Blueberry Baked Oatmeal is a wholesome casserole-style breakfast that's great for busy mornings, holidays and meal prepping. I make my baked oatmeal with fresh, juicy blueberries and easy pantry-staple ingredients. I make it in one bowl to keep it is simple as can be, and it's very easy to make dairy-free and vegan.
It can be made ahead of time and enjoyed throughout the week or easily pulled out of the fridge on busy holiday mornings. While I love blueberry oatmeal in the summer months, a pumpkin baked oatmeal is great during the fall.
My favorite way to make it is with almond milk, coconut sugar, maple syrup and some chocolate chips- I've given you a few variation suggestions below that make it tasty for different diets.
Ingredients & Substitutions
- Old fashioned oats: steel cut oats are great too, but I would not use quick oats. Quick oats will cook fast and get a lot softer than old fashioned and steel cut.
- Ground flaxseed: this is optional, if you'd like a bit more nutrients in your breakfast.
- Fresh blueberries: use frozen, but thaw a bit first and squeeze out any extra liquid.
- Chocolate chips: milk chocolate, white chocolate or dark chocolate are delicious.
- Almond milk: soy milk, oat milk, traditional dairy milk, pistachio milk - basically any type of milk will work here! I would avoid buttermilk since it's very thick and has not been tested with this recipe.
- Sweetened coconut flakes
- Maple syrup: honey works too!
- Baking essentials: baking powder, ground cinnamon, vanilla extract.
Variations
Vegan: use unsweetened coconut flakes and vegan chocolate chips (or skip the chocolate).
Dairy-free: use dairy-free chocolate chips and plant-based milk.
Different fruit: I make a very similar strawberry baked oatmeal. Peach, raspberry, blackberry and apples work too. Slow cooker apple oatmeal is one of my breakfast favorites- I make it overnight and wake up to breakfast ready to go!
Recipe Notes
- Tip 1: If using frozen blueberries, thaw them for a bit first, then squeeze out the water with paper towels so the final casserole isn't too mushy.
- Tip 2: If you're not sure if the oatmeal is done, slice into the center and scoop a tiny bit out to check- you won't ruin the meal! If it's not cook in 5 minute intervals until the center is set.
- Storage: keep in a covered container in the fridge for up to 5 days. It's easiest to store if you make it in a casserole pan that has a lid.
- Freezing: you can freeze baked oatmeal, but I don't recommend it because the texture will soften and it not be as appealing to eat then.
Enjoy!
Recipe
Blueberry Baked Oatmeal
Equipment
- 2 quart baking dish
Ingredients
- 3 cups old fashioned oats
- 1 tablespoon ground flaxseed
- 1 ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 ½ cups almond milk
- ⅓ cup pure maple syrup
- 1 tablespoon vanilla extract
- 2 cups fresh blueberries
- ½ cup dairy-free chocolate chips
- ½ cup sweetened coconut flakes
Instructions
- Preheat the oven to 375° Fahrenheit and grease a 2 quart glass baking dish with a little butter or oil.
- Reserve half of the sweetened coconut flakes. In a large mixing bowl combine all ingredients except the reserved coconut flakes. Mix well and pour into the baking dish.
- Top with the reserved coconut flakes and drizzle with 3 tablespoon coconut oil (optional, if desired).
- Bake for 35-40 minutes, or until the center slightly wiggles, is golden brown and the sides are set. Let cool for 10 minutes before serving.
Notes
Nutrition
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