Baked Blueberry Oatmeal (Make-Ahead, 40-Minute)

Name: Baked Blueberry Oatmeal (Make-Ahead, 40-Minute)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 0.5 tsp salt; 2 tbsp butter (melted, or use neutral oil for dairy-free); 2 tbsp brown sugar (for topping); 1 tsp ground cinnamon; 1 whole egg; 0.5 cups maple syrup (or honey); 1 tsp baking powder; 2 cups milk (dairy or plant milk); 1 tsp vanilla extract; 1.5 cups blueberries (fresh or frozen); 2.5 cups rolled oats; 0.5 cups pecans (optional, toasted and roughly chopped)

Warm pockets of tender, custard-like oats studded with bursts of juicy berries and a hint of maple and cinnamon make this dish perfect for mornings. A golden, slightly crisp top gives contrast to the soft interior while toasted nuts add crunch and richness.

Swap-ins are straightforward: use any milk (dairy or plant) and swap blueberries for mixed berries, chopped apples, or pears. For added protein stir in a scoop of plain yogurt or a handful of chopped nuts; for vegan bake, substitute flax “eggs” and a plant milk, and use maple syrup as the sweetener.

Serve warm with a drizzle of extra maple syrup or a spoonful of yogurt for brunch, weekday breakfasts, or as a portable make-ahead option. The casserole refrigerates well for up to 4 days and reheats in the oven or microwave for quick, satisfying mornings.

40min total

6 servings

320 kcal/serv.

Salt

0.5 tsp
Butter (melted, or use neutral oil for dairy-free)

2 tbsp
Brown sugar (for topping)

2 tbsp
Ground cinnamon

1 tsp
Egg

1 whole
Maple syrup (or honey)

0.5 cups
Baking powder

1 tsp
Milk (dairy or plant milk)

2 cups
Vanilla extract

1 tsp
Blueberries (fresh or frozen)

1.5 cups
Rolled oats

2.5 cups
Pecans (optional, toasted and roughly chopped)

0.5 cups

1

Preheat the oven to 375°F (190°C). Lightly butter or oil an 8x8-inch (20x20 cm) baking dish.
2

Whisk together rolled oats, baking powder, ground cinnamon, and salt in a large bowl.
3

In a separate bowl, whisk maple syrup, milk, egg, vanilla extract, and melted butter until combined.
4

Pour the wet mixture over the oat mixture and stir to combine, making sure oats are evenly soaked.
5

Gently fold in half of the blueberries, then transfer the mixture into the prepared baking dish and smooth the top.
6

Scatter the remaining blueberries across the top, sprinkle with chopped pecans and brown sugar.
7

Bake for 25–30 minutes, or until the top is golden and the center is set but still slightly custardy.
8

Let cool for 5 minutes before slicing. Serve warm with extra milk, yogurt, or maple syrup as desired.
9

Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or place in a 350°F (175°C) oven until warmed through.

Still hungry? Try one of these

Spanakopita (Greek Spinach and Feta Pie)

Baked flaky phyllo filled with spinach, feta, herbs, and eggs — a savory vegetarian pie for weeknights or entertaining.

70min

Pasta Puttanesca

Quick stovetop pasta in a bold tomato-olive-caper sauce with anchovies, garlic, and red pepper — 30-minute weeknight Mediterranean dinner.

30min

Black Bean Enchiladas with Smoky Chipotle Sauce

Baked black bean enchiladas with a smoky chipotle-tomato sauce and melted cheese — vegetarian, 55-minute weeknight casserole.

55min

How to Make It

Still hungry? Try one of these

Spanakopita (Greek Spinach and Feta Pie)

Pasta Puttanesca

Black Bean Enchiladas with Smoky Chipotle Sauce