Blueberry Amish Baked Oatmeal
Blueberry Amish Baked Oatmeal is a cozy, hearty breakfast that’s healthy and oh-so-satisfyingly delicious. Crispy oats warmed with cinnamon and sweetened with blueberries. It’s a breakfast and a healthy snack to love.
Amish Baked Oatmeal is a perennial favorite. And there isn’t one I haven’t loved. Our Amish Baked Oatmeal with Apples and Cinnamon has always been a favorite. But this blueberry adaptation is a delightful, hygge type breakfast we’re loving in the dead of winter. And I can promise it’s one that will be made clear through the blueberry season.
Hearty, warm… and oh-so-simple. Make a batch in the morning, or on the weekends, and it will serve you well all week long.
Because sometimes, it’s the simple things in life that make it so beautiful. And this is that… simple comfort food.
Blueberry Amish Baked Oatmeal Ingredients
Specific ingredient measurements are in the recipe card at the bottom of this post. Here’s a list of the ingredients you will need:
- Old Fashioned Oats
- Brown Sugar (or maple syrup/honey)
- Baking powder
- Ground cinnamon
- Salt
- Large eggs
- Milk
- Vanilla
- Melted butter
- Blueberries, fresh or frozen (see notes in the recipe card below for substituting frozen blueberries)
Can You Make This Baked Oatmeal Without Refined Sugar?
Absolutely. You can substitute 1/3 cup of either maple syrup or honey for the brown sugar. Add it to the egg and milk custard mixture before mixing it into the oats. Lightly sweet and wonderful flavor.
How to Make Blueberry Baked Oatmeal
Preheat the oven to 325° and coat an 8 or 9-inch baking pan with cooking spray. Set aside.
Step 1: Combine the dry ingredients
In a medium bowl, combine oats, brown sugar, baking powder, cinnamon, and salt.
Step 2: Make the Custard
In a small bowl, whisk together the eggs, milk, vanilla, and melted butter. Add it to the oats mixture and combine.
Step 3: Bake the Oatmeal
Spoon blueberries evenly on the bottom of the prepared baking dish. Then pour the oatmeal mixture over the top, spreading evenly. Bake in a 325° oven for 40-45 minutes, or until the oats are golden brown and set.
How to Serve Baked Oatmeal
Serve warm, room temperature… or, my favorite way, cold from the refrigerator.
Can You Freeze Baked Oatmeal?
Yes! This dish can be frozen for up to 3 months. Bake as directed, cool completely and cover tightly. When you’re ready to serve, defrost in the refrigerator overnight. Cover with foil and reheat in a 325-degree oven until hot.
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Blueberry Amish Baked Oatmeal
Blueberry Amish Baked Oatmeal is a cozy, hearty breakfast that's healthy and oh-so-satisfyingly delicious. Crispy oats warmed with cinnamon and sweetened with blueberries. It's a breakfast and healthy snack to love.
Ingredients
- 2 cups old-fashioned oats
- 2/3 cup brown sugar* (see notes for substitutions)
- 1 teaspoon baking powder
- 1-1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups milk
- 1 teaspoon vanilla
- 1 tablespoon butter, melted
- 2 cups blueberries, fresh or frozen* (see notes on using frozen blueberries)
Instructions
- Preheat the oven to 325° and coat an 8 or 9-inch baking pan with cooking spray. Set aside.
- In a medium bowl, combine oats, brown sugar, baking powder, cinnamon, and salt. Then, in a small bowl, whisk together the eggs, milk, vanilla, and melted butter. Add it to the oats mixture and combine.
- Spoon blueberries evenly on the bottom of the prepared baking dish. Then pour the oatmeal mixture over the top, spreading evenly. Bake in a 325° oven for 40-45 minutes, or until the oats are golden brown and set.
- Serve warm, room temperature… or, my favorite way, cold from the refrigerator.
Notes
Brown Sugar:
If you want to make this delicious baked oatmeal without refined sugar, substitute the brown sugar for 1/3 cup of maple syrup or honey. Whisk it into the milk and egg mixture before combining it with the oats.
Frozen Blueberries:
Frozen blueberries contain more liquid, some more than others. As a result, I've found that reducing the milk to 1 and 3/4 cups is best to compensate for the added liquid. Especially in larger, juicier blueberries.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 221Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 55mgSodium: 260mgCarbohydrates: 38gFiber: 3gSugar: 19gProtein: 7g
Stephanie, love this recipe. I used frozen berries and they dewatered in the bottom of the dish. Should I thaw berries before using, or reduce the amount of milk?
Thanks!
Hi Karen! Thank you for your comment and question. I was baking all day yesterday and didn’t get your comment until late last night. This morning I took some of my juiciest frozen blueberries and made it again with reduced milk. I’ve not had the experience of my blueberries dewatering in the dish. But to be on the “safer” side, I do recommend reducing the milk to 1 and 3/4 cups. The texture is a bit drier but still delicious! I’ve updated the recipe card with these notes.
Thank you for taking the time to let me know!!
I have quick cooking oats, can I use that in place of the old fashioned?
Hi Denise, you can use quick cooking oats in this recipe, but the texture may be more creamy.
Absolutely love this recipe. Make it for the week and eat every morning after my walk. Very satisfying and filling. Sometimes I add walnuts or almonds on top for some crunch if I have them. One of my go to recipes.
I’m so glad, Janine! I love this one too and very often it’s also sitting in my refrigerator for the week as well. Thank you so much for trying it!
This is the best! I make this once a week for my family. We add peaches and blueberries. Thank you!
This makes me SO happy, Lindsay. And thank you for telling me. I also often make this for quick breakfasts for the family — and I love it for an afternoon snack too. I LOVE the idea of adding peaches. That would be so good– I’m putting it on my baking list for next week.
I used almond milk and subbed 1/3 c honey in place of brown sugar which you listed as an option. This is so delicious. I will definitely be making this a lot in the future. Thank you for the wonderful recipe.
Thank you, Karen, for letting me know! I love it both ways, but the honey substitution is especially delicious.
Used this recipe and it is the best baked oatmeal recipe I’ve tried out. My husband was a fan and asked if I can make it again. Thank you for sharing.
I’m so glad, Alison! We love it too — in fact, it was breakfast this morning. Thanks so much for letting me know — you made my day
Would this work with honey or Maple syrup instead of the refined sugar?
Hi Brenda, I loved your idea of the Blueberry Amish Baked Oatmeal without refined sugar. I tested it this morning and it is lightly sweet and delicious. I’ve updated the post to reflect this option. I whisked in 1/3 cup of maple syrup with the egg and milk custard before combining it with the oats. Thank you for the suggestion.
Do you have the nutrition information .
Hi Karen — I’ve posted the nutrition info on the recipe card, but here it is as well.
CALORIES: 221
TOTAL FAT: 5g
SATURATED FAT: 2g
TRANS FAT: 0g
UNSATURATED FAT: 2g
CHOLESTEROL: 55mg
SODIUM: 260mg
CARBOHYDRATES: 38g
FIBER: 3g
SUGAR: 19g
PROTEIN: 7g
Thanks I see it now.
Thank you for the delicious recipe, I used almond milk and swerve brown sugar and it came out beautifully!!!!!! I love Amish recipes!!!
Yay! I love that you used almond milk ❤️. So glad you liked it and let us know!
I used almond milk too . This is one of my go to recipes
I’m so glad you liked it, Karen! I love almond milk too — that was a great choice!
Delicious!
Thank you, Laura!
This is so good! It’s very hearty and the kids love it.
Thanks, Christina! I’m glad you guys liked it! It makes my day when the kids like something too ??