeal Recipe is how it strikes the perfect balance between healthy and indulgent. The combination of oats, cottage cheese, and eggs gives it a creamy texture that feels special but isn’t fussy. Plus, you can prep it ahead and enjoy leftovers, which means more mornings with little stress and big flavor.

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Why This Recipe Works

  • Perfect Texture: The cottage cheese blends smoothly into the oats, creating a creamy yet hearty bake.
  • Balanced Sweetness: Using maple syrup and natural blueberries keeps it sweet without overpowering.
  • Easy Prep: You mix everything in one bowl and pop it in the oven – total hands-off cooking.
  • Versatile Ingredients: You can easily swap ingredients like milk or sweetener to suit your taste or diet.
A white rectangular baking dish filled with a baked oatmeal and blueberry dish. The base layer is dark purple from the blueberries mixed in, covered with a thick layer of oats that are light brown and crisp-looking, spread evenly across the top. A drizzle of creamy light brown sauce or nut butter is scattered over the surface in irregular lines. The dish is placed on a white marbled surface with a bowl of fresh blueberries on the upper left, a small bowl of honey with a wooden honey dipper on the lower right, and two ribbed glasses with a light pink liquid in the top right corner. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

This Blueberry Baked Oatmeal Recipe uses simple, wholesome ingredients that come together effortlessly. Each ingredient plays its own role in flavor, texture, or nutrition—plus they’re easy to find in most grocery stores.

  • Old-fashioned rolled oats: These give a chewy, tender texture and absorb moisture nicely; gluten-free options work perfectly for those avoiding gluten.
  • Baking powder: Gives the oatmeal a light, fluffy lift so it doesn’t turn out dense.
  • Cinnamon: Adds a warm, cozy spice that pairs beautifully with blueberries.
  • Salt: Balances sweetness and highlights flavors.
  • Frozen wild blueberries: I love wild blueberries for their tiny size and intense flavor; frozen makes this recipe super convenient year-round.
  • Unsweetened vanilla almond milk: Provides moisture and subtle vanilla notes, dairy or other plant-based milks work too.
  • Eggs: They bind everything together and add richness.
  • Maple syrup: Natural sweetness with depth—honey is a nice substitute if you prefer.
  • Pure vanilla extract: Enhances overall flavor complexity.
  • Cottage cheese: This might surprise you, but it adds creaminess and a little protein boost without changing the flavor much.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This is the kind of Blueberry Baked Oatmeal Recipe where I encourage you to get creative. I often swap in Greek yogurt instead of cottage cheese for a tangier taste, or sometimes toss in chopped nuts for extra crunch. Feel free to make it your own and adjust sweetness or spices to match your mood.

  • Variation: Adding a handful of chopped walnuts or pecans before baking gives a lovely texture contrast I’ve come to enjoy over time.
  • Dairy-Free: Use coconut or oat milk and swap cottage cheese for Greek yogurt or mashed banana to keep it creamy.
  • Seasonal Twist: I’ve replaced blueberries with chopped apples and cinnamon for autumn mornings, which is equally delicious.

Step-by-Step: How I Make Blueberry Baked Oatmeal Recipe

Step 1: Prep and Mix the Dry Ingredients

Start by preheating your oven to 375°F and greasing your baking dish. I like using an 8×11-inch dish for a thicker oatmeal, but 9×13-inch works if you want it a bit thinner. Then, in a large bowl, combine the oats, baking powder, cinnamon, and salt. Toss in the frozen blueberries right here, making sure they get coated with the dry mix—this simple step stops them from sinking to the bottom while baking.

Step 2: Add Wet Ingredients and Combine

Next, stir in the almond milk, eggs, maple syrup, vanilla extract, and cottage cheese until everything is well combined. The cottage cheese breaks up nicely and adds moisture, so don’t worry if it looks a bit lumpy before baking—that creamiest texture is the secret magic here. Give it a good stir, but no need to overmix.

Step 3: Bake with Care

Pour the mixture into your prepared dish and cover with foil for the first 30 minutes—that keeps the moisture in and helps everything cook evenly. After 30 minutes, remove the foil and bake for another 15-20 minutes to get a lightly golden top and set texture. You’ll know it’s ready when a toothpick inserted in the middle comes out clean.

Step 4: Serve and Enjoy

Serve warm with a splash of milk or a handful of fresh blueberries on top. I usually add a little stevia or a drizzle of extra maple syrup if I want a sweeter finish. This dish shines either way, and leftovers reheat wonderfully for busy mornings.

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Tips from My Kitchen

  • Prevent Soggy Bottoms: Toss the blueberries with dry ingredients first so they don’t all sink and leave the bottom bland.
  • Choose Your Dish Size Wisely: Using a smaller dish makes the oatmeal thicker and more custard-like—perfect if you like that texture.
  • Don’t Skip the Foil: Covering during the first baking stage locks in moisture and ensures your baked oatmeal isn’t dry.
  • Cool Before Serving: Allow it to set for a few minutes after baking to make slicing and serving much easier.

How to Serve Blueberry Baked Oatmeal Recipe

The image shows a square piece of baked oatmeal in a white baking dish, lifted by a silver spatula. The oatmeal has two main layers: a dense, purple-blue bottom layer filled with cooked blueberries, and a top layer covered with oats and fresh whole blueberries. Light brown sauce is drizzled unevenly over the top, adding a smooth texture. The white baking dish has some spots of purple blueberry juice and light stains around the edges, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top mine with a handful of fresh blueberries and a drizzle of maple syrup or a splash of cold almond milk. Sometimes, I sprinkle a little cinnamon or chopped toasted nuts for extra flavor and crunch — it feels like a little celebration in every bite.

