Need an easy healthy breakfast idea? Make this Blueberry Baked Oatmeal! It’s great for weekend baking plus leftovers reheat well. Made gluten free and dairy free.
Great for Meal Prep!
A baked oatmeal recipe is the perfect dish to prep on the weekend and enjoy leftovers all week long. It’s one of my favorite ways to meal prep for an easy healthy breakfast.
It takes five minutes to throw together, about 35 minutes to bake and breakfast is served!
You will love this!
What Kind of Oats Should You Use
I prefer using rolled oats in baked oatmeal, in comparison to quick oats. I love the hearty texture they bring to this recipe.
Bob’s Red Mill certified gluten free oats are handled in their dedicated gluten free facility and tested in their laboratory to meet their strict standards.
Bob’s is always my go-to for their high quality products.
Is Baked Oatmeal Healthy?
Yes! Baked oatmeal is an awesome healthy breakfast thanks in part to oats – which are a great source of whole grains, soluble fiber, vitamins and minerals.
Add in some eggs for protein and healthy fats.
And blueberries for antioxidants.
And voilá – healthy breakfast recipe for you!
Ingredients in Baked Oatmeal
In this healthy baked oatmeal we’re using fridge and pantry staples, plus blueberries.
You probably already have everything in your kitchen to make this today!
- gluten free rolled oats – Bob’s Red Mill organic certified gluten-free rolled oats are what we’re using in this baked oatmeal recipe.
- baking powder, salt and a touch of cinnamon
- blueberries – use fresh or frozen.
- eggs and milk – use the milk of your choice to keep this recipe dairy-free, nut-free, etc. Eggs help hold the oatmeal bake together but check out the vegan substitution suggestion in the recipe card below.
- vanilla extract for a delicious flavor.
Let’s Make it!
This baked oatmeal recipe is super simple.
First you mix together the wet ingredients, then add in the dry ingredients
Then fold in a heaping cup of blueberries into the oats and transfer to a greased baking dish.
Add more some walnuts to the top of the oats for a little extra crunch, and bake for about 40 minutes.
Serving Suggestions
You can serve this oatmeal immediately and portion into bowls, adding toppings like:
- cashew butter, almond butter or peanut butter
- toasted coconut flakes
- nuts like walnuts, sliced almonds, pecans or cashews
- choice of yogurt or whipped coconut cream
If you’d like to serve baked oatmeal as bars, allow the pan to cool for about 20 minutes (chill in the fridge to speed things up) then slice and serve.
Storing Leftovers
Store any leftover baked oatmeal in the fridge, and enjoy within 3-4 days for best flavor.
To freeze, place completely cooled oatmeal in an airtight container and freeze up to three months.
Reheating
To reheat, allow the frozen baked oatmeal to thaw in the fridge overnight. Then you can reheat the (thawed) oatmeal in the toaster oven at 350ºF for about 10 minutes.
It can also be reheated in the microwave, for about 20 seconds.
More Oatmeal Recipes to Enjoy:
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
How to Make…
Blueberry Baked Oatmeal
This Blueberry Baked Oatmeal is the perfect healthy breakfast recipe! It’s great for weekend baking and meal prep – leftovers reheat well all week long. Made with organic gluten free rolled oats, lightly sweetened with maple syrup, bursting with blueberries.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Diet: Gluten Free
- Yield: 8 servings 1x
- Scale:
Ingredients
- 2 large eggs
- 2 tablespoons avocado oil (or melted cooled coconut oil, or light olive oil)
- ¼ cup pure maple syrup
- 1.5 cups milk of choice (i.e. almond, cashew, dairy)
- 1 teaspoon vanilla extract
- 2.25 cups Bob’s Red Mill gluten free old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- ¼ teaspoon cinnamon (use more if you’d like)
- 1 pint blueberries
- top with walnuts, optional
Instructions
- Preheat oven to 375ºF and grease 9×9 baking dish (or similar size).
- Whisk Wet Ingredients: In large bowl whisk together eggs, oil, maple syrup, vanilla extract and milk.
- Add Dry Ingredients: Add in rolled oats, baking powder, salt and cinnamon.
- Gently fold in blueberries and transfer to prepared baking dish. Top with walnuts if you’d like.
- Bake for 35-40 minutes or, until top is golden and middle is set. You can serve immediately bowl style, or wait about 20 minutes to serve as squares.
- Serve blueberry baked oatmeal with your favorite toppings, a little extra maple syrup or honey and enjoy!
Recipes Notes:
In these photos I used a 9″ pie plate and my baking time was 35 minutes. If you use a slightly larger dish, watch baking time after 25-30 minutes.
You can use 2 flaxseed eggs <– recipe linked, to make this recipe vegan. And increase the baking powder to 1.5 teaspoons. Or if you can tolerate bananas, I recommend this recipe.
You can also sub the oil with peanut butter, almond butter or cashew butter if you’d like.
If using frozen blueberries, you may need to increase the baking time by a few minutes.
Nutrition Information:
- Serving Size: 1/9
- Calories: 275
- Sugar: 9 g
- Sodium: 228 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 41 mg
Yvette says
I LOVE YOUR RECIPE! I’m diabetic so I used Lakanto brand maple syrup which is sweetened with monk fruit. I also added Teff (gluten free grains 1-3 tablespoons, and chunks of apples… baby… if this lasts three day God Bless you… DELICIOUS 🥰
Stephanie S. says
This recipe made my week so much easier! Being able to start my day with an easy, healthy, delicious breakfast was awesome. I’m looking forward to trying the other variations!
★★★★★