Vegan Blueberry Baked Oatmeal

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!

Rolled oats are usually best for baked oats, but if you’re in a pinch and only have quick oats, that will work as well. You can add in a scoop of your favorite vanilla protein powder, or enjoy as is!

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. If you love this recipe, try my gluten free granola next.

How to make vegan blueberry baked oatmeal

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.

Prep it in advance!

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.

How to store and freeze

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!

Try these recipes next

• Savory Quinoa Breakfast Bowl
• Blueberry Muffins
• Almond Flour Pancakes
• Sweet Potato Breakfast Bowl

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.

5 from 4 votes

Vegan Blueberry Baked Oatmeal

by: claire cary

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.

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Prep: 10 minutes mins

Cook: 35 minutes mins

Total: 45 minutes mins

6

1x2x3x

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*

US Customary – Metric

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!

Notes

If you are preparing this 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 and you don’t want it to dry out. 

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 3 tbsp of apple sauce or mashed banana with no problem. To make the flax egg, simply combine 1 tablespoon of ground flax seeds with 3 tablespoons of water and mix together. 

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.

If the nut butter you are using is already salted, omit the remaining salt from the recipe. I recommend a nut butter with a neutral flavor, I like almond, but peanut, cashew etc. will work as well.

You can use fresh or frozen blueberries, but if you are using frozen, you may need to extend the baking time by a couple of minutes because the frozen berries release more liquid. 

Serving: 1serving / Calories: 362kcal / Carbohydrates: 48g / Protein: 11.4g / Fat: 12.7g / Fiber: 6.6g / Sugar: 14.1g

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