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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.
Start your day with a bowl of freshly Baked Oatmeal with Blueberries. A hearty mix of oats, blueberries, cinnamon, and milk is baked until golden and bubbly, then served with almond butter or maple syrup on top. It’s a quick and fuss-free breakfast you can repeat all year long!
Table of Contents
A Comforting Baked Blueberry Breakfast
My go-to remedy for gloomy mornings is a batch of this Vegan Baked Oatmeal Recipe with Blueberries. Put on a pot of coffee, wrap yourself in a blanket, and curl up on the couch with a wholesome and hearty bowl!
This recipe is similar to my no-bake Blueberry Overnight Oats, but the blueberry-oat mixture is quickly stirred together in a baking dish and baked until golden brown and bubbly. Chewy oats and juicy bursts of tart blueberries in every bite make this a go-to comforting breakfast throughout the summer or year-round! You can even make it ahead of time for meal prep or when you’re hosting a Sunday brunch with the family.
Ingredients for Baked Blueberry Oatmeal
Simple vegan baking staples and a few hearty and wholesome ingredients come together in this easy breakfast:
- Blueberries: both fresh and frozen blueberries work well here—use what you have on hand! If using frozen blueberries, remember to thaw them ahead of time or else the oatmeal will take longer to bake or will bake unevenly.
- Oats: you can use rolled oats, quick-cooking oats, or a mix of the two! Personally, I love using a mix because I find that it gives the baked oatmeal the best creamy-chewy texture.
- Ground Flax Seed: no one likes crumbly baked oatmeal bars, so we’re using flax seed to bind the mixture together. Use chia seeds as a substitute if you don’t have flax.
- Milk: use your favorite unsweetened non-dairy milk, like oat milk, almond milk, or soy milk.
- Lemon Juice: lemon and blueberries are a perfect match. Here, the freshly squeezed lemon juice balances the tart berries and cuts through the natural sweeteners. Add the zest of a lemon if you’re craving a brighter burst of citrus!
How to Make Vegan Blueberry Baked Oatmeal
- Mix the oats, flax seed, cinnamon, cardamom, baking powder, and salt in a baking dish.
- Pour in the milk, maple syrup, lemon juice, vanilla, and blueberries, and mix again.
- Bake the oatmeal until the top is golden.
- Serve it immediately in bowls for soft oatmeal or let it cool before slicing and serving as oatmeal bars.
Caitlin’s Cooking Tips
- Fresh vs. frozen blueberries: There are benefits to using both fresh and frozen blueberries here. Fresh berries are super juicy and don’t need to be thawed, while frozen berries are convenient, cost-effective, and available year-round. Both are delicious in the oatmeal, so use what you prefer! I do find that frozen blueberries tend to make the oats a little more gray-colored, but they still taste delicious 😉
- You have control over the texture: I like my baked oatmeal to be soft and chewy underneath a crunchy and golden top, which is why I baked this batch for the full 35 minutes and allowed it to cool slightly before serving. If you prefer a runnier or softer texture, only bake the oatmeal for 20 to 25 minutes and serve it as soon as it comes out of the oven.
- Adjust the sweetness: The baked oatmeal isn’t very sweet as-is. If you like a sweeter flavor profile, increase the maple syrup to 1/2 cup.
Serving Suggestions
A bowl of this baked blueberry oatmeal is hearty enough to enjoy on its own or with your desired toppings for a fun twist. Scoop the oats into a bowl, pour some non-dairy milk over top, and serve the oats with a drizzle of almond butter, fresh fruit (like bananas or strawberries), and a little more maple syrup on top.
If you’re looking for more easy baked oatmeal recipes, you’ll also love this Apple Chai Baked Oatmeal, this Banana Bread Baked Oatmeal, and this Maple Pecan Baked Oatmeal!
Or, if you have more blueberries to use up, you can add them to these Blueberry Crumble Bars, these Vegan Blueberry Pancakes, and these Lemon Blueberry Muffins!
How to Store Leftover Oatmeal
The leftover baked oatmeal will keep for up to 5 days in the refrigerator or up to 2 months in the freezer. After it’s cool, store it either in the covered baking dish or in an airtight container. Or, for an easy grab-and-go snack, pre-portion the oatmeal bars into containers.
You can enjoy the leftovers cold or warm them up in a toaster oven or a 350ºF oven until warmed through.
Substitutions and Variations
- Gluten-Free Option: Remember to use certified gluten-free oats to ensure this recipe is 100% gluten-free. Not all oats are gluten-free, since they’re typically processed in factories with wheat products.
- Maple Syrup Substitute: Swap the maple syrup for an equal amount of cane sugar, agave, or brown sugar.
- Nut-Free Option: Use pumpkin seeds instead of walnuts to keep this breakfast nut-free.
- For a Protein Boost: Stir 1 to 2 scoops of vegan vanilla protein powder into the oat mixture to make a batch of protein oats. If you do this, increase the milk to 3 cups and omit the sweetener.
- Add More Fruit: Slice 2 ripe medium-sized bananas and layer them over the blueberries to make baked banana blueberry oatmeal instead! Or, use a 50-50 mix of blueberries and another berry you like, such as strawberries, raspberries, or blackberries.
Recipe FAQs
This can happen when too much milk is added to the blueberry oat mixture or when the frozen blueberries are not thawed before they’re baked.
Nope! This recipe is just as tasty with raspberries, diced strawberries, or pitted cherries.
Yes. After the oatmeal is baked and cooled, cover the baking dish and store it in the fridge for up to 5 days. Reheat in a 350ºF oven for 10 minutes or until it’s warmed through, then serve.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Blueberry Baked Oatmeal
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
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 9×13” 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.
Recipe 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.
Perfect for on the go
agreed!
So easy to make and great for sharing!
So happy to hear, Alyssa!
I have made this twice. I tweaked the recipe this time and it is soooo good!
This is so easy and delicious! After I made it with blueberries, I made it was with fresh juicy peaches and it was good too. The next think I’m going to try is frozen black currents.
Sounds amazing!!
Very easy to make, I ignored a few ingredients like flaxseed, and replaced grade A maple syrup with the syrup we had and the milk with a cultured keto milk my mom had. Honestly with the amount of impromptu modification I made to fit my family it shouldn’t have turned out good but it did. Baked perfectly, tasted amazing, and made Mother’s Day very nice. I even added a scoop of ice cream on top. Next time I’ll follow the whole recipe and it’ll probably taste even better.
That makes me so happy, Akasha!
It’s in the oven. It looks like it’s turning out great!
Awesome, I hope you enjoy!
This was a delicious and nutritious breakfast! I used unsweetened vanilla almond milk and omitted the maple syrup to cut down on calories. Scaled it down for a serving size of one, and still had enough for two breakfasts !
Love to hear that Sylvia! Thank you for the review 🙂