This Blueberry Baked Oatmeal is easy to make, packed with blueberries and perfect for a healthy breakfast or brunch! This recipe is made gluten-free (with gluten-free oats) and can easily be made vegan if needed.

A baking dish with blueberry baked oatmeal in it on a blue napkin

What is baked oatmeal?

We’re all familiar with a warming bowl of oatmeal, but what about baked oatmeal?

Baked oatmeal is oatmeal that’s baked in a casserole dish with other ingredients like eggs, non-dairy milk and mix-ins. It tastes different than a typical bowl of oatmeal and can be cut into squares, almost like an oat-y breakfast cake.

Baked oatmeal is healthy, easy to prepare, stores well in the fridge and is perfect to feed a crowd! It also looks a little fancier than just a plain bowl of oatmeal and can be served on it’s own or with toppings like maple syrup and yogurt.

Ingredients you’ll need

  • Oats: the main ingredient of this recipe! I use large flake gluten-free oats, but you can use quick oats too if that’s what you have on hand.
  • Coconut sugar: to sweeten the Blueberry Baked Oatmeal. You can sub brown sugar here.
  • Cinnamon: to add some flavour!
  • Shredded coconut: this is optional, but adds some extra flavour and texture to the oatmeal.
  • Eggs: To help bring everything together and add some richness to the baked oatmeal.
  • Almond milk: or any type of milk
  • Coconut oil: melted. The fat helps to add flavour to the baked oatmeal
  • Vanilla extract: for flavour
  • Blueberries: I like to use wild ones if I can find them, but any blueberries work!
  • Almonds: sliced almonds are best, but you can leave these out if you like.

How to make this recipe

Mix the dry ingredients together in a bowl, and the wet ingredients together in a separate bowl. When mixing the wet ingredients, beat the egg first to make sure it mixes in well.

  • A bowl of almond milk and eggs mixed together
  • a bowl of oats

Mix the wet ingredients and dry ingredients together until combined. Then add the blueberries and shredded coconut and give it another mix.

  • batter for baked oatmeal in a clear mixing bowl
  • A cup of blueberries being poured into baked oatmeal batter

Add the mixture to a baking dish and bake in the oven for 45 minutes or until golden brown on top.

  • a clear mixing bowl with oats and blueberries
  • baked oatmeal in a white baking dish topped with blueberries

Recipe variations

Make it vegan: instead of an egg, use a flax egg. Mix 1 tbsp ground flax seeds with 3 tbsp of water and let sit for 5 minutes.

Add any fruits you like: substitute some of the blueberries with any berries, bananas or fruits you love.

Does baked oatmeal have to be refrigerated?

Yes. Baked oatmeal will stay best if it’s stored in the fridge. Store in fridge for up to 4 days, or freeze it for up to 1 month.

If you’d like to prepare this recipe ahead of time, bake it and pop it back in the oven at 350 degrees F for 10 minutes to warm. You can also prepare the batter ahead of time and bake it before serving.

Tips for making this recipe perfectly

  • Use large flake oats for the best texture. You can use quick oats, but large flake oats work best in this recipe. Do not substitute steel-cut oats.
  • The mixture will look a bit liquidy, which is totally OK. As the oatmeal bakes it will absorb the liquid.
  • Serve with a big drizzle of maple syrup, delicious!!

More baked oatmeal recipes to try

a spoon of baked oatmeal being scooped out of a baking dish

If you tried this Blueberry Baked Oatmeal or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!

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A baking dish with blueberry baked oatmeal in it on a blue napkin

Blueberry Baked Oatmeal

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  • Author: Jessica Hoffman
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 8 servings 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

This Blueberry Baked Oatmeal is easy to make, packed with blueberries and perfect for a healthy breakfast or brunch! This recipe is made gluten-free (with gluten-free oats) and can easily be made vegan if needed.

Ingredients

Scale
  • 2 1/4 cups rolled oats
  • 1 tsp baking powder
  • 1 tsp cinnamon 
  • 1/4 tsp salt
  • 1/4 cup coconut sugar
  • 1/4 cup coconut oil, melted and cooled (or butter for dairy version) 
  • 1 egg (can sub flax egg for vegan)
  • 1 tsp vanilla extract
  • 1  3/4 cup plant-based milk
  • 1/4 cup shredded coconut
  • 1 cup blueberries
  • Sliced almonds 

Instructions

  1. Preheat the oven to 350 degrees and spray an 8×8 inch baking dish with cooking spray.
  2. Mix the oats, baking powder, cinnamon, salt, and coconut sugar together in a bowl.
  3. In a separate bowl whisk together the coconut oil, egg, vanilla extract and milk.
  4. Pour the wet ingredients into the dry ingredients and mix together, then mix in the coconut and blueberries.
  5. Top with sliced almonds and more blueberries then transfer to the baking dish and bake for 40-45 minutes until golden brown on top. 
  6. Optionally serve drizzled with maple syrup.

Notes

It’s important to make sure the coconut oil or butter are cooled before mixing with the egg, otherwise, the egg can cook when mixed together!

Use large flake oats for the best texture. You can use quick oats, but large flake oats work best in this recipe. Do not substitute steel-cut oats.

The mixture will look a bit liquidy, which is totally OK. As the oatmeal bakes it will absorb the liquid.

Nutrition

  • Serving Size: 1/8th of the recipe
  • Calories: 260
  • Sugar: 9g
  • Fat: 14g
  • Carbohydrates: 34g
  • Fiber: 5g
  • Protein: 7.5g