Blueberry Amish Baked Oatmeal
Blueberry Amish Baked Oatmeal is a cozy, hearty breakfast that's both wholesome and satisfying - crisp-edged oats warmed with cinnamon and studded with juicy blueberries. It's the kind of make-ahead breakfast that gets better as the week goes on, equally delicious for busy weekday mornings or an afternoon snack.
Amish Baked Oatmeal is a perennial favorite, and I've yet to meet one I didn't love. Our Amish Baked Oatmeal with Apples has always been a go-to, but this blueberry variation is especially cozy in the depths of winter - and just as wonderful through blueberry season when berries are at their sweetest.
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"★★★★★ Reader Review - Soooo good! I served it with Greek yogurt mixed with pancake syrup. Delicious! Thank you so much for sharing this recipe!"
Hearty, warm, and oh-so-simple. Make a batch in the morning, or over the weekend, 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 exactly that - simple comfort food.
Gathering Your 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:
- Oats: Old-fashioned rolled oats are best for a chewy, hearty texture, and quick oats will make the baked oatmeal softer. Both work well, but I don't recommend using steel-cut oats in this recipe.
- Brown Sugar, Maple Syrup, or Honey: A little sweetness balances the berries and cinnamon. Maple syrup gives this baked oatmeal a cozy, natural sweetness and pairs well with blueberries.
- Baking Powder: Helps the oatmeal bake up lightly instead of being dense.
- Ground Cinnamon: Adds warmth and classic baked oatmeal flavor.
- Salt: Just a small amount enhances the sweetness and brings the flavors together.
- Large Eggs: Help bind the oatmeal and give it a soft, sliceable texture.
- Milk: Any milk you enjoy will work, including dairy or non-dairy milk.
- Vanilla: Adds a warm, sweet flavor that pairs beautifully with blueberries and cinnamon.
- Melted Butter: Gives the baked oatmeal richness and a tender texture.
- Blueberries: Fresh or frozen blueberries both work well. If using frozen blueberries, see the recipe card notes below for the best way to substitute them.
Can You Make This Baked Oatmeal Without Refined Sugar?
Absolutely. Substitute ⅓ 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 - it gives a lightly sweet flavor that's wonderful on its own.
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 the 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: Layer and Bake. Spoon the blueberries evenly over the bottom of the prepared baking dish. Pour the oatmeal mixture over the top, spreading it evenly to cover the berries.
- Step 4: Bake Until Golden. Bake in the preheated 325° oven for 40-45 minutes, or until the oats are golden brown and set.
How to Serve Baked Oatmeal
Serve warm, at room temperature, or - my favorite way - cold straight from the refrigerator.
Can You Freeze Baked Oatmeal?
Yes! This dish freezes well for up to 3 months. Bake as directed, cool completely, and cover tightly. When ready to serve, defrost in the refrigerator overnight, cover with foil, and reheat in a 325° oven until hot throughout.
Blueberry Amish Baked Oatmeal
Equipment
Ingredients
- 2 cups old-fashioned oats
- ⅔ cup brown sugar* see notes for substitutions
- 1 teaspoon baking powder
- 1-½ teaspoons cinnamon
- ½ 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 naturally sweetened, substitute the brown sugar for ⅓ 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 ¾ cups is best to compensate for the added liquid. Especially in larger, juicier blueberries.
- Topping: When using maple syrup for a sweetener, I love to add a dollop of Greek yogurt to the top with a pinch of cinnamon.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Soooo good! I served it with greek yogurt mixed with pancake syrup. Delicious! Thank you so much for sharing this recipe!
Thank you so much for trying the Amish oatmeal, Rediska! I'm so happy you enjoyed it (and you're making me hungry with suggestions of pancake syrup and Greek yogurt 😍).