Blueberry Maple Baked Oatmeal

By Maria Lichty

Updated March 05, 2020

View RecipePin Recipe4.873

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!

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.

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:

• Baked Oatmeal
• Peach Almond Baked Oatmeal
• Peanut Butter Banana Baked Oatmeal
• Peanut Butter Apple Baked Oatmeal
• Zucchini Bread Baked Oatmeal
• Pumpkin Baked Oatmeal
• Blueberry Coconut Baked Oatmeal

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Breakfast/Brunch

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!

4.80 from 44 votes

PrintSave RecipeReview

Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Cuisine American

Servings 6

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 2 cups old fashioned oats
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups unsweetened vanilla almond milk (or milk of your choice)
• 1/3 cup pure maple syrup
• 4 tablespoons unsalted butter, melted and cooled to room temperature
• 1 large egg
• 1 ½ teaspoons vanilla extract
• 1 1/2 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

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Photos by Dishing Out Health