This blueberry baked oatmeal is sweetened with honey and so delicious. Who knew that boring oatmeal could be so delightful?
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Hello, my friends.
Have you ever had baked oatmeal?
While it may not seem the most exciting of recipes (especially with these muffin pan brownie bites in the recent memory). This blueberry baked oatmeal is actually quite phenomenal. And that’s coming from a professed non-oatmeal lover.
Growing up we had oatmeal for breakfast quite often. My palate has extreme food-boredom issues and so it often wasn’t enjoyable. And it was several years before I could start eating it again.
This baked oatmeal is one way I have learned to love oatmeal.
It is so good and I love that the recipe can be made ahead of time.
I can’t wait to share all the details with you.
Here’s what you need to make this blueberry baked oatmeal
- oats – I used old fashioned rolled oats. If you want to make this gluten free make sure you use gluten free certified oats. I’m not sure how quick oats would work. Let me know if you give them a try.
- baking powder
- spices – cinnamon, nutmeg & salt
- honey – I use raw honey, but I think you could try whatever honey you have in this recipe.
- milk – I use whole cow’s milk, but I think this oatmeal would work with other types of milk too.
- eggs
- vanilla extract
- butter or coconut oil – I use butter but coconut oil would work too.
- blueberries (optional) – I have made this with both fresh and frozen and it is good both ways. You can omit or use a different fruit. Peeled and chopped apples work well.
Here’s how to make it
In a large bowl whisk together oats, baking powder & spices.
If your honey isn’t runny, microwave it for a few seconds until it is. Then whisk in the milk, eggs & vanilla.
Pour wet ingredient over the dry ingredients, add the melted butter (or coconut oil), and whisk until mixed in.
Arrange the blueberries or other fruit (if using) on the bottom of the pan & pour the oatmeal mixture on top.
Then bake until oatmeal is browned, set up and not jiggly.
Making it ahead
I love that this oatmeal can be made ahead. I’m all about making life easier, if possible.
Once the oatmeal is prepared (before baking), it can be refrigerated for up to about 24 hours before baking. Plan on an extra 5 to 10 minutes for baking if the oatmeal has been refrigerated first.
My preferred busy weekday morning method is to cook the oatmeal the day before, let it cool completely before covering and refrigerating it. Then the next morning I warm it (uncovered) in the oven as it is preheating to 350 for about 20 to 30 minutes or until is warmed through.
My favorite way to eat this blueberry baked oatmeal
I love to serve it warm in a bowl with milk and a little cream (or half-n-half). It is also delicious at room temperature with just milk. Add some fresh blueberries to the top if you have them.
We usually eat it for breakfast but I also happen to know that it makes a very delightful afternoon snack.
Blueberry Baked Oatmeal {Honey-Sweetened}
This blueberry baked oatmeal is sweetened with honey and so delicious. Who knew that boring oatmeal could be so delightful?
Ingredients
- 3 cups (10.5 ounces) old fashioned oats
- 1 ½ teaspoons baking powder
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¾ teaspoon salt
- ½ cup (6 ounces) raw honey
- 2 ¼ cups milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 tablespoons melted butter or coconut oil
- 2 cups fresh or frozen blueberries see note
Instructions
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Preheat oven to 350 degrees F. Lightly grease a 9×13-inch baking dish with nonstick cooking spray and set aside (don't preheat the oven if making ahead of time and refrigerating overnight).
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In a large bowl, whisk together the oats, baking powder, cinnamon, nutmeg, and salt.
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In a medium sized microwave safe bowl add honey and microwave for 30 seconds to 1 minute until honey is runny. Add the milk, eggs, and vanilla and whisk until smooth.
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Pour this mixture over the dry ingredients and add the melted butter or coconut oil. Stir or whisk to combine.
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Arrange the fresh or frozen blueberries evenly over the bottom of the prepared baking dish and pour the oatmeal mixture evenly over the top. Cover and refrigerate overnight at this point or bake right away (uncover before baking the next morning).
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Bake for 35-45 minutes until the top is golden and the mixture is setup and not jiggly (oatmeal take a bit longer if it has been refrigerated first).
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Serve warm or at room temperature with a little milk or half and half poured over the top, if desired.
Recipe Notes
1. This recipe is gluten free as long as you use certified gluten free oats (not all oats are gf).
2. You can also switch up the fruit in this recipe (peeled and chopped apples are a good variation) or omit the fruit entirely.
3. My preferred busy weekday morning method is to cook the oatmeal the day before, let it cool completely before covering and refrigerating it. Then the next morning I warm it (uncovered) in the oven as it is preheating to 350 for about 20 to 30 minutes or until is warmed through.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
Thanks, Heather. I’m going to make this. I will let you know how it turned out. I appreciate you!
Thanks Marlou!