22 Delicious Oatmeal and Blueberry Recipes for Breakfast Bliss

Morning just got better with these irresistible oatmeal and blueberry creations! Whether you’re craving cozy comfort food or quick, wholesome breakfasts, we’ve gathered 22 delicious recipes that will transform your morning routine. From warm, hearty bowls to refreshing overnight oats, get ready to discover your new favorite way to start the day with this perfect pairing.

Blueberry Vanilla Overnight Oats

Perfect for those busy mornings when you’re rushing out the door but still want something delicious and nutritious. I started making these blueberry vanilla overnight oats after one too many mornings skipping breakfast, and now they’re my go-to solution. There’s something magical about waking up to a ready-made breakfast that feels both indulgent and wholesome.

Ingredients

• Rolled oats – ½ cup
• Milk – ½ cup
• Fresh blueberries – ¼ cup
• Vanilla extract – 1 tsp
• Maple syrup – 1 tbsp
• Chia seeds – 1 tsp

Instructions

1. Combine ½ cup rolled oats and ½ cup milk in a 12-ounce jar.
2. Add ¼ cup fresh blueberries to the jar. Tip: Gently press a few blueberries against the jar’s side for a pretty layered effect when serving.
3. Pour in 1 tsp vanilla extract and 1 tbsp maple syrup.
4. Sprinkle 1 tsp chia seeds over the mixture. Tip: Chia seeds help thicken the oats naturally while adding fiber.
5. Stir all ingredients thoroughly with a spoon until well combined, about 30 seconds.
6. Seal the jar tightly with its lid.
7. Refrigerate the jar for at least 8 hours or overnight. Tip: For best texture, let oats rest in the fridge for exactly 8–12 hours—any longer and they can become too thick.
8. Remove the jar from the refrigerator after 8 hours.
9. Stir the oats once more to redistribute ingredients.
10. Serve chilled directly from the jar.

Gorgeously creamy with bursts of sweet blueberries and a subtle vanilla warmth, these oats taste like dessert but fuel you like a champion. I love topping mine with extra fresh berries and a drizzle of maple syrup for a café-worthy breakfast. The texture stays perfectly spoonable without getting gloppy, making it ideal for eating on the go or savoring slowly at your desk.

Cinnamon Blueberry Baked Oatmeal

Keeping my kitchen warm and cozy on crisp autumn mornings has become my favorite ritual, especially when I can whip up this cinnamon blueberry baked oatmeal that fills the house with the most incredible aroma while I sip my first coffee of the day.

Ingredients

Rolled oats – 2 cups
Milk – 1 ½ cups
Egg – 1
Maple syrup – ¼ cup
Baking powder – 1 tsp
Cinnamon – 1 tsp
Salt – ½ tsp
Blueberries – 1 cup
Butter – 2 tbsp

Instructions

1. Preheat your oven to 375°F and grease an 8×8 inch baking dish with 1 tablespoon of butter.
2. In a large bowl, combine 2 cups rolled oats, 1 teaspoon baking powder, 1 teaspoon cinnamon, and ½ teaspoon salt.
3. In a separate bowl, whisk together 1 ½ cups milk, 1 egg, and ¼ cup maple syrup until fully combined.
4. Pour the wet ingredients into the dry ingredients and stir until just incorporated.
5. Gently fold in 1 cup of blueberries, being careful not to crush them.
6. Transfer the mixture to your prepared baking dish and spread it evenly.
7. Dot the top with remaining 1 tablespoon of butter cut into small pieces.
8. Bake at 375°F for 35-40 minutes until the edges are golden brown and the center is set.
9. Let it cool for 10 minutes before serving to allow the oatmeal to set properly.

Something magical happens when the warm cinnamon melds with bursts of juicy blueberries in this baked oatmeal. The texture turns wonderfully creamy yet maintains just enough structure to hold its shape when sliced. I love serving it warm with an extra drizzle of maple syrup or even crumbling it over Greek yogurt for breakfast parfaits the next day.

