Are your weekday mornings a bit of a blur, culminating in a hurried breakfast that leaves you wanting more? We certainly understand. But imagine starting your day with the comforting scent of baked blueberries and warm spices, knowing a hearty and wholesome breakfast is ready for you. Let us introduce you to a recipe that will revolutionise your mornings: our wonderfully simple Blueberry Breakfast Bake Recipe. This is more than just a dish; it’s a new approach to a more relaxed, delicious, and fulfilling morning. It blends the satisfying texture of baked porridge with bursts of juicy fruit, creating a meal that feels indulgent yet is brimming with goodness. Get ready to turn your breakfast from a daily rush into a moment of pure enjoyment.

Why You’ll Love This Recipe

• It’s a flavour sensation! The sweet, vibrant blueberries combine beautifully with the soft baked oatmeal and a cosy note of cinnamon, delivering a taste of pure comfort.
• This recipe is incredibly straightforward. It’s a simple case of mixing the ingredients, pouring them into a dish, and letting the oven do all the work. It’s ideal for making on a Sunday to sort out breakfast for the busy week ahead.
• It’s crafted from nourishing, easy-to-find ingredients. We use wholesome oats, antioxidant-packed blueberries, and other pantry basics, offering a substantial and healthy start to your day.
• The recipe is wonderfully adaptable. You can easily substitute the blueberries with another fruit, use your preferred type of milk, or toss in some nuts and seeds for added texture and nutrients.

The Magic of Baked Oatmeal

If your experience with porridge is limited to the hob or microwave, you are in for a wonderful treat. Baked oatmeal offers a texture that is entirely different and, we think, far superior. Rather than a consistently soft mixture, this breakfast bake provides a more complex and gratifying mouthfeel. The edges bake to a lovely golden-brown with a slight chew, while the middle stays beautifully soft, moist, and almost custardy. It’s like a delightful hybrid of a classic bowl of oats and a tender bread pudding. Its firm structure allows it to be cut into clean slices, making it perfect for serving a group or for portioning out for the week. It’s a filling and satisfying dish that’s equally delicious served warm from the oven or enjoyed cold from the fridge.

Fresh or Frozen Blueberries?

A frequent query we receive about this recipe concerns the choice between fresh and frozen blueberries. The brilliant news is that either option works perfectly! During their peak season, fresh blueberries offer an unparalleled burst of flavour. However, frozen blueberries are a superb and often more budget-friendly alternative for the rest of the year. As they are frozen right after picking, all their delicious flavour and nutritional value are preserved. If you opt for frozen berries, there’s no need to defrost them. We actually suggest adding them directly from the freezer into the batter. This helps prevent their colour from bleeding into the mixture, giving you distinct pockets of juicy purple fruit instead of a bake with a muted, greyish tint.

Ingredients

• 200g rolled oats (porridge oats)
• 75g light brown soft sugar or maple syrup
• 1 ½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 500ml milk of your choice (whole, semi-skimmed, almond, or oat milk all work well)
• 2 large free-range eggs
• 60g unsalted butter, melted (or coconut oil)
• 1 teaspoon vanilla extract
• 250g blueberry (fresh or frozen)
• Optional: 50g chopped pecans or flaked almonds for topping

A Closer Look at the Ingredients

The charm of this blueberry breakfast bake recipe is rooted in its straightforward nature and the quality of its ingredients. Let’s explore the role each element plays.

• Rolled Oats: We suggest using whole rolled oats, commonly sold as porridge oats. They give the bake a fantastic chewy and hearty consistency that holds its shape perfectly. We’d steer clear of instant or quick-cook varieties, as they tend to turn soft and lose their delightful texture.
• Sweetener: We’ve opted for light brown sugar to add a gentle caramel flavour, though maple syrup is an excellent substitute that lends its own rich, distinctive taste. Feel free to alter the amount based on how sweet you like it.
• Milk and Eggs: These liquids are essential for binding the bake. The eggs give it that sliceable, custardy quality, while the milk ensures it stays moist. You can use any dairy or plant-based milk you prefer.
• Butter and Vanilla: The richness from the melted butter is simply heavenly. For a dairy-free alternative, melted coconut oil is a perfect swap. Vanilla extract ties all the flavours together, adding a lovely, aromatic warmth.

