This vegan and gluten free Blueberry Baked Oatmeal is absolutely delicious! It's comforting, slightly sweet, and berry loaded. It's also super easy to make and reheats wonderfully. Prepare this at the beginning of the week and enjoy a healthy breakfast for days later!
If you’ve never had baked oatmeal, you’re in for a real treat with this Blueberry Baked Oatmeal! It’s such a satisfying, nutritious morning meal and is also a super convenient make-ahead breakfast. You can bake this on Sunday and have plenty of oatmeal to enjoy throughout the week.
This dish is fairly different from your standard bowl of creamy oatmeal. Baked oatmeal is like a sweet breakfast casserole made with oats, maple syrup, and milk. It’s slightly custardy and creamy with a very chewy and slightly soft texture.
Why you'll love this recipe
- So Delicious: This sweet breakfast casserole bakes up perfectly chewy, soft, and a little custardy with a slightly crisp topping. It tastes just like dessert!
- Super Satisfying: A slice of this blueberry baked oatmeal is filling, nutritious, and will keep you fueled for hours. It’s packed with fiber and loaded with antioxidants.
- Quick & Easy to Make: Simple to prep in just 10 minutes of hands-on time, and all of the ingredients get mixed in one bowl. Great for meal prep! You can enjoy it for a few days without having to worry about what to make for breakfast.
Ingredients needed
Blueberry baked oatmeal is made with good-for-you, nutritious ingredients and tasty add-ins, like vanilla, cinnamon, maple syrup, and blueberries. Here’s what you need to make it:
- Milk: Any milk variety will work. For a dairy-free option and to keep this recipe vegan, use unsweetened oat milk, almond milk or cashew milk.
- Maple Syrup: To naturally sweeten the dish. Honey or agave would work great as a substitute.
- Butter: To keep this oatmeal bake moist and give it it’s signature texture. Use a plant-based butter to keep this recipe vegan.
- Vanilla Extract & Cinnamon: For warmth and flavor.
- Baking Powder: Gives it a little lift and ensures proper baking.
- Quick Oats: The base of this uses quick oats. Use certified gluten-free oats, as needed. We do NOT recommend using old-fashioned rolled oats or steel-cut oats because the texture will not turn out right.
- Frozen Wild Blueberries: You can use fresh berries as a topping, but for best results use frozen blueberries to fold into the oatmeal before baking, no need to thaw.
How to make this recipe
This baked oatmeal recipe is so simple to throw together! It’s really just a matter of stirring the ingredients together in one large bowl, pouring the mixture into a pan, and baking it up!
For full, printable instructions, reference the recipe card at the bottom of the post.
Prep: Preheat your oven to 375 degrees F and grease or spray a 9×11-inch baking pan (or other similar-sized dish) with coconut oil or vegan butter.
Mix: In a mixing bowl, stir the the milk, maple syrup, butter, vanilla, cinnamon, and baking powder. Add the oats and mix. Then, fold in the blueberries.
Bake: Pour the oat mixture into your baking dish. Place in the oven and bake until just set and golden brown, about 45 minutes. Oats will be golden and berries will be bubbly.
Serve & Enjoy! Remove the pan from the oven and let it cool for about 5 minutes. Spoon it out or cut it into squares for serving. Enjoy with yogurt, fresh berries, and any other favorite toppings.
Recipe swaps
This is a versatile oatmeal recipe that’s easy to customize! Feel free to swap some of the ingredients listed with your favorites. Here's some options:
- Different Berries: If you’re out of blueberries feel free to change it up and use raspberries, blackberries, or chopped strawberries instead of blueberries.
- Healthy Fats: Stir in 2 tablespoons of chia seeds for a boost of healthy fats. You can also top your cooked serving with a drizzle of almond butter or peanut butter.
- Extra Add-Ins: For some delicious crunch and texture, mix in nuts, like sliced almonds, chopped walnuts, or pecans. You could also add shredded coconut, mini chocolate chips, or raisins.
Frequently asked questions
Yes! This recipe for blueberry baked oatmeal is very healthy. It's vegan, gluten-free, whole grain and a great source of vitamins, minerals, fiber, and antioxidants. Research shows that oats and oatmeal have many health benefits, including weight loss, lower blood sugar levels, lowering cholesterol, and a reduced risk of heart disease.
Baked oatmeal is a sweet breakfast that’s soft and custardy with a chewy texture and crisp edges. It’s a unique taste and texture, you can’t get with a stovetop or microwave oatmeal.
Definitely! Baked oatmeal is actually really good cold. It’s surprisingly tasty that way, especially if you need a quick bite after a workout or an easy snack fix. However, it's easy to warm up too, if you'd prefer it that way.
Storing, freezing and reheating
- Storing Leftovers: Place any leftover baked oatmeal in an airtight container or plastic, in the fridge for up to 4 days.
