Blueberry Muffin Baked Oatmeal

I don’t bake my oatmeal very frequently. The time spent staring at the ramekin sunbathing in the oven is too much for me to bare. I prefer the faster, more intimate process of preparing my porridge on the stove top.

However, as I considered what to do with the lovely tub of blueberries I bought on Friday, I decided to replicate the flavors of a blueberry muffin. And, let’s be honest, a baked version would seem much more authentic.


Ahh, blueberry muffins–cue the nostalgia! My family rarely had “special” breakfasts. We stuck to our sugary cold cereals, even on the weekends. However, occasionally I would wake up on a Saturday morning to the smell of cinnamony french toast, scrambled eggs, or (my favorite) my mother’s incredible caramel pull-apart rolls. Yet, one of the “special” breakfasts I looked forward to the most was Betty Crocker blueberry muffins.

blueberry-muffin-baked-023I’ll admit it: the thought of these muffins makes my mouth water a little bit. That seemingly innocent package of processed powder had me hooked–I wouldn’t even consider tasting a homemade blueberry muffin! For the majority of my life, I considered those tiny, fake, sugary blueberries to be better than the real thing.


Before you throw something at me… I have since seen the light! Still, I can’t help but crave those Betty Crocker blueberry muffins slathered in butter, just like I inhaled them in my childhood. This baked bowl of oatmeal is a healthier, happier ode to Betty Crocker’s concoction. It has no added sugar, so it leaves my digestive system happy and smiling!


Blueberry Muffin Baked Oatmeal

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: serves 1

What you'll need:

  • 1/2 cup regular rolled oats
  • 1/4 tsp cinnamon
  • 1/4 tsp baking powder
  • pinch of salt
  • 1/2 an overripe banana, or 2 tsp liquid sweetener
  • 1/3 cup milk of choice
  • 1/4 tsp vanilla extract
  • handful of fresh or frozen blueberries

How to make it:

  1. Preheat oven to 350F and lightly spray a single-serve ramekin.
  2. In a small mixing bowl, stir together oats, cinnamon, baking powder, and salt. (I also used a spoonful of milled flax.)
  3. In another bowl, mash banana. Then, add milk of choice and vanilla extract. Stir.
  4. Add dry ingredients to wet ingredients and combine. Finally, add blueberries and fold them in gently.
  5. Pour the mixture into a ramekin and bake for 18-24 minutes.

**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

33 Responses to Blueberry Muffin Baked Oatmeal

  1. This looks delicious! I love to have a warm bowl of oatmeal in the morning. Your recipe looks really good! I will try it

  2. Aly Haebig says:

    Made this this morning and it was AWESOME! I’m really glad I found a good basic baked oats recipe and I cannot wait to tweak it with different fruits & fillings (today I used frozen blackberries). One thing though, in your ingredient list, you say to use 1/2 tsp baking powder, but you only say to use 1/4 tsp of it in the directions. I ended up using 1/2 and it turned out great, but still, you might want to adjust to avoid confusion 🙂

  3. Emily says:

    OH MY GOODNESS I was so excited when I found your blog, I eat oatmeal almost every day for breakfast and I love finding new ways to make it… I also love muffins but try not to eat them as much because they go straight to my muffin top. Anyway, I’m usually a stove top oatmeal girl because it’s so fast and easy but I decided to give this a try because I had fresh blueberries and you said this is one of your favorites. HOLY CRAP it was so delicious, perfect consistency, hands down the best baked oatmeal I have ever had! I made it with the applesauce and it was a little thinner than I would usually like so I baked it for 35 min and it was still a little gooey in the center but I seriously could not wait any longer because it smelled so good. And it actually ended up being perfect!! I can’t wait to try all of your other recipes…is it OK to eat oatmeal for every meal?

    • Lauren Smith says:

      My record is 2/3 meals of the day…perhaps someday I will go all the way. 🙂 Thank you SO much for your sweet comment! I agree; I much prefer stove top oatmeal, but this one is so perfect (if I do say so myself)! 😉

  4. Anonymous says:

    Is there a way to search your recipes on the site? Am I just overlooking something?

