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.
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
Storing: 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.
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.
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.