Blueberry Baked Oatmeal

5 from 4 votes

This blueberry baked oatmeal is warm, hearty, slightly spiced, and bursting with blueberry flavor throughout. Make it once and enjoy breakfast all week long! Check out the blog post above for step-by-step photos of this recipe.

Prep Time10

Cook Time45

Total Time55

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Keyword: baked oats, oatmeal

Servings: servings

Author: Molly Thompson

Equipment

Square baking dish 9x9 or 8x8-inch

Ingredients

3 cups rolled oats certified gluten-free if needed
2 1/4 cups dairy-free milk (Note 1)
2 large eggs
1/4 cup maple syrup
2 teaspoons vanilla
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
3-4 servings vanilla or plain protein powder optional (Note 2)
1 1/2 cups fresh or frozen blueberries (Note 3)

Instructions

Preheat the oven to 350°F and line a square, 9x9-inch baking dish with parchment paper. We like to cut slits in the corners of a square piece of parchment paper then spray the pan and fit the parchment paper inside so it stick to the pan and fits easily with an overhang to pull the baked oatmeal out when it’s done.
Add all of the ingredients, except the blueberries, to a large bowl and use a rubber spatula or wooden spoon to stir it all together really well until it’s combined and no yellow streaks from the eggs remain. Pour in the blueberries, reserving about 1/2 cup to place on top, and stir well to combine.
Pour the oatmeal mixture into the prepared pan and top with the reserved blueberries. Bake in the preheated oven for 45-50 minutes, or until the center is set. Check it at the 30-minute market and cover it with foil if the edges start to look too brown. The bake time may vary depending on your pan and oven.
Allow it to cool for 10-15 minutes then cut it into squares and enjoy warm or at room temperature with nut butter for healthy fats, greek yogurt for protein, chopped nuts for crunch, or more fresh fruit.

Video

Notes

Note 1. Dairy-free Milk. I recommend unsweetened plant-based milk like almond milk, cashew milk, or coconut. Oat milk can make it slightly gummy and will increase the overall amount of carbs in this recipe.

Note 2. Protein powder. Mix in 2-3 servings of your favorite plain or vanilla protein powder. You will need up to ⅓ cup more milk. Start with ¼ cup of milk and add more as needed. Our favorite protein powder is Be Well By Kelly because it’s made with grass-fed Swedish protein, monk fruit, and real flavors.

Note 3. Blueberries. Fresh and frozen blueberries work in this recipe. You can mix frozen blueberries into the batter directly from frozen without thawing.

More fiber: add a few tablespoons of chia seeds or acacia fiber.

Oatmeal cups: spray a muffin tin with nonstick spray. Separate the batter evenly into the cups and bake for 22-25 minutes, or until set in the middle.

Nutrition