Dessert

Custardy Blueberry Baked Oatmeal Recipe

Byanna orden March 21, 2026March 21, 2026

Introduction

This custardy baked oatmeal with blueberries is a comforting and wholesome breakfast that’s easy to prepare. With a tender, slightly sweet custard texture and bursts of fresh berries, it’s perfect for a cozy morning or meal prep throughout the week.

A square piece of baked macaroni and cheese with a golden-brown crispy top layer and creamy, tightly packed pasta underneath, showing a textured surface of baked cheese and noodles. The dish sits on a round white plate with a subtle rim, placed on a white marbled surface with soft, blurred fabric in the background creating a cozy feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (180g) Old Fashioned Rolled Oats
1 tsp baking powder
1.5 tsp ground cinnamon
0.5 tsp fine sea salt
2 cups (480ml) whole milk
2 large eggs
1/3 cup (80ml) pure maple syrup
2 tbsp melted coconut oil
1 tsp pure vanilla extract
1.5 cups fresh blueberries
1/2 cup chopped walnuts

Instructions

Step 1: Preheat your oven to 350°F (180°C). Generously grease a 9×9 inch square baking dish with coconut oil or butter to ensure a crispy perimeter.
Step 2: In a large mixing bowl, whisk together the eggs, milk, maple syrup, melted coconut oil, and vanilla extract until completely homogenous and slightly frothy.
Step 3: In a separate bowl or directly in the baking dish, combine the rolled oats, baking powder, cinnamon, and sea salt.
Step 4: Layer half of the blueberries in the bottom of the prepared dish, cover with the oat mixture, then top with the remaining blueberries and chopped walnuts.
Step 5: Pour the liquid custard mixture evenly over the oats, pressing gently to ensure all oats are submerged. Bake for 40 minutes until the top is golden-brown and the center is set but still tender.

Tips & Variations

For a nut-free version, omit walnuts or substitute with sunflower seeds.
Add a splash of orange zest to the custard for a fresh citrus twist.
Use frozen berries if fresh ones are unavailable—no need to thaw.
Swap maple syrup for honey or agave syrup to adjust sweetness.

Storage

Store leftover baked oatmeal in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for about 1 to 2 minutes until warm. You can also freeze it for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up of a single square piece of baked rice noodle cake on a white plate, showing a dense, tightly packed noodle layer with a golden brown, slightly crispy top layer that glistens, highlighting the texture and caramelization; the noodles inside appear soft and moist with a light yellowish color, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond milk or another milk substitute?

Yes, you can substitute whole milk with almond milk, oat milk, or any other plant-based milk. Keep in mind the texture may be slightly different but still delicious.

How do I know when the baked oatmeal is done?

The baked oatmeal is ready when the top turns a golden brown and the center is set but still soft to the touch. A toothpick inserted in the center should come out mostly clean with a few moist crumbs.