I make a baked oatmeal recipe at least once a week and always have a stack in my freezer for Plan B breakfasts. These chocolate chip blueberry baked oats are a definite favourite because we always have a packet of frozen blueberries in the freezer and some sort of chocolate that can be added in for some fun. Plus, I have the texture down - and I'll give you all my tips.
TL;DR
- Prep time: 10 minutes Cook time: 30-50 minutes (depending how cakey)
- Meal prep: serve with yogurt and fresh fruit for breakfast
- Fridge storage: 5 days
- Freezer storage: 3-6 months
- Reheating: eat cold or reheat 30-60 seconds
- Customise: use fresh or frozen blueberries and any spare choccie you have
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Why you'll love this recipe
Baked oats. This recipe has the soft, cake-like texture that makes baked oats feel like breakfast and dessert in one. Try my chocolate cherry baked oats or pistachio baked oatmeal next if you're hooked.
Blueberries. You can use fresh or frozen (perfect when blueberries aren't in season) like in my eggless blueberry muffins and lemon blueberry overnight oats.
Grab and go. You can have these gold right from the fridge, or with a side of yogurt and fresh fruit. It packs well in lunchboxes, too.
Ingredients and substitutions
Rolled oats. Give the bake structure and chewy texture. Quick oats turn mushy so rolled is best.
Egg and Banana. I use these interchangeably in baked oats. I recommend ripe bananas as they help with the sweetness, but you could always add a bit of sweetener if it's not.
Protein powder. Use a vegan protein powder as this acts more like flour. Whey can give an off-putting taste once it's heated.
Chia seeds. These help with the overall texture of the baked oats, helping it stay together and soaking up excess moisture so it's not mushy.
Blueberries. I recommend frozen because once baked, they're going to taste the same as fresh anyway and it's cheaper.
Please check the recipe card for full list of ingredients and quantity.
How to make blueberry baked oats
Step 1: In a bowl, mash the banana and egg together. Add the oats, flour, chia seeds, protein powder and milk. Mix until combined.
Step 2: Gently fold in the blueberries and chocolate chips.
Step 3: Pour the batter into the baking dish and smooth the top.
Step 4: Bake for 30-50 minutes at 160C (320F) depending on how cakey you want it.
Let cool for 10 minutes before slicing into squares.
My Top Tips
Use frozen blueberries straight from the freezer. This helps prevent the batter turning purple.
Check the middle. Depending how cakey you want it, you'll want the skewer to come out with some moist crumbs. If these are thickened and moist, it's fine (as long as it's not wet).
Put on low rack. I find my oven will brown the top too quickly if it's too close to the top. If you have the same issue, put on a low rack or cover loosely with aluminium foil.
Storing and reheating baked oats
Once cooled, slice into individual portions and keep them in an airtight container in the fridge. They'll stay fresh for 4 to 5 days.
You can eat these cold straight out of the fridge. But, if you want to warm, add to microwave for 30-60 seconds (depending how thick your slices are) or warm in the oven for 10 minutes.
How do you freeze baked oats?
Wrap each slice individually in aluminium, baking paper or store in freezer bags. Baked oats will keep in the freezer for 3-6 months.
Defrost overnight in the fridge or reheat from frozen in the microwave.
They actually taste surprisingly good still partially frozen if you need to grab and go.
My Top Tip
Double the recipe and freeze half so you always have a backup breakfast ready or mix-and-match with my matcha strawberry baked oatmeal
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Usually from too much liquid or underbaking. Check your oven temperature and bake until the centre is fully set.
No, use them straight from the freezer to avoid excess liquid and colour bleeding.
Yes, but add an extra splash of milk in the morning as the oats will soak up liquid overnight.
Other baked oatmeal recipes you'll like
Or, you can have a browse through my baked oatmeal recipes for more delicious eats.
Recipe
Choc Chip Blueberry Baked Oats
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Equipment
- Large and Deep Container, approx 26 x 6.5cm (pictured). If using different size, may need to adjust cooking times
Ingredients
- 100 g (½ cups) banana, mashed (approx. 1 banana) substitutions Note 1
- 1 egg
- 170 g (2 cups) rolled oats
- 100 g (¾ cups) flour
- 55 g (½ cups) protein powder, optional, vanilla or neutral, see Note 2
- 60 g (½ cups) chia seeds, optional but recommended
- 310 ml (1 ¼ cups) milk, substitutions note 3
- 100 g (1 cups) blueberries
- 40 g (¼ cups) dark chocolate chips, or chunks
Instructions
Prepare
- Preheat oven to 160°C (320°F)
- In a bowl, mash the 100 g banana and 1 egg together. Add the 170 g (2 cups) rolled oats, 100 g (¾ cups) flour, 55 g (½ cups) protein powder, 60 g (½ cups) chia seeds, 310 ml (1 ¼ cups) milk. Mix until combined.
- Gently fold in the 100 g (1 cups) blueberries and 40 g (¼ cups) dark chocolate chips. .
- Pour the batter into the baking dish and smooth the top.
Bake
- Bake for 30-50 minutes at 160C (320F) depending on how cakey you want it.
- Let cool for 10 minutes before slicing into squares.
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