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This Healthy Baked Oatmeal recipe with blueberries is a healthy breakfast that is low in calories, gluten-free, and has added protein to keep you feeling full longer. It’s perfect to make ahead of time for meal prep and easy to customize to your liking.
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Who’s ready to cozy up to a warm, baked blueberry oatmeal? I’ve got the perfect recipe for you to try! I love enjoying oatmeal for breakfast. My healthy blueberry waffles with oatmeal always are a close tie with this baked oatmeal when it comes to choosing a healthy breakfast.
From a nutritional standpoint, oatmeal on its own is an incomplete meal. Many people don’t know that they need to balance a healthy breakfast like oatmeal with protein.
Increasing protein at each meal and snack can significantly reduce the amount of food an individual eats. Lack of protein in meals and snacks drives increased hunger and cravings, low energy, mood issues and anxiety. People almost always eat MORE calories throughout the day when they are not getting adequate protein.
My high protein oatmeal recipe is one of my most popular (and delicious) healthy baked oatmeal recipes for weight loss on this website and it inspired this one! Looking for more breakfast ideas without eggs you’ve got to try my berry flavored protein baked oats and my make ahead chocolate protein oats!
Why You Will Love This Healthy Baked Oatmeal Recipe
- Low Calorie: Calories are not everything when it comes to weight loss (hormones matter too!), but the reality is calories are an important part of the equation. This recipe is low calorie with healthy ingredients that are also BALANCED. The calories are higher than traditional oatmeal in this recipe because of the added protein. A healthy breakfast for average statured individuals is between 350-500 calories.
- Gluten Free: We’re using gluten-frene oats to make this oatmeal recipe naturally gluten-free.
- High Protein and High Fiber: The egg whites and Greek yogurt boost the protein making this baked oatmeal recipe much better (macronutrient balanced) for you than regular oatmeal without protein.
- Easy and Versatile: This healthy blueberry baked oatmeal is easy to customize by changing the flavors and takes just minutes to mix up.
I share more about the importance of a high protein breakfast and the science behind this in my free weight loss class if you want to know more.
Ingredients
Here’s what you need to make this yummy high protein baked oatmeal recipe! You will also need a large mixing bowl and an 8-inch by 8-inch baking dish.
- Rolled Oats: You can use steel-cut oats instead, but I find the recipe works best using rolled oats. You can use regular oats instead of gluten-free too.
- Greek Yogurt: I recommend nonfat Greek yogurt as it is high in lean protein while keeping the fat content balanced. You can use dairy-free yogurt in place of Greek yogurt, but try to find one that’s about 10-12 grams per serving with no added sugar and low fat. This can be challenging with dairy free yogurts, but they ARE out there if you look!
- Egg Whites: I do not recommend replacing the egg whites with whole eggs because you will reduce the protein content per serving.
- Almond Milk: My favorite but any milk you enjoy can be used in this recipe.
- Cinnamon: Gives the oatmeal that warming spiced flavor and also adds some natural sweetness. You can replace with nutmeg.
- Salt: Balances the flavors but may be omitted if you are concerned with sodium.
- Vanilla Extract: Enhances the natural sweetness of the dish with its warming essence. I don’t recommend leaving it out as it will greatly impact the flavor, but almond extract would be a great substitute.
- Blueberries: I used frozen wild blueberries but you can use fresh too.
Variations
- Swap the Fruit: You can use any fresh or frozen fruit in place of the blueberries. I especially love to use a mixture of berries, but peach is mighty tasty too!
- Egg-Free: If you are sensitive to eggs, you can use protein powder in place of the eggs but you will need to increase the milk to balance the wet ingredients. The amount of milk will depend on the protein powder you use.
- Add Some Mix-Ins: Chopped nuts, like almonds, walnuts, or pecans, shredded unsweetened coconut, or pumpkin seeds are some options for adding flavor and crunch.
- Sweeter Flavor: If you like your low calorie baked oats sweeter, you can add a bit of stevia or monkfruit.
How to Make Healthy Baked Oatmeal
Here are the steps for making healthy protein oatmeal in the oven. It’s super easy and great for meal prepping a healthy breakfast ahead of time! To get started, prepare an 8-inch by 8-inch baking dish by spraying lightly with cooking spray or by lining it with parchment paper.
Step 1: Combine the dry ingredients. Add the oats, baking powder, salt, and cinnamon to a mixing bowl.
Step 2: Mix the wet ingredients. Add the milk, yogurt, vanilla, egg whites, and blueberries to another mixing bowl. Stir to combine.
Step 3: Combine. Add the dry ingredients to the wet. Stir to mix together.
Step 4: Transfer. Transfer the mixture to your baking dish.
Step 5: Bake. Place the dish in the oven to bake for 25-30 minutes or until the oatmeal is golden brown and set.
Expert Tips
- Store: Transfer your leftovers into airtight containers and store in the refrigerator for up to four days or in the freezer for up to three months. I like to portion them out into individual servings when freezing so I can pull out just what I need for one serving.
- Adjusting the sweetness: This recipe relies on the natural sweetness of the berries, vanilla, and cinnamon. If it’s not sweet enough you may want to add a bit of monkfruit sweetener or stevia to sweeten it up.
