Blueberry Baked Oatmeal
This Blueberry Baked Oatmeal is rich, creamy, and packed with protein thanks to a secret ingredient—cottage cheese! It adds just the right amount of tang and richness, giving each bite a cheesecake-like vibe while keeping you full and satisfied all morning long.
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Blueberry Baked Oatmeal has become a staple in my house over the past few years. It’s one of those easy, no-fuss breakfasts that comes together quickly—and my picky kids love it, too!
The secret ingredient, cottage cheese, not only gives this oatmeal bake a creamy, almost cheesecake-like flavor (yes, really!), but it also adds a boost of protein to keep you feeling energized all morning.
I know cottage cheese might sound like a curveball, but trust me—once it’s baked in, all you taste is that rich, slightly tangy goodness that pairs perfectly with juicy bursts of blueberry. It’s wholesome, cozy, and just indulgent enough to feel like a treat. Whether you’re feeding a crowd or meal-prepping for the week, this is one of those feel-good recipes you’ll find yourself making again and again.
If baked oats are your thing, you’re in good company! We’ve got a whole lineup of delicious variations to keep breakfast interesting. Be sure to check out our Apple Baked Oatmeal, Almond Joy Baked Oatmeal, Pumpkin Baked Oatmeal (with chocolate chips) and the always-popular Baked Banana Oatmeal—each one has its own cozy twist you’re going to love.
I made this wonderful blueberry oatmeal and it was great. I made it twice in one week! There hasn’t been one recipe from Kim I have made that failed. Love all your dishes!
— Maris
Ingredients you’ll need
This blueberry baked oatmeal recipe is made with simple, wholesome ingredients you probably already have in your kitchen. It’s quick to prep and packed with flavor, protein, and just the right touch of sweetness.
- Old-fashioned rolled oats: The hearty base of the baked oatmeal that gives it that classic, chewy texture. Used certified gluten-free oats as desired. Steel-cut oats will not work for this recipe.
- Baking powder: Helps the oatmeal rise just a little for a soft, cake-like feel.
- Cinnamon & salt: Ground cinnamon adds a warm, cozy flavor that pairs perfectly with blueberries and just a pinch of salt brings out all the other flavors.
- Frozen wild blueberries: Bursts of juicy, tart-sweet flavor in every bite. Fresh blueberries will work.
- Milk: I like to use unsweetened vanilla almond milk for the perfect moist texture.
- Eggs: Help bind everything together and add a little protein.
- Maple syrup: A natural sweetener that adds subtle sweetness to the baked blueberry oatmeal (honey works too!).
- Pure vanilla extract: Two teaspoons vanilla extract enhances all the warm and sweet notes in the dish.
- Cottage cheese: Adds a creamy, cheesecake-like richness and a boost of protein.
Ways to customize your baked oatmeal
- Switch up the fruit: Try raspberries, blackberries, diced apples, strawberries, or a mix of berries instead of (or in addition to) the blueberries.
- Add a crunchy topping: Sprinkle chopped nuts like walnuts, almonds or pecans or seeds on top before baking for added texture.
- Mix in extras: Stir in shredded coconut, chia seeds, flaxseed, or mini chocolate chips for an extra flavor boost.
- Change the flavor profile: Add a dash of almond extract, lemon zest, or pumpkin spice for a fun twist.
How to make this recipe
Ready to make a breakfast that’s as easy as it is satisfying? This blueberry baked oatmeal comes together in just a few simple steps and fills your kitchen with the coziest aroma.
Start by preheating the oven to 375 degrees F. and spray a baking dish (9×13-inch or similar size) with nonstick spray. If you would prefer your baked oatmeal thicker, use a smaller sized baking dish and cook it for a bit longer.
Step 1. Combine dry ingredients (oats, baking powder, cinnamon, salt) in a large bowl. Toss in blueberries. Allowing the blueberries to be covered by the oat powder will help them from sinking to the bottom of the mixture.
Step 2. Stir in the rest of the ingredients (milk, beaten egg, vanilla, maple syrup, cottage cheese).
Step 3. Transfer oatmeal mixture to the prepared baking dish. Cover dish with foil and bake at 375 degrees F. for 30 minutes. Remove the foil and bake for another 15-20 minutes.
Step 4. Serve with your favorite toppings and enjoy! fresh blueberries and a splash of milk. This oatmeal is not overly sweet and I like to add a packet or two of stevia in my own serving.
Recipe tips
- Use frozen or fresh blueberries: Both work great! If using frozen, there’s no need to thaw—just toss them right in.
- Let it rest after baking: Give it 5–10 minutes to cool so it sets up and slices more cleanly.
- Customize sweetness: These baked oats aren’t overly sweet. If you’d like it sweeter, feel free to add an extra drizzle of maple syrup or honey. I like to add a bit of stevia to my own individual serving and mash it up with a splash of milk and a dollop of almond butter or peanut butter.