Blueberry Oatmeal Smoothie Bowl

Yesterday morning, I was craving something both nourishing and Instagram-worthy for breakfast, but my fridge was looking pretty bare. That’s when I spotted those frozen blueberries hiding behind the milk carton and realized I could transform my usual oatmeal into a stunning smoothie bowl that would make my taste buds dance.

Ingredients

• Frozen blueberries – 1 cup
• Rolled oats – ½ cup
• Plain Greek yogurt – ½ cup
• Milk – ¾ cup
• Honey – 1 tbsp
• Vanilla extract – 1 tsp

Instructions

1. Measure ½ cup of rolled oats and add them to a high-speed blender.
2. Pour ¾ cup of milk over the oats and let them soak for 5 minutes to soften, which helps create a creamier texture.
3. Add 1 cup of frozen blueberries directly from the freezer to the blender.
4. Spoon ½ cup of plain Greek yogurt into the blender for protein and creaminess.
5. Drizzle 1 tablespoon of honey over the ingredients for natural sweetness.
6. Add 1 teaspoon of vanilla extract to enhance the flavor profile.
7. Blend on high speed for 45-60 seconds until completely smooth and thick, scraping down the sides halfway through if needed.
8. Pour the mixture immediately into a bowl, as it thickens quickly when it sits.
9. Let the smoothie bowl rest for 2 minutes to allow the oats to fully hydrate and thicken the mixture.

Last spoonfuls of this bowl reveal the most delightful contrast between the creamy, oat-thickened base and the bright bursts of frozen blueberries. The honey and vanilla create this beautiful harmony that makes it feel indulgent while being genuinely wholesome. I love topping mine with extra fresh blueberries and a sprinkle of granola for that perfect crunch against the smooth texture.

Lemon Blueberry Oatmeal Pancakes

Zesty mornings call for something special, and these lemon blueberry oatmeal pancakes have become my go-to weekend treat ever since my neighbor shared her secret recipe last summer. There’s something magical about how the bright lemon cuts through the sweet blueberries, creating the perfect balance in every fluffy bite.

Ingredients

• Rolled oats – 1 cup
• All-purpose flour – ½ cup
• Baking powder – 2 tsp
• Salt – ¼ tsp
• Milk – 1 cup
• Egg – 1 large
• Maple syrup – 2 tbsp
• Lemon juice – 2 tbsp
• Lemon zest – 1 tsp
• Fresh blueberries – ¾ cup
• Butter – 2 tbsp

Instructions

1. Place rolled oats in a blender and pulse for 15 seconds until they reach a flour-like consistency.
2. Transfer the oat flour to a medium mixing bowl.
3. Add all-purpose flour, baking powder, and salt to the bowl.
4. Whisk the dry ingredients together for 30 seconds until fully combined.
5. In a separate bowl, whisk together milk, egg, maple syrup, lemon juice, and lemon zest until smooth.
6. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined, being careful not to overmix.
7. Gently fold in fresh blueberries until evenly distributed throughout the batter.
8. Let the batter rest for 5 minutes to allow the oats to absorb moisture.
9. Heat a non-stick skillet or griddle over medium heat until a drop of water sizzles immediately.
10. Melt ½ tablespoon of butter on the heated surface, swirling to coat evenly.
11. Pour ¼ cup of batter onto the skillet for each pancake, leaving 2 inches between them.
12. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
13. Flip each pancake carefully using a thin spatula.
14. Cook for another 1-2 minutes until the bottom is golden brown and the center springs back when lightly pressed.
15. Transfer cooked pancakes to a wire rack to prevent steaming.
16. Repeat steps 10-15 with remaining batter, adding more butter as needed.

My favorite thing about these pancakes is how the oatmeal gives them this wonderfully hearty texture that’s still surprisingly light. The burst of warm blueberries against the bright lemon makes each bite feel like sunshine on a plate – try serving them with extra fresh berries and a drizzle of honey for that perfect weekend brunch moment.

