Blueberry Muffin Baked Oatmeal with Cinnamon Streusel.
This blueberry muffin baked oatmeal is the perfect make-ahead cozy breakfast! It’s topped with a crunchy cinnamon streusel and packed with bursting berries. It’s super satisfying and tastes amazing!
New year, new breakfast!
This blueberry muffin baked oatmeal is super delicious, unbelievably satisfying and keeps you feeling good so you’re energized for the day. It’s topped with a cinnamon streusel that makes all the difference – some crunchy, muffin-like topping that takes it over the top!
There is not much that I love more than having breakfast ready to go, especially when it’s something that I love.
You know that I have a few incredible baked oatmeal recipes that I adore. One of them… I basically call it oatmeal cake. I love how chewy baked oatmeal can be and that it’s the perfect vehicle for all sorts of toppings.
Toppings are what make it! Give me any variety of nuts, seeds, chocolate, coconut, fruit, drizzles – anything.
This breakfast is so great for many reasons:
It’s fully make-ahead. You can meal prep it for the week or enjoy it on a weekend morning.
It’s also ridiculously satisfying. A nice balance of protein and carbs and fat and fiber which makes it extra filling.
It tastes amazing! So many good-for-you ingredients come together to create this warm, cozy breakfast that tastes like a giant muffin.
Also, it feeds a crowd. If you don’t have a crowd to feed, then you can freeze portions of it for later too.
The streusel is what really makes this special for me. It’s a little extra, sort of fancy, feels like you’re having an actual muffin. You know?!
Best kind of breakfast.
Blueberry Muffin Baked Oatmeal
Blueberry Muffin Baked Oatmeal
Ingredients
- 4 cups old-fashioned rolled oats
- 1 ½ teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3 eggs
- 1 ⅓ cups plain greek yogurt
- 1 cup milk
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups blueberries
streusel
- ⅓ cup brown sugar
- ⅓ cup flour
- ⅓ cup butter
- pinch of cinnamon
Instructions
- Preheat the oven to 350 degrees F. Spray a 9x13 inch baking dish with nonstick spray.
- In a small bowl, whisk together the oats, cinnamon, baking powder and salt.
- In a large bowl, whisk together the eggs, yogurt, milk, maple syrup, vanilla extract and almond extract.
- Add the dry ingredients to the wet and mix until combined. Stir in the blueberries. Spread the mixture into the baking dish.
- In a bowl, mash together the sugar, flour, butter and cinnamon with a fork, combining the butter into the dry ingredients. Use your hands and continuously rub the mixture together until it resembles sand.
- Sprinkle the streusel all over the oats.
- Bake for 35 to 40 minutes, or until it’s golden and set. Let cool slightly before serving. Serve with yogurt, a drizzle of heavy cream, extra blueberries or whatever you wish.
Did you make this recipe?
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I appreciate you so much!
Craving this.
14 Comments on “Blueberry Muffin Baked Oatmeal with Cinnamon Streusel.”
Do you have the nutritional stats for this recipe? Looks great!
This looks delicious! I LOVE oatmeal, but every time I make it with eggs, the eggs sink to the bottom. I have an oatmeal bake on top and egg bake on the bottom–what am I doing wrong?!
Thanks for any tips!
Did you mix the wet ingredients really well? I hand whisked mine trying to break up the eggs considerably. And then when I mixed it with the oats it clung to the oats quite a bit which I think would prevent sinking & separating.
Looks great! Do you think frozen blueberries would work?
I used frozen and it turned out great!
So good, even my oatmeal hating 12 year old asked to have some. Streusel topping for the win!
I wasn’t sure how oatmeal would taste like a blueberry muffin but it does! It’s delicious!
Do you think halving the recipe and using an 8 x 8 inch pan would work?
This is SO GOOD! Great for meal prep, my partner will enjoy this for breakfast all week. I added some cream and pecans this morning. Delicious.
This was so good! Thank you! My whole family enjoyed it. I like that it’s a 9×13 size so I can get 1.5 meals out of it.
Made this today and my entire family loved it, which is saying a lot with 3 young kids. I love that it’s a healthier option to processed breakfast foods but will still be an easy and quick option. I was going to freeze some but think we’ll eat it so quickly I won’t need to!
This was fantastic! I’d like to make some for a post-surgery friend…do you freeze it after cooking (and then heat up) or freeze before baking? I wasn’t sure how the streusel would hold up. Thank you!
i would freeze after baking!!
Thank you! I really appreciate this! :)