Blueberry Baked Oatmeal

This Blueberry Baked Oatmeal Recipe bakes oats, fresh or frozen blueberries, and milk together to give you a comforting and hearty breakfast or brunch. Vegan, Gluten-Free and Nut-Free Options.

Course Breakfast, Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Method Oven

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 308kcal

Author Caitlin Shoemaker

Ingredients

12 ounces fresh or frozen blueberries*
2 cups rolled oats
1/2 cup quick-cooking oats (or use more rolled oats)
2 tablespoons ground flax seed or sub chia seed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom optional
1 teaspoon baking powder
1/4 teaspoon kosher salt
2 1/2 cups non-dairy milk of choice
1/4 cup grade A maple syrup
Juice of 1/2 lemon 1 tablespoon *forgot to film/add to ingredients
1 teaspoon vanilla extract optional
1/2 cup roughly chopped walnuts optional
Suggested toppings: almond butter milk, fresh fruit, etc

US Customary - Metric

Instructions

Prep: Preheat the oven to 350F.
Dry Ingredients: Add the rolled oats, quick oats, flax seed, cinnamon, cardamom, baking powder, and salt to a 9x13” baking dish and mix well.
Wet Ingredients: Add the milk, maple syrup, lemon juice, vanilla, and thawed blueberries and mix again. Top the oatmeal with additional fresh blueberries, if desired.
Bake: Bake for 30 to 35 minutes, until the top of the oatmeal is golden (Note: if you want to serve a runnier oatmeal, bake for only 20 to 25 minutes).
Serve & Store: Serve immediately for a softer oatmeal, or let the oatmeal cool in the baking dish, then slice and serve into bars. Serve as-is or with a drizzle of nut butter and/or milk. Store leftovers in the refrigerator for up to 5 days, or pre-portion the oatmeal and store in the freezer for up to 2 months.

Notes

Gluten-Free: Use gluten-free oats to make this recipe gluten-free.
Fresh vs Frozen Blueberries: This recipe tastes delicious with both fresh and frozen blueberries - frozen berries are usually more cost effective, so I tend to use those. If using frozen berries let them fully thaw in the bag and do not drain the liquid.
Maple Syrup: Swap the maple syrup for equal parts cane sugar, agave, or brown sugar. This recipe is not very sweet as-is, but feel free to add more or less sweetener to your personal preference.
Walnuts: Swap the walnuts for pecans, almonds, or pumpkin seeds for a nut-free option!
Protein Powder: Add 1-2 scoops of vanilla protein powder to this recipe for a protein boost! If doing this, increase the liquid to 3 cups and omit the sweetener.

Nutrition