This blueberry baked oatmeal is the perfect gluten free breakfast or brunch recipe! It’s full of juicy blueberries, naturally sweetened, vegan and has hints of maple and cinnamon in every bite.
I’ve been craving lots of berries these days and this blueberry baked oatmeal reallllly hits the spot every time!
It’s naturally sweetened with maple syrup and mashed banana, juicy from the blueberries, high in both protein and fiber, and incredibly easy to make. The perfect breakfast or brunch recipe!
All you need is one bowl and simple ingredients you most likely already have on hand. Plus, it stores really well in the fridge and freezer so it’s great for meal prep. Have I sold you yet?!
How to make this recipe
In a large mixing bowl, mash the banana with a fork or potato masher. You can leave it as chunky as you like. The sweetness of banana is really enhanced when baked, so it tastes really delicious if you have a few chunks in there.
To the same bowl, add in the egg, oil, nut butter, maple syrup, vanilla, milk and apple sauce. Whisk to combine until the egg is completely mixed up.
Add in the rolled oats, salt, cinnamon, nuts and baking powder. Mix well.
Add 1/2 cup of blueberries to the bottom of a 9×9 baking dish. You can use a larger baking dish with no problem (such as a 9×13), but the oatmeal will be a bit thinner and the baking time will vary so keep an eye on it as it bakes. Add the remaining 1 cup to the bowl with the oat mixture and stir to combine.
Transfer the mixture to the baking dish and carefully stir to ensure the blueberries are mixed evenly throughout. Top with a few additional blueberries and chopped nuts if desired.
Add to the oven once it has preheated, uncovered, for 35-45 minutes or until golden brown around the edges and the center doesn’t look too wet. If you want the center to be more cakey, leave it in the oven for longer, but if you like a more creamy consistency, take it out around 35-40 minutes.
Remove from the oven and serve warm with additional maple syrup, yogurt or just as is!
What is the texture like?
Regular oatmeal is kind of a weird food. It’s mushy and kind of ugly (no offense to my caramelized banana oatmeal which I love dearly) but baked oatmeal is surprisingly nothing like regular oatmeal.
Baked oatmeal has a cakey, chewy texture so you can slice it into a square and get away with eating it without utensils. This is especially true when you have it leftover, since it gets thicker as it sits.
Frequently asked questions
Can I prep it in advance? Yes! If you are preparing this blueberry baked oatmeal ahead of time (either hours or the night before) it’s best to take it out of the oven closer to the 35 minute mark since it absorbs more moisture as it sits in the fridge. It naturally dries out a bit over time, but it still reheats really well!
To reheat, add one portion to a microwave safe bowl or plate and microwave for about 1 minute. Alternatively, if you are heating the entire recipe at once, add it to the oven at 300 for about 10-15 minutes or until it is warm through the center.
Can I make it vegan? This recipe works just as well using a real egg or a flax egg. If you don’t have either, you can omit this entirely and add in an additional 2 tbsp of apple sauce with no problem.
Does it keep? Once prepared, this baked oatmeal will store in the fridge for 3-5 days. Keep it covered with foil or transfer to an air tight container. You can also freeze it! I like to slice it into squares, wrap each in plastic wrap, then store in a freezer safe bag. Reheat each portion as desired!
What kind of oats are best? I do not recommend subbing the rolled oats for quick oats or steel cut oats. Rolled oats are best for baking and other types of oats will completely change the recipe.
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Lastly, if you make this recipe, be sure to leave a comment below and let me know how it turns out! As always, be sure to follow me on instagram and subscribe to my newsletter for more recipes.
Blueberry Baked Oatmeal (Gluten Free)
by: claire cary
Ingredients
- 2 ½ cups rolled oats
- 1 tsp baking powder
- ½ tsp salt
- 1 ½ tsp cinnamon
- ¼ cup chopped nuts of choice I used sliced almonds
- 2 cups non dairy milk I used almond
- ¼ cup apple sauce
- 1 large banana mashed
- ¼ cup maple syrup can decrease to 2 tbsp
- 2 tsp vanilla extract
- 2 tbsp neutral oil I used avocado, refined coconut works too
- 2 tbsp almond butter can sub seed butter for nut free
- 1 egg or flax egg
- 1 ½ cups blueberries plus more for topping*
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, mash the banana with a fork.
- Add in the egg, oil, nut butter, maple syrup, vanilla, milk and apple sauce.
- Whisk to combine.
- Add in the rolled oats, salt, cinnamon, nuts and baking powder. Mix well.
- Add 1/2 cup of blueberries to the bottom of a 9×9 baking dish. Add the remaining 1 cup to the bowl with the oat mixture and stir to combine.
- Transfer the mixture to the baking dish and carefully stir to ensure the blueberries are mixed evenly throughout. Top with a few additional blueberries, chopped nuts or sliced bananas if desired.
- Add to the oven, uncovered, for 35-45 minutes or until golden brown around the edges and the center doesn’t look too wet. If you want the center to be more cakey, leave it in the oven for longer, but if you like a more creamy consistency, take it out around 35-40 minutes.
- Remove from the oven and serve warm with additional maple syrup, yogurt or just as is!
Jill says
When doubling this recipe into a 11×9 dish, how long should I bake this?
Claire Cary says
a 9×11 might be a bit small if you’re doubling since one batch is for a 9×9, but I’d start with 45-50 minutes and add from there.
rasheen akhtarkhavari says
Do you think I can use chocolate chips in this recipe? Have a picky eater and I’m trying to get her to like oatmeal
Claire Cary says
Definitely! You can keep everything as is and throw in about 1/2 cup (or more if you prefer) of chocolate chips to the batter, or use chocolate chips in place of blueberries
Ginny Hanley says
Hello
My family and I love this oatmeal bake and I make it every week or so. My som going back to College this week and asked if I can make one for him to bring. I am wondering if you know if this could be frozen? Would love to make it, slice it and freeze as individual servings. What do you think?
Thanks so much
Ginny Hanley
Claire Cary says
So glad ya’ll have been enjoying it! I haven’t tried freezing it, but I think it would work! The texture will definitely be a bit different when you defrost/reheat it, but I think it would be fine. I’d suggest letting it cool completely, then cover tightly before freezing, then defrost before reheating in the oven until warm.
Jasmine says
This was yummy! I was a little overwhelmed by the number of ingredients it called for but it’s all things I had on hand and the recipe was simple from there. My husband is excited for us to make this again.
TYO says
Yikes. Dot reed the addl comments above and used quick oats because that’s all I had on hand! It’s already in the oven…should I expect something inedible???
Claire Cary says
No! Should turn out ok 🙂 the texture will be a bit different and you may need to adjust the bake time a bit. Just keep an eye on it! Let me know how it turns out!
Audra says
If I don’t have applesauce on hand, any recommendations for subs? Thank you!
Claire Cary says
Equal parts mashed banana works well!
Kristy says
Followed the recipe but with strawberries instead of blueberries (because that’s what I had on hand) and it was so indulgent! I’m going to make this regularly! Next time I have to try blueberries! Thank you for the recipe!
Claire Cary says
I bet it was delicious with the strawberries! Thanks for your feedback Kristy 🙂