Description
A wholesome and hearty Blueberry Baked Oatmeal made with rolled oats, wild blueberries, and cottage cheese, baked to perfection for a nutritious breakfast or brunch option that’s naturally sweetened with maple syrup.
Ingredients
Units
Scale
Dry Ingredients
- 3 cups old-fashioned rolled oats gluten-free if desired
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 cups frozen wild blueberries
Wet Ingredients
- 1 1/4 cups unsweetened vanilla almond milk (any milk works)
- 2 large eggs lightly beaten
- 1/4 cup maple syrup (honey is a good substitute)
- 2 teaspoons pure vanilla extract
- 3/4 cup cottage cheese
Instructions
- Preheat the Oven: Preheat your oven to 375 degrees Fahrenheit and spray a 9×13-inch baking dish or similar size with nonstick spray. Use a smaller dish if you prefer a thicker baked oatmeal.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, baking powder, cinnamon, and salt. Toss in the frozen wild blueberries, ensuring they are coated with the oat mixture to prevent sinking during baking.
- Add Wet Ingredients: Stir in the almond milk, beaten eggs, maple syrup, vanilla extract, and cottage cheese until well combined.
- Transfer and Cover: Pour the oatmeal mixture into the prepared baking dish and cover it tightly with foil.
- Bake Covered: Bake in the preheated oven at 375 degrees Fahrenheit for 30 minutes.
- Remove Foil and Continue Baking: Remove the foil and bake for an additional 20 minutes until the oatmeal is set and lightly golden on top.
- Serve: Serve warm with fresh blueberries and a splash of milk. Optionally, add stevia or your preferred sweetener to taste.
Notes
- Use wild blueberries for best results; if substituting with regular frozen or fresh blueberries, reduce the amount to 1½ cups.
- Greek yogurt can be substituted for the cottage cheese if preferred.
- A baking dish size of about 8×11 inches also works well, but thickness will vary.
- This recipe is naturally not overly sweet, so customize sweetness with added sweeteners when serving.
- This recipe was originally published in February 2016 and updated with tips and images in April 2025.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 230 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 55 mg
