Baked Oatmeal with Blueberries – Start the day right with this make-ahead recipe for baked oatmeal with wild blueberries and crunchy almond topping. You’ll get fiber, protein, whole grains, fruit, antioxidants, omega-3’s and phytonutrients all in one bowl!
Even though the ingredients are so simple, when the oatmeal is baked it all comes together perfectly. Almost like a blueberry coffeecake. Except with no sugar 😉
And next to breakfast in bed, waking up to a ready-made morning meal is hard to beat! In the past, refrigerator oatmeal was my go-to favorite “hands off” oatmeal breakfast. Making everything in one big casserole dish like I do for this recipe for baked oatmeal is so easy. Much easier than spooning all of the ingredients into multiple different mason jars. Or maybe it’s just because it’s something new lol?
One thing is for sure, it’s easy….
Why Baked Oatmeal with WILD Blueberries is the Easiest!
First, I use frozen wild blueberries because fresh wild blueberries are almost impossible to find.
I haven’t tested my baked oatmeal recipe with any fruit other than frozen wild blueberries. However, I think they just might be the best choice if you want a super easy recipe. That’s because you don’t have to cut or peel blueberries.
You don’t even need to thaw them!
I honestly can’t think of another frozen fruit that would work as well. Frozen strawberries and raspberries would turn to mush, frozen cherries would be too big, frozen pineapple would be too watery, etc.
So, check out the health benefits of WILD blueberries below for this delicious baked oatmeal.
Why WILD Blueberries?
Wild blueberries are the best choice for this recipe because they are small and merge better with the oat mixture. Whereas, larger blueberries might separate from the oats and/ or get mushy.
And from a nutrition standpoint, wild blueberries are the best blueberries simply because they are more nutrient dense. Small but mighty, wild blueberries have more total antioxidant capacity (ORAC) than almost all of the typical fruits and vegetables. Considerably higher ORAC value than their bigger cousins, cultivated blueberries. The higher the ORAC value of a food the more powerful that food is at slowing the aging process. Plus it helps with fighting disease, reducing inflammation and preserving health.
As mentioned above, fresh wild blueberries are almost impossible to find. Luckily Wyman’s brand of frozen wild blueberries is available in supermarkets nationwide.
Use “Whole” Almond Milk
And finally, if you want a rich-tasting baked oatmeal, be sure to use “whole” almond milk. Definitely better than using the watered down stuff that makes up 98% of the almond milk market. We talk about the benefits of “whole” almond milk in this article. The vast majority of commercially produced almond milk brands contain less than 5 per cent almonds. The rest of the “milk” consists of water with some emulsifiers and added synthetic nutrients.
When it comes to getting “whole” almond milk, you can either make it yourself. Or look for New Barn brand, Elmhurst brand.
If you have food allergies and sensitivities, here is how our Baked Oatmeal with Blueberries meets the following dietary restrictions:
Dairy Free/ Bean Free/ Soy Free/ Vegetarian
PrintBlueberry Oat Crunch
Start your day right! A make-ahead complete breakfast, this recipe for baked oatmeal with blueberries and almond topping takes no more than 15 minutes to prepare and keeps for several days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 -8 1x
Ingredients
- 3 cups frozen wild blueberries, see notes
- 2 cup rolled oats
- 1 teaspoon baking powder
- 1/4 teaspoon Himalayan pink salt
- 2 organic, pasture-raised eggs
- 2 1/4 cups “whole” almond milk
- 3/4 teaspoon pure almond extract
- 1/4 cup
- 1 tablespoon plus more for greasing the pan
- 1 cup almonds
- Cinnamon, for dusting
Instructions
- Preheat oven to 375 degrees. Lightly grease the bottom and sides of an 8 x 10 inch baking dish with coconut oil and spread the frozen blueberries into an even layer in the dish.
- Set dish aside.
- Combine the oats, baking powder and salt in a large mixing bowl.
- In a separate bowl, beat the eggs, add the milk and almond extract and whisk well to combine. Pour the liquid egg mixture over the oat mixture and use a wooden spoon to gently stir ingredients together until just blended.
- Spoon the mixture over the frozen blueberries and set aside.
- To create the crunchy almond topping, put the maple syrup, coconut oil and almonds in a food processor and process until almonds are finely chopped and coated in the syrup and oil.
- Spoon the almond topping over the oats, using the back of a spoon for even distribution.
- Bake, uncovered, for 35 to 40 minutes, or until liquid is absorbed and oats are firm. Serve warm. (Note: Store leftover baked oatmeal in the refrigerator in a covered container for up to 4 days.)
