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.

Course Breakfast

Cuisine American

Prep Time 8

Cook Time 45

Total Time 53

Servings servings

Calories 290

Author Kim

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****

Instructions

Preheat oven to 375 degrees F. and spray a baking dish (9x13-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 8x11-inches in size, however a 9x13-inch or similar-sized baking dish will work.

This recipe was originally published February 2016. The post has been updated with tips and new images and is republished April 2025.

Nutrition