A Comforting Baked Blueberry Breakfast<\/strong><\/p>\n\n\n\n

My go-to remedy for gloomy mornings is a batch of this Vegan<\/strong> Baked Oatmeal Recipe with Blueberries<\/strong>. Put on a pot of coffee, wrap yourself in a blanket, and curl up on the couch with a wholesome and hearty bowl! <\/p>\n\n\n\n

This recipe is similar to my no-bake Blueberry Overnight Oats<\/a>, 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.<\/p>\n\n<\/div><\/div>\n\n\n

Ingredients for Baked Blueberry Oatmeal<\/strong><\/h2>\n\n\n\n
Simple vegan baking staples and a few hearty and wholesome ingredients come together in this easy breakfast:<\/p>\n\n\n\n
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Blueberries<\/strong>: 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.<\/li>\n\n\n\n
Oats<\/strong>: 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. <\/li>\n\n\n\n
Ground Flax Seed<\/strong>: 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.<\/li>\n\n\n\n
Milk<\/strong>: use your favorite unsweetened non-dairy milk, like oat milk, almond milk, or soy milk. <\/li>\n\n\n\n
Lemon Juice<\/strong>: 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!<\/li>\n<\/ul>\n\n\n\n
How to Make Vegan Blueberry Baked Oatmeal<\/strong><\/h2>\n\n\n\n
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Mix<\/strong> the oats, flax seed, cinnamon, cardamom, baking powder, and salt in a baking dish.<\/li>\n\n\n\n
Pour<\/strong> in the milk, maple syrup, lemon juice, vanilla, and blueberries, and mix<\/strong> again.<\/li>\n\n\n\n
Bake<\/strong> the oatmeal until the top is golden.<\/li>\n\n\n\n
Serve<\/strong> it immediately in bowls for soft oatmeal or let it cool<\/strong> before slicing and serving as oatmeal bars.<\/li>\n<\/ol>\n\n<\/div><\/div>\n\n
Caitlin’s Cooking Tips<\/p>\n\n\n\n
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Fresh vs. frozen blueberries<\/strong>: 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 \ud83d\ude09<\/li>\n\n\n\n
You have control over the texture<\/strong>: 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.<\/li>\n\n\n\n
Adjust the sweetness<\/strong>: The baked oatmeal isn’t very sweet as-is. If you like a sweeter flavor profile, increase the maple syrup to 1\/2 cup.<\/li>\n<\/ul>\n\n<\/div>\n\n\n
Serving Suggestions<\/strong><\/h2>\n\n\n\n
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.<\/p>\n\n\n\n
If you’re looking for more easy baked oatmeal recipes, you’ll also love this Apple Chai Baked Oatmeal<\/a>, this Banana Bread Baked Oatmeal<\/a>, and this Maple Pecan Baked Oatmeal<\/a>!<\/p>\n\n\n\n
Or, if you have more blueberries to use up, you can add them to these Blueberry Crumble Bars<\/a>, these Vegan Blueberry Pancakes<\/a>, and these Lemon Blueberry Muffins<\/a>!<\/p>\n\n\n\n
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How to Store Leftover Oatmeal<\/strong><\/h2>\n\n\n\n
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.<\/p>\n\n\n\n
You can enjoy the leftovers cold or warm them up in a toaster oven or a 350ºF oven until warmed through.<\/p>\n\n\n
Substitutions and Variations<\/p>\n\n\n\n
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Gluten-Free Option<\/strong>: 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.<\/li>\n\n\n\n
Maple Syrup Substitute<\/strong>: Swap the maple syrup for an equal amount of cane sugar, agave, or brown sugar.<\/li>\n\n\n\n
Nut-Free Option<\/strong>: Use pumpkin seeds instead of walnuts to keep this breakfast nut-free.<\/li>\n\n\n\n
For a Protein Boost<\/strong>: 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.<\/li>\n\n\n\n
Add More Fruit<\/strong>: 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.<\/li>\n<\/ul>\n\n<\/div>\n\n\n
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Recipe FAQs<\/h2>\n\n\n\n
Why are my baked oats soggy?<\/strong><\/strong>
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.<\/p> <\/div>
Do I have to use blueberries?<\/strong><\/strong>
Nope! This recipe is just as tasty with raspberries, diced strawberries, or pitted cherries.<\/p> <\/div>
Can I make baked oatmeal ahead of time?<\/strong><\/strong>
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.<\/p> <\/div> <\/div>\n\n<\/div><\/div>\n\n\n
Enjoy! If you make this recipe and decide to share it on<\/em> Facebook<\/em><\/a> or<\/em> Instagram<\/em><\/a>, don’t forget to tag me<\/em> @FromMyBowl<\/em><\/a> + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊<\/em><\/p>\n\n\n\n
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Blueberry Baked Oatmeal<\/h2>\n\t\t

Ingredients for Baked Blueberry Oatmeal<\/strong><\/h2>\n\n\n\nSimple vegan baking staples and a few hearty and wholesome ingredients come together in this easy breakfast:<\/p>\n\n\n\n<\/figure>\n\n\n\n

How to Make Vegan Blueberry Baked Oatmeal<\/strong><\/h2>\n\n\n\n<\/figure>\n\n\n\n<\/p>\n\n\n