This Blueberry Baked Oatmeal is soft, creamy, and naturally sweet, giving you a healthy breakfast that feels comforting, satisfying, and easy enough to make ahead for the week.
For more healthy breakfast recipes, check out our strawberry overnight oats, banana chocolate chip muffins, healthy blueberry muffins, and blueberry chia pudding.
Why you’ll love this blueberry baked oatmeal!
This Blueberry Baked Oatmeal surprised both Louise and me. When I was developing it, I kept thinking, how can I make this with as few dirty dishes as possible? The answer was simple: one bowl and one baking dish 🫐. That’s it. And somehow, it turned out just perfect.
This blueberry baked oatmeal with Greek yogurt bakes up soft and custardy yet firm enough to slice it, lightly sweet, and full of juicy berries. It feels special, but it’s easy enough for a calm weekday morning.
It’s fiber-rich and protein-rich, made with oats, fresh fruit, and yogurt that fit beautifully into a balanced, Mediterranean-style way of eating 💛. Comforting, but still nourishing.
We love it warm with a drizzle of maple syrup. It reheats perfectly and even works as a simple, better-for-you dessert 🍰.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Ripe bananas: add natural sweetness and help bind the oats. Bananas also add natural sweetness.
- Rolled oats: give structure and chew. Use certified gluten-free oats if needed. Quick oats work in a pinch but will be softer and more compact.
- Blueberries: bring juicy bursts of flavor. Fresh or frozen both work. You can swap with raspberries, chopped strawberries, or mixed berries.
- Greek yogurt: makes this a moist blueberry baked oatmeal with a creamy texture. Substitute low-fat Greek yogurt or Skyr for even more protein.
- Milk: keeps everything tender. Use dairy or unsweetened almond, soy, or oat milk.
- Honey: adds gentle sweetness. Substitute maple syrup or mashed dates.
- Egg: helps it set and slice cleanly. Replace with a flax egg for an egg-free version.
- Walnuts: add crunch. Swap with pecans, almonds, pistachios or pumpkin seeds.
- Baking powder: gives light lift. Do not skip.
- Cinnamon and vanilla: add warmth and depth.
How to Make Blueberry Baked Oatmeal
1. Preheat and prepare
Preheat the oven to 375°F (190°C). Lightly grease an 8 x 8 inch, 9 x 9 inch, or similar 2-quart baking dish. An 11 x 7 inch dish also works. If your dish is slightly smaller, the oatmeal will be a bit thicker and may need a few extra minutes to bake.
2. Mash and mix the wet ingredients
In a large bowl, mash the bananas until mostly smooth.
Add the milk, Greek yogurt, honey, vanilla, and egg. Whisk until creamy and well combined.
3. Add the oats and blueberries
Stir in the rolled oats, cinnamon, baking powder, and salt. Mix well so no dry oats remain, especially around the edges.
Gently fold in half of the blueberries. This helps create a soft, moist blueberry baked oatmeal texture.
4. Transfer and top
Pour the mixture into the prepared baking dish. Spread it out evenly.
Top with the remaining blueberries and the chopped walnuts or pecans.
5. Bake and rest
Bake at 375°F (190°C) for about 35-40 minutes, until the center is set and the top is lightly golden.
Let cool for 5 to 10 minutes before serving. This makes it easier to serve.
Tips
- Use ripe bananas. The browner they are, the sweeter and softer the oatmeal will be.
- Stir really well. After adding the oats, mix thoroughly so no dry oats hide at the bottom and turn powdery after baking.
- Add frozen blueberries straight from the freezer. Do not thaw them first to prevent too much purple streaking.
- Let it rest before slicing. Cool for at least 5 minutes so it sets and serves in cleaner portions.
- Taste your blueberries. If they are tart, add a small drizzle of honey or maple syrup before serving.
- Store it properly. Keep leftovers covered in the fridge for up to 4 days.
- Reheat gently. Warm for 20 to 30 seconds in the microwave if you’d like it soft and cozy the next day. This is the a perfect simple baked oatmeal for meal prep.
Frequently Asked Questions
Yes. Add them straight from the freezer. Do not thaw first, or the batter can turn too purple and watery. The texture will still be soft and delicious.
Absolutely. This works very well as a breakfast casserole with blueberries for the week. Bake it, let it cool, then store it in the fridge and reheat portions as needed.
Yes. Replace the egg with a chia egg. To make one, stir 1 tablespoon chia seeds with 2 ½ tablespoons water and let it sit for about 5 minutes until thick and gel-like. The baked oatmeal will be slightly softer but will set as it cools.