    • Lauren Smith says:

      Well, I THOUGHT there was, but after looking now, I guess there isn’t. If you are looking at certain ingredients, you can look at the tags on the right side of the site. I’m really good about tagging posts. However, I will look into a search bar.

  5. lorilie says:

    I tried this this morning it tasted wonderful. I was wondering if you were to bake there longer would they be more bar then cereal?
    I’m thinking to bake ahead on the weekend and have them during the week when I have less time or to take hiking.

    • Lauren Smith says:

      I’ve pondered this question myself (many a time!). It’s worth a shot. I would suggest baking it in a shallow pan (so the oatmeal is no more than a couple inches thick), and baking it longer (as you suggested). Let me know how it turns out.

  6. I made this today and oh my god, it was amazing! I just added more cinnamon on top and it was delicious. I love your blog, by the way, I’ve been obsessed with oatmeal lately.

  7. Anonymous says:

    it looks great ! would it be possible to bake it as a real muffin ? im searching for a vegan, no flour muffin recipe but i cant find any 🙁

  8. Emma says:

    It looks so delicious! I don’t have blueberries, neither do I have blueberry jam. Can you make this with other ingredients like apple as well, or is that going to taste awfull?

  9. Samantha says:

    I made this yesterday and it was delicious! I’m new to making “fresh” oatmeal (as opposed to the prepackaged kinds), so I sprinkled just a little brown sugar on top to sweeten it up. SO good!

    Do you ever bake a batch on the weekend to last you through the work week? I’m worried that if I made it on the weekend it wouldn’t be good later on. :/ Ideas?

  10. Anonymous says:

    Does there have to be mashed banana? I dont have bananas or unsweetened applesauce.

  11. Anonymous says:

    Haven’t tried this yet, but from the sounds of it, I think I may have found my new favorite late night snack.

  12. Anonymous says:

    I was wondering what the texture of baked oatmeal is supposed to be? I just dug a spoon into this oatmeal and it was crispy on top, yet mushy underneath (kind of like Creme Brulee). Is this normal? Thanks 🙂

    • Lauren Smith says:

      Well, kind of. It’s supposed to be a little mushy, but not like Creme Brulee. It should be more like cake than custard inside. 😉 I’m planning on trying this recipe again this week because it’s been a long time and I want to see if I can improve it all. I’ll see what my results are. 🙂

  13. Your photos are getting better and better! You could try Recipage or Ziplist for organizing the recipes. For Recipage, the only problem is that you have to manually transfer all your recipes but once that’s done, it’s super organized and easy to use.

    The best part about blueberry oatmeal is the juices that burst out upon biting the tender blueberries!

  14. Anonymous says:

    I used soy milk since I’m a vegan and I loved this! Thank you so much! 🙂

  15. Gita Brown says:

    Yes! I loved this, what a treat. My husband showed me your blog, and I’m hooked. Added a little lemon zest, delicious! I cooked it in my counter-top convection oven, quick and delicious. Thanks!

  16. Delicious! I don’t care for bananas, so I dissolved 2 tsp of sugar in the raw in 2 tsp of water. Also I used dried blueberries, since I had them on hand already. Turned out very good, thank you for your recipe!

  17. Kelsey says:

    I was also a huge fan of those Betty Crocker muffins! I made this tonight with frozen wild blueberries and they did a good job of replicating the size of those weird blueberry chips in the original muffins. This definitely hit the spot, and of course I topped it with PB2 (:

  18. Melanie Mitchell says:

    I made this for breakfast this morning and it tasted delicious but the texture wasn’t like what is pictured and described; no crispy top or cakey inside. Instead it was creamy and soft, like regular oatmeal. I used all ingredients at the same qtys except I didn’t have bananas so I used maple syrup. And I cooked it for well over 25 minutes. What could have went wrong?

Leave a Reply

Your email address will not be published. Required fields are marked *