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
- Large eggs
- 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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- 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)
- 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.
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 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: 1
Amount Per Serving: Calories: 221Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 55mgSodium: 260mgCarbohydrates: 38gFiber: 3gSugar: 19gProtein: 7g