If you’re dreaming of a cozy breakfast that feels both indulgent and nourishing, this Blueberry Baked Oatmeal Recipe is about to become your new go-to. Imagine lightly toasted cubes of tender bread mingling with juicy bursts of blueberries all soaked in a silky custard that bakes into a golden, delightful morning treat. It’s comforting, beautifully textured, and bursting with flavor—perfect for sharing on a weekend brunch or enjoying as a nourishing start to any day. Once you try this, it might just become your favorite way to enjoy baked oatmeal with a fresh twist.
Ingredients You’ll Need
This Blueberry Baked Oatmeal Recipe keeps things refreshingly simple yet thoughtfully balanced. Every ingredient plays a vital role: from the soft bread creating a luscious base, to the juicy blueberries adding fresh sweetness and vibrant color, all wrapped up in a creamy, spiced custard that bakes to perfection.
- 6 cups cubed bread (brioche, challah, or French bread): Choose your favorite soft bread to give this dish its rich, tender texture.
- 2 cups fresh or frozen blueberries: Fresh adds brightness, frozen works perfectly too and is available year-round.
- 4 large eggs: These bind everything together and add creamy richness.
- 1 ½ cups milk (or dairy-free alternative): Keeps the bake moist and custardy without overpowering flavors.
- ½ cup heavy cream (or coconut cream): For an extra touch of silky indulgence and depth.
- ½ cup maple syrup or honey: Natural sweetness that complements the blueberries beautifully.
- 1 tsp vanilla extract: Adds warmth and aromatic depth to the custard.
- 1 tsp cinnamon: The perfect hint of spice that makes every bite feel like a hug.
- ¼ tsp salt: Balances sweetness and enhances every flavor.
- ½ cup chopped nuts (optional): For crunch and an earthy contrast if you like a bit of texture variation.
- Powdered sugar, for serving (optional): A delicate dusting adds a lovely final touch of sweetness.
How to Make Blueberry Baked Oatmeal Recipe
Step 1: Prep the Oven and Baking Dish
Start by preheating your oven to 350°F (175°C). While it warms up, lightly grease a 9×13-inch baking dish—this ensures the oatmeal won’t stick and helps the edges crisp up nicely during baking.
Step 2: Arrange the Bread and Blueberries
Spread your cubed bread evenly in the prepared baking dish so every corner is covered with fluffy pieces. Then, sprinkle the blueberries generously over the bread, dotting the surface with those juicy pops of color and sweetness.
Step 3: Whisk the Custard Mixture
In a large bowl, whisk together the eggs, milk, heavy cream, maple syrup, vanilla extract, cinnamon, and salt. This silky custard is what transforms the bread and berries into a unified, luscious dish packed with flavor and creaminess.
Step 4: Combine and Soak
Pour the custard mixture evenly over the bread and blueberries, then gently press down with a spatula or your hands to make sure every piece is soaked through. This soak step is key—it allows the bread to absorb all those wonderful flavors.
Step 5: Rest Before Baking
Let the assembled dish sit for about 10 minutes to absorb the custard fully. For even better flavor and texture, cover and refrigerate overnight—this extra soak magically deepens the taste and softens the bread beautifully.
Step 6: Add Nuts and Bake
If you’re using chopped nuts, sprinkle them evenly on top right before popping the dish into the oven. Bake for 35-40 minutes until the oatmeal is set in the center and golden brown on top, releasing a warm, inviting aroma.
Step 7: Cool and Serve
Allow the baked oatmeal to cool slightly so it firms up just enough for easy slicing. Finish with a gentle dusting of powdered sugar if you like, and get ready to serve this heartwarming dish warm with extra maple syrup or fresh fruit on the side.
How to Serve Blueberry Baked Oatmeal Recipe
Garnishes
A fresh handful of blueberries or a sprinkle of powdered sugar instantly brightens this Blueberry Baked Oatmeal Recipe. You can also drizzle on some more maple syrup for extra sweetness and a glossy finish that looks as good as it tastes.
Side Dishes
Pair this baked oatmeal with a dollop of Greek yogurt or a smear of nut butter to add creaminess and protein. Fresh fruit or a simple fruit salad complements the blueberries perfectly, making your breakfast or brunch plate colorful and complete.
Creative Ways to Present
Serve it directly from the baking dish for a rustic, family-style feel. For a fanciful twist, cut into squares and stack on plates like mini breakfast cakes, topped with whipped cream and a sprig of mint. This recipe also makes for a charming take-along breakfast in a jar if you’re on the go.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Blueberry Baked Oatmeal Recipe covered tightly in the refrigerator. It stays fresh for 3 to 4 days, making it easy to grab a wholesome, delicious breakfast on busy mornings.
