This amazing and easy blueberry breakfast casserole is the perfect healthy blueberry recipe for breakfast or dessert! Think blueberry baked oatmeal… with a delicious twist! If you need to use up some blueberries, this blueberry recipe adds a hint of vanilla for an easy breakfast idea, breakfast recipe, or healthy oatmeal recipe that you can make ahead and freeze for a quick grab-and-go breakfast. Add ice cream for a healthy blueberry dessert idea!

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If you love Breakfast Brownies, you HAVE to try Blueberries & Cream Breakfast Bars! 

What can you do to use up blueberries before they go bad? Why, healthy blueberry recipes, of course!

Blueberries are full of fiber, vitamin K, manganese and potassium! They freeze nicely and are certified as heart-healthy through the American Heart Association (AHA)® Heart-Check Food Certification Program. (source)

This oatmeal recipe idea uses fresh (or frozen) blueberries and a touch of vanilla for a delicious and unique breakfast! The recipe below shows several swap-outs (and you can grab the Healthier Swap-Outs Cheat Sheet by email so you can adjust all of your recipes!- scroll down!).

You can make this a gluten-free, low-sugar, flour-free, dairy-free, and/or nut-free recipe idea for a healthy breakfast or a yummy dessert! Use the swap-outs or suggestions to make it fit your family’s needs!

Being able to customize what we eat to meet our needs is one of the biggest reasons we use Quick & Dirty meal planning. It also helps save money by using up fresh groceries, like blueberries, before they go bad. 

This is one of those easy breakfast recipes that you can make a double batch of and freeze for another day! 

How long do blueberries last?

According to blueberry.org (how cool is it that there is a blueberry site!), blueberries should be refrigerated as soon as possible after arriving home from the store and can be stored in the freezer for up to ten months. (please see their site for specific instructions). Use fresh blueberries by the date marked on the container. 

What ingredients do you need for Blueberries & Cream Breakfast Bars?

Here’s what you need:

2 1/2 Cups Quick Oats
1/4 Cup Sugar (I use coconut sugar but brown, white, or cane sugars would also work)*
1  Teaspoon Chia Seeds (optional)
1 Egg
1 Cup Vanilla Coffee Creamer (*see recipe notes)
1/2 Cup Milk (I use almond milk but cow’s milk can be used instead)
2 Teaspoons Vanilla Extract
2 Tablespoons Melted Butter (you can substitute 2 T applesauce instead! I use plant-based butter)
1 Cup Blueberries (added last)

How to make Blueberry Breakfast Bars 

1. Preheat oven to 350. Spray 9×9 baking dish with non-stick spray for easy removal (optional)
2. In a medium bowl, add dry ingredients and mix.
3. Add wet ingredients to dry ingredients (do not add blueberries yet) and stir until combined.
4. Add blueberries to mixture and stir a few times to incorporate.
5. Add mixture into baking dish and cover with parchment paper.
6. Bake at 350 degrees for about 40 minutes or until edges begin to brown.
7. Allow to cool to desired temperature and cut into squares for bars.
8. Serving suggestion: Garnish by topping with more blueberries and drizzle milk or vanilla cream over each square for a creamy, delicious breakfast! Add a scoop of ice cream or yogurt for a healthier dessert option!

How to make the BEST Blueberry Breakfast- Recipe Notes: 

– This is meant to be a lower-sugar recipe. If additional sweetness is desired, increase sugar to 1/2 cup. I use coconut sugar but you could use white sugar, brown sugar, or cane sugar if you want!

– Creamer: I typically use a natural vanilla creamer. You can choose a sugar-free vanilla creamer or even one made from almond/coconut milk if you want. Just keep in mind that you will taste the creamer flavor. You could also cut the creamer altogether and use 1 1/2 cup of any milk if you prefer.

– Butter: I realize butter is not always the healthiest option. I use plant-based butter made from coconut but you can use regular butter if you prefer. As a substitute, you can use coconut oil or applesauce. You can get a copy of my healthier swap-outs cheat sheet at the bottom of this page.

