Blueberry Baked Oats

Blueberry Baked Oatmeal (Porridge)

All of my British friends have wrinkled their noses in disgust when I suggest Blueberry Baked Oats. However, each of them has been converted on the first bite! Perfect for feeding a crowd for brunch or when you really want cake for breakfast, Blueberry Baked Oats are a staple recipe.

Blueberry Baked Oats Recipe

We start with frozen blueberries. As you know, blueberries are a “super food”. Not just good for you but taste delicious. There are many ways to use frozen blueberries and Blueberry Baked Oatmeal is just one of them.

blueberry baked oats

This recipe makes a divine brunch option to feed a crowd or you can turn it into muffin cups for easy breakfasts and snacks throughout the week.

TOP TIP: These Le Creuset tapas dishes are perfect for a half serving of our blueberry baked oats. Just cut the recipe below in half.

blueberry baked oats le creuset tapas dish

Syrups and Other Toppings

For a delicious and healthy brunch, top blueberry baked oatmeal with yoghurt, Waitrose No. 1 maple syrup and some coconut.

If you have leftover pulp from making Blueberry Syrup, skip making the compote and just reheat your pulp with a few more frozen berries and a splash of water to thin the syrup.

In a hurry? Forgot the compote and just throw some frozen blueberries in the pan, cover with the oat batter and bake.

Also, remember to try our Baked Oatmeal Cups or our Cinnamon Roll Baked Oats which are perfect for breakfast on the go.SaveSaveSaveSave

Blueberry Baked Oats

Bake as a casserole for brunch to feed a crowd or make muffin cups for easy breakfasts and snacks throughout the week.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast & Brunch, Dessert & Bakery
Cuisine American, British
Servings 6 servings


Blueberry Compote

  • 250 grams blueberries frozen
  • 100 grams sugar caster
  • 100 ml water


  • 2 eggs
  • 2 teaspoons vanilla extract
  • 300 ml milk semi-skimmed
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 300 grams oats I prefer Scotts Porridge Oats
  • 200 grams banana overripe and mashed


  • Spray a rectangular baking dish with non-stick spray.
  • Heat the oven to 180C (fan).
  • Make the blueberry compote by combining all of the ingredients in a small saucepan and heating until simmering. Smash the blueberries into the liquid and simmer about 5 minutes until it thickens and then set aside.
  • Make the oatmeal batter by mixing the egg, vanilla, banana and milk in a medium bowl.
  • Tip in oats, cinnamon, salt and baking powder. Mix to combine.
  • Pour half of the porridge mix in the baking dish.
  • Pour the blueberry compote over the porridge.
  • Top with remaining porridge mix.
  • If desired, using a knife, you can swirl the blueberry compote into the porridge.
  • Bake for 20 minutes until edges are brown and skewer comes out clean.
  • Serve hot, warm or cold with a splash of milk, a dollop of yoghurt or maple syrup.