Freezing
This baked oatmeal freezes beautifully. Slice into portions and wrap each one in plastic wrap, then store in a freezer-safe container or bag. It can be frozen for up to 2 months without losing its texture or flavor.
Reheating
To reheat, simply warm in the microwave for about 30 to 60 seconds or pop slices in a preheated oven at 350°F for 10-15 minutes until heated through. Adding a drizzle of maple syrup or a few fresh berries on top will instantly refresh the flavors.
FAQs
Can I use gluten-free bread in this Blueberry Baked Oatmeal Recipe?
Absolutely! Using gluten-free bread works just as well and makes this recipe accessible to those with gluten sensitivities. Just choose a sturdy gluten-free bread to hold the custard without becoming too mushy.
Can I substitute the milk and cream with non-dairy options?
Yes, you can easily swap dairy milk and cream for coconut, almond, or oat milk and cream alternatives. They add their own subtle flavors and keep the dish creamy and delicious.
What can I do if I don’t have fresh blueberries?
Frozen blueberries are a perfect substitute and often even more convenient year-round. Just make sure to thaw and drain excess liquid before adding them, or sprinkle frozen blueberries straight on the bread; they’ll thaw and cook in the oven beautifully.
Is it possible to make this recipe vegan?
To make this Blueberry Baked Oatmeal Recipe vegan, use flax eggs or a commercial egg replacer instead of eggs, plant-based milk and cream, and a vegan sweetener such as maple syrup or agave. The texture may be slightly different but still delicious.
How long does the Blueberry Baked Oatmeal Recipe keep in the fridge?
Stored properly in an airtight container, this baked oatmeal lasts about 3 to 4 days in the refrigerator, perfect for enjoying several hearty breakfasts without the hassle of making it fresh each morning.
Final Thoughts
This Blueberry Baked Oatmeal Recipe feels like a warm hug on a plate—simple enough for a weekday breakfast yet special enough for weekend gatherings. The mix of soft bread, juicy blueberries, and creamy custard just sings comfort, and it’s a recipe you’ll want to keep coming back to. Give it a try, and watch it quickly become a staple in your breakfast rotation and a beloved favorite among your family and friends.
Print
Blueberry Baked Oatmeal Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry Baked Oatmeal is a warm, comforting breakfast casserole featuring cubed bread soaked in a cinnamon-spiced custard with fresh blueberries, baked to golden perfection. Easy to prepare and perfect for meal prep, it offers a deliciously moist texture and a hint of natural sweetness from maple syrup. Optional nuts add a delightful crunch, while a dusting of powdered sugar makes it extra special.
Ingredients
Main Ingredients
- 6 cups cubed bread (brioche, challah, or French bread)
- 2 cups fresh or frozen blueberries
- 4 large eggs
- 1 ½ cups milk (or dairy-free alternative)
- ½ cup heavy cream (or coconut cream)
- ½ cup maple syrup or honey
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp salt
- ½ cup chopped nuts (optional)
- Powdered sugar, for serving (optional)
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Layer Bread and Blueberries: Spread the cubed bread evenly in the prepared baking dish, then sprinkle the blueberries evenly on top.
- Mix Custard: In a large bowl, whisk together eggs, milk, heavy cream, maple syrup, vanilla extract, cinnamon, and salt until fully combined.
- Soak Bread: Pour the custard mixture over the bread and blueberries, pressing down gently to ensure all pieces are soaked thoroughly.
- Rest the Mixture: Let the dish sit for 10 minutes at room temperature to allow the bread to absorb the custard. For enhanced flavor, cover and refrigerate overnight.
- Add Nuts: If desired, sprinkle chopped nuts evenly over the top before baking for added texture.
- Bake: Place the baking dish in the oven and bake for 35-40 minutes, or until the oatmeal is golden brown on top and set in the center.
- Cool and Serve: Allow the baked oatmeal to cool slightly. Dust with powdered sugar if desired and serve warm with extra maple syrup or fresh fruit.
Notes
- You can use any type of sturdy bread such as brioche, challah, or French bread for best results.
- For a dairy-free version, substitute milk with almond or oat milk and heavy cream with coconut cream.
- Maple syrup or honey can be adjusted to taste for sweetness preferences.
- If using frozen blueberries, no need to thaw before adding.
- Leftover baked oatmeal can be stored in the refrigerator for up to 3 days and reheated before serving.
- Allowing the mixture to rest overnight in the refrigerator will intensify the flavors and improve texture.
