Clean Breakfast Blueberry Oatmeal (Printable)

Wholesome oatmeal bake with juicy blueberries and a creamy yogurt swirl, ideal for a nutritious breakfast.

# What You’ll Use:

→ 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:

01 - Preheat oven to 350°F. Lightly grease an 8x8-inch baking dish and set aside.
02 - In a large mixing bowl, combine rolled oats, baking powder, cinnamon, and salt. Mix thoroughly.
03 - In a separate bowl, whisk together almond milk, eggs, maple syrup, and vanilla extract until well incorporated.
04 - Pour wet ingredients into dry ingredients and stir until evenly combined.
05 - Gently fold blueberries and nuts into the oatmeal mixture, being careful not to crush the berries.
06 - In a small bowl, combine Greek yogurt, maple syrup, and vanilla extract until smooth.
07 - Transfer oatmeal batter to prepared baking dish. Dollop yogurt mixture over top and gently swirl with a knife to create marbled effect.
08 - Bake for 35 to 40 minutes until center is set and top is lightly golden.
09 - Cool for at least 10 minutes before slicing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It's the rare breakfast that feels like dessert but won't derail anything—naturally sweet from fruit and maple syrup, zero refined sugar guilt.
  • Make it once on Sunday and you've got grab-and-go breakfasts all week, which means actual mornings where you're not scrambling.
  • That yogurt swirl isn't just pretty; it adds creaminess and protein that keeps you satisfied way past mid-morning.
02 -
  • Frozen blueberries are your friend here—fresh ones bleed juice and turn everything purple-gray, but frozen ones hold their shape and pop with bright flavor as they thaw into the warm oatmeal.
  • Don't skip the cooling time no matter how impatient you are; it's the difference between a sloppy mess and clean, beautiful slices you can actually serve to someone.
03 -
  • If your oven runs hot, start checking at 32 minutes—nobody wants dry oatmeal, and some ovens will get you there faster than expected.
  • The yogurt swirl does more than look pretty; it adds creaminess and tangy flavor that balances the sweetness, so don't skip it or mess with the ratio.
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