Let it cool completely. Cover the dish or transfer slices to an airtight container. Store in the fridge for up to 4 days. Reheat gently in the microwave. It’s perfect as a high protein baked oatmeal for busy mornings.
Yes. It tastes lightly sweet and almost cheesecake-like. Add a spoon of whipped cream or a small scoop of vanilla ice cream for a simple dessert twist.
More Easy Breakfasts to Try
- Strawberry chia pudding
- Blueberry overnight oats
- Apple sauce muffins
- Banana chia pudding
- Apple chia pudding
- Banana overnight oats
- Healthy granola without oil
- Banana oatmeal muffins
If you try this Blueberry Baked Oatmeal Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Blueberry Baked Oatmeal with Greek Yogurt
Video
Equipment
- Use an 8 x 8 inch, 9 x 9 inch, or similar baking dish
Ingredients
- 2 ripe bananas
- 1½ cups rolled oats
- 2 cups blueberries fresh or frozen
- 1 cup Greek yogurt
- ½ cup milk
- ¼ cup honey
- 1 large egg
- ¼ cup walnuts chopped
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 pinch salt optional
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease an 8 x 8 inch or similar baking dish.
- In a large bowl, mash 2 ripe bananas until mostly smooth. Add 1 cup Greek yogurt, ½ cup milk, ¼ cup honey, 1 large egg, and 1 teaspoon vanilla extract. Whisk until creamy.
- Stir in 1½ cups rolled oats, 1 teaspoon cinnamon, 1 teaspoon baking powder, and 1 pinch salt. Mix well so no dry oats remain. Gently fold 1 cups blueberries.
- Pour into the baking dish. Top with the remaining 1 cups blueberries and ¼ cup walnuts (chopped).
- Bake at 375°F (190°C) for about 35 to 40 minutes, until the center is set and the top is lightly golden.Let cool 5 to 10 minutes before serving.
Notes
- Ripe bananas → ¾ cup unsweetened applesauce, 1 cup mashed pear, or 1 cup mashed sweet potato. These are less sweet, so add about 2 tablespoons more honey to balance the flavor.
- Rolled oats → Certified gluten free oats, or quick oats for a softer texture
- Blueberries → Raspberries, chopped strawberries, blackberries, or mixed berries
- Greek yogurt → Low fat Greek yogurt, Skyr for extra protein, or plain regular yogurt
- Milk → Almond milk, soy milk, oat milk, or any dairy milk
- Honey → Maple syrup or mashed soft dates
- Egg → Chia egg made with 1 tablespoon chia seeds mixed with 2 ½ tablespoons water
- Walnuts → Pecans, sliced almonds, pistachios, or pumpkin seeds
- Baking powder → No direct substitute, do not skip
- Cinnamon and vanilla → Pumpkin pie spice, cardamom, almond extract, or lemon zest
- Use very ripe bananas for natural sweetness and a softer texture
- Stir thoroughly so no dry oats stay at the bottom
- Add frozen blueberries straight from the freezer
- Let it rest 5 minutes before slicing so it sets properly
- Taste the berries and adjust sweetness if needed
- Store covered in the fridge up to 4 days
- Reheat 20 to 30 seconds in the microwave for a warm, soft texture
Nutrition
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Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
Welcome to our blog, we are glad you are here.
This was so easy and delicious!
I also have to admit that I accidentally left out the baking powder, and while I’m sure it makes the dish even better, it still turned out really well (I was worried I’d need to scrap it, so I’m quite glad it wasn’t ruined!)
This recipe is incredible. Super easy and delicious. I’ve made it eight times already. Recently I added flax meal and chia seeds and leave out the walnuts and milk just for preference. This recipe is very forgiving to substitutions which is great to tailor it to your preferences.
Caroline, this made my morning—eight times, wow!!
Love your additions with flax and chia, great idea. Thanks so much for sharing. Kindest,
Louise
Great as written! Easy premade breakfast that’s packed with flavor, fiber and protein. I’ve tried with pecans, maple syrup and mango – a very forgiving recipe that invites exploration. ❤️
In fairness, this was not the recipe for Oats, Yoghurt & Blueberries that I was looking on line for!, but it sounded so good that I’m going to make it anyway.
I’ve got all the ingredients but our Bananas are yet to become over ripe.
To speed them along I’m going to have my ‘Argumentative, Welsh, Lefty Bastard’ of a Father in Law talk to them for an hour or two, that should do it!
I’m off to look at what else you have but everything we cook has to be Gluten Free (for the AWLB) and as low in Saturated Fat as possible (for me)!