- Freeze: Place individual servings in an airtight, freezer-safe container or freezer-safe bag for up to 3 months.
- Reheat: Place individual slices in the microwave for about 1 to 4 minutes, depending on whether it’s at room temperature or frozen.
More oatmeal recipes to try
- Sweet Potato Baked Oatmeal
- Peanut Butter Oatmeal Cookies
- Mixed Berry Baked Oatmeal
- Oatmeal Banana Pancakes
7-Ingredient Vegan Blueberry Baked Oatmeal
Ingredients
Vegan Blueberry Baked Oatmeal
- 1 cup unsweetened oat or almond milk
- ½ cup maple syrup
- ¼ cup melted vegan butter
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 2 cup quick oats
- 2 cup frozen wild blueberries
Instructions
Vegan Blueberry Baked Oatmeal
- Preheat oven to 375.
- Mix together the almond or oat milk, maple syrup, baking powder, vanilla, and butter. Add the oats and mix. Then, fold in the blueberries.
- Pour the batter into a 9x11 casserole dish and bake for 45 minutes. Oats will be golden and berries will be bubbly.
Video
Notes
- Storing leftovers: Place any leftover baked oatmeal in an airtight container or plastic, in the fridge for up to 4 days.
- Freeze:Â Place individual servings in an airtight, freezer-safe container or freezer-safe bag for up to 3 months.Â
- Reheat: Place individual slices in the microwave for about 1 to 4 minutes, depending on whether it’s at room temperature or frozen.
Nutrition
The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.
JJ says
I make this recipe very often during the week to make for a nice simple breakfast/even dessert some nights. Family loves it and I’ve done it with raspberries as well, goes well with any add-ins. Really good, really easy to make, will be sticking with this recipe for a while!!!
Jillian says
Thrilled to hear you and your family have enjoyed this recipe so much!! Thanks for trying my baked oatmeal and leaving a review!!
Pam Magnan says
I love this recipe but the batter always looks a little soupy. Is it supposed to be?
Jillian says
So happy you like my blueberry baked oatmeal. The batter will be soupy but once baked it should be nice and fluffy on the inside while crisp and golden on the top!
Pam says
Can you use honey, instead of maple syrup?
Jillian says
Absolutely 🙂 Enjoy!
Catherine Agelson says
I can’t have almonds/almond milk/almond flour. Will oat milk work for this and other recipes where you use almond milk?
Jillian says
Hi Catherine, that is a great question. Yes! Oat milk is a fabulous swap for almond milk in my recipes.
Christine says
What do you mean by blended oats if I don’t have quick oats? Do I need to put rolled oats in a blender? Thanks!
Jillian says
Hi Christine, essentially quick oats are just old fashioned oats that have been pulverized to break them down into smaller bits. So blending them for a couple of seconds would give you a similar texture to quick oats.
Gina Redfern says
Best recipe!! So delicious!
Jillian says
So happy you like it Gina!!
Kimiyo says
Can you use fresh fruit?
Jillian says
Hi Kimiyo, yes you definitely can!
Lynda K says
Hi! I am new to your site and I saw this recipe on IG. The recipe indicates 1 serving, is that correct? When I saw 2C of oats and 2C of blueberries I thought it should be more than 1 serving? I can't wait to make this, it looks delish!
Jillian says
Hi Lynda, thank you so much for checking out my recipe! I can't wait for you to try it! I have updated the nutritional label on this recipe as there are 8 servings in it 🙂
Rose says
Am I able to substitute the almond milk for regular milk? Will regular butter work for this recipe?
Jillian says
Regular milk and butter both work well in this recipe 🙂
Leni says
Any way to lower the fat content? Trying to get all types of butter out of my diet. Thanks
Jillian says
Hi Leni, I've made this with 2 mashed overripe bananas instead of the melted butter and it's delicious.
Jennifer says
I have a 6 x 9 pan and a 9 x13 pan but not a 9x 11 pan. If I use the 9x13 pan, could I reduce the baking time by 5 - 10 minutes?
Jillian says
Hi there! The 9x13 should work perfectly. I'd recommend reducing the baking time by 5-10 minutes as you mentioned, and increase if needed.
Crystal Prahl says
Being diabetic, I have to watch carbs. The nutrition info gives total carbs, but can you break that down to the amount of fiber, starch and sugar?
Jillian says
Hi Crystal, thank you for your comment! I will add that to the recipe card now.
Susan says
Hello! Can I use a baking pan versus baking dish? Or instead of 9x11 baking dish, could I use 8X8 casserole dish? Thank you! P.S. I've tried several of your recipes and they are all yum!
Jillian says
Absolutely! A 8x8 casserole dish or a metal baking pan will work for this 🙂