Blueberry Baked Oatmeal

I love making our Blueberry Baked Oatmeal for the week! Not only is it a delicious and healthy breakfast option, but it’s also super easy to heat up during busy mornings before school or work. 

This blueberry oatmeal has become a staple in my breakfast routine with the perfect balance of sweetness from the mashed bananas and coconut sugar and the juicy burst of blueberries in every bite. And the best part? I can meal prep on Sunday, and if I don’t finish it all, I can freeze the leftovers for another week. 

Other favorite baked oatmeal recipes include Apple Baked Oatmeal, Classic Baked Oatmeal, Banana Baked Oatmeal, Carrot Cake Baked Oatmeal, Zucchini Baked Oatmeal, and Pumpkin Baked Oatmeal.

Reasons to love this recipe

• Healthy and delicious: This Blueberry Baked Oatmeal recipe is a nutritious and tasty way to start your day, with wholesome ingredients like rolled oats, fresh or frozen blueberries, and mashed ripe bananas.
• Easy to meal prep: With just a little prep work, you can have a big batch of oatmeal ready for the entire week.
• Versatile: This recipe is adaptable to your taste preferences, whether you prefer coconut sugar, brown sugar, or pure maple syrup for sweetness. You can swap out the blueberries for your favorite fruit or add nuts or seeds for extra crunch.
• Freezable: If you don’t finish the entire batch, don’t worry! You can easily freeze the leftovers for another week. Just thaw in the fridge overnight and reheat in the microwave or oven for a quick and easy breakfast.

How to make Blueberry Baked Oatmeal

This Blueberry Baked Oatmeal recipe is a delicious and healthy breakfast option that you can meal prep for the week. This recipe is easy to make and enjoy with the perfect combination of sweet and wholesome ingredients, like fresh or frozen blueberries, mashed ripe bananas, and rolled oats. Plus, it’s versatile enough to adapt to your taste preferences and can be frozen for later. 

The Ingredients

Here’s a list of the ingredients for these delicious blueberry banana baked oatmeal cups.

• Rolled oats: the show’s star, these hearty and nutritious oats provide an excellent base for this recipe. I recommend using rolled oats, also called old-fashioned oats. You can find these in the cereal aisle. Do not use instant oats or steel-cut oats.
• Fresh or frozen blueberries: bursts of juicy and sweet blueberries add a delicious flavor to the oatmeal
• Mashed ripe bananas: provide natural sweetness and help bind the ingredients together
• Coconut sugar (or brown sugar or pure maple syrup): adds a touch of sweetness without being too overwhelming.
• Vanilla Greek yogurt: adds protein, creaminess, and a hint of vanilla flavor to the oatmeal
• Unsweetened coconut milk: a dairy-free alternative to regular milk
• Eggs: help bind the ingredients together and add protein to the recipe
• Coconut oil (not pictured): keeps the baked oatmeal cups moist and delicious.
• Pure vanilla extract and ground cinnamon: adds a warm and cozy flavor to the oatmeal.
• Baking powder: helps the oatmeal rise and become fluffy
• Salt: brings out the flavors of the other ingredients and helps balance the sweetness
• Nuts or seeds (optional): add some crunch and extra nutrients to the oatmeal, if desired

The Directions

• Preheat your oven to 350°F 
• In a medium bowl, whisk the coconut sugar and eggs until smooth.

• Add the mashed bananas, coconut oil, vanilla extract, Greek yogurt, and coconut milk to the sugar mixture and whisk everything together.

• Next, add the dry ingredients: rolled oats, ground cinnamon, baking powder, and salt to the wet ingredients.
• Slowly stir everything together until well combined.

• Gently fold in the blueberries.

• Spoon the batter into a 12-cup muffin pan, using a spoon to flatten the batter down.
• Bake the oatmeal cups in the preheated oven for 30 minutes.

• Once baked, remove the pan from the oven and let the oatmeal cups sit in the pan for about 5 minutes.
• Carefully remove the oatmeal cups from the pan and serve them warm with a drizzle of pure maple syrup. 
• Alternatively, you can allow the oatmeal cups to cool completely before storing them in an airtight container in the fridge or wrapping them individually in plastic wrap and storing them in a freezer-safe bag or container to freeze.