Side Dishes

For a fuller breakfast, I like pairing this Blueberry Baked Oatmeal with some Greek yogurt or a side of crispy bacon if I’m craving something savory. A fresh fruit salad or a simple green smoothie also work well to round out the meal.

Creative Ways to Present

For brunches or special breakfasts, I’ve served this baked oatmeal in individual ramekins with a dollop of whipped cream and a sprig of mint for a pretty touch. Layering it with yogurt and fresh fruit in a clear glass makes for an elegant parfait-style presentation that guests love.

Make Ahead and Storage

Storing Leftovers

I keep leftovers covered tightly in the fridge, and they stay fresh for about 4-5 days. It’s great because I can grab a slice and reheat it quickly for a nourishing breakfast, no extra prep needed.

Freezing

If I want to stash some for later, I cut the oatmeal into individual portions and freeze them in airtight containers or freezer bags. It freezes beautifully and keeps well for up to 2 months—perfect for busy mornings!

Reheating

To reheat, I pop a portion in the microwave for about 1-2 minutes, adding a splash of milk before warming it up to restore that creamy texture. You can also reheat it in an oven at 350°F, covered with foil, for around 10 minutes if you want to keep the top slightly crispy.

FAQs

  1. Can I use fresh blueberries instead of frozen?

    Absolutely! I’ve used fresh blueberries many times. Just reduce the amount to about 1½ cups since fresh berries have more moisture and can affect the texture otherwise.

  2. Is this recipe gluten-free?

    Yes, as long as you use certified gluten-free rolled oats. Oats themselves are gluten-free but can be cross-contaminated, so looking for that label ensures it’s safe for gluten-sensitive eaters.

  3. Can I make this recipe vegan?

    To make this vegan, swap the eggs for flax or chia egg replacers, use plant-based milk, and substitute cottage cheese with a vegan yogurt or mashed banana. It won’t be identical but still deliciously comforting.

  4. Why do you cover it with foil while baking?

    Covering with foil traps moisture and helps the oatmeal cook evenly without drying out. Removing it near the end lets the top brown nicely and develop a light crust.

  5. Can I add other fruits or flavors?

    Definitely! Blueberries are my favorite, but you can swap or mix in apples, peaches, or raspberries. You could also add spices like nutmeg or cardamom for extra warmth.

Final Thoughts

This Blueberry Baked Oatmeal Recipe is more than just a breakfast—it’s a warm hug on a plate, quick enough for busy days but special enough for weekends when you want to relax. I hope you’ll make it your own and enjoy those bursts of blueberries combined with creamy oats as much as I do. Give it a try, and I bet it’ll become a staple recipe in your home too!

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Blueberry Baked Oatmeal Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 43 reviews
  • Author: Lily
  • Prep Time: 8 minutes
  • Cook Time: 45 minutes
  • Total Time: 53 minutes
  • Yield: 6 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

A wholesome and delicious Blueberry Baked Oatmeal recipe featuring gluten-free rolled oats, wild blueberries, and a creamy texture from cottage cheese. Perfect for a nutritious breakfast that is naturally sweetened with maple syrup and infused with cinnamon and vanilla.

Ingredients

Units Scale

Dry Ingredients

  • 3 cups old-fashioned rolled oats gluten-free if desired
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

Fruit

  • 2 cups frozen wild blueberries

Wet Ingredients

  • 1 1/4 cups unsweetened vanilla almond milk any milk works
  • 2 large eggs lightly beaten
  • 1/4 cup maple syrup honey is a good substitute
  • 2 teaspoons pure vanilla extract
  • 3/4 cup cottage cheese

Instructions

  1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit and spray a 9×13-inch or similar sized baking dish with nonstick spray. Use a smaller dish if you prefer a thicker baked oatmeal.
  2. Combine Dry Ingredients: In a large bowl, mix the rolled oats, baking powder, cinnamon, and salt. Then toss in the frozen wild blueberries, ensuring they are coated with the oat mixture to prevent sinking.
  3. Mix Wet Ingredients: Stir in the almond milk, lightly beaten eggs, maple syrup, vanilla extract, and cottage cheese into the dry mixture until well combined.
  4. Transfer to Baking Dish: Pour the oatmeal mixture into the prepared baking dish, spreading it evenly.
  5. Bake Covered: Cover the dish loosely with foil and bake at 375 degrees Fahrenheit for 30 minutes.
  6. Bake Uncovered: Remove the foil and continue baking for another 20 minutes until the oatmeal is set and lightly browned on top.
  7. Serve: Serve warm with fresh blueberries and a splash of milk if desired. Optionally add a packet or two of stevia for extra sweetness.

Notes

  • Wild blueberries are small and packed with flavor; if using regular frozen or fresh blueberries, reduce the quantity to 1½ cups.
  • Greek yogurt can be used as a substitute for cottage cheese to maintain creaminess.
  • A baking dish approximately 8×11 inches was used, but a 9×13-inch dish or similarly sized dish works well depending on desired thickness.
  • This recipe can be sweetened further with stevia according to personal preference.
  • For a gluten-free version, ensure using certified gluten-free oats.

Nutrition

  • Serving Size: 1 serving
  • Calories: 220 kcal
  • Sugar: 8 g
  • Sodium: 150 mg
  • Fat: 5 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 5 g
  • Protein: 10 g
  • Cholesterol: 55 mg

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