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    Home » Recipes » Breakfast

    Gluten-Free Baked Oatmeal Recipe With Blueberries

    Modified: Feb 7, 2024 · Published: May 8, 2022 by Rebecca Taig · This post may contain affiliate links · Leave a Comment

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    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.

    Overhead shot of gluten-free baked oatmeal with blueberries and almond slices.
    Jump to:
    • Why You'll Love This Recipe
    • Gluten-Free Baked Oatmeal Ingredients
    • Ingredient Notes
    • How to make gluten-free Baked oatmeal: Step by Step
    • Tips
    • Storage
    • Substitutions & Varaitions
    • FAQ
    • More Breakfast Recipes You'll Love
    • Recipe
    • Reviews

    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:

    Ingredient shot of gluten-free baked oatmeal. Milk, oats, butter, maple syrup, yogurt, blueberries, vanilla extract, almond extract, eggs, baking powder, salt, and cinnamon.

    Ingredient Notes

    • 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!

    Steps showing how to make gluten-free baked oatmeal. Whisk the dry ingredients, whisk the wet ingredient, combined and fold in the berries, pour into ceramic dish and top with almonds, bake.
    1. Whisk dry ingredients. In a large mixing bowl whisk together the oats, cinnamon, baking powder, and salt.
    2. Whisk the wet ingredients. In a separate bowl, whisk together the milk, yogurt maple syrup, eggs, melted butter, vanilla extract, and almond extract. 
    3. 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.
    4. 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.

    Tips

    • 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.

    Storage

    • 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.

    Gluten-free blueberry baked oatmeal with yogurt and almonds.

    FAQ

    Is gluten-free baked oatmeal healthy?

    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.

    Can I use frozen berries?

    Yes! You can use fresh fruit or frozen fruit of your choice. Strawberries, blackberries, and raspberries all make great options.

    What oatmeal brands are gluten-free?

    We love using Bob's Red Mill Gluten-Free Rolled Oats (which are certified gluten-free oats) for this healthy blueberry oatmeal bake.

    Can I use quick-cooking oats?

    For the best texture, rolled oats are preferred. Otherwise, the texture will be mushy with quick oats.

    More Breakfast Recipes You'll Love

    • A stack of gluten-free pancakes on a white plate. Blueberries and maple syrup are topping the pancakes.
      The Best Gluten-Free Pancakes
    • Homemade Pumpkin Flaxseed Granola Recipe (no refined sugar)
    • My main photo of my spinach, bacon and leek quiche.
      Gluten-Free Spinach Bacon and Leek Quiche
    • a gluten-free biscuit is cut open on a stack of biscuits, melting butter is on the biscuit.
      Gluten-Free Buttermilk Biscuits

    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.

    Recipe

    Gluten-Free Baked Oatmeal Recipe With Blueberries

    Recipe Author : Rebecca Taig
    Diet :Gluten Free
    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 and a crunchy almond topping. Gluten-free with a dairy-free option.
    5 from 6 votes
    Print Recipe Pin Recipe
    Course Breakfast
    Prep Time 30 minutes mins
    Cook Time 40 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Servings 9 people
    Calories 259 kcal
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    Ingredients
     

    Dry Ingredients

    • 3 cups (300 grams) gluten-free rolled oats
    • 2 teaspoons ground cinnamon
    • 1 teaspoon baking powder
    • ½ teaspoon salt

    Wet Ingredients

    • 1¾ cups (420 grams) milk
    • ½ cup (120 grams) yogurt
    • 2 large eggs, room temperature
    • ¼ cup maple syrup or honey
    • ¼ cup melted butter or coconut oil
    • 2 teaspoons vanilla extract
    • 1 teaspoon almond extract
    • 2 cups blueberries

    Topping

    • 2 tablespoons (28 grams) sliced almonds, optional

    Instructions
     

    • 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!

    Notes

    Vegan: Mix 2 tablespoons ground flax meal with 5 tablespoons water in a small bowl. Mix well and let stand for 5-10 minutes to thicken before using in place of the eggs in this recipe. Replace milk, yogurt, and butter with dairy-free options. Sweeten with maple syrup.
    Dairy-free: Use dairy-free milk, dairy-free yogurt, and melted coconut oil
    Storage: Store in an airtight container in the fridge for 5 days or in the freezer for up to 3 months.
    Reheat: Microwave for 30-60 seconds or in the oven covered with aluminum foil in a 350°F oven for 15 to 20 minutes.
    Room temperature ingredients. Bring the ingredients to room temperature 30 minutes before prepping.

    Nutrition

    Serving: 1squareCalories: 259kcalCarbohydrates: 35gProtein: 8gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 55mgSodium: 256mgPotassium: 239mgFiber: 5gSugar: 10gVitamin A: 237IUVitamin C: 3mgCalcium: 134mgIron: 2mg
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