– Blueberries: I have found that frozen blueberries seem to work best as they maintain their moisture through baking. It is fine to use fresh blueberries too.

– Cooking times will vary. As soon as the edges start to brown, I remove the casserole from the oven.

– I refrigerate these for about 3 days and often freeze them for up to 10 days. Reheat in the microwave or oven. If you find they dry out a bit after reheating, I like to add a little milk or cream poured over each square!

You might also like:

• Breakfast Apple Nachos Recipe you won’t be able to resist!
• Fluffy Hot Chocolate Pancake Recipe to warm your heart and fill your tummy!
• Scrumptious and Healthy Cinnamon Coffee Cake Copycat Recipe (Paleo and Gluten Free!)

Continue to Content

Healthy Blueberries & Cream Breakfast Squares!

Yield: about 9 squares

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Print

Ingredients

• 2 1/2 Cups Quick Oats
• 1/4 Cup Sugar (I use coconut sugar but brown, white, or cane sugars would also work)*
• 1 tTeaspoon Chia Seeds (optional)
• 1 Egg
• 1 Cup Vanilla Coffee Creamer (*see recipe notes)
• 1/2 Cup Milk (I use almond milk but cow's milk can be used also)
• 2 Teaspoons Vanilla Extract
• 2 Tablespoons Melted Butter (can substitute 2 T applesauce instead! I use plant-based butter)
• 1 Cup Blueberries (added last)

Instructions

1. Preheat oven to 350. Spray 9x9 baking dish with non-stick spray for easy removal (optional)
2. In a medium bowl, add dry ingredients and mix.
3. Add wet ingredients to dry ingredients (do not add blueberries yet) and stir until combined.
4. Add blueberries to mixture and stir a few times to incorporate.
5. Add mixture into baking dish and cover with parchment paper.
6. Bake at 350 degrees for about 40 minutes or until edges begin to brown.
7. Allow to cool to desired temperature and cut into squares for bars.
8. Serving suggestion: Garnish by topping with more blueberries and drizzle milk or vanilla cream over each square for a creamy, delicious breakfast! Add a scoop of ice cream or yogurt for a healthier dessert option!

Notes

- These are meant to be a lower-sugar recipe. If additional sweetness is desired, increase sugar to 1/2 cup. I use coconut sugar but you could use white sugar, brown sugar, or cane sugar if you want!

- Creamer: I typically use a natural vanilla creamer. You can choose a sugar-free vanilla creamer or even one made from almond/coconut milk if you want. Just keep in mind that you will taste the creamer flavor. You could also cut the creamer altogether and use 1 1/2 cup of any milk if you prefer.

- Butter: I realize butter is not always the healthiest option. I use plant-based butter made from coconut but you can use regular butter if you prefer. As a substitute, you can use coconut oil or applesauce. You can get a copy of my healthier swap-outs cheat sheet at the bottom of this page.

- Blueberries: I have found that frozen blueberries seem to work best as they maintain their moisture through baking. It is fine to use fresh blueberries too.

- Cooking times will vary. As soon as the edges start to brown, I remove the casserole from the oven.

- I refrigerate these for about 3 days and often freeze them for up to 10 days. Reheat in the microwave or oven. If you find they dry out a bit after reheating, I like to add a little milk or cream poured over each square!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  365 by Whole Foods Market, Creamer Coffee Almondmilk Organic, 16 Fl Oz
• 
  Big Tree Farms Organic Brown Coconut Sugar, Vegan, Gluten Free, Paleo, Certified Kosher, Cane Sugar Alternative, Substitute for Baking, Non GMO, Low Glycemic, Unrefined, Fair Trade,1 Pound
• 
  Simply Organic Vanilla Extract, Certified Organic | 4 oz
• 
  365 Everyday Value, Organic Quick Oats, 42 oz

Nutrition Information:

Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 209Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 29mgSodium: 88mgCarbohydrates: 24gFiber: 2gSugar: 11gProtein: 4g

Nutrition calculations are a general reference only and will not be exact.