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Blueberry Baked Oatmeal Squares

A stack of four moist Blueberry Baked Oatmeal Squares showing the thick, purple blueberry filling between the oat layers.
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A simple recipe for chewy, make-ahead oatmeal squares packed with fresh blueberries, perfect for grab-and-go breakfasts.

Ingredients

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  • 2 cups rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 cup maple syrup
  • 1/4 cup melted coconut oil
  • 1 cup milk (dairy or non-dairy)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1/4 cup cottage cheese (optional, for moisture)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. 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, and cinnamon. Mix well.
  3. In a separate medium bowl, whisk together the maple syrup, melted coconut oil, milk, egg, vanilla extract, and cottage cheese (if using).
  4. Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
  5. Gently fold in the blueberries.
  6. Pour the mixture 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.
  8. Let the oatmeal squares cool completely in the pan on a wire rack. Cooling fully helps them firm up for clean cutting.
  9. Once cool, use the parchment overhang to lift the entire bake out of the pan. Cut into 9 or 12 squares.

Notes

  • For gluten-free results, use certified gluten-free rolled oats.
  • If you prefer a firmer texture, reduce the milk by 2 tablespoons.
  • These squares freeze well for up to three months. Wrap individual portions before freezing.
  • To serve warm, microwave a square for 20 seconds.

Nutrition

Find it online: https://epicureempire.com/blueberry-baked-oatmeal-squares-recipe/