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A square of blueberry oatmeal bake on a plate topped with whipped cream and fresh fruit.

Blueberry Oatmeal Bake

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Created by Mariam E.
Blueberry oatmeal bake is comforting, delicious and reminiscent of blueberry crisp or a thick oatmeal cookie. Dessert for breakfast? This protein-packed blueberry baked oatmeal recipe is one your whole family will love and one you can feel good about serving.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Breakfast
Cuisine American
Servings 6 servings


  • 10. 5" X 7. 5" Baking Dish


  • cup rolled old fashion oats
  • ¾ cup quick oats
  • cup almond milk unsweetened
  • ½ tsp cinnamon
  • cup maple syrup more or less to taste
  • 2 small bananas ripe
  • cup frozen blueberry
  • ¾ tsp vanilla extract
  • 1 tsp baking powder
  • tsp salt a pinch
  • 1 tsp lemon zest
  • cool whip option for topping
  • fresh fruit optional for topping
  • non-stick spray


  • Preheat oven to 375 F.
  • In a bowl, mash up the bananas. Then add in all the wet ingredients: almond milk, vanilla extract, and maple syrup.
  • In another bowl, you can mix all the dry ingredients: rolled oats, quick oats, cinnamon, lemon zest, salt, and baking powder.
  • Combine the wet and dry ingredients together. Fold in the blueberries.
  • Spray the baking dish with oil spray and then add in the oats mixture. You can top with more frozen blueberries if you like.
  • Bake in the oven for 30-35 minutes or until fully cooked.
  • Once cooked, allow the oats to cool for a few minutes if you like to eat it warm or serve when completely cooked down. Top with fresh fruits if desired or cool whip.


  • A combination of rolled and quick oats give this blueberry baked oatmeal recipe a wonderful texture. You can interchange the two as needed but do not use instant oats. 
  • Do not defrost the blueberries before adding them to the oatmeal mixture. 
  • You can use fresh berries if available. 
  • Top the oatmeal with additional berries before baking. 
  • Add other fruits and nuts to the blueberry oatmeal bake as desired. 
  • This recipe keeps well in the fridge, so it’s the perfect make-ahead breakfast. 
  • Let the baked oatmeal rest for 5-10 minutes before serving.


Calories: 221kcal | Carbohydrates: 46g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 177mg | Potassium: 301mg | Fiber: 5g | Sugar: 19g | Vitamin A: 42IU | Vitamin C: 7mg | Calcium: 130mg | Iron: 2mg
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