There’s something so comforting about the quiet hush of a weekend morning—sunlight slowly warming the kitchen, the smell of coffee brewing, and the soft clatter of bowls and spoons as breakfast comes together. That’s where this Blueberry Breakfast Bake steps in like a warm hug. It’s the kind of dish that feels like it was made for slow mornings, shared with family, or simply enjoyed on your own curled up in a cozy nook.
This recipe reminds me of the breakfasts my grandmother used to prepare when we visited her farmhouse in the summer. She’d pick fresh blueberries early in the morning, their sweetness intensified by the sun, and fold them into simple bakes that filled the house with the scent of vanilla and cinnamon. It’s a dish that carries with it the simplicity and warmth of homemade cooking, but with a wholesome twist that makes it feel right at home in today’s busy world.
What I love most about this breakfast bake is how effortlessly it brings people together. Whether you’re making it for a holiday brunch, meal prepping for the week, or just want something hearty yet nourishing to start your day, this recipe hits all the right notes. It’s soft and fluffy, bursting with juicy blueberries in every bite, and it’s made without any flour or refined sugar—so it’s as kind to your body as it is to your taste buds.
Why You’ll Love This Recipe:
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Naturally sweetened and wholesome: No refined sugars or flour—just nourishing ingredients.
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Perfect for meal prep: Make it ahead and reheat throughout the week.
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Bursting with blueberries: Each bite is juicy, fresh, and full of berry flavor.
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Kid-approved and family-friendly: A great way to sneak fruit into breakfast.
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Easy to make: No complicated steps or fancy tools—just mix, bake, and enjoy!
INGREDIENTS YOU’LL NEED:
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2 cups rolled oats
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1/4 cup almond flour
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1 teaspoon baking powder
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1/2 teaspoon cinnamon
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1/4 teaspoon salt
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1 1/4 cups milk of choice
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2 large eggs
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1/4 cup maple syrup
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1 teaspoon vanilla extract
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1 cup fresh or frozen blueberries
HOW TO MAKE BLUEBERRY BREAKFAST BAKE:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Lightly grease a baking dish or line it with parchment paper. I usually use an 8×8-inch square dish, which gives you the perfect thickness—not too thin, not too cakey.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the rolled oats, almond flour, baking powder, cinnamon, and salt. Give it a good stir so everything is evenly distributed. I love the cozy scent of cinnamon here—it sets the tone for a comforting morning.
Step 3: Add the Wet Ingredients
In a separate bowl, whisk together the milk, eggs, maple syrup, and vanilla extract. Pour the wet mixture into the dry ingredients and stir until well combined. It’ll look like a loose batter—don’t worry, the oats will soak up the liquid beautifully as it bakes.
Step 4: Fold in the Blueberries
Gently fold in the blueberries. If you’re using frozen ones, there’s no need to thaw them. Just toss them right in! They’ll burst in the oven and add gorgeous purple swirls throughout the bake.
Step 5: Bake to Golden Perfection
Pour the mixture into your prepared baking dish, smoothing out the top with a spatula. Bake for about 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. The edges will be slightly crisp, and the inside will be soft and tender.
Step 6: Cool, Slice, and Serve
Let the bake cool for 5–10 minutes before slicing. It firms up a bit as it cools, making it easier to cut into neat squares. Serve warm with a drizzle of nut butter, a dollop of yogurt, or a few extra fresh blueberries on top.
HELPFUL TIPS:
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Make it dairy-free: Use almond milk, oat milk, or any non-dairy milk you love.
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Boost the protein: Add a scoop of protein powder to the batter for an even more satisfying breakfast.
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Customize your mix-ins: Swap the blueberries for raspberries, diced apples, or even chunks of banana.
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Meal prep magic: Make a batch on Sunday and enjoy slices throughout the week—just reheat in the microwave or oven.
DETAILS:
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Prep Time: 10 minutes
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Cook Time: 35–40 minutes
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Total Time: 45–50 minutes
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Yield: 6–8 servings
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Category: Breakfast
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Method: Baking
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Cuisine: American
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Diet: Gluten-free, Refined sugar-free
NOTES:
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For extra flavor, try adding a pinch of nutmeg or a handful of chopped nuts to the mix.
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If using frozen blueberries, there’s no need to thaw them beforehand—just mix them in frozen.
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Store leftovers in the fridge and enjoy warm or cold!
NUTRITIONAL INFORMATION (per serving – approx.):
Calories: 180
Protein: 5g
Carbohydrates: 27g
Fiber: 4g
Sugar: 7g
Fat: 6g
(Note: This is a rough estimate and can vary depending on exact ingredients used.)
