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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Made this for the first time for a ladies Christmas brunch and it was a hit! I may do a little less milk next time and try almond milk with maple syrup or honey, but didn't want to skimp on flavor the first time making it.
I made this today to use up some blueberries and it was delicious. I pulsed my oats in the processor for a few seconds to break them up a bit and it gives the oats a creamier texture. I also used half maple syrup and half brown sugar to give it depth. The result was delicious and perfect for breakfast or dessert.
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!
Thank you for the delicious recipe, I used almond milk and swerve brown sugar and it came out beautifully!!!!!! I love Amish recipes!!!
Delicious!
Thank you, Laura!
Delicious!
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 ??
This is so good! It’s very hearty and the kids love it.