Maple Blueberry Oatmeal Bars

Crunchy mornings call for something sweet and satisfying, and these maple blueberry oatmeal bars have become my go-to breakfast treat. I first started making them when my neighbor gifted me a jar of homemade maple syrup, and now I whip up a batch every Sunday to have ready for busy weekday mornings. There’s something so comforting about the smell of warm blueberries and oats filling the kitchen while these bake.

Ingredients

Rolled oats – 2 cups
All-purpose flour – 1 cup
Brown sugar – ¾ cup
Butter – ½ cup
Maple syrup – ⅓ cup
Blueberries – 1½ cups
Baking powder – 1 tsp
Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. Combine the rolled oats, all-purpose flour, brown sugar, baking powder, and salt in a large mixing bowl.
3. Cut the cold butter into small cubes and add it to the dry ingredients.
4. Use your fingers or a pastry cutter to work the butter into the dry mixture until it resembles coarse crumbs.
5. Press two-thirds of the oat mixture firmly into the bottom of your prepared pan to create an even crust layer.
6. Spread the blueberries evenly over the crust in a single layer.
7. Drizzle the maple syrup evenly over the blueberries.
8. Sprinkle the remaining oat mixture over the blueberries to create the topping.
9. Bake for 35-40 minutes until the edges are golden brown and the filling is bubbling.
10. Remove the pan from the oven and place it on a wire rack to cool completely, about 2 hours.
11. Once completely cooled, lift the bars out using the parchment paper and cut into 9 squares.

Buttery and crisp on top with a jammy blueberry center, these bars strike the perfect balance between wholesome and indulgent. I love how the maple syrup caramelizes around the berries, creating little pockets of sweet flavor throughout. Try warming them slightly and serving with a dollop of Greek yogurt for breakfast, or pack them for an afternoon pick-me-up that feels like a treat but fuels you through the day.

Blueberry Almond Oatmeal Cookies

Finally, after weeks of testing, I’ve landed on the perfect blueberry almond oatmeal cookie recipe—the kind that makes my kitchen smell like a cozy café and has my family sneaking extras before they even cool. I love how the juicy blueberries pop with each bite, and the almond adds just the right crunch. It’s my go-to when I need a wholesome treat that feels indulgent but isn’t overly sweet.

Ingredients

– Rolled oats – 1 ½ cups
– All-purpose flour – 1 cup
– Baking soda – 1 tsp
– Salt – ½ tsp
– Unsalted butter – ½ cup
– Brown sugar – ¾ cup
– Egg – 1
– Vanilla extract – 1 tsp
– Blueberries – 1 cup
– Sliced almonds – ½ cup

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the rolled oats, all-purpose flour, baking soda, and salt until fully combined.
3. In a separate large bowl, use an electric mixer to cream the unsalted butter and brown sugar on medium speed for 2 minutes, until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture, and mix on low speed for 1 minute until just incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms, about 1–2 minutes.
6. Gently fold in the blueberries and sliced almonds by hand with a spatula to avoid crushing the berries.
7. Scoop 2-tablespoon portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 12–14 minutes, or until the edges are golden brown and the centers appear set.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Get ready for cookies that are chewy from the oats, bursting with tart blueberries, and studded with toasty almonds. I love crumbling them over yogurt for breakfast or pairing them with a hot cup of tea—they’re just as good warm as they are the next day.

Blueberry Cobbler Oatmeal

Tired of the same old oatmeal routine? This blueberry cobbler oatmeal has become my go-to cozy breakfast, especially on crisp fall mornings when I want something that feels like dessert but fuels my day. I actually created this recipe when I had leftover blueberries from a farmers’ market haul and wanted to transform my basic oats into something special.

