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Blueberry Baked Oatmeal Squares

A single, thick Blueberry Baked Oatmeal Square with visible oats and jammy blueberries on a white plate.
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A simple recipe for firm, sliceable baked oatmeal squares featuring blueberries, perfect for make-ahead breakfasts or snacks.

Ingredients

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  • 2 cups rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 cup brown sugar, packed
  • 1 large egg
  • 1 1/2 cups milk (dairy or non-dairy)
  • 1/4 cup melted coconut oil or butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, combine the rolled oats, baking powder, salt, cinnamon, and brown sugar. Mix these dry ingredients well.
  3. In a separate medium bowl, whisk together the egg, milk, melted oil or butter, and vanilla extract until combined.
  4. Pour the wet mixture into the dry mixture. Stir until just combined; do not overmix.
  5. Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
  6. Pour the batter into the prepared baking pan and spread it evenly.
  7. Bake for 30 to 35 minutes, or until the top is golden brown and the center is set. A toothpick inserted near the center should come out mostly clean.
  8. Remove the pan from the oven and let it cool completely in the pan on a wire rack. Cooling is important for structure.
  9. Once cool, use the parchment paper overhang to lift the oatmeal out of the pan. Cut into 9 or 16 squares.

Notes

  • For a gluten-free version, use certified gluten-free rolled oats.
  • If you prefer a chewier texture, reduce the milk by 2 tablespoons.
  • These squares freeze well. Wrap individual portions tightly and freeze for up to 3 months. Thaw overnight or reheat briefly.
  • You can substitute other berries or use 1/2 cup chopped nuts instead of some of the blueberries.

Nutrition

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