Gluten-Free Baked Oatmeal with blueberries is the perfect breakfast to make for easy meal prep throughout the week or to serve for a weekend brunch. It has a delicious, blueberry maple flavor, a soft crumb texture, and a crunchy almond topping. Gluten-free with a dairy-free option.
Why You'll Love This Recipe
When it comes to meal prep you want an easy breakfast recipe that is quick, healthy, and with minimal clean-up. That is why this baked oatmeal is such a great staple! Similar to my gluten-free pancakes and pumpkin flaxseed granola, you can make this recipe ahead of time and have it throughout the week. Here are a few other reasons why you and your whole family will love this baked oatmeal recipe:
- Healthy wholesome ingredients. This delicious breakfast is lower in sugar and packed full of protein. Add a dollop of Greek yogurt, peanut butter, or almond butter to the top, along with a side of turkey bacon for a nicely balanced meal to start the day.
- Easy to make, simple ingredients: You easily customize this recipe to fit most dietary needs and adjust the flavors to your liking.
- Makes a large serving. You'll get 9 slices out of this recipe, which is perfect for a family.
Gluten-Free Baked Oatmeal Ingredients
You’ll need the following ingredients to make this amazing Gluten-Free Blueberry Baked Oatmeal:
- Oats: Gluten-free old-fashioned rolled oats are recommended for the best texture, not quick oats or steel-cut oats. Make sure always to grab a bag of certified gluten-free oats, especially if you or someone you are making this for has celiac disease.
- Berries: You can use fresh or frozen berries of your choice. Do not thaw frozen berries.
- Nuts: Sliced almonds are optional, but add more texture and crunch to the oatmeal top.
- Eggs: Help bind the oatmeal. Flax or chia eggs will work as a vegan substitute.
- Butter: Melted coconut oil or ghee works too.
- Milk + Yogurt: Adds moisture and protein to the oatmeal. We used unsweetened vanilla almond milk and Greek yogurt, but any milk or yogurt will do, (dairy or non-dairy milk).
- Baking Power: Not baking soda, gives this oatmeal bake a lift.
- Sweetener: You can use pure maple syrup or honey.
- Spices + Salt: Cinnamon and salt bring forward all of the other flavors. Warm spices cardamom and nutmeg would also make great options.
- Vanilla Extract + Almond Extract: Choose high-quality extracts for the best flavor.
How to make gluten-free Baked oatmeal: Step by Step
Make sure all of the ingredients are close to room temperature. Grab everything out of the refrigerator 30 minutes before prepping. Grab a 9-inch square baking dish and grease the inside so the oatmeal doesn’t stick when you’re scooping it out!
- Whisk dry ingredients. In a large mixing bowl whisk together the oats, cinnamon, baking powder, and salt.
- Whisk the wet ingredients. In a separate bowl, whisk together the milk, yogurt maple syrup, eggs, melted butter, vanilla extract, and almond extract.
- Combine everything. Pour the wet mixture into the dry mixture. Fold in the berries and stir everything together. Let the mixture sit for 5 minutes for the oats to absorb the liquid.
- Bake. Transfer the mixture to the baking dish and top it with extra berries and sliced almonds. Bake for 40 to 45 minutes at 375°F until golden brown. Make sure to let it cool for 15-20 minutes before slicing!
Find the printable recipe with full instructions and measurements below.
- Bring all of the ingredients to room temperature. Melt the butter or coconut oil in the microwave and bring the rest of the ingredients to room temperature. Pull everything out of the refrigerator, 30 minutes before prepping, minus the frozen fruit.
- Grease the pan with unrefined coconut oil. I'm not a fan of cooking spray, so I use unrefined coconut oil to grease my pans to prevent the oatmeal from getting stuck in the pan.
- Let the freshly baked oatmeal rest. Hot out of the oven, let the baked oatmeal rest for at least 15-20 minutes before slicing.
- To store: Store any leftovers in an airtight container in the fridge for 4 to 5 days.
- To freeze: Slice the oatmeal into portions before storing them in a freezer-safe container for up to 3 months. Thaw each frozen portion in the fridge overnight.
- For reheating: Reheat covered with aluminum foil in a 350°F oven for 15 to 20 minutes. You can also reheat in the microwave for 1 to 2 minutes, or until warmed through.
Substitutions & Varaitions
Vegan: To make this baked oatmeal egg-free, simply replace the eggs with flax eggs and bake as directed. To make a ‘flax egg’, combine 1 tablespoon ground flax meal and 3 tablespoons water in a small bowl. Stir well and let stand 5-10 minutes to thicken then add to the recipe in place of the eggs. Dairy-free milk such as coconut milk or almond milk works great in this recipe, as well as dairy-free yogurt, and dairy-free butter or coconut oil.
Nut-free: Simply omit the almonds for a nut-free option.
Switch up the fruits. Instead of blueberries, you can try using raspberries, strawberries, or any other fresh or frozen fruits of your choice.
Use different nuts. If you’re not a fan of almonds, you can also use chopped walnuts, pecans, or your favorite nuts.
This healthy baked oatmeal recipe is made with no refined sugar, it's packed with protein, fiber, and nutrients, making it an excellent choice for breakfast.
Yes! You can use fresh fruit or frozen fruit of your choice. Strawberries, blackberries, and raspberries all make great options.
We love using Bob's Red Mill Gluten-Free Rolled Oats (which are certified gluten-free oats) for this healthy blueberry oatmeal bake.
For the best texture, rolled oats are preferred. Otherwise, the texture will be mushy with quick oats.
More Breakfast Recipes You'll Love
I hope you love this Gluten-free baked oatmeal with blueberries recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.
Gluten-Free Baked Oatmeal Recipe With Blueberries
- 2 tablespoons (28 grams) sliced almonds, optional
- Preheat the oven to 375°F. Grease a 9x9-inch square baking dish.
- Whisk dry ingredients. In a large bowl whisk together the gluten-free oats, cinnamon, baking powder, and salt. Set the bowl aside.
- Whisk the wet ingredients. In a separate medium-sized bowl, whisk together the milk, yogurt maple syrup, eggs, melted butter, vanilla extract, and almond extract.
- Combine everything. Pour the wet mixture into the dry mixture. Fold in the berries and stir everything together with a rubber spatula. Let the mixture sit for 5 minutes to allow the oats to absorb the liquid.
- Transfer to the prepared dish and bake. Pour the oat mixture into the baking dish and top it with extra berries and sliced almonds. Bake for 40 to 45 minutes. Make sure to let it cool for 15-20 minutes before slicing!