Baked Oatmeal, Breakfast, Recipes 12 comments

Blueberry Muffin Baked Oatmeal

Side view of slice of blueberry muffin baked oatmeal on a white plate drizzled with peanut butter and green plant in top right corner.

With the cold weather and being very ready for some warm weather which isn’t happening anytime soon, I wanted to bring an oatmeal bake with a fun fresh flavor! Who doesn’t love a blueberry muffin? This blueberry muffin baked oatmeal will make your house smell incredible and is toddler approved over here 🙂 I hope you love it!

What is baked oatmeal?

Baked oatmeal is oatmeal baked in a pan making breakfast incredibly easy. You can make it ahead so that all you have to do is warm it in the morning or eat it straight from the fridge (which I often do)! It’s a great simple breakfast or snack option. It tastes like dessert and it’s just so delicious!

What you need to make blueberry muffin baked oatmeal + substitutions:

  • Quick oats- I love using quick oats, because it gives it the best texture! This is my absolutely favorite way to make baked oatmeal, it almost makes it taste cake-like. You can substitute with rolled oats (which I did in the photo), but not steel cut.
  • Whole milk- Any of my baked oatmeals can be substituted with any dairy milk or milk alternative. This time I used whole milk because it’s what I had!
  • Maple syrup- Maple syrup is my preferred sweetener but you can also use honey or brown sugar.
  • Butter- I used butter this time to make it taste as close to a blueberry muffin as I could! My go-to butter is Kerrygold. You can certainly substitute ghee or coconut oil!
  • Eggs- The eggs helps bind the recipe. You could substitute with a flax or chia eggs.
  • Vanilla extract- A key to any baked recipe in my opinion.
  • Cinnamon- Cinnamon gives the oatmeal that little bit of sweet spice and helps bring the muffin flavor.
  • Baking powder- Baking powder helps the oatmeal to rise.
  • Sea salt- I don’t bake anything without salt. It’s what helps bring the flavor out in a recipe.
  • Lemon zest- Don’t skip the lemon zest! I promise it’s what brings the whole recipe together. It’s bright and vibrant & delicious.
  • Blueberries- Blueberries are what makes it a blueberry muffin, of course! You could change it to any other berry or chocolate if you’d prefer!
Overhead view of slice of blueberry muffin baked oatmeal on a white plate drizzled with peanut butter and green plant in top right corner.

Tips for making blueberry muffin baked oatmeal:

  • Quick oats vs rolled oats- Like I said above, quick oats will give it a denser, more cake-like texture and is what I prefer.
  • Let oatmeal cool completely before cutting- To get a more solid cut, I typically like to store my oatmeal in the fridge for a few hours once it’s cooled before cutting slices. It makes them stay together better!
  • For the best texture- You want to make sure the oatmeal is still soft in the center but cooked through. That way it comes out into a soft bar rather than a hard one!
  • To make the baked oatmeal look more like dessert, bake it in a 9in round cake pan! Then you can slice into pretty little slices like a cake or pie!

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Okay, let’s get to making the recipe!

Print Recipe
4.75 from 4 votes

Blueberry Muffin Baked Oatmeal

With the cold weather and being very ready for some warm weather which isn’t happening anytime soon, I wanted to bring an oatmeal bake with a fun fresh flavor! Who doesn’t love a blueberry muffin? It will make your house smell incredible and is toddler approved over here!
Prep Time10 mins
Cook Time40 mins
Course: Breakfast
Keyword: baked oatmeal, blueberry, blueberry muffin, blueberry muffin baked oatmeal, breakfast, gluten free, make ahead
Servings: 6

Equipment

  • 9×9 pan
  • Large mixing bowl
  • Spatula
  • Measuring cups
  • Measuring spoons

Ingredients

  • 3 cups quick oats
  • 1 3/4 cup whole milk
  • 1/2 cup maple syrup
  • 1/3 cup butter melted & cooled
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp lemon zest
  • 1/4 tsp sea salt
  • 1 1/2 cups blueberries fresh or frozen

Instructions

  • Preheat your oven to 350F degrees.
  • In a large mixing, whisk together the eggs. Add in the maple syrup and milk and mix well. Next, pour in the melted and cooled butter and vanilla extract.
  • Lastly, add in the oats, cinnamon, baking powder, lemon zest, sea salt, and blueberries. You can reserve some blueberries for topping or add extra on top! Mix until everything is well incorporated.
  • Next, spray or coat a 9×9 baking pan (you can also use a round 9in pan as well and follow the same instructions) with oil or butter. Pour in the mixture and spread until even. Bake in the oven for 35-45 minutes. You want the middle to be set but still soft.
  • Remove and let cool completely before slicing or serve warm! Top with whatever you like but my favorites are: yogurt, nut butter, and/or more blueberries!

Notes

For storing: Once cooled completely, store in the fridge for up to a week. It’s easier to cut into slices once it’s been refrigerated.
For freezing: Individually wrap slices in plastic wrap and then store in a freezer bag. To thaw, place in the fridge overnight and heat or eat cold in the morning!

12 Comments

  1. Sarah Miceli

    I just made this but substituted 1/2 cup of pumpkin puree instead of coconut oil/ghee and I only used 1.5 cups of almond milk(its all I had). It turned out like a dream. These baked oatmeal bars have become a staple and I love them.

  2. I made this a few weeks ago and froze slices. I had one this morning heated up in the oven and it was absolutely delicious! Tasted just like a muffin and had thr same texture!! Amazing!!

  3. I have made this recipe twice now and have made the banana bread version also! They are both absolutely delicious and are on our weekly rotation now. Awesome recipe!!

  4. Absolutely loved this baked oatmeal! Perfect for breakfast on weekdays, & I froze a few pieces to keep on hand. Can’t wait to try other flavors!

  5. This looks delicious and I’d want to give it a try for my 14 mo old who is refusing to eat oats. It’s making breakfast variety difficult. I haven’t given him sugar yet and try to limit it so do you think I could lessen the maple and possibly use apple sauce to sweeten? Thanks!

  6. Hi there! Do you know how much to increase the recipe if using a 9×13 dish instead?

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