Supplies

• Mixing bowl
• Measuring cups and spoons
• Spatula
• 12-cup muffin pan
• cooking spray

Cooking tips

• If you don’t have a muffin pan, use an 8 or 9-inch baking pan or double the recipe and use a 9×13 casserole dish instead. Bake the oatmeal in a 350°F (180°C) oven for 25-30 minutes, but keep an eye on it to make sure it doesn’t overcook.
• Use spotty ripe bananas when making the oatmeal cups. They’re easier to mash and add natural sweetness to the recipe.
• If you’re using frozen blueberries, don’t thaw them beforehand. Fold them into the oatmeal mixture right before baking.
• You can use any milk you prefer, such as almond or dairy milk, instead of coconut milk.
• If you notice that the oatmeal is browning too quickly in the oven, you can cover the dish with foil halfway through baking to prevent it from getting too dark on top.
• Allow the oatmeal cups to cool for a few minutes before serving to allow them to set and make them easier to cut into portions.

Serving Suggestions

• Serve warm with a drizzle of pure maple syrup, a dollop of Greek yogurt, and a handful of fresh blueberries on top.
• Sprinkle chopped nuts, like almonds or pecans, for extra crunch and flavor.
• Enjoy a slice with a cup of coffee or tea for a cozy and comforting breakfast.
• Serve alongside some scrambled eggs or turkey bacon.
• For a special occasion or brunch, serve with whipped cream and fresh berries for a beautiful and delicious presentation.

Substitutions & Variations

• Instead of using coconut sugar, you can use brown sugar, honey, or maple syrup for sweetness.
• Instead of coconut oil, you can use melted unsalted butter or vegetable oil.
• If you don’t have any ripe bananas on hand, you can substitute them with unsweetened applesauce or pumpkin puree.
• For a gluten-free version, use certified gluten-free oats.
• If you’re not a fan of coconut milk, you can use any other type of milk you prefer, such as almond or dairy.
• Instead of vanilla Greek yogurt, you can use plain Greek yogurt or any non-dairy yogurt for a vegan version.
• Instead of blueberries, you can use any other type of berry, such as raspberries, blackberries, or strawberries.
• If you want to make this recipe even more nutritious, consider adding some chia seeds, flax seeds, or hemp hearts to the oatmeal mixture before baking.
• To make the oatmeal vegan, simply replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use non-dairy yogurt.
• Add a squeeze of lemon juice or lemon zest for a citrus twist.
• Add some chopped nuts, like almonds, walnuts, or pecans, for extra crunch and flavor.
• Add a scoop of protein powder or collagen peptides to the mixture before baking for an extra protein boost.
• Add peanut butter or almond butter for extra protein and fiber.
• Add a teaspoon of ground ginger or nutmeg for some warmth and spice.
• Add dark chocolate chips to the oatmeal mixture before baking to make it more decadent.

Make-ahead and Storage Tips

These Blueberry Banana Baked Oatmeal Cups are one of our favorite meal prep breakfast recipes. You’ll always find a batch in our fridge or freezer!

For the week: Make a double batch of the oatmeal to have breakfast ready for the entire week. Divide the baked oatmeal into portions, let them cool to room temperature, and then store them in airtight containers in the fridge.

For the freezer: You can freeze any leftover baked oatmeal for longer storage. Allow the oatmeal to cool completely before wrapping each portion tightly in plastic wrap, then store them in a freezer-safe container or bag. The oatmeal can be frozen for up to 3 months.

To reheat: When you’re ready to eat, remove a portion from the fridge or freezer and reheat in the microwave or oven until warm.

To reheat in the microwave, place the portion on a microwave-safe plate and heat on high for 1-2 minutes or until heated.

To reheat in the oven, preheat the oven to 350°F and place the portion in an oven-safe dish. Bake for 10-15 minutes or until heated through.

Other Healthy Oatmeal Recipes

• Vanilla Overnight Oats
• Blueberry Overnight Oats
• Steel Cut Oats Recipe
• Raspberry Overnight Oats
• Weight Loss Overnight Oats
• Slow Cooker Apple Oatmeal

See all of my healthy oatmeal recipes.

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