Homemade Healthy Blueberry Baked Oatmeal is the perfect breakfast item to make for easy meal prep throughout the week or to serve for a weekend brunch. This baked oatmeal has a delicious maple blueberry flavor, topped with toasted almonds, both gluten, and dairy-free.
When it comes to brunch or meal prep throughout the week, it's recipes like this that I look forward to. Blueberry baked oatmeal is super easy to make and has the most incredible flavor. Loaded with ingredients such as oats, vanilla, pure maple syrup, and fresh blueberries. I love serving this recipe warm, topped with almond milk and extra blueberries. You could even add a drizzle of maple syrup to the top or a dollop of vanilla yogurt.
- Gluten-Free Oats: I use gluten-free quick oats, however, you can use either rolled oats or quick oats but not steel-cut oats. The main difference will be the texture of the oatmeal.
- Baking Powder: This helps the oatmeal to rise and gives a firm texture.
- Salt: Gives the oatmeal flavor and helps bring out the sweetness
- Almond Milk: You can use any milk of choice for this recipe.
- Oil: I use melted Butter Flavored Coconut Oil from the brand Nutiva. You could also use melted refined coconut oil or for those that can tolerate dairy, melted butter.
- Maple Syrup: You can also substitute honey.
- Eggs: I have not tried this recipe without eggs, but you could use chia or flax eggs as a substitute.
- Vanilla Extract: Use a high-quality vanilla extract for the best flavor.
- Blueberries: I love using fresh blueberries, but frozen berries will work too. Not a fan of blueberries? Feel free to substitute any other berries for this recipe.
How to make this recipe
Making baked oatmeal is quick, and easy, with minimal clean-up. First, make sure all of the ingredients are at room temperature.
Whisk the dry ingredients together in a large bowl, and the wet ingredients together in a separate bowl.
Add the wet ingredients to the dry ingredients, and then fold in ⅓ of the fresh blueberries.
Grease a 9x13 or 9x9-inch baking dish. Add more blueberries to the bottom, then pour the oatmeal mixture into the baking dish. With a spatula, spread the mixture evenly. Top with additional berries and sliced almonds.
Place into oven at 350 Fahrenheit for 40 minutes. Let it sit for 10 minutes before serving. Cut into squares and serve warm with fresh almond milk and a drizzle of maple syrup.
Tip: Make sure to preheat the oven ahead of time, and that all ingredients are at room temperature.
Is Baked Oatmeal healthy?
Unlike a lot of other baked oatmeal recipes, this recipe is made with no refined sugar, which is a healthier alternative option. Oats are full of fiber and nutrients, making them an excellent choice for breakfast.
Can I use Frozen Blueberries?
Yes! You can use fresh or frozen blueberries or any other berry of your choice. Strawberries, blackberries, and raspberries would be delicious too.
Does this recipe have to be refrigerated?
Yes. Baked oatmeal needs to be stored in the refrigerator for up to 5 days or frozen for up to 1 month. Thaw the oatmeal one day, prior to serving.
You can bake this recipe ahead of time and then prior to serving, pop it back in the oven at 350 Fahrenheit for 10-15 minutes to warm. Microwaving the slices also works.
Don't forget the start with your ingredients at room temperature, that way the melted coconut oil does not harden when the eggs and milk are added. To speed up the process you can slightly warm the milk in the microwave.
More Gluten-Free Breakfast Recipes You'll Love:
- Spinach Bacon Quiche (gluten-free)
- Gluten-Free Pancakes (No refined sugar, dairy-free)
- Gluten-Free Buttermilk Biscuits
- Pumpkin Biscuits and Gravy
- Citrus Vanilla Bean Fruit Cups (gluten-free, dairy-free)
- Walnut Date Loaf (gluten-free, dairy-free)
Gluten-Free Blueberry Baked Oatmeal (Dairy-Free)
- 3 cups gluten-free oats, quick or rolled (300g)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups almond milk, room temperature
- 2 large eggs, room temperature
- ⅓ cup coconut oil, melted
- ⅓ cup maple syrup
- 2 teaspoons vanilla extract
Ingredients To Fold In & Add on Top
- 2 cups fresh blueberries, divided
- ½ cup sliced almonds, optional
- Preheat the oven to 350℉. Grease a 9×9 or 9×13-inch baking dish with coconut oil.
- In a large bowl, mix the oats, baking powder, and salt.
- In a separate bowl, whisk together the milk, eggs, melted oil, maple syrup, and vanilla extract until smooth. Then pour the wet ingredients into the dry ingredients, stirring until well combined. Fold 1 cup of blueberries into the mixture.
- Add a ½ cup of blueberries to the bottom of the greased baking dish, then pour the oat mixture on top. Spread evenly with a spatula. Top with the remaining blueberries and almonds.
- Bake for 40 minutes, or until the center, is set.
- Let sit for 10 minutes before serving.
- Top with fresh maple syrup, almond milk, or yogurt.
- Oats: Make sure to look for certified gluten-free oats, such as these or these.
- Vanilla Extract: My favorite brand is this.
- Coconut Oil I Use: Nutivia Butter Flavored Coconut Oil
- Room Temp Ingredients: Make sure all ingredients are at room temperature.
- Berries: Use fresh or frozen berries.
- Vegan Option: To Make a flax or chia “egg”: In a small bowl, combine 1 Tbsp. of chia seeds or ground flax with 3 Tbsp. water and stir to combine. Let the mixture sit for 5 minutes to thicken, then add to your recipe as instructed.