Ingredients

– Rolled oats – 1 cup
– Milk – 2 cups
– Fresh blueberries – 1 cup
– Brown sugar – ¼ cup
– Butter – 2 tbsp
– Cinnamon – 1 tsp
– Salt – ¼ tsp

Instructions

1. Combine 1 cup rolled oats, 2 cups milk, ¼ tsp salt, and 1 tsp cinnamon in a medium saucepan.
2. Heat the mixture over medium heat, stirring constantly with a wooden spoon for 2 minutes until the milk begins to steam.
3. Reduce heat to low and simmer the oatmeal for 8 minutes, stirring every 2 minutes to prevent sticking to the bottom.
4. While the oatmeal simmers, melt 2 tbsp butter in a small skillet over medium heat.
5. Add 1 cup fresh blueberries and ¼ cup brown sugar to the melted butter, stirring gently to coat the berries.
6. Cook the blueberry mixture for exactly 4 minutes until the berries burst and release their juices, creating a syrupy sauce.
7. Gently fold the warm blueberry mixture into the cooked oatmeal until just combined.
8. Remove the saucepan from heat and let the oatmeal rest for 3 minutes to allow the flavors to meld together.

Heavenly doesn’t even begin to describe how this oatmeal transforms your morning – the creamy oats cradle those jammy blueberries while the cinnamon adds just the right warmth. I love serving it in my favorite ceramic bowl with an extra sprinkle of cinnamon on top, and sometimes I’ll even add a dollop of Greek yogurt for extra creaminess that contrasts beautifully with the sweet berry pockets.

Blueberry and Chia Seed Oatmeal

Just when I thought my morning oatmeal routine couldn’t get any better, I discovered this magical combination that’s become my go-to breakfast. Last Tuesday, after oversleeping and rushing to get my kids ready for school, I threw together what I now call my “miracle bowl” – and it’s been on repeat ever since.

Ingredients

Rolled oats – ½ cup
Water – 1 cup
Fresh blueberries – ½ cup
Chia seeds – 1 tbsp
Maple syrup – 1 tbsp
Salt – ¼ tsp

Instructions

1. Combine ½ cup rolled oats, 1 cup water, and ¼ tsp salt in a small saucepan.
2. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
3. Reduce heat to low and simmer for 5 minutes, stirring every 60 seconds until the oats have absorbed most of the liquid.
4. Add ½ cup fresh blueberries and 1 tbsp chia seeds to the oatmeal.
5. Continue cooking for 2 more minutes, gently mashing some blueberries with the back of your spoon to release their juices.
6. Stir in 1 tbsp maple syrup until fully incorporated.
7. Remove from heat and let the oatmeal rest for 3 minutes to allow the chia seeds to gel and thicken the mixture.
8. Transfer the oatmeal to a serving bowl immediately.

Let this oatmeal cool slightly before diving in – the chia seeds continue to absorb moisture, creating the most satisfying thick, pudding-like texture. The burst of warm blueberries against the creamy oats makes each spoonful feel like a cozy hug, and I love topping mine with an extra sprinkle of chia seeds for crunch. Sometimes I’ll even make a double batch and refrigerate the leftovers for an instant grab-and-go breakfast the next morning.

Peanut Butter Blueberry Oatmeal

On chilly mornings when I’m craving something cozy but nutritious, this peanut butter blueberry oatmeal has become my absolute go-to. I actually started making this version after running out of my usual breakfast ingredients one rushed Tuesday—sometimes the best recipes come from kitchen improvisation!

Ingredients

• Rolled oats – 1 cup
• Water – 2 cups
• Salt – ¼ tsp
• Creamy peanut butter – 2 tbsp
• Fresh blueberries – ½ cup
• Maple syrup – 1 tbsp

Instructions

1. Combine 1 cup rolled oats, 2 cups water, and ¼ tsp salt in a medium saucepan.
2. Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally with a wooden spoon.
3. Once boiling, reduce heat to low and simmer for 5 minutes, stirring every 60 seconds to prevent sticking.
4. After 5 minutes, check that the oats have absorbed most of the liquid and reached a creamy consistency.
5. Remove the saucepan from heat and immediately stir in 2 tbsp creamy peanut butter until fully incorporated.
6. Gently fold in ½ cup fresh blueberries, being careful not to crush them during mixing.
7. Drizzle 1 tbsp maple syrup over the oatmeal and stir once more to distribute evenly.
8. Let the oatmeal rest for 2 minutes off heat to allow flavors to meld before serving.

