This baked oatmeal has been my go-to breakfast this month—I’ve already made it 3 times! Bursting with blueberries, it’s healthy and delicious.
We’ve been spending August at our cottage in Michigan, where we’ve had a steady stream of guests. My mom, my sister, close friends… Every time someone comes to town, we go blueberry picking! So…my fridge? Currently packed with blueberries. 😊
I love eating them by the handful and tossing them into salads. But this month, my favorite way to use them has been in this blueberry baked oatmeal. I’ve made it 3 times already, and I don’t see myself stopping anytime soon.
Here’s why I love this baked oatmeal recipe:
- It’s super satisfying. Whole rolled oats, almond butter, pecans, and fresh fruit fill this oatmeal bake with fiber, protein, and healthy fats. One slice easily keeps me full till lunch!
- It tastes DELICIOUS. It’s crisp on top, soft in the middle, and filled with fruity, nutty flavor. In addition to the blueberries, I add mashed banana, which gives it a subtle banana bread-y taste.
- You can make it ahead. This recipe keeps well in the fridge for up to 4 days! I love to reheat a slice for a quick and easy meal prep breakfast.
If you’re looking for new healthy breakfast ideas to add to your rotation, this recipe is the first thing I’d recommend. I’m not the only one who’s making it on repeat!
L&L reader Lloyah wrote, “I love this recipe! I make it every 6 days to have breakfast for myself ready.”
And Jackie said, “This is a regular in our house! Loved by even the pickiest eaters and re-heats well if you need a quick breakfast during the week. We love it!”
I think you’ll love it too!
Get the recipe:
Want to try this recipe? Here are a few tips:
- Frozen blueberries are fair game. No fresh blueberries on hand? Frozen ones work here too! They make this recipe perfect for the transition from summer to fall.
- You can freeze it. Want to keep this recipe on hand for more than a few days? Pop slices in the freezer! They’ll keep well frozen for up to 3 months. Let them thaw overnight in the fridge or quickly defrost them in the microwave.
This recipe has become my go-to healthy breakfast! I have six packages of rolled oats in my pantry and always at a loss for how to use them. Being a small household, I freeze individual slices with my Foodsaver and bust. one out to thaw whenever I need a great breakfast fast. Also great broken over vanilla yogurt.
So glad you love the baked oatmeal, Steve!
What would you suggest for replacing blueberries? Will plums work?
Hi Dominika, I’ve never tried using plums here, but, pitted and diced, I think they would work well!
This looks good. I’d need to change some ingredients due to a tree nut allergy. What would you recommend instead of the pecans?
I have a lot of blue berry in the freezer but I only used in the morning for breakfast I mixed with my cereal.
Can I add an egg or egg whites?
if you want to but it’s not necessary.
We love steel cut oats and make them once a week in our rice cooker, save and warm up each morning. Could this recipe be adapted to use our previously cooked steel cut oatmeal? It sounds super delicious as is but I’d love to be able to use the oats we have. Can you help?
Hi Eva, I’m not sure that would work without a result that’s too mushy.