Notes
Frozen wild blueberries: There is no need to thaw the blueberries in this particular recipe so it is not a mistake to cook them frozen. Don’t worry, they will thaw perfectly in the oven =)
Want More Wild Blueberry Recipes?
If you love wild blueberries check out these recipes.
Wild Blueberry and Kale Smoothie
Wild Blueberry Muffins – all clean and healthy!
Melinda Snyder says
I’m planning to start the Clean cuisine 8 wk program and would love to incorporate this recipe in my menu plan. unfortunately I’m allergic to almonds and soy. What milk alternative would you suggest and what nut topping – could I use cashews? Thanks!
Ivy Larson says
Hi Melinda! I am so happy to hear you are starting Clean Cuisine! Please do keep me posted on how it all goes and if you have any questions you can always ask them in the comments section of any blog post.
As for the almond substitute, I think you might have better results with macadamia nuts or pecans. Please do let me know how it turns out!
And wishing you the best of luck on the 8-week program =)
Veronica says
Check out Elmhurst brand almond milk. They have both sweetened and unsweetened versions.
Arpita Talapatra says
Hi Ivy,
Very informative article. Thanks for sharing such simple and easy tips for making a really healthy breakfast at home.
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Lynn says
This sounds so good! Anyone try using a chia or flax egg?
Ivy Larson says
Thanks so much Lynn! And no, I haven’t tried using a plant-based egg substitute, but if you try it I would love to know how it turns out. Please keep me posted. I’m pretty sure it would work just fine 😉
Deanna says
This is amazing! I have been making overnight oats for a few years and this was a great break from those. Equally delicious and still filled with all the ingredients we love. The topping was my favorite because it was just the right amount of sweetness!
Thanks for this recipe that has quickly become a favorite in our home!
Ivy Larson says
YAY! I am so happy you like it Deanna =)!! Thank you so much for taking the time to let me know. It always makes my day when I hear such positive feedback xoxo
Bobbi Fosburg says
This turned out so great! The topping was amazing!! I only used 1/2 teaspoon of almond extract because it is such a strong flavor which was a good call. The consistency was reminiscent of bread pudding. Such a tasty clean recipe. I think next time I might sprinkle a little organic coconut sugar over the blueberries just to add a more noticeable taste of sweetness. But it certainly doesn’t need it! Thank you. I will make this again and again.
Ivy Larson says
Hi Bobbi! Thank you so much for taking the time to let me know how much you liked it =) I’m so happy to know you liked it as much as we did! I love your bread pudding description too—that is probably what I should have compared it too now that you mention it. I was having such a hard time trying to figure out how to describe it, because it is totally different than eating a bowl of oatmeal! And I think I might do the same thing next time (sprinkle with coconut) That is a great idea!!
Tara says
This was GREAT! I’ve never left a comment on a recipe before. I did not have high hopes because every time I try to do an oatmeal/ fruit dish it tastes dry and bland. This was GREAT! I was not able to do the whole almond milk, so I had to do cashew milk. I also did not have that many frozen blueberries so I did blueberries and raspberries. (I also added an extra egg & some chia just for fun) But what I found so interesting was that crispy almond topping! Anyway,thanks for posting this!
Ivy Larson says
Hi Tara! YAY! I am so happy you liked it as much as we do =) And thank you so much for sharing the tweaks you made! It’s always so good for people to know how to modify a recipe if they don’t have everything on hand. I’m just so glad you liked it!!
TK says
I am making the recipe and am stuck on how much Almond Milk to use, 2 1/4 Tablespoons, Cups?
Ivy Larson says
Hi Frank! I am so sorry for not getting back to you sooner. I don’t know how I made such a mistake (rushing probably, sigh…) but the recipe should have said 2 1/4 CUPS of almond milk. I did just correct it though. I so hope you like it!
Nicole says
2 1/4 Almond milk? Cups?
Ivy Larson says
Hi Nicole! I am so sorry for any hassle, I just somehow totally forgot to include that it was CUPS. I just corrected the recipe though! So it should be 2 1/4 cups of almond milk. So sorry again for any inconvenience. I hope you like the recipe! =)
Gord Robson says
How much almond milk? the recipe says 2 1/4 but doesn’t say whether this is tablespoons, teaspoons, cups, etc.
Ivy Larson says
Hi Gord, Oh my gosh, I am so sorry for any inconvenience (and also for not seeing your comment sooner!) I just corrected the recipe–it should be 2 1/4 CUPS of almond milk. Hope you like it! And so sorry again.