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Gluten-Free Baked Oatmeal Recipe With Blueberries

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.
Course Breakfast
Diet Gluten Free
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 9 people
Calories 259kcal

Ingredients

Dry Ingredients

Wet Ingredients

  • 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: 1square | Calories: 259kcal | Carbohydrates: 35g | Protein: 8g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 256mg | Potassium: 239mg | Fiber: 5g | Sugar: 10g | Vitamin A: 237IU | Vitamin C: 3mg | Calcium: 134mg | Iron: 2mg