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About This Recipe
There’s no doubt that summer can be super busy! You finally get away from the hustle and bustle of the school year and you seriously just want to relax. I know I want to take a break from the kitchen just as much as the school routine, so that’s why I love finding simple and easy meal prep options that allow me to still enjoy all my favorite foods without having to stay in the kitchen all day.
This Blueberry Muffin Baked Oatmeal is seriously a game-changer for summertime breakfasts! It has all the flavors of a delicious homemade blueberry muffin and benefits of a bowl of oatmeal but packed into a hearty oatmeal bake that couldn’t be easier to make!
Just like all my baked oatmeal recipes, all you have to do is mix everything up and dump into a baking dish! No need to hassle with a muffin pan or individual muffin cups. Just pop in the oven for 30 minutes and enjoy!
Oh, and it’s freezer-friendly so you can easily prep this bake in advance and stash some in the freezer for easy breakfasts whenever you need!
Not only is this simple recipe super easy to make, but it’s made with the BEST ingredients. It uses whole oats, sweet blueberries, banana, your choice of milk and a little protein powder to ensure this bake is macro-balanced.
It’s topped with a brown sugar streusel that really takes it over the top! Enjoy that you can even enjoy for dessert! It makes my mouth water just thinking about how good it is!
If you have any remaining blueberries, definitely check out my banana blueberry oatmeal muffins, healthy blueberry greek yogurt scones or bo-berry oat bars!
Why You’ll Love This Blueberry Baked Oatmeal Recipe
- The ultimate summertime meal prep breakfast option!
- A fun way to enjoy all the benefits of creamy oatmeal without having to make it each morning.
- Naturally sweetened with bananas & pure maple syrup for the perfect healthy breakfast!
- Packed with wholesome oats, healthy fats and protein to ensure no blood-sugar crash!
- Freezer-friendly and super easy to make!
- Flour – I used oat flour for this recipe. If you don’t have oat flour on hand, you can sub for all-purpose flour or blend oats in a blender (or food processor) until they are a flour-like consistency.
- Brown sugar
- Butter
- Eggs
- Milk – I used unsweetened almond milk but any milk of choice works
- Maple syrup – I like maple syrup in this recipe best but you could also use honey or another sticky sweetener
- Banana – or greek yogurt. If using bananas, make sure to use overripe bananas that have lots of brown spots. This will help sweeten the oatmeal bake. The riper the banana = the sweeter the muffins! You can ripen your bananas in the oven if they aren’t quite ripe enough yet.
- Old fashioned oats – I really love the texture the old-fashioned rolled oats give this recipe! You can use quick oats but note that it won’t be the same texture. I would not recommend using steel cut oats for this recipe.
- Protein powder – I used PEScience vanilla (code Laurenfitfoodie to save!). If you want to use another brand of protein powder, I would recommend a similar whey + casein blend. Not all protein powders bake the same, so make sure you use a protein powder you know bakes well. You can also omit the protein powder if desired and add just a little more sweetener to your desired taste.
- Baking essentials: vanilla extract, baking powder, cinnamon and salt
- Blueberries – you can fresh or frozen blueberries. If using frozen, add blueberries to the dough directly out of the freezer (no need to defrost).
- Different fruit! Swap the blueberries for strawberries or raspberries for a fun fruity twist.
- Add nuts! Add chopped walnuts, pecans, almonds or pistachios.
- Chocolate chips! Throw in some chocolate chips in the place of the blueberries for an extra sweet treat!
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat the oven to 375 degrees F. Spray a 7×11, 8×8 or 9×9-inch baking dish with cooking spray and/or line with parchment paper. First, make the streusel by mixing together the ingredients in a small bowl. Place in the fridge to harden.
2. To a large bowl, add the eggs, milk, maple syrup, mashed banana, butter and vanilla; whisk to combine.
3. Mix in the oats, protein powder, baking powder, cinnamon and salt.
4. Fold in the blueberries, then transfer to the baking dish. Top with extra blueberries if desired.
5. Take the streusel out of the fridge and crumble it evenly over top.
6. Bake for 30-35 minutes or until the center is set. Let cool for 10 minutes before slicing. I like eating with Greek yogurt and a little drizzle of honey!
To store: keep stored in the fridge, covered or in an airtight container for up to a week. You can enjoy this recipe cold the next day or if you prefer reheated, pop in the microwave for 30-60 seconds (or until heated through).
To freeze: cut oatmeal bake into individual portions and wrap each one in plastic wrap or aluminum foil. Store in a Ziploc bag with all the air removed. The bars will stay fresh in freezer for up to 3 months.