Instructions

1. Begin by preheating your oven to 190°C (170°C Fan / Gas Mark 5). Lightly grease a 20×20 cm (8×8 inch) square baking dish with butter or oil to stop it from sticking.
2. In a large bowl, mix together all the dry ingredients. Add the rolled oats, sugar (if using), baking powder, cinnamon, and salt. Stir well to combine everything thoroughly.
3. In a separate bowl or jug, whisk the wet ingredients. Add the milk, eggs, melted butter, vanilla, and maple syrup (if using). Whisk until the mixture is smooth and fully incorporated.
4. Pour the liquid mixture over the dry ingredients. Gently fold everything together with a spatula until just combined. A few lumps are perfectly acceptable, so don’t be tempted to overmix.
5. Carefully stir in approximately two-thirds of the blueberries, reserving the final third to sprinkle on top later.
6. Transfer the oatmeal batter into your greased baking dish, spreading it out evenly. Scatter the remaining blueberries and the optional nuts over the surface for a lovely finish.
7. Bake in the preheated oven for 35-45 minutes. You’ll know it’s done when the top is golden, the edges are coming away from the dish, and a skewer inserted into the centre comes out mostly clean.
8. After baking, let it cool in the dish for at least 10 minutes. This helps the bake to set, making it much easier to slice into neat portions for serving.

How to Serve Your Breakfast Bake

This blueberry breakfast bake is a delight on its own, served warm straight from the oven. If you’d like to take it to the next level, however, we have a few ideas. A generous spoonful of thick Greek yoghurt or a creamy coconut alternative provides a wonderful tangy balance. For extra sweetness, a drizzle of maple syrup or honey is just perfect. To add more texture, try a sprinkle of toasted pumpkin or sunflower seeds. While it’s a complete meal by itself, dressing it up is always fun! It gives us that same sense of satisfaction as a beautifully constructed dessert, like our amazing Peach Crumb Cheesecake, but designed for the morning!

Frequently Asked Questions

We are confident that this Blueberry Breakfast Bake will become a beloved recipe in your home. It perfectly balances simplicity, deliciousness, and wholesome nutrition, making it the kind of breakfast that genuinely makes you excited to get out of bed. It’s a fantastic choice whether you’re preparing it for a relaxed weekend brunch or for a week of stress-free mornings. While it’s a world away from a savoury treat like our Bacon Brown Sugar Chicken Tenders, it offers the same wonderful level of comfort and satisfaction to begin your day.

We’d be delighted to see how yours turns out! If you give this recipe a go, feel free to leave a comment or tag us on your favourite social media platform. Enjoy your baking!

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 200g rolled oats (porridge oats)
• 75g light brown soft sugar or maple syrup
• 1 ½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 500ml milk of your choice (whole, semi-skimmed, almond, or oat milk all work well)
• 2 large free-range eggs
• 60g unsalted butter, melted (or coconut oil)
• 1 teaspoon vanilla extract
• 250g blueberry (fresh or frozen)
• Optional: 50g chopped pecans or flaked almonds for topping

Instructions

1. Begin by preheating your oven to 190°C (170°C Fan / Gas Mark 5). Lightly grease a 20×20 cm (8×8 inch) square baking dish with butter or oil to stop it from sticking.
2. In a large bowl, mix together all the dry ingredients. Add the rolled oats, sugar (if using), baking powder, cinnamon, and salt. Stir well to combine everything thoroughly.
3. In a separate bowl or jug, whisk the wet ingredients. Add the milk, eggs, melted butter, vanilla, and maple syrup (if using). Whisk until the mixture is smooth and fully incorporated.
4. Pour the liquid mixture over the dry ingredients. Gently fold everything together with a spatula until just combined. A few lumps are perfectly acceptable, so don’t be tempted to overmix.
5. Carefully stir in approximately two-thirds of the blueberries, reserving the final third to sprinkle on top later.
6. Transfer the oatmeal batter into your greased baking dish, spreading it out evenly. Scatter the remaining blueberries and the optional nuts over the surface for a lovely finish.
7. Bake in the preheated oven for 35-45 minutes. You’ll know it’s done when the top is golden, the edges are coming away from the dish, and a skewer inserted into the centre comes out mostly clean.
8. After baking, let it cool in the dish for at least 10 minutes. This helps the bake to set, making it much easier to slice into neat portions for serving.

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