These blueberry baked oats are soft, cohesive, and lightly caramelized, with fresh blueberries brightened by a touch of lemon zest and cinnamon. Baked in a small 8×6-inch dish, they develop a tender, sliceable texture that’s perfect for breakfast or brunch.
Equipment note: This recipe was developed in an 8×6-inch baking dish, which produces thicker, more sliceable baked oats and fits many toaster ovens. This is the type of 8×6-inch baking dish I use (paid link).
Blueberry Baked Oats
Soft baked oats with fresh blueberries, lemon zest, cinnamon, brown sugar, and vanilla.
Ingredients
- 1 3/4 cups instant rolled oats
- 1 1/2 cups unsweetened vanilla almond milk, or milk of choice
- 2 XL eggs
- 2 cups fresh blueberries
- 1/3 cup packed brown sugar
- 2 tablespoons melted butter or neutral oil
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon cinnamon
- 1 tsp lemon zest
Garnish
- whipped cream optional
- maple syrup for serving
Instructions
- Heat the oven to 350°F. Place a rack in the lowest position.
- Butter or oil an 8×6-inch baking dish.
- In a mixing bowl, whisk together the almond milk, eggs, brown sugar, vanilla, salt, melted butter, cinnamon, and lemon zest until well combined.
- Stir in the oats and baking powder.
- Gently fold in the blueberries.
- Pour the mixture into the prepared baking dish and spread evenly. Let stand for 10 minutes to allow the oats to hydrate before baking.
- Bake on the lowest rack for 35–40 minutes, until the oats are set, lightly browned around the edges, and the center no longer looks loose.
- Let rest for 10 minutes before serving. Serve warm, or cool and slice.
Notes
- Instant oats are used intentionally for a softer, more cohesive texture.
- This recipe was developed in an 8×6-inch baking dish, which fits many toaster ovens and produces a thicker baked oatmeal than a larger pan.
- An 8×8-inch baking dish may be substituted, though the baked oats will be thinner and may bake a few minutes sooner.
- Leftovers refrigerate well and reheat gently in the microwave or toaster oven.
- If using frozen blueberries, do not thaw. Bake for approximately 10–15 minutes longer, or until the center is set and no longer appears wet.
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