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Blueberry Baked Oatmeal

5 from 1 vote

This blueberry baked oatmeal recipe is a healthy breakfast the whole family will love!

Blueberry Baked Oatmeal Casserole

Healthy blueberry baked oatmeal

Bursting with juicy blueberries, sweet vanilla, and hearty rolled oats, this filling blueberry oatmeal casserole is a delicious comforting morning meal.

It’s a great choice to serve overnight guests or to feed a crowd. And leftovers can be sliced and frozen for an easy grab-and-go option.

So you will always have a hot and healthy breakfast on hand!

Readers also love this Protein Banana Bread

Blueberry Baked Oats

5 flavor variations

Blueberry Lemon: Follow the recipe below, adding two teaspoons of lemon zest.

High Protein: Replace up to half a cup of the oats with half a cup of plain, vanilla, chai, or other flavored or unsweetened protein powder.

Chocolate Chip Cookie: Stir in half a cup of semi sweet, dark chocolate, or mini chocolate chips at the beginning, or add them on top just before baking.

Ginger Cardamom: Add a fourth teaspoon each of ground cardamom and ginger along with the ground cinnamon. Stir in a handful of chopped toasted pecans.

Coconut: Add a third cup of canned coconut milk instead of the oil or nut butter. Stir up to a half cup of shredded coconut in with the dry ingredients. Or sprinkle the coconut shreds on top of the casserole pan before baking.

*If you prefer blueberry baked oatmeal cups, try these Breakfast Oatmeal Cupcakes.

Blueberry Oats

Ingredients for the best blueberry baked oatmeal

The recipe calls for rolled oats, frozen or fresh blueberries, pure vanilla extract, mashed banana, water or eggs, salt, cinnamon, sweetener, and optional oil or nut butter.

You can substitute quick oats for the rolled. We have not tried this recipe with steel cut oats or instant oats so cannot recommend those.

For a gluten free breakfast recipe, use either certified gluten free oats or substitute an equal amount of rolled quinoa flakes.

The blueberry oatmeal bake is wonderful with almond butter, coconut oil, or cashew butter. Or replace the nut butter with additional water for an oil free, low fat, and low calorie version.

Sweeteners that work well include pure maple syrup, honey, or agave. If you experiment with a powdered sugar free sweetener, be sure to report back.

With no milk or butter, this recipe is naturally dairy free. It can be vegan as long as you use the water option instead of eggs.

For best results, use ripe bananas. The peels should be at least partially brown before they are removed. Thawed frozen bananas are also fine to use.

Also try these Healthy Blueberry Muffins

Baked Blueberry Oatmeal With Yogurt Frosting

Blueberry baked oats without banana

For banana free blueberry baked oatmeal, omit the three cups of mashed banana in the recipe below.

Instead, use an equal amount of applesauce, Greek yogurt, canned pumpkin puree, mango puree, or blended sweet potato puree.

For all of these substitutions except the mango, increase the sweetener in the recipe to half a cup and decrease the water to one third of a cup to make up the difference in sweetness. If using mango, no extra sweetener is needed.

Still craving blueberries? Make a Blueberry Crisp

Fresh or Frozen Blueberries

Fresh or frozen blueberries?

You may use either fresh or frozen berries here.

For a recipe with frozen blueberries, be sure to fully thaw the package of berries before proceeding with the recipe.

Blot excess water away with paper towels and remove all ice crystals.

Feel free to swap out half of the blueberries with diced strawberries, cherries, raspberries, blackberries, or bananas.

Baked blueberry oatmeal recipe video

Watch the step by step recipe video, above

The video shows one cup of blueberries on top of the baked oats. We later decided it is even better to double or triple that amount, because there is no such thing as too many blueberries!

How to make the blueberry breakfast recipe

Preheat the oven to 350 degrees Fahrenheit.

Line the bottom of a traditional nine by thirteen inch rectangular baking pan with parchment paper, or grease the pan well. Set it aside.

Stir the rolled oats, salt, and cinnamon in a large mixing bowl.

Add the mashed banana, vanilla extract, sweetener of choice, nut butter or oil, and eggs or water, whisking well.

Very carefully stir in all but about a half cup of the blueberries. Reserve the remaining berries to press into the top of the casserole pan just before baking.

Smooth the batter evenly into the prepared baking pan.

Press in the remaining blueberries, then cook the vegan blueberry baked oatmeal on the center rack of the oven for forty minutes.

Carefully remove the pan from the oven, and serve hot. Or for easily sliceable blueberry baked oatmeal bars, let the pan cool before slicing into bars. It will firm up as it cools.

Store leftovers in the refrigerator for up to five days. Either enjoy cold or reheat in the microwave or on the stove top.

You can also freeze the sliced bars in an airtight covered container for up to three months. Thaw and warm up before serving.

Baked Blueberry Oatmeal Bars

Nutrition and health benefits

The recipe packs in over five grams of protein per serving, with just 120 calories.

And the low calorie blueberry oatmeal bars can also be high in fiber, low fat, egg free, oil free, gluten free, nondairy, and cholesterol free.

Superfood blueberries are rich in antioxidants and vitamins, including vitamin C, vitamin K, and manganese. Banana adds potassium and fiber.

Breakfast Blueberry Baked Oats

This recipe was adapted from my Baked Oatmeal and Brownie Baked Oatmeal.