FREQUENTLY ASKED QUESTIONS:
Can I make this ahead of time?
Absolutely! This bake is perfect for meal prepping. You can refrigerate it for up to 5 days or freeze individual slices for longer storage.
Can I make it egg-free?
Yes! Try using flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) for an egg-free version. The texture may be a bit softer, but it still works wonderfully.
What if I don’t have almond flour?
You can use oat flour or any other nut flour you have on hand. Just avoid regular wheat flour if you’re keeping it gluten-free.
Is this sweet enough for kids?
It’s naturally sweetened with maple syrup and fruit, but if your kids prefer it a little sweeter, you can add a touch more syrup or serve it with a drizzle of honey on top.
STORAGE INSTRUCTIONS:
Once cooled, store your blueberry breakfast bake in an airtight container in the refrigerator for up to 5 days. You can also freeze individual portions—wrap them tightly and store for up to 3 months. To reheat, just microwave for 30 seconds or warm in the oven at 300°F for 10–15 minutes.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cozy breakfast ideas:
CONCLUSION
Whether you’re making this blueberry breakfast bake for a slow weekend brunch or slicing it up for grab-and-go mornings, it’s a feel-good recipe that hits all the right notes. It’s wholesome, satisfying, and full of flavor—and best of all, it brings that nostalgic warmth of homemade breakfasts right into your kitchen. So go ahead, preheat that oven and let your kitchen fill with the sweet scent of blueberries and cinnamon. You deserve it.
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Blueberry Breakfast Bake
Description
There’s something so comforting about the quiet hush of a weekend morning—sunlight slowly warming the kitchen, the smell of coffee brewing, and the soft clatter of bowls and spoons as breakfast comes together. That’s where this Blueberry Breakfast Bake steps in like a warm hug. It’s the kind of dish that feels like it was made for slow mornings, shared with family, or simply enjoyed on your own curled up in a cozy nook.
This recipe reminds me of the breakfasts my grandmother used to prepare when we visited her farmhouse in the summer. She’d pick fresh blueberries early in the morning, their sweetness intensified by the sun, and fold them into simple bakes that filled the house with the scent of vanilla and cinnamon. It’s a dish that carries with it the simplicity and warmth of homemade cooking, but with a wholesome twist that makes it feel right at home in today’s busy world.
What I love most about this breakfast bake is how effortlessly it brings people together. Whether you’re making it for a holiday brunch, meal prepping for the week, or just want something hearty yet nourishing to start your day, this recipe hits all the right notes. It’s soft and fluffy, bursting with juicy blueberries in every bite, and it’s made without any flour or refined sugar—so it’s as kind to your body as it is to your taste buds.
Ingredients
2 cups rolled oats
1/4 cup almond flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/4 cups milk of choice
2 large eggs
1/4 cup maple syrup
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
Instructions
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Lightly grease a baking dish or line it with parchment paper. I usually use an 8×8-inch square dish, which gives you the perfect thickness—not too thin, not too cakey.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the rolled oats, almond flour, baking powder, cinnamon, and salt. Give it a good stir so everything is evenly distributed. I love the cozy scent of cinnamon here—it sets the tone for a comforting morning.
Step 3: Add the Wet Ingredients
In a separate bowl, whisk together the milk, eggs, maple syrup, and vanilla extract. Pour the wet mixture into the dry ingredients and stir until well combined. It’ll look like a loose batter—don’t worry, the oats will soak up the liquid beautifully as it bakes.
Step 4: Fold in the Blueberries
Gently fold in the blueberries. If you’re using frozen ones, there’s no need to thaw them. Just toss them right in! They’ll burst in the oven and add gorgeous purple swirls throughout the bake.
Step 5: Bake to Golden Perfection
Pour the mixture into your prepared baking dish, smoothing out the top with a spatula. Bake for about 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. The edges will be slightly crisp, and the inside will be soft and tender.
Step 6: Cool, Slice, and Serve
Let the bake cool for 5–10 minutes before slicing. It firms up a bit as it cools, making it easier to cut into neat squares. Serve warm with a drizzle of nut butter, a dollop of yogurt, or a few extra fresh blueberries on top.
Notes
-
For extra flavor, try adding a pinch of nutmeg or a handful of chopped nuts to the mix.
-
If using frozen blueberries, there’s no need to thaw them beforehand—just mix them in frozen.
-
Store leftovers in the fridge and enjoy warm or cold!