The Blueberry Muffin Baked Oatmeal with sprinkles is the perfect recipe for a sweet breakfast! Serve a crowd or make it up for an easy weeknight breakfast. Enjoy!
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Blueberry Muffin Baked Oatmeal
This baked oatmeal recipe tastes like a blueberry muffin! You’ll absolutely love the taste and texture + it’s the perfect recipe for serving a crowd or saving up for an easy breakfast throughout the week.
Baked oatmeal is a method of cooking oatmeal in which you combine rolled oats or rolled oats with eggs and milk to create a muffin- or cake-like breakfast casserole.
The texture is like a savory bread or muffin and it’s deliciously topped with peanut butter, honey and fresh berries.
Why you will love it!
Healthy breakfast: You’ll get a serving of fruit, whole grains, and healthy fats in this recipe!
Prepare meals or serve a crowd: Make a batch or two of these baked oatmeal and freeze some for later or serve to a large group at a time.
Child friendly: These baked oatmeal taste like a blueberry muffin and are kid-approved!
Selected ingredients
for the crumble topping
- Instant Cook Oats Oats & Oatmeal: This streusel topping is held together by a base of quick-cooking rolled oats and oatmeal.
- Light Brown Sugar: Brown sugar adds a delicious sweetness to this streusel topping.
- Unsalted Butter: Make sure your butter is not only unsalted but also cold! You press the butter into the remaining ingredients for the streusel topping until a streusel forms.
- vanilla extract: Feel free to use almond extract for an alternative flavor. Yummy!
For the baked oatmeal
- Banana: We love using mashed bananas in our baked oatmeal to add moisture as well as flavor.
- eggs: We didn’t test these baked oatmeal with a flax egg.
- Honey & Vanilla Extract: All you need is a touch of sweetness from honey and vanilla extract for this Blueberry Oatmeal Muffin Baked Oatmeal. The natural sweetness of both the blueberries and banana adds so much!
- Unsweetened Oat Milk: Feel free to order any non-dairy milk if you prefer.
- Instant Cook Oats & Oatmeal: I can’t have baked oatmeal without oats! We use a combination of quick-cooking oats and oatmeal. Use certified GF oats to keep this recipe gluten-free.
- Blueberries: You will need about 2 cups of blueberries for these baked oatmeal. For optimal flavor we recommend using fresh, but frozen will also work.
Recommended kitchen appliances
How to make baked oatmeal with blueberry muffins
Prepare crumble topping
In a mixing bowl, combine oats, flour, brown sugar, butter, and vanilla extract. Use a spoon (or your hands work best!) and chop the ingredients together until crumbles form.
Combine wet ingredients
In a large bowl, mash 1 very ripe banana until liquid. Then add eggs, vanilla extract, honey and oat milk and mix until smooth.
Add dry ingredients
Add the rolled oats, flour, baking powder, salt and blueberries and mix well.
Swap blueberries!
Not a fan of blueberries? Swap them out for your favorite berry like raspberries, strawberries, or blackberries.
PS: You can also use frozen berries!
Bake
Place batter in a 9″ x 9″ baking dish and top with streusel topping – cover and bake at 375F for about 30 minutes.
Remove aluminum foil and bake for another 10 minutes.
let cool & enjoy!
Allow the oatmeal to cool for about 10 minutes before serving. Enjoy!
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frequently asked Questions
If you store your baked oatmeal in an airtight container in the refrigerator, it should last between 3 and 5 days. You can also freeze baked oatmeal for up to 3 months.
Yes! You can use both oatmeal and quick-cooking oatmeal in most baked oatmeal recipes, including this one.
Oatmeal is a great breakfast option because it’s high in fiber and 100% whole grain. It will keep you full longer.
storage
Store your baked oatmeal with blueberry muffins in the refrigerator for up to 5 days. While you can leave it overnight, it will last much longer in the fridge.
To freeze baked oatmeal, let cool completely. Then wrap each piece tightly with a piece of aluminum foil, removing as much air as possible. Freeze up to 3 months.
Blueberry Muffin Baked Oatmeal
The Blueberry Muffin Baked Oatmeal with sprinkles is baked to breakfast perfection in less than an hour. Enjoy!
Preparation:15 protocol
Cook:40 protocol
In total:55 protocol
Ingredients
Wet
- 1 medium ripe banana
- 2 Big Eggs
- 2 teaspoon vanilla extract
- 3 tablespoon Honey
- 1 3/4 cups unsweetened oat milk
Dry
- 1.5 cups quick-cooking oats
- 1/4 Cup oatmeal
- 1 teaspoon baking powder
- prize from salt
- 1 pint blueberries ~2 cups
instructions
-
First, preheat the oven to 375ºF and line a 9×9 inch baking pan with parchment or spray with cooking spray.
-
In a mixing bowl, combine oats, flour, brown sugar, butter, and vanilla extract. Use a spoon (or your hands work best) and chop the ingredients together until crumbles form. This can take 4-5 minutes. Set aside crumble topping for later.
-
In a large bowl, mash 1 very ripe banana until liquid. Then add eggs, vanilla extract, honey and oat milk and mix until smooth.
-
Add the rolled oats, flour, baking powder, salt and blueberries and mix well.
-
Pour the batter into the casserole dish and sprinkle with sprinkles – cover and bake for about 30 minutes. Remove aluminum foil and bake an additional 10 minutes or until set.
-
Allow the oatmeal to cool for about 10 minutes before serving.
Tips & Hints
- If you don’t have oatmeal, you can substitute all-purpose flour or white whole wheat flour.
- If you don’t have oat milk, you can use almond milk.
- You can replace the blueberries with raspberries or blackberries.
- If you plan to use frozen blueberries, be sure to thaw them and strain excess liquid from the blueberries.
nutritional information
Calories: 354kcal Carbohydrates: 57G Protein: 7G Fat: 12G Fiber: 5G Sugar: 34G
Photography: The photos captured in this post are by Ashley McGlaughlin of The Edible Perspective.