Pin it now to save for laterPin Recipe

Blueberry Baked Oatmeal

This delicious blueberry baked oatmeal recipe is a healthy breakfast for the whole family.
Cook Time 40 minutes
Total Time 40 minutes
Yield 18 squares
5 from 1 vote


  • 4 cups rolled oats
  • 3 cups mashed banana (or see banana free version above)
  • 1/3 cup nut butter or oil, or additional water
  • 1/3 cup pure maple syrup or agave or honey
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 2 tsp pure vanilla extract
  • 2 eggs or a half cup of water
  • 4 cups blueberries


  • Preheat the oven to 350 F. Grease a 9×13 inch pan, or line it with parchment paper. Stir everything together except for the blueberries. Carefully stir in two cups of berries. Spread into the pan, then evenly disperse the remaining berries on top. Bake for 40 minutes. Serve the blueberry baked oatmeal hot, or let it cool for bars that are easy to slice. Store leftovers in the refrigerator for up to four days, or freeze for up to five months.
    View Nutrition Facts


Use leftover oats to make three ingredient Banana Oatmeal Cookies.

Have you made this recipe?

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Published on April 3, 2024

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. Nina says


    This looks fab. Do you use quick cook oats or normal? Can you tell me what the saturated fat content is please.



  2. Amanda says

    HI Katie!

    I LOVE your website. You have helped save my sweet tooth as I worked to lose weight. (Made a single lady cookie tonight!) I’m not sure how you’re calculating your WW points but I think something is wrong. When I enter this in the calculator it comes out to 8 smart points. A few other recipes you’ve posted lately have been too low in the listed points too. Not sure what’s going on, but you might want to check into it since so many WW people love and use your site. Thank you for all you do!

  3. Teresa says

    Hi Katie! I just wanted to say that I like how you still publish recipes for baked oatmeal; when I think of CCK, I think of baked oatmeal, so I’m glad you’re sticking with your roots 😉 Also, your photography is so gorgeous! I miss reading your more personal updates, though. I understand why you’ve eased up on them, since the site has taken off so much, but I know I’d love to see more day-in-the-life-type stuff. Just my two cents, though. CCK is still an awesome site, no matter how personal you get with it!

  4. Octavia B says

    What a great recipe and healthy snack that the whole family could enjoy. I love blueberries and oatmeal is one of my favorite breakfast foods. Together how could this recipe go wrong, well…, assuming I don’t over-cook the oats. Thanks for this fantastic recipe.

  5. Lauren Michele says

    I just made the microwave version and it was so delicious! I used soy milk, a mashed banana, and stevia, and I found that 2:30 in the microwave got the right consistency (I checked every :30 seconds). It’s really hot, but I like that it makes me eat a bit slower so I can really savor the dish! The microwave still managed to give the oatmeal a baked taste, which was really nice. Next time I will try to bake this in the oven!

  6. Kristy says

    This is absolutely delicious! My husband and I eat gf, and this truly hit the blueberry muffin craving we were having. Thank you, Katie!!

  7. Kriste says

    I adjusted this to use raspberries, and it was just as good! I really like the bananas as an option, not an applesauce fan. Thanks for the great dessert!

  8. Deborah says

    I just whipped this up in the microwave for approximately 4:30 minutes, and it was delish. This will be a morning goto recipe for me. Thanks.

  9. Brooke Weaver says

    Hi! Love this recipe, made it a couple times before, but I was just wondering if I could add protein powder in? Probably a silly question as I’m sure you can add it to just about any recipe. My powder is a plain hemp powder. Let me know, thanks 🙂

  10. Teresa says

    Katie, I’ve been a long time follower of your blog and I just love your recipes. I was a vegetarian for many years and no longer am but i still prepare many vegetarian dishes and am a big fan of vegan baking. To me it has a cleaner taste and is more satisfying. I am also allergic to wheat so allot of your recipes are great for that. I specifically wanted to tell you about this though, I am doing BLW (baby led weaning) with my daughter. Since she was 6 months (now 10 months) This is the only baked oatmeal recipe she likes and its perfect amount and ingredients for BLW. Thank you for all you do from me and from my daughter.

  11. Laura Sisco says

    Hi Katie,
    I made this for breakfast today. Freaking Awesome. I added some cinnamon and used frozen blueberries,microwaved it for about 5 minutes and then let sit for about 5 minutes, topped it with plain greek yogurt, Oh my word it was fantastic. Thanks for the recipe, canèt wait to try more of your recipes.

  12. Kathy says

    Hi Katie!
    I loved this recipe. I love oatmeal and blueberries. I am trying to cut out sugar in my diet, so I used no sweetner.
    I baked it in the oven like you call for. Then I put some more fresh blueberries on top after baking. It was delicious!
    I am so happy that I found you blog! I LOVE chocolate too!
    Thank you

  13. Kristen says

    I’ve got blueberries in the refrigerator and plan to make this tomorrow. It looks and sounds delicious.

  14. Anon says

    Hi! I love all your recipes! ^^ I’d love to ask, however – is using Greek yogurt in place of mashed banana or applesauce a good idea? Will I have to strain it a bit first? I think berries compliment coconut yogurt perfectly.


  15. Samuel Leask says

    Tried it this morning for breakfast, it was fantastic!! Thanks so much! (I did it in the microwave for 2 minutes 30 sec, and it turned out great!)

  16. Des says

    This looks great. Can you tell me how much a serving size is? Cup, 1/2 cup?
    Thanks I’m looking forward to trying it 🙂

  17. Alexandra McNeal says

    5 stars
    Really good! I did the original recipe with peanut butter. It was really good! Will definitely make again and try some of the variations suggested

5 from 1 vote

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