Clean Blueberry Oatmeal Bake (Printable)

Wholesome baked oats with fresh blueberries and a smooth yogurt swirl, perfect for nourishing mornings.

# What you need:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats
02 - 1/2 teaspoon baking powder
03 - 1 teaspoon ground cinnamon
04 - 1/4 teaspoon fine sea salt

→ Wet Ingredients

05 - 1 1/2 cups unsweetened almond milk
06 - 2 large eggs
07 - 1/4 cup pure maple syrup or honey
08 - 2 teaspoons vanilla extract

→ Add-Ins

09 - 1 1/2 cups fresh or frozen blueberries
10 - 1/4 cup chopped walnuts or pecans, optional

→ Yogurt Swirl

11 - 1 cup plain nonfat Greek yogurt
12 - 1 tablespoon maple syrup or honey
13 - 1/2 teaspoon vanilla extract

# How to make it:

01 - Preheat oven to 350°F. Lightly grease an 8x8-inch baking dish with cooking spray or oil.
02 - In a large mixing bowl, whisk together rolled oats, baking powder, cinnamon, and sea salt until evenly distributed.
03 - In a separate bowl, vigorously whisk together almond milk, eggs, maple syrup, and vanilla extract until thoroughly combined.
04 - Pour wet ingredients into dry ingredients and stir until no dry pockets remain and mixture is homogeneous.
05 - Gently fold frozen or fresh blueberries and optional nuts into the oatmeal mixture using a spatula.
06 - In a small bowl, whisk together plain Greek yogurt, maple syrup, and vanilla extract until smooth.
07 - Transfer oatmeal batter into prepared baking dish. Dollop yogurt mixture across the surface and swirl gently with a knife to create marbled pattern.
08 - Bake for 35-40 minutes until center is firm and top is lightly golden brown.
09 - Cool for at least 10 minutes before slicing. Serve warm or at room temperature.

# Helpful Hints:

01 -
  • It tastes indulgent but actually supports your health goals without any of that diet-food sadness.
  • You make it once on Sunday and have ready-to-grab breakfasts waiting in your fridge all week.
  • The Greek yogurt swirl adds this unexpected creaminess that makes you feel like you're treating yourself.
02 -
  • Frozen blueberries must stay frozen or they'll turn your entire bake purple and release too much liquid into the batter.
  • Don't skip the cooling time—it might feel done, but those extra 10 minutes make it sliceable instead of a crumbly mess.
03 -
  • If your Greek yogurt is very thick, whisk it with a teaspoon of milk to loosen it before swirling so it ribbons through instead of clumping.
  • Make this the night before and let it sit in the fridge overnight—the flavors deepen and the texture becomes even more custardy.
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