Higher Protein Blueberry Baked Oatmeal

This higher protein blueberry baked oatmeal is the perfect gluten free breakfast or brunch recipe! It’s full of juicy blueberries, naturally sweetened, vegan friendly and has hints of maple and cinnamon in every bite.

I’ve been craving lots of berries these days and this blueberry baked oatmeal really 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 or blended protein oats next.

Key Ingredients

OATS. You can use quick oats or rolled oats for this recipe. I prefer the texture of quick oats because it kind of melts in with the other ingredients and gives a cakier texture to the baked oatmeal.

PROTEIN POWDER. I opted for a vanilla pea protein, but you can use whey protein if you are not vegan or vegetarian.

EGGS. Two eggs will help bind all ingredients together and add some extra protein!

MILK. I used unsweetened vanilla almond milk for this recipe, but whatever you have on hand is great. You can use regular cow milk or soy milk for some extra protein.

SWEETENER. Some honey or maple syrup plus a mashed banana will add natural sweetness to this recipe.

NUT BUTTER. I used almond butter for a neutral flavor, but peanut butter is also delicous.

BLUEBERRIES. Fresh or frozen! Just increase the bake time if using frozen.

How to make blueberry baked oatmeal

Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl, mash the banana with a fork. 

Add in the remaining wet ingredients, aside from the blueberries. Whisk to combine. 

Add in the dry ingredients and stir to combine. Add 1/2 cup of blueberries to the bottom of a 9×9 (or similar) baking dish. Mix in 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 28-32 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 closer to 25-28 minutes.

Remove from the oven and serve warm with additional maple syrup, yogurt or just as is! Try my protein waffles next!

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.

Try these recipes next

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

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 5 votes

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 friendly and has hints of honey and cinnamon in every bite.

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Prep: 10 minutes mins

Cook: 35 minutes mins

Total: 45 minutes mins

6

1x2x3x

Ingredients

Dry

• ▢ 2 ½ cups gluten free quick oats can also use rolled oats
• ▢ ⅓ cup vanilla protein powder
• ▢ 1 teaspoons baking powder
• ▢ ½ teaspoons salt
• ▢ 1 ½ teaspoons cinnamon
• ▢ ¼ cup chopped nuts of choice I used sliced almonds

Wet

• ▢ 1 large banana mashed
• ▢ 2 cups milk of choice I used almond
• ▢ 2 eggs see notes for vegan options
• ▢ 3 tablespoons honey or maple syrup
• ▢ 2 teaspoons vanilla extract
• ▢ 3 tablespoons nut butter I used almond
• ▢ 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 remaining wet ingredients, aside from the blueberries.
• Whisk to combine. 
• Add in the dry ingredients.
• Add 1/2 cup of blueberries to the bottom of a 9×9 (or similar) 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 28-35 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 closer to 25-28 minutes.
• Remove from the oven and serve warm with additional maple syrup, yogurt or just as is!

Notes

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. 

You can swap the two eggs for flax eggs (mix 2 tablespoons of ground flax with 5 tablespoons of water) for a vegan option. You can also use an extra 1/2 cup of mashed banana or sub for apple sauce.

Serving: 1serving / Calories: 318kcal / Carbohydrates: 42g / Protein: 15g / Fat: 12g / Fiber: 6g / Sugar: 12g

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