Blueberry Muffin Baked Oatmeal

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This blueberry muffin baked oatmeal with streusel topping is the perfect sweet breakfast recipe! Serve a crowd or meal prep it for easy breakfasts throughout the week. Enjoy!

You just can’t go wrong with any baked oatmeal recipes! Check out all of our favorite baked oatmeal recipes here and get baking.

Blueberry muffin baked oatmeal in a casserole dish.

This baked oatmeal recipe tastes just like a blueberry muffin! You’ll absolutely love the flavor and texture + it’s the perfect recipe to serve a crowd or save for easy breakfasts throughout the week.

What is baked oatmeal?

Baked oatmeal is a method of cooking oatmeal where you combine rolled or quick oats with eggs and milk to create a muffin or cake-like breakfast bake.

The texture is like a hearty bread or muffin and it’s delicious topped with peanut butter, honey, and fresh berries.

Ingredients for streusel topping in a bowl.

Featured Ingredients

Quick-cooking oats oats & oat flour: this streusel topping is held together with a base of both quick-cooking oats and oat flour.
Light brown sugar: brown sugar adds a delicious touch of sweetness to this streusel topping.
Unsalted butter: make sure your butter is not only unsalted but cold! You’ll press the butter into the rest of the streusel topping ingredients until it creates a crumble.
Vanilla extract: feel free to sub for almond extract for an alternate flavor. Delish!

Banana: we love using mashed banana in our baked oatmeal to add both moisture and flavor.
Eggs: we have not tested this 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 muffin baked oatmeal. The natural sweetness from both the blueberries and the banana add so much!
Unsweetened oat milk: feel free to sub for any dairy free milk if you prefer.

Quick-cooking oats & oat flour: can’t have baked oatmeal without oats! We’re using a combination of quick cooking oats and oat flour. Use certified GF oats to keep this recipe gluten free.
Blueberries: you’ll need about 2 cups of blueberries for this baked oatmeal. We recommend using fresh for optimal flavor, but frozen will also work.

Recommended Kitchen Tools

Blueberry muffin baked oatmeal batter in a bowl.

How to Make Blueberry Muffin Baked Oatmeal

Add the rolled oats, flour, brown sugar, butter, and vanilla extract to a mixing bowl. Use a spoon (or your hands work best!) and cut the ingredients together until a crumble forms.

In a large bowl, mash 1 very ripe banana until liquidy. Then, add eggs, vanilla extract, honey, and oat milk and mix until smooth.

Add rolled oats, flour, baking powder, salt, and blueberries and mix until everything is thoroughly combined.

Not a fan of blueberries? Swap them out for your favorite berry such as raspberries, strawberries, or blackberries.

PS: you can also use frozen berries, too!

Transfer the batter into a 9×9-inch baking dish and top with the streusel topping—cover and bake at 375ºF for about 30 minutes.

Remove the tin foil and bake for an additional 10 minutes.

Let the oatmeal bake cool for about 10 minutes before serving. Enjoy!

Latest Oatmeal Recipes

Blueberry muffin baked oatmeal batter with a streusel topping.

Blueberry muffin baked oatmeal in a bowl with a spoon.

How long does baked oatmeal keep?

If you store your baked oatmeal in the refrigerator in an airtight container, it should last anywhere from 3-5 days. You can also freeze baked oatmeal for up to 3 months.

Can you use rolled oats instead of quick oats?

Yes! You can use both rolled oats and quick cooking oats in most baked oatmeal recipes, including this one.

Why is oatmeal a good breakfast?

Oatmeal is a great breakfast option because it’s packed with fiber and 100% whole grains. It will keep you fuller for a longer period of time.

Store your blueberry muffin baked oatmeal in the refrigerator for up to 5 days. While you can leave it out overnight, it will last much longer in the fridge.

Wet

1 medium ripe banana
2 large eggs
2 teaspoons vanilla extract
3 tablespoons honey
1 3/4 cups unsweetened oat milk

Dry

1.5 cups quick-cooking oats
1/4 cup oat flour
1 teaspoon baking powder
pinch of salt
1 pint blueberries ~2 cups

First, preheat oven to 375ºF and line a 9×9-inch baking pan with parchment or spray with cooking spray.
Add the rolled oats, flour, brown sugar, butter, and vanilla extract to a mixing bowl. Use a spoon (or your hands work best) and cut the ingredients together until a crumble forms. This may take 4-5 minutes. Set streusel topping aside for later.
In a large bowl, mash 1 very ripe banana until liquidy. Then, add eggs, vanilla extract, honey, and oat milk and mix until smooth.
Add rolled oats, flour, baking powder, salt, and blueberries and mix until everything is thoroughly combined.
Transfer the batter to the baking dish and top with the streusel topping—cover and bake for about 30 minutes. Remove the tin foil and bake for an additional 10 minutes or until firm.
Let the oatmeal bake cool for about 10 minutes before serving.

If you don’t have oat flour, you can substitute all-purpose flour or white whole wheat.
If you don’t have oat milk you can use almond milk.
You can substitute the blueberries for raspberries or blackberries.
If you want to use frozen blueberries, be sure to thaw them and strain any excess liquid from the blueberries.

Calories: 354kcal Carbohydrates: 57g Protein: 7g Fat: 12g Fiber: 5g Sugar: 34g

Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.

About Emily Richter

Emily spent the first 10 years of her career in marketing and advertising roles and started side-hustling with Fit Foodie Finds in Fall of 2015. Em lives in Minneapolis with her husband and son, and manages FFF editorial operations as well as all things sponsorships and brand collaborations.

Blueberry Muffin Baked Oatmeal originally appeared on FitFoodieFinds.com