Blueberry Baked Oatmeal

Course: Breakfast

Cuisine: American

Keyword: baked oatmeal recipe, blueberry baked oatmeal, blueberry baked oats

Prep Time: 5

Cook Time: 35

Total Time: 40

Servings:

Calories: 275kcal

Author: Ashley

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.

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Ingredients

2 large eggs
2 tablespoons avocado oil 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 gluten free old-fashioned rolled oats
1 teaspoon baking powder
1/4 teaspoon fine sea salt
¼ teaspoon cinnamon use more if you'd like
1 pint blueberries
1/4 cup chopped walnuts optional

Instructions

Preheat oven to 375ºF and grease 9x9 baking dish (or similar size).
Whisk Wet Ingredients: In large bowl whisk together eggs, oil, maple syrup, milk and vanilla extract.
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!

Video

Notes

BAKING TIME - 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.

VEGAN - 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.

NO OIL - You can also sub the oil with peanut butter, almond butter or cashew butter if you'd like.

FROZEN BLUEBERRIES - If using frozen blueberries, you may need to increase the baking time by a few minutes.

STORAGE - Store in an airtight container in the fridge for up to 5 days.

FREEZE - Cool, then cut into oatmeal squares. Place on a parchment-lined baking sheet and freeze for 1 hour. Transfer to a freezer bag. Freeze for up to 1 month.

REHEAT - Reheat individual squares in the toaster oven for 5-7 minutes, or until warmed through. Add 1-2 minutes to the bake time if reheating from frozen.

Recipe originally published 2021 – Same delicious recipe with updated baking notes in 2023.

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