Expect creamy oats with warm, bursting blueberries and rich peanut butter swirls throughout. This oatmeal becomes almost pudding-like in texture when allowed to cool slightly, making it perfect for layering with yogurt or topping with crunchy granola for extra texture contrast.

Blueberry Oatmeal Muffins

Falling for these blueberry oatmeal muffins happened by accident one rainy Sunday when I needed to use up some aging berries—now they’re my go-to cozy breakfast. I love how the kitchen fills with that warm, cinnamon-spiced aroma while they bake, reminding me of my grandmother’s kitchen. These come together so quickly, you can have them ready before your morning coffee finishes brewing.

Ingredients

– All-purpose flour – 1½ cups
– Rolled oats – 1 cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Cinnamon – 1 tsp
– Brown sugar – ¾ cup
– Milk – 1 cup
– Egg – 1
– Vegetable oil – ⅓ cup
– Fresh blueberries – 1 cup

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 1½ cups all-purpose flour, 1 cup rolled oats, 2 tsp baking powder, ½ tsp salt, and 1 tsp cinnamon in a large bowl.
3. In a separate bowl, combine ¾ cup brown sugar, 1 cup milk, 1 egg, and ⅓ cup vegetable oil until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix or your muffins will be tough.
5. Gently fold in 1 cup fresh blueberries, being careful not to crush them.
6. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
7. Bake at 375°F for 20-25 minutes until the tops are golden brown and a toothpick inserted comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack—this prevents soggy bottoms.
9. For extra texture, sprinkle a few extra oats on top before baking for a rustic look.Moist and tender with bursts of juicy blueberries, these muffins have that perfect balance of sweet and wholesome thanks to the hearty oats. I love splitting one warm and spreading it with cream cheese, or toasting day-old muffins to revive that crispy top. They’re equally wonderful crumbled over yogurt for a quick parfait.

Creamy Blueberry Oatmeal Porridge

Hearty breakfasts are my absolute weakness, especially during crisp autumn mornings like today when I want something warm that’ll stick to my ribs until lunch. This creamy blueberry oatmeal porridge has become my go-to comfort food—I actually started making it after my daughter declared regular oatmeal “too boring” last fall, and now she requests it weekly. There’s something magical about how the blueberries burst and swirl into the oats that makes it feel like a treat rather than just breakfast fuel.

Ingredients

– Rolled oats – 1 cup
– Water – 2 cups
– Fresh blueberries – ¾ cup
– Maple syrup – 2 tbsp
– Salt – ¼ tsp

Instructions

1. Combine 1 cup rolled oats, 2 cups water, and ¼ tsp salt in a medium saucepan.
2. Place the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring occasionally with a wooden spoon to prevent sticking.
3. Reduce heat to low immediately once boiling and cover the saucepan with a lid.
4. Simmer for 5 minutes without stirring to allow the oats to absorb liquid evenly.
5. Add ¾ cup fresh blueberries directly into the oatmeal, distributing them evenly across the surface.
6. Replace the lid and continue cooking for exactly 3 more minutes—the blueberries will release their juices and create purple swirls.
7. Remove the saucepan from heat and let it stand covered for 2 minutes to thicken further.
8. Stir in 2 tbsp maple syrup until fully incorporated throughout the porridge.
9. Divide the oatmeal between two bowls using a ladle.

Extra creamy and studded with jammy blueberries, this porridge has a luxurious texture that feels indulgent yet wholesome. The maple syrup caramelizes slightly against the warm berries, creating little pockets of sweetness that make each spoonful exciting. I sometimes top mine with a sprinkle of cinnamon or chopped walnuts for extra crunch, but it’s honestly perfect just as it is.