- Healthy baked oatmeal cups: You can also make oatmeal in a muffin pan or ramekin if you prefer to make these into oatmeal cups. After mixing, evenly disperse the oatmeal in the openings of your pan or dishes you are using. Don’t forget to spray them before adding the oatmeal. Bake in the oven, but check after 15 minutes as they cook a bit more quickly since the portions are smaller.
- Serving: I like to serve this up with some more Greek yogurt on top along with more berries or whatever fruit I used in this healthy baked oatmeal recipe.
Recipe FAQs
Yes, of course! This high protein oatmeal recipe is perfect for meal prep! For meal prep, bake the protein oatmeal according to the instructions, then let it cool to room temperature before slicing and storing the refrigerator.
You can also make this the night before and wait to bake it in the morning. Mix it up as directed and transfer it to your baking dish. Store the baking dish with the batter in the refrigerator overnight, remove it from the refrigerator while the oven preheats, and then place it in the oven to bake. It’s a good idea to make this no more than one night in advance due to how absorbent oats are.
Reheat your baked protein oatmeal in the microwave or in the oven. If you are reheating in the microwave, place 1-2 slices of the baked oatmeal in the microwave for 60-90 seconds on high, or until the oatmeal is warm. For reheating in the oven, place your baked oatmeal in a baking dish (or you can reheat in the original baking dish) at 350 F for 8-10 minutes. If it’s frozen, make sure to thaw it out overnight in the refrigerator before reheating.
More Healthy Breakfast Recipes
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Quinoa Salsa Egg Muffins
Breakfast
Cauliflower Kale Frittata
Breakfast
Healthy Cottage Cheese Waffles
If you tried this high protein blueberry oatmeal bake or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Healthy Blueberry Baked Oatmeal
Ingredients
- 2 cups Gluten Free Rolled Oats
- 1 teaspoon Baking Powder
- 2 teaspoons Cinnamon
- ¼ teaspoon Salt
- 1 cup Unsweeted Almond Milk, or milk of choice
- 1 cup Nonfat Greek Yogurt
- 3 Egg Whites
- 1 teaspoon Vanilla Extract
- 1 cup Blueberries
- optional Monkfruit sweetner, or sweetener of choice
Instructions
- Preheat oven to 350 F. Prepare an 8×8 baking dish with cooking spray. Mix the dry ingredients together in a large mixing bowl.
- Mix the wet ingredients together in a separate bowl with the frozen blueberries. Add the dry mixture to the wet and combine.
- Bake at 350 F 25-30 minutes. Remove from the oven once the oatmeal is golden brown and let the protein oatmeal cool 5 minutes before slicing and serving!
- This protein oatmeal can be stored in the refrigerator up to 5 days or in the freezer up to 60 days. See the substitutions section of the blog post for substitution questions.
Notes
- If you prefer things sweeter, then you can add zero calorie sweetener or another sweetener of your choice.
- A healthy calorie range for breakfast is 350-500 calories for most average sized individuals. This oatmeal is much better for you because the carbohydrates are balanced with protein. The calories are higher than a breakfast of oatmeal on its own due to the protein.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Not sure what I did wrong but I followed the directions and it took an hr or so to bake the whole way through.
Your oven may be cooking at a lower temperature than what it is set to. This actually happens quite frequently and people don’t always realize it until they start baking things.
Love this recipe. I have made it as is and also I have been substituting Honeycrisp apples in place of the blueberries. Then when I heat it up I chop more apples on top then finish it with a little maple syrup.
This recipe has a lot of potential. Healthy and good texture but it’s quite tasteless without any sweetener.
That is why the notes section specifies ADDING a zero calorie sweetener if you like things that are sweeter. I find with the blueberries it is sweet enough for me. I added a note to the ingredients now too – perhaps you missed that note in the notes section.
What’s best way to unthaw/reheat from the freezer? Just a single bar
I would thaw in the refrigerator overnight.
Wow! Made with a combination of peaches and blueberries! Just stopped by to say this is a keeper and thank you! Just loved it !
So glad you enjoyed it! Love the peaches too.
I’m trying to figure out what I did wrong; I followed all the instructions but the bottom was mushy like all the egg and yogurt went to the bottom and cooked separately. The only thing I can think is a used sprouted rolled oats so maybe they didn’t absorb the liquid as much as regular rolled oats would? Thoughts?
Hi Amanda, it sounds like the egg and yogurt were too cold for baking. Separation happens (curdling) when things are too cold and it can’t mix properly with the other ingredients. I recommend taking the yogurt and egg out for a while to take the chill off prior to mixing with the other ingredients and baking.
So I substituted almond milk for cashew milk, Greek yogurt for plain whole milk yogurt and 3 egg whites for 2 whole eggs. It came out amazing! I also added a tbsp of maple syrup and it was delicious. My picky 2 year old loved it as well. Thank you!
I doubled the recipe. Next time I would quadruple the fruit. This has no flavor and the only reason it makes you lose weight is that you don’t want to eat it.
Did you forget to add the 2 teaspoons of cinnamon? Also, doubling a recipe always yields less flavor and for that reason I never recommend doubling a recipe. This recipe has received multiple 5 star reviews and I’ve received nothing but positive feedback on it. You are the first who didn’t like it. Everyone’s tastebuds are different so not every recipe is going to be likable to everyone. I don’t think your comment that the only reason it makes you want to lose weight is because you don’t want to eat it was appropriate. I truly hope you have a better day.