- Blend the cottage cheese for a smoother texture: Once baked, you won’t notice any of the cottage cheese curds, but if you prefer a creamier consistency, blend the cottage cheese before adding it to the mixture.
Frequently asked questions
Definitely, this is a great breakfast to meal prep. You can prep and bake it the night before, then reheat slices in the morning. It’s also delicious served cold!
You can use Greek yogurt for a similar creamy texture, but keep in mind the flavor may change slightly.
Yes! Use a flax egg or a commercial egg replacer. The texture might be a little softer, but it still holds up well.
Storage recommendations
- Store any leftover blueberry baked oatmeal tightly covered or in an airtight container in the fridge and enjoy within 4 to 5 days for the best flavor and texture.
- To freeze, let the oatmeal cool completely, then transfer it to an airtight container. It’ll keep well in the freezer for up to 3 months.
- When you’re ready to reheat, thaw it in the fridge overnight. Then pop it in a toaster oven at 350ºF for about 10 minutes, or warm it up in the microwave for around 30 to 60 seconds—easy and delicious either way!
More delicious breakfast recipes
If you try this, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Blueberry Baked Oatmeal
Ingredients
- 3 cups old-fashioned rolled oats, gluten-free if desired
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 cups frozen wild blueberries*
- 1 ¼ cups unsweetened vanilla almond milk, any milk works
- 2 large eggs, lightly beaten
- ¼ cup maple syrup, honey is a good substitute
- 2 teaspoons pure vanilla extract
- ¾ cup cottage cheese****
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Instructions
- Preheat oven to 375 degrees F. and spray a baking dish (9×13-inch or similar size) with nonstick spray. If you would prefer your baked oatmeal thicker, use a smaller sized baking dish.
- Combine dry ingredients (oats, baking powder, cinnamon, salt) in a large bowl. Toss in blueberries. Allowing the blueberries to be covered by the oat powder will help them from sinking to the bottom of the mixture.
- Stir in the rest of the ingredients (milk, beaten egg, vanilla, maple syrup, cottage cheese).
- Transfer oatmeal mixture to the prepared baking dish.
- Cover dish with foil and bake at 375 degrees F. for 30 minutes. Remove the foil and bake for another 15-20 minutes.
- Serve with fresh blueberries and a splash of milk. This oatmeal is not overly sweet and I like to add a packet or two of stevia in my own serving.
Notes
- *I purchased my frozen wild blueberries from Trader Joe’s. You can also use regular frozen blueberries or fresh blueberries, but you may want to decrease the amount to 1½ cups. Wild blueberries are very small, so more can be used.
- **Greek yogurt may be a good substitute.
- My baking dish was about 8×11-inches in size, however a 9×13-inch or similar-sized baking dish will work.
Did you make this recipe?
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How can I make this in my Instant Pot Slow Cooker/Pressure Cooker?
Here’s a slow cooker version for you:
Prep the slow cooker: Lightly coat the inside with nonstick spray or line with parchment paper for easy cleanup.
Mix dry ingredients: In a large bowl, combine oats, baking powder, cinnamon, and salt. Stir in frozen blueberries to coat them in the oat mixture.
Add wet ingredients: Mix in almond milk, eggs, maple syrup, vanilla, and cottage cheese until fully combined.
Transfer to slow cooker: Pour the mixture into the prepared slow cooker and smooth out the top.
Cook low and slow: Cook on LOW for 2½ to 3½ hours, or until the center is set and the edges are lightly golden.
Avoid overcooking—slow cookers vary, so check around the 2½-hour mark.
Cool slightly & serve: Let it rest 10–15 minutes before slicing or scooping. Serve warm with extra blueberries and a splash of milk.
Delicious! Testing recipes for postpartum and a friend suggested baked oatmeal. I made this one and my 3 yr old and I can’t stop eating it. Now to make a bunch for the freezer. thanks!!
That makes me so happy to hear!
This is one of my favorite go to breakfasts now, especially with a toddler! I love it with some yogurt and a drizzle of maple syrup.
Love it!
Made this for a breakfast potluck for the teachers at a school I help at. Everyone loved it! So yummy!
That’s a great idea!
Love my oatmeal and this recipe is one of the best ways to enjoy it each day! I opted for muffin cups for a single serving. Baked 25 min at 350. Very moist and delish. I added almonds and a little shredded coconut to the batter. SO good!
I made this wonderful blueberry oatmeal and it was great. I made it twice in one week! There hasn’t been one recipe from Kim I have made that failed. Love all your dishes!
I love hearing that! So happy that you enjoyed!
How many servings?
This makes 6 evenly sliced servings that are pretty large. Enjoy!
This might actually be the best baked oatmeal I have ever had, and I’ve made a LOT of baked oatmeal. I followed the recipe as stated. Delicious!! Thank you!
So happy you enjoyed!