This is the breakfast version of a berry cobbler: rolled oats baked with milk, egg, and maple syrup until the top turns golden and the blueberries burst into little pockets of jam. Slice it into squares and it holds together perfectly for a grab-and-go morning.

It’s an easy one to make ahead for the week — bake it Sunday night and reheat a square each morning.

Baked Blueberry Oatmeal

A warm, cozy baked oatmeal studded with juicy blueberries, sliced banana, and a touch of cinnamon. Slice it into squares and serve with a drizzle of maple syrup.

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 6 servings

Course: Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

2 1/2 cups rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups milk
1/3 cup maple syrup, plus more for serving
1 large egg
2 tablespoons butter or oil, melted
1 teaspoon vanilla extract
2 cups fresh or frozen blueberries, divided
1 ripe banana, sliced optional

Method

Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a large bowl, whisk together the oats, baking powder, cinnamon, and salt.
In a separate bowl, whisk together the milk, maple syrup, egg, melted butter, and vanilla extract.
Spread half the blueberries (and the banana slices, if using) in the bottom of the prepared dish. Sprinkle the oat mixture evenly over top.
Pour the milk mixture evenly over the oats, gently pressing down so the oats are submerged. Scatter the remaining blueberries over the top.
Bake for 35-40 minutes, until golden and set in the center.
Let cool for 5-10 minutes, then cut into squares and serve warm with a drizzle of maple syrup.

Notes

This keeps well in the fridge for up to 4 days and reheats beautifully in the microwave — it’s a great make-ahead breakfast for the week. Frozen blueberries work just as well as fresh; no need to thaw them first.