Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Baked Blueberry Oatmeal (Gluten-Free, Vegan-Friendly) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 11 reviews

This Baked Blueberry Oatmeal is a wholesome, gluten-free, and vegan-friendly breakfast that combines hearty oats with juicy fresh blueberries. This comforting dish is naturally sweetened with maple syrup and infused with warm cinnamon, making it perfect for a nutritious and delicious start to your day. Easy to prepare and bake, it’s a great make-ahead option to enjoy warm or cold throughout the week.

  • Total Time: 45-50 minutes
  • Yield: 6 servings

Ingredients

Dry Ingredients

  • 2 cups rolled oats (certified gluten-free, if needed)
  • 1 1/4 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt

Wet Ingredients

  • 1 3/4 cups unsweetened almond milk
  • 1/3 cup pure maple syrup
  • 1 egg or 1 chia/flax egg for vegan option
  • 2 Tablespoons vegan butter or coconut oil, melted
  • 1 1/2 teaspoons vanilla extract

Fruit

  • 1 cup fresh blueberries
  • Optional: Additional blueberries for serving

Instructions

  1. Preheat & Prep: Preheat your oven to 375 degrees F. Grease a 2-quart baking dish such as an 8×8 or 9×9 inch pan to prevent sticking and help with even baking.
  2. Combine Dry Ingredients: In a large bowl, mix together the rolled oats, ground cinnamon, baking powder, and kosher salt until well combined, ensuring the leavening and spices are evenly distributed.
  3. Add Wet Ingredients: Pour in the unsweetened almond milk, pure maple syrup, egg or chia/flax egg, melted vegan butter or coconut oil, and vanilla extract. Stir thoroughly to create a smooth batter without clumps.
  4. Stir In Blueberries: Gently fold in 1 cup of fresh blueberries using a spatula so that the berries are evenly distributed without breaking them apart.
  5. Bake: Pour the oatmeal mixture into the prepared baking dish. Optionally, sprinkle a few extra blueberries on top for a decorative finish. Bake in the preheated oven for 35-40 minutes, until the oatmeal is puffed up and the top has turned a lovely golden brown.
  6. Serve & Store: Remove the baked oatmeal from the oven and let it stand for about 5 minutes to set. Serve warm slices drizzled with extra almond milk, maple syrup, nut butter, or topped with yogurt, sliced bananas, or chopped nuts. Store any leftovers covered in the baking dish or an airtight container in the refrigerator for 3-4 days.

Notes

  • For a vegan egg substitute, use 1 tablespoon chia seeds or ground flaxseeds mixed with 3 tablespoons water, let sit for 5 minutes until gelled.
  • Certified gluten-free oats are essential for a completely gluten-free dish.
  • Feel free to swap blueberries with other fresh or frozen berries as desired.
  • If you prefer a sweeter oatmeal, add a little more maple syrup or serve with additional syrup on the side.
  • Leftover baked oatmeal can be reheated in the microwave or served cold as a grab-and-go breakfast.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 35-40 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free, Vegan

Find it online: https://monicarecipes.com/baked-blueberry-oatmeal-gluten-free-vegan-friendly-recipe/