This Blueberry Baked Oatmeal is a warm and comforting breakfast bake loaded with juicy blueberries and a soft, custardy texture. Perfect for meal prep or a cozy weekend brunch, this dish combines the heartiness of oatmeal with the sweetness of fresh fruit and the richness of a custard-like filling.
Why You’ll Love This Recipe
- Convenient for meal prep – Make a batch at the start of the week and enjoy a hearty, nutritious breakfast all week long!
- Customizable – Add nuts, swap the sweetener, or adjust the spices to suit your taste.
- Perfect for a crowd – It’s an easy dish to make for family gatherings or brunch parties.
- Comforting & healthy – This oatmeal bake is warm, filling, and packed with antioxidants from the blueberries.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Bake:
- 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)
Directions
1. Preheat & Prepare:
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Assemble the Bake:
Spread the cubed bread evenly in the baking dish. Sprinkle the blueberries over the top.
3. Make the Custard:
In a large bowl, whisk together the eggs, milk, heavy cream, maple syrup, vanilla extract, cinnamon, and salt.
4. Soak the Bread:
Pour the custard mixture over the bread and blueberries, pressing down slightly to ensure all pieces are soaked. Let it sit for 10 minutes. For a deeper flavor, you can also cover and refrigerate overnight.
5. Bake:
If using, sprinkle chopped nuts on top. Bake for 35-40 minutes, or until golden brown and set in the center.
6. Serve & Enjoy:
Let the baked oatmeal cool slightly before dusting with powdered sugar. Serve warm with extra maple syrup or fresh fruit!
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 40 minutes
- Total Time: 50 minutes
- Kcal: 320 kcal per serving
- Servings: 6 servings
Variations
- Add-ins: Stir in chopped nuts, dried fruit, or extra spices like nutmeg or cardamom for more depth.
- Dairy-Free: Use a non-dairy milk (almond, oat, or coconut milk) and coconut cream for a dairy-free version.
- Sweetener Options: Swap maple syrup for honey or use stevia for a sugar-free option.
- Toppings: Add whipped cream, yogurt, or extra fresh berries for added creaminess and flavor.
Storage and Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Reheating: Reheat in the microwave for about 30 seconds or in the oven at 350°F for 10-15 minutes.
FAQs
Can I make this ahead of time?
Yes! This dish is perfect for meal prep. Simply prepare it the night before and refrigerate overnight. Bake it fresh the next day or the day after.
Can I use frozen blueberries?
Absolutely! Frozen blueberries work just as well as fresh. No need to thaw them beforehand.
Can I use a different type of bread?
Yes! Brioche, challah, and French bread are recommended for their sweetness and texture, but you can use any bread you like. Stale bread works best for this recipe!
Conclusion
This Blueberry Baked Oatmeal is a cozy and nutritious breakfast that’s easy to prepare and full of flavor. Whether for a weekend brunch or a meal prep option, this dish will satisfy your cravings for something hearty and wholesome. Plus, it’s versatile enough to be customized to your liking. Enjoy!
Print
Blueberry Baked Oatmeal!
- Total Time: 50 minutes
- Yield: 6 servings
Ingredients
For the Bake:
- 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
1. Preheat & Prepare:
- Preheat the oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish.
2. Assemble the Bake:
- Spread the cubed bread evenly in the baking dish.
- Sprinkle the blueberries over the top.
3. Make the Custard:
- In a large bowl, whisk together:
- eggs, milk, heavy cream, maple syrup, vanilla extract, cinnamon, and salt.
4. Soak the Bread:
- Pour the custard mixture over the bread and blueberries, pressing down slightly to ensure all pieces are soaked.
- Let it sit for 10 minutes. For a deeper flavor, you can also cover and refrigerate overnight.
5. Bake:
- If using, sprinkle chopped nuts on top.
- Bake for 35-40 minutes, or until golden brown and set in the center.
6. Serve & Enjoy:
- Let the baked oatmeal cool slightly before dusting with powdered sugar.
- Serve warm with extra maple syrup or fresh fruit.
Notes
- Add-ins: Stir in chopped nuts, dried fruit, or extra spices like nutmeg or cardamom for more depth.
- Dairy-Free: Use a non-dairy milk (almond, oat, or coconut milk) and coconut cream for a dairy-free version.
- Sweetener Options: Swap maple syrup for honey or use stevia for a sugar-free option.
- Toppings: Add whipped cream, yogurt, or extra fresh berries for added creaminess and flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Meal Prep
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
