Blueberry Pie Baked Oatmeal

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Blueberry Pie Baked Oatmeal combines the deliciousness of blueberry pie with fiber-rich oatmeal to feed your family a nutritious breakfast. This baked oatmeal recipe featuring blueberry pie filling can be prepped the night before and baked in the morning to save yourself some time.

Blueberry Pie Baked Oatmeal

Barbara’s family LOVES oatmeal in all forms. She makes Baked Oatmeal and Prep Ahead Old Fashioned Oatmeal Pancakes often to satisfy their hunger pains at breakfast time. The kids love to drizzle their baked oatmeal with real maple syrup and half and half. YUM! We feel good about hiding oats in our families’ meals because oats are heart healthy, great for the digestive system and are a good source of energy.

Recently, Barbara has been making all sorts of recipes with canned pie fillings. Cherry Pie Filling is what I use most often, especially in Glazed Oatmeal Cherry Bars. Typically Barbara does 99 percent of her shopping at Aldi, but she ventured to Meijer a couple weeks ago, and found a huge assortment of canned pie fillings. She got one of each, and last night, she caught sight of the Blueberry Pie Filling, and so this recipe was born.

Notes about This Blueberry Pie Baked Oatmeal Recipe

  • You can prep this the night before; however, it will take longer for the recipe to bake if it’s cold from being in the refrigerator. It can take an additional 10 to 20 minutes. Test the doneness by inserting a knife in the center of the oatmeal. It is done when it comes out clean.
  • Another factor that can change the cooking time is if you cook it in an 8 x 8 inch baking dish versus a 2-quart baking dish. The 2-quart baking dish is smaller in size and taller in height which will require a bit longer cooking time because your oatmeal will be thicker.
  • You can most certainly use old fashioned oats versus quick cooking oats in this recipe. Barbara does this often. You will have to adjust the amount of milk by adding an additional 1/2 to 1 cup.

  • Most baked oatmeal recipes include white or brown sugar. With the blueberry pie filling having so much sugar itself, we left out additional sugar completely. On its own, this recipe isn’t overly sweet. We prefer to add additional sugar after it cooks in the form of brown sugar or real maple syrup. If you’d rather the oatmeal itself be sweeter, add 1/4 to 1/3 cup to the dry ingredients.
  • The leftover baked oatmeal (if there is any) is super tasty eaten cold. Barbara takes it to work and eat it when she gets a few minutes to spare.

How to Make Blueberry Pie Baked Oatmeal

Full recipe can be found at the end of this post.

In a large mixing bowl, mix the dry ingredients: oats, baking powder, salt, and cinnamon. In a separate bowl, mix wet ingredients: eggs, pie filling, milk. Then add melted butter. You don’t want scrambled eggs in your oatmeal! Add the wet ingredients to the dry ingredients and mix well. Spread into a prepared dish. Bake in a preheated 400 degree F oven.

Looking for more breakfast recipes? Try our Make Ahead Ham and Cheese Quiche, Egg and Sausage Breakfast Casserole,and Pumpkin Waffles.

Blueberry Pie Baked Oatmeal

Blueberry Pie Baked Oatmeal combines the deliciousness of blueberry pie with fiber-rich oatmeal to feed your family a nutritious breakfast. 
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Breakfast
Cuisine: American
Keyword: baked oatmeal with blueberry pie filling, Blueberry Pie Baked Oatmeal
Servings: 10
Calories: 265kcal
Author: Barbara

Ingredients

  • 3 cups quick-cooking oats
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 eggs, lightly beaten
  • 21 oz. blueberry pie filling
  • 1 cup milk
  • 1/2 cup butter or margarine, melted
  • fresh blueberries, optional

Instructions

  • Preheat oven to 400 degrees F. Spray an 8 x 8 inch or 2 qt. baking dish with non stick cooking spray.
  • Mix together oats, baking powder, salt and cinnamon in a large mixing bowl.
  • In a separate bowl, mix together eggs, pie filling and milk; add melted butter next so not to cook the eggs. 
  • Add the wet ingredients to the dry ingredients and stir until completely mixed.
  • Pour into prepared baking dish and bake 34 to 45 minutes or until a knife comes out clean.  
  • Cut into squares.  Serve drizzled with brown sugar, maple syrup, milk, half and half and fresh blueberries if desired. 

Notes

  • You can prep this the night before; however, it will take longer for the recipe to bake if it's cold from being in the refrigerator. It can take an additional 10 to 20 minutes. Test the doneness by inserting a knife in the center of the oatmeal. It is done when it comes out clean.
  • Another factor that can change the cooking time is if you cook it in an 8 x 8 inch baking dish versus a 2-quart baking dish. The 2-quart baking dish is smaller in size and taller in height which will require a bit longer cooking time because your oatmeal will be thicker.
  • You can most certainly use old fashioned oats versus quick cooking oats in this recipe. Barbara does this often. You will have to adjust the amount of milk by adding an additional 1/2 to 1 cup.

Nutrition

Calories: 265kcal | Carbohydrates: 36g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 463mg | Potassium: 156mg | Fiber: 3g | Sugar: 24g | Vitamin A: 687IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 5mg

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