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Blueberry Pie Baked Oatmeal. A pile of fresh blueberries and buttery crumb topping create a delicious fruity pie layer on top of hearty baked oatmeal.

Blueberry Pie Baked Oatmeal

Servings 18 "cups"


For the oatmeal:

  • 3 cups old fashioned rolled oats not quick or instant oats
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 2 large eggs
  • 2 Tablespoon olive oil
  • 2 1/4 cups milk I used 1 %
  • about 2 1/2 cups fresh blueberries

For the crumb topping:

  • 1/4 cup brown sugar
  • 1/3 cup all purpose flour
  • 1/3 cup old fashioned rolled oats
  • 3 Tablespoons chopped pecans optional
  • 3 Tablespoons salted butter melted


  1. Preheat oven to 350 degrees F. Spray muffin pans, enough for 18 finished cups and set aside. See notes.
  2. In a large bowl, mix the oats, salt, cinnamon and baking powder.
  3. In a medium mixing bowl, or large liquid measuring cup, whisk together eggs, oil and milk until thoroughly combined.
  4. Pour the milk mixture into the oat mixture. Stir to combine and set aside.
  5. Make crumb topping. In a small bowl, whisk together the brown sugar, flour and oats until well combined. Add the pecans and the melted butter and mix until thoroughly combined and crumbly. (I often use my hands for this step.)
  6. Divide oat mixture into the 18 prepared muffin cups, filling each cup about 1/2 full. Make sure you don't end up with just oats or just milk in a cup. Each cup should have a nice mix of milk and oats.
  7. Top each cup with blueberries, then crumble the crumb topping over each.
  8. Bake for 20-25 minutes. Allow to cool for 10-15 minutes before removing from pan.

Recipe Notes

*This recipe makes 18 oatmeal cups. I use two 12 cup muffin pans. I spray all of one, then just the middle 6 cups of the second pan. I fill the empty cups in the second pan half full with water so that I don't have any empty cups baking in the oven and overheating the pan.

*If you don't have a second muffin pan, bake the excess in a small baking pan or ramekins, if you have them.

*Place a cookie sheet underneath your pan if you're worried about overflow of juice from the berries once they start bubbling. I haven't had an issue, but it's better to be safe.

*The amount of blueberries you use will vary depending upon how large or small your blueberries are. If you have tiny berries, you'll have more than a single layer in your cup. Check the post for photos and just fill your cups accordingly.

*You can use any kind of milk you like, almond, rice, soy, coconut etc.

*If you'd like more sweetness, you can add sugar to the oatmeal mixture, or double the crumb topping. Or, you can just add more of your preferred sweetener at serving time.

*I store these covered in the refrigerator. We eat them cold or warmed in the microwave, though I personally prefer them warmed up.

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