Prep in advance!
Meal prep this oatmeal bake at the beginning of the week and enjoy all week long!
You can also prep this as an overnight oatmeal bake. Prep through step 5, add to a baking dish and let sit in the fridge overnight. Then just pop out, add the streusel and bake in the morning!
My Favorite Baked Oatmeal Toppings!
You can enjoy this baked oatmeal recipe as is or add additional toppings of your choice. A few of my favorites include:
- Sliced bananas – if you love banana, slice up a fresh banana and serve on top of your warm baked oats!
- Peanut butter drizzle – for the ultimate sweet and salty combo, drizzle a little bit of natural peanut butter on top of oats.
- Toasted coconut – add some delicious toasted (or fresh) coconut flakes to add extra sweetness and healthy fats!
- Fresh fruit – fresh strawberries or raspberries pair magically with the banana and blueberry flavors!
- Greek yogurt – kick up the protein even more by serving this bake with your favorite greek yogurt!
What is baked oatmeal?
Baked oatmeal is the perfect meal prep breakfast that has the most amazing light and fluffy texture. Using similar ingredients to traditional oatmeal, we mix the oats, milk and a few extra ingredients and bake right in the oven. The result is a delicious, sweet bake that is perfect for breakfast, snack or dessert.
Baked oatmeal is such an easy way to prepare multiple batches of oatmeal at one time instead of having to prepare it individually each morning. It’s also makes eating oatmeal super easy on-the-go!
What type of oats work best for this baked blueberry muffin oatmeal recipe?
I prefer using old-fashioned rolled oats for this recipe. You can use quick-cooking oats for this recipe but the texture will be slightly different. If you use old-fashioned rolled oats, it will be a little nuttier and heartier and a little fluffier if you use quick oats. Both will work fine and it’s just up to your preference. I would not use steel-cut oats for this recipe.
Can I use frozen blueberries instead of fresh for this baked oats recipe?
Yes, you can use frozen blueberries. If using frozen, add blueberries to the dough directly out of the freezer (no need to defrost). If using frozen, I prefer the frozen wild blueberries over standard frozen blueberries. They are perfectly sweet and just the right size! Frozen blueberries are also less likely to sink than fresh ones in this baked oat recipe.
Can this blueberry muffin oatmeal bake be made in advance?
Yes! I actually think it tastes better once it’s had time to sit in the fridge for a little – the flavors come together more! I love making it on Sunday to give it time to chill and then enjoying it all week for breakfast!
Can I prep this oatmeal bake the night before but wait to bake until the morning?
You sure can, in fact there’s a ton of health benefits that come from soaking oats! Prep all the way through step 5, transferring the oat mixture to the baking dish, then wrap tightly in plastic wrap and store in the fridge. Keep the streusel stored separately.
When ready to bake, let baking dish sit out at room temperature while you preheat the oven. Crumble the streusel overtop and bake as usual! You may just need to bake a few extra minutes longer.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Blueberry Muffin Baked Oatmeal
Ingredients
Streusel:
- 1/4 cup oat flour (30g)
- 1/4 cup brown sugar (48g)
- 1/4 cup melted butter (56g)
Oatmeal Bake:
- 2 large eggs room temp
- 1.25 cup any milk (300g) I used almond milk
- 1/4 cup pure maple syrup (60g)
- 1/4 cup mashed banana (60g) or Greek yogurt
- 2 Tbsp melted butter (28g)
- 2 tsp vanilla extract
- 2 cups old fashioned oats (200g)
- 1/4 cup vanilla protein powder (30g) optional
- 1 tsp baking powder & cinnamon
- 1/4 tsp salt
- 1 cup blueberries (140g) plus more for topping
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Instructions
- Preheat the oven to 375 degrees F. Spray a 7×11, 8×8 or 9×9-inch baking dish with cooking spray and/or line with parchment paper.
- First, make the streusel by mixing together the ingredients in a small bowl. Place in the fridge to harden.
- To a large bowl, add the eggs, milk, maple syrup, mashed banana, butter and vanilla; whisk to combine.
- Mix in the oats, protein powder, baking powder, cinnamon and salt.
- Fold in the blueberries, then transfer to the baking dish. Top with extra blueberries if desired.
- Take the streusel out of the fridge and crumble it evenly over top.
- Bake for 30-35 minutes or until the center is set. Let cool for 10 minutes before slicing. I like eating with Greek yogurt and a little drizzle of honey!
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
