Blueberry Muffin Baked Oats

I need easy, healthy, go-to breakfasts for my busy weeks. If I’m not prepared, I end up grabbing something from Starbucks or another coffee shop — which is fine, but not the healthiest and definitely adds up. Alternatively, many of my clients end up skipping breakfast altogether, which can set you up for a crabby morning and ravenous afternoon. If you have a few minutes to prep on the weekend, you can so easily put together an oatmeal bake that will last the whole week. Some people don’t like overnight oats and others may not have time to prepare hot oatmeal in the morning, so this recipe for Blueberry Muffin Baked Oats alleviates a lot of pressure from busy work or school days. Best of all? It freezes perfectly so you can portion it out and remove a piece at a time. You’ll find yourself wanting to make a double batch.

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Why oats?

Oats are an important part of the diet because they are rich in nutrients and the type of fiber that helps lower cholesterol. That’s right – you can actually lower your cholesterol with the foods you eat. Foods that are high in fiber – fruits, veggies, whole grains, and beans/lentils contain a unique structure that literally grabs onto those cholesterol molecules and takes them out of the body through the digestive tract. This is one reason I don’t recommend cutting out these types of foods. They’re super helpful to us!

Because of their high fiber content, oats help keep you full for hours. That’s a common concern I hear from clients: feeling hungry again soon after eating. The key is a balanced breakfast. I love this recipe because it includes fat and protein along with fiber, so you’ll stay full longer. Want to boost it even more? Heat it up and serve with a delicious, low-sugar yogurt. You could even enjoy this as a snack, a pre- or post-workout option, or a quick, healthy lunch.

Making my Blueberry Muffin Baked Oats

This recipe is your weekly breakfast prep dream. It’s adaptable and versatile, so you can change it up to suit your preferences (details below), and it’s super quick and easy — it took me about 10 minutes to prepare and 30 minutes to bake. What I love about it is that it uses pantry essentials. I’ve been spending more time at home lately, so keeping things on hand so I’m not constantly running to the store is important for my balance. Oats keep for a long time in your pantry. So do other add-ins like nuts, chia seeds, and coconut. Coconut oil and sweeteners are great to keep around for when you need them.

When you get started with this recipe, preheat your oven and prep a square baking dish with coconut spray oil or just regular coconut oil smeared on with a paper towel. In a large mixing bowl, blend the wet ingredients together, then add the spices. When you’re ready, mix in your oats and blueberries, blending gently with a wooden spoon to coat the mixture.

Make sure you use regular, old-fashioned rolled oats. Quick-cooking oats just don’t have the same hearty texture, and steel-cut oats will take too long to cook and won’t give the same consistency. Regular oats are your best bet here — plus, you can use them in other recipes like cookies, bean burgers, or overnight oats like my Lemon Curd Overnight Oats.

Substitution and alternatives

I used a little simple sugar in this recipe and kept it minimal at just 1/4 cup. You have a few options here. You could swap white sugar for brown, or use a liquid sweetener like maple syrup, agave, or honey if you don’t need it to be vegan.

You can also switch up the berries. I used frozen blueberries, but fresh or dried work too. Just keep in mind that many dried fruits, especially tart ones like cranberries, often have added sugar. You could definitely try fresh, frozen, or dried cherries (halved if fresh) or other chopped fruits like apples, pears, dates, raisins, or apricots.

I used coconut milk for this recipe. Regular coconut milk tastes wonderful but is high in saturated fat, while lite coconut milk keeps the flavor and reduces the fat content. You can also use regular dairy milk (any fat percentage) or unsweetened almond, soy, or oat milk. Mix it up and use whatever you have on hand. They all cook similarly.

Blueberry Muffin Baked Oats recipe FAQ’s

Can I make this recipe ahead and store it for later?

Yes! These baked oats store well in the refrigerator for up to 5 days. You can also freeze individual portions and reheat them as needed, making this perfect for meal prep.

How should I reheat baked oats?

You can reheat a portion in the microwave for about 30–60 seconds or warm it in the oven at 300°F until heated through. If it feels a little dry, add a splash of your favorite milk before reheating.

Can I make this recipe egg-free?

Absolutely. If you need an egg-free version, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water and let sit for 5 minutes) as a substitute.

I hope you enjoy this one if you try it! If you need other simple, healthy breakfasts, check out my Cranberry Almond Vanilla Granola, Power Breakfast Quinoa Bowl, or Blueberry Green Tea Smoothie.  Let me know if you try it how it turns out or if you have any adaptations you like to add to your oats!

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