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+ servings
5 from 4 votes

Blueberry Baked Oatmeal (Gluten Free)

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: 5 mins
Cook: 35 mins
Total: 40 mins
6

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 9x9 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. 
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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