✔ Updated · make-ahead breakfast, step photos and storage tips
Baked blueberry oatmeal is how I make sure breakfast actually happens on busy school mornings. I stir it together the night before, bake it while everyone gets dressed, and the whole house smells like warm blueberry muffins.
At a glance
The one tip that matters: Let it rest 10 minutes before cutting. Straight from the oven it's soft and spoonable; a short rest lets it set into neat squares.
Why You'll Love This Baked Oatmeal
- Breakfast for the week, since it slices, reheats and packs into lunchboxes.
- Naturally sweetened, with ripe banana and just 1/3 cup honey for the whole dish.
- Make-ahead magic, because you can mix it at night and bake it in the morning.
What You Need
- Old-fashioned oats: the base. They soak up the milk and bake up chewy and soft.
- Ripe bananas: natural sweetness and moisture.
- Milk: any kind works, dairy or plant.
- Honey or maple syrup: a little extra sweetness.
- Egg: binds it into sliceable squares; a flax egg works too.
- Pecans: for crunch. Walnuts or skip them for a nut-free version.
- Blueberries: fresh or frozen, the juicy star.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use old-fashioned oats. They keep a pleasant chew. Quick oats work but bake up softer and a little mushy; take 5 minutes off the time.
- Ripe bananas only. The spottier the better. They bring most of the sweetness, so I use less honey.
- Frozen berries straight from the freezer. Thawed berries bleed purple through everything. Add 5 minutes to the bake.
- Night-before method: mix it in the baking dish, cover and refrigerate. In the morning it goes straight into the oven, adding about 5 minutes.
- Measure vanilla away from the bowl. My mum's rule, and it's saved me more than once from a heavy-handed pour.
- Lucy's job: scattering a last handful of blueberries over the top before it goes in the oven, so every square gets a few juicy bursts.
Baked Blueberry Oatmeal
8
squares10
minutes35
minutes280
kcal45
minutesSoft, sliceable baked oatmeal made with old-fashioned oats, mashed banana, honey, cinnamon and toasted pecans, studded with blueberries and baked until golden at the edges. Mix it the night before and bake in the morning.
Ingredients
2 cups old-fashioned rolled oats
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon fine sea salt
2/3 cup chopped pecans
2 medium ripe bananas, mashed
1 1/3 cups milk (dairy or plant)
1/3 cup honey or maple syrup
1 large egg (or 1 tablespoon ground flaxseed + 3 tablespoons water)
2 tablespoons melted butter or coconut oil
2 teaspoons vanilla extract
2 cups blueberries, fresh or frozen (not thawed)
Directions
- Heat the oven to 375°F and grease an 8×8-inch or 9-inch square baking dish.
- In a bowl, mix the oats, baking powder, cinnamon, nutmeg, salt and pecans.
- In a second bowl, whisk the mashed bananas, milk, honey, egg, melted butter and vanilla until smooth.
- Stir the dry ingredients into the wet ones, then fold in half the blueberries. Pour into the dish, spread level and scatter the rest of the blueberries on top, pressing them in lightly.
- Bake for 35 to 40 minutes, until the top is golden, the edges are set and the center no longer jiggles. Cool for 10 minutes, then slice into squares and serve with a drizzle of honey or a spoonful of yogurt.
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More Easy Breakfasts
If you like a make-ahead start, try my overnight oats or a loaf of Chrissy Teigen-inspired banana bread. For a crowd, my breakfast potluck ideas have plenty more.
Frequently Asked Questions
Can you prepare baked oatmeal the night before?
Yes, and it's my favorite way to make it. Mix everything in the greased baking dish, cover and refrigerate overnight. In the morning, bake it straight from the fridge at 375°F, adding about 5 minutes to the time.
How do I know when baked oatmeal is done?
The top should be golden, the edges set and pulling slightly from the dish, and the center should no longer jiggle when you nudge the pan. A toothpick in the middle should come out wet with blueberry juice but not with raw batter.
Can I use frozen blueberries?
Yes. Add them still frozen so they don't bleed too much color, and bake for an extra 5 minutes or so. Fresh or frozen both taste great.
How long does baked oatmeal last?
Keep it covered in the fridge for up to 5 days. Reheat squares in the microwave for 30 to 45 seconds. It also freezes well for up to 3 months; wrap squares individually and thaw overnight in the fridge.
Can I make it without eggs or dairy?
Yes. Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), coconut oil instead of butter and any plant milk. The texture is slightly softer but just as tasty.
