Blueberry Maple Baked Oatmeal

Baked Oatmeal sweetened with pure maple syrup and juicy blueberries! You will love this healthy, filling oatmeal recipe! Make a pan and reheat all week!

Blueberry Maple Baked Oatmeal

Baked Oatmeal

Baked oatmeal is one of our family’s favorite breakfasts. I try to make a pan every week, especially during the winter months when we are craving something hot that will warm us up. Oatmeal always hits the spot and keeps our bellies full until lunch time.

I love mixing up our baked oatmeal flavors and this Blueberry Maple Baked Oatmeal is perfection. The oatmeal is packed with juicy blueberries, lots of cinnamon, and sweetened with pure maple syrup.

How to Make Baked Oatmeal

  • Preheat the oven to 350 degrees F. Grease an 8×8-inch baking pan with nonstick cooking spray and set aside.
  • In a large bowl, mix together the oats, cinnamon, baking powder, and salt. Make sure you use old-fashioned oats and not quick oats.
  • In a medium bowl, whisk together the milk, pure maple syrup, melted butter, egg, and vanilla. Pour the wet ingredients over the oat mixture and stir until combined. Gently fold in 1 cup of the blueberries. You can use fresh or frozen blueberries, both work great.
  • Pour the mixture into the prepared pan. Sprinkle the remaining blueberries and chopped nuts on top of the oats, if using. Pecans, almonds, walnuts, and candied pecans are all great options. The nuts give the baked oatmeal a nice crunch and I love the extra kick of protein and healthy fats.
  • Bake for 40 minutes, until the top is golden and oatmeal is set. Let cool for 5 minutes before serving.
  • If you need the oatmeal to be gluten-free, you can use gluten-free oats. If you need the recipe to be vegan, you can use a flax egg and melted coconut oil instead of butter.
Blueberry Maple Baked Oatmeal Recipe

How to Store

Leftover baked oatmeal will keep in the refrigerator for up to one week. So you can bake it the night before or even several nights before so breakfast is easy on the morning.

To store baked oatmeal, let the oatmeal cool to room temperature and then place in an air tight container and place in the fridge.

And trust me, you will want to have leftovers because having baked oatmeal in the fridge is a breakfast lifesaver on busy mornings. This recipe doubles easily, just use a 9×13-inch pan and double all of the ingredients.

How to Reheat

To reheat baked oatmeal, add your desired amount to a microwave safe bowl and add a little splash of milk. Reheat until heated through, about 45 to 60 seconds. You can top your oatmeal with an extra drizzle of maple syrup if you want a little extra sweetness.

More Baked Oatmeal Recipes:

Easy Blueberry Maple Baked Oatmeal

Blueberry Maple Baked Oatmeal

Baked Oatmeal sweetened with pure maple syrup and juicy blueberries! You will love this healthy, filling oatmeal recipe! Make a pan and reheat all week!
4.91 from 10 votes

Ingredients
  

  • 2 cups old fashioned oats
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups unsweetened vanilla almond milk (or milk of your choice)
  • cup pure maple syrup
  • 4 tablespoons unsalted butter, melted and cooled to room temperature
  • 1 large egg
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups blueberries, divided
  • ½ cup chopped candied pecans, pecans, or almonds, if desired

Instructions
 

  • Preheat the oven to 350 degrees F. Grease an 8×8-inch baking pan with nonstick cooking spray and set aside.
  • In a large bowl, mix together the oats, cinnamon, baking powder, and salt.
  • In a medium bowl, whisk together the milk, maple syrup, melted butter, egg, and vanilla. Pour the wet ingredients over the oat mixture and stir until combined. Gently fold in 1 cup of the blueberries.
  • Pour the mixture into the prepared pan. Sprinkle the remaining blueberries and chopped nuts on top of the oats, if using.
  • Bake for 40 minutes, until the top is golden and oatmeal is set. Let cool for 5 minutes and serve warm.

Notes

*If you need the recipe to be gluten-free, use gluten-free oats. 
*If you need the recipe to be vegan, use a flax seed egg and melted coconut oil instead of butter. 

Nutrition

Calories: 266kcal, Carbohydrates: 37g, Protein: 5g, Fat: 11g, Saturated Fat: 5g, Cholesterol: 47mg, Sodium: 318mg, Potassium: 244mg, Fiber: 4g, Sugar: 15g, Vitamin A: 293IU, Vitamin C: 4mg, Calcium: 178mg, Iron: 1mg
Keywords vegetarian

Have you tried this recipe?

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Photos by Dishing Out Health

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. 5 stars
    Just made this recipe this morning! Turned out awesome! I used coconut milk & coconut oil. Warm & delicious breakfast! Thanks for the great recipe.

  2. I would like to make this. I’ve got your white chili and pumpkin pie already in progress! I only have quick oats I think. Will it be completely ruined if I used quick oats? Thanks!

    1. I haven’t tried it with quick oats, the texture will be a little different and you might need a little more.

  3. 5 stars
    I don’t eat too much oatmeal but that’s about to change. Just Wonderful! Love this fruit and nut oatmeal!!! Almost tastes like bread pudding. I never leave reviews but had to for this. Just dropped cinnamon to 1 teaspoon.

  4. 5 stars
    I made this last night, the smell was incredible, and it turned out wonderful. I’m not a big fan of oatmeal, but the combination of all the ingredients plus the blueberries is just delicious.
    I used regular milk and honey,worked perfect.

  5. This was easy to make and so delicious!!! We warmed up the leftovers throughout the week for a quick hot breakfast and it was just as good as the first time. It would be great to make when you have overnight guests.

  6. I would love to make this ahead for a crowd – shall I pre-prepare it the night before and cook it in the morning? Or cook it the night before and rehearse it in the oven? If the latter, how long shall I reheat it for?

  7. 5 stars
    I add a whole chopped apple along with the 1.5 cups of blueberries, I add 1/2 cups of unsweetened coconut, 1/2 cup of chopped walnuts and increase the milk because I use Sukrin (brown sugar substitute) in place of maple syrup due to my spouse’s diabetes. I serve it with a topping of Greek yogurt or Skyr (Icelanding high protein yogurt), more fresh berries and a drizzle of sugar-free pancake syrup. Delicious

  8. 5 stars
    It is in the oven now. Do you think it would be still delicious if I wrap it up and take it to work in the morning?

  9. 4 stars
    This was wonderful, I made it last night to last me through the week! I used oat milk because that’s all I had and although it came out tasting wonderful, it was kind of crumbly and didn’t stay in bars like how its pictured; could it be because the butter may not have cooled completely?

  10. 5 stars
    I make this at least twice a month as written and it’s fabulous every time. This time I substituted diced apples for the blueberries, apple pie spice for the cinnamon, and added some maple extract. Delicious in any season!

  11. I have made this twice. First time I incorrectly used quick oats and fresh blueberries. Followed the recipe and baking instructions. Turned out mushy. This time I used old fashioned oats and frozen blueberries. Baked for 40 minutes and let it cool. Still mushy. What am I doing wrong?

    1. It shouldn’t be mushy, but oatmeal isn’t firm. It still has an “oatmeal” texture. If you want it dryer, you can bake for longer or use less liquid, but I like the recipe as written.