Blueberry Baked Oatmeal

This Blueberry Baked Oatmeal is a wholesome, flavorful breakfast that combines juicy blueberries with the warm notes of lemon and cardamom. With just a few minutes of prep, you can have a large batch ready to enjoy all week—perfect for meal prep and busy mornings. Serve it warm, at room temperature, or chilled straight from the fridge for a versatile, nourishing start to the day.

Why You’ll Love This Recipe

• Meal-prep friendly: Bake once and enjoy easy breakfasts for days.

• Packed with flavor: Bright lemon zest and earthy cardamom elevate the blueberries.

• Nutritious & balanced: Oats provide fiber, milk and eggs add protein, and blueberries bring antioxidants.

• Family-friendly: A breakfast that kids and adults will both enjoy.

• Versatile: Delicious served warm or cold, plain or topped with yogurt.

• Customizable: Easily adaptable with different fruits or spices.

• Comforting: A cozy baked dish with a soft, cake-like texture.

• Gluten-free option: Use certified gluten-free oats if needed.

• Naturally sweetened: Just enough brown sugar for flavor without being overly sweet.

• Great for gatherings: Perfect for brunch, holidays, or overnight guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2½ cups old-fashioned rolled oats
1½ cups whole milk
2 large eggs, lightly beaten
¼ cup dark brown sugar, plus 2 tablespoons divided
2 tablespoons unsalted butter, melted
1 tablespoon vanilla extract
1 tablespoon grated lemon zest
3 tablespoons lemon juice
1 teaspoon ground cardamom
1 teaspoon baking powder
¼ teaspoon salt
2 cups fresh or unthawed frozen blueberries

Directions

1. Preheat oven: Heat oven to 375°F. Lightly coat a 7-by-11-inch baking dish with cooking spray.

2. Mix base: In a large bowl, stir together oats, milk, eggs, ¼ cup brown sugar, melted butter, vanilla, lemon zest, lemon juice, cardamom, baking powder, and salt until well combined.

3. Add blueberries: Gently fold in blueberries until evenly distributed.

4. Assemble: Pour mixture into the prepared baking dish. Sprinkle the remaining 2 tablespoons brown sugar evenly over the top.

5. Bake: Bake for 40 minutes, or until golden brown and set in the center.

6. Cool & serve: Let cool for 10–30 minutes before serving. Enjoy warm or at room temperature.

Servings and timing

Serves: 10
Prep time: 10 minutes
Bake time: 40 minutes
Total time: 1 hour

Variations

• Fruit swaps: Use raspberries, blackberries, cherries, or diced apples instead of blueberries.

• Spice blends: Try cinnamon, nutmeg, or pumpkin spice in place of cardamom.

• Dairy-free: Use almond, oat, or coconut milk and swap butter with coconut oil.

• Nutty boost: Add chopped walnuts, almonds, or pecans.

• Protein-rich: Stir in a scoop of vanilla protein powder or top with Greek yogurt.

• Coconut twist: Replace lemon juice with coconut extract and top with shredded coconut.

• Maple version: Swap brown sugar for maple syrup for a different sweetness.

• Chocolate lovers: Fold in dark chocolate chips with the blueberries.

• Zesty upgrade: Use lime zest instead of lemon for a fresh twist.

• Individual servings: Bake in muffin tins for portable oatmeal cups.

Storage/Reheating

• Refrigerator: Store in an airtight container or cover the baking dish with plastic wrap for up to 4 days.

• Freezer: Freeze individual portions for up to 2 months; thaw overnight in the fridge.

• Reheating: Warm in the microwave for 30–60 seconds or in the oven at 325°F until heated through.

• Cold option: Enjoy chilled for a refreshing breakfast.

FAQs

Can I use frozen blueberries?

Yes, just use them unthawed so they don’t release too much liquid.

Can I make this ahead of time?

Yes, it stores well for up to 4 days in the fridge—perfect for meal prep.

Can I make this recipe dairy-free?

Yes, simply substitute plant-based milk and butter alternatives.

Do I need to let it cool before serving?

It’s best to cool at least 10 minutes so it sets properly, but you can serve warm.

Can I reduce the sugar?

Yes, you can cut back or use honey or maple syrup as a natural sweetener.

Can I bake this in a square pan?

Yes, use a 9-inch square dish, but the baking time may vary slightly.

Is this recipe gluten-free?

It can be if you use certified gluten-free oats.

Can I use quick oats instead of rolled oats?

Not recommended, as the texture will be mushier—rolled oats work best.

What toppings go well with this?

Yogurt, nut butter, extra berries, or a drizzle of maple syrup are all great.

Can I serve this cold?

Yes, it’s delicious chilled straight from the fridge.

Conclusion

Blueberry Baked Oatmeal is a bright, cozy, and nutrient-rich dish that makes mornings easier and tastier. With lemon and cardamom enhancing the sweetness of blueberries, it’s a breakfast that feels both comforting and refreshing. Perfect for meal prep or brunch gatherings, this baked oatmeal is versatile, satisfying, and sure to become a favorite in your rotation

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