Blueberry Oatmeal Scones

During my weekend baking experiments, I discovered that adding frozen blueberries to oatmeal scones creates the most delightful burst of flavor—it’s become my go-to Sunday morning treat that makes the whole house smell like a cozy bakery. There’s something magical about how the oats add just enough heartiness while the blueberries provide those sweet, juicy pockets that my family fights over.

Ingredients

– All-purpose flour – 2 cups
– Rolled oats – 1 cup
– Frozen blueberries – 1 cup
– Heavy cream – ¾ cup
– Granulated sugar – ⅓ cup
– Baking powder – 1 tbsp
– Salt – ½ tsp
– Unsalted butter – ½ cup (cold)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Whisk together the flour, rolled oats, sugar, baking powder, and salt in a large bowl.
3. Cut the cold butter into small cubes and work it into the dry ingredients using your fingertips until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier scones—I sometimes chill my bowl beforehand too.
4. Gently fold in the frozen blueberries, being careful not to crush them and stain the dough.
5. Pour in the heavy cream and stir just until the dough comes together—don’t overmix or the scones will become tough.
6. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick circle.
7. Cut the circle into 8 wedges using a sharp knife or bench scraper.
8. Arrange the wedges on the prepared baking sheet, spacing them about 2 inches apart.
9. Brush the tops with a little extra heavy cream and sprinkle with additional oats if desired.
10. Bake for 18-22 minutes until the edges are golden brown and a toothpick inserted comes out clean. Tip: Rotate the baking sheet halfway through for even browning.
Zesty and tender, these scones strike the perfect balance between the nutty oats and sweet berry bursts that practically melt in your mouth. I love splitting one warm and slathering it with honey butter, or toasting leftovers the next day for a quick breakfast that still maintains that wonderful crumbly texture.

Blueberry and Honey Oatmeal Bread

A warm slice of this blueberry and honey oatmeal bread takes me right back to my grandmother’s kitchen, where the scent of baking would fill the house every Sunday morning. I’ve adapted her recipe over the years, adding my own twist with local honey and plump blueberries that burst with flavor in every bite. It’s become my go-to weekend baking project, perfect for busy mornings when I need something wholesome and satisfying to start the day.

Ingredients

– Rolled oats – 1 cup
– Flour – 1½ cups
– Baking powder – 2 tsp
– Salt – ½ tsp
– Honey – ½ cup
– Milk – ¾ cup
– Egg – 1
– Butter – ¼ cup
– Blueberries – 1 cup

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. Combine 1 cup rolled oats, 1½ cups flour, 2 tsp baking powder, and ½ tsp salt in a large bowl.
3. In a separate bowl, whisk together ½ cup honey, ¾ cup milk, 1 egg, and ¼ cup melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined – don’t overmix or your bread will be tough.
5. Gently fold in 1 cup blueberries, being careful not to crush them.
6. Transfer the batter to your prepared loaf pan and spread it evenly.
7. Bake at 350°F for 50-55 minutes until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack – this prevents it from getting soggy on the bottom.
9. For the best texture, wait until the bread is completely cool before slicing, though I’ll admit I often can’t resist cutting a warm slice.
Just out of the oven, this bread has the most wonderful moist crumb with little bursts of sweet blueberries throughout. The honey gives it a delicate floral sweetness that pairs perfectly with the hearty oats. I love toasting thick slices and spreading them with cream cheese or simply enjoying them plain with my morning coffee.

Conclusion

Oatmeal and blueberries make the perfect breakfast duo, and these 22 recipes prove just how versatile and delicious they can be! We hope you find new favorites to start your day with energy and joy. Give them a try, then let us know which ones you loved in the comments below. Don’t forget to share this roundup on Pinterest so your friends can discover breakfast bliss too!