Blueberry Baked Oatmeal
User Reviews
5
8 reviews
Excellent
Blueberry Baked Oatmeal
Report
This Blueberry Baked Oatmeal is the perfect healthy breakfast recipe! It's great for weekend baking and meal prep – leftovers reheat well all week long. Made with organic gluten free rolled oats, lightly sweetened with maple syrup, bursting with blueberries.
Share:
Ingredients
- 2 egg large
- 2 tablespoons avocado oil or melted cooled coconut oil, or light olive oil
- ¼ cup pure maple syrup
- 1.5 cups milk i.e. almond, cashew, dairy, of choice
- 1 teaspoon vanilla extract
- 2.25 cups rolled oats gluten free, old-fashioned
- 1 teaspoon baking powder
- 1/4 teaspoon salt fine sea salt
- ¼ teaspoon cinnamon use more if you’d like
- 1 pint blueberries
- 1/4 cup walnuts optional
Instructions
- Preheat oven to 375ºF and grease 9x9 baking dish (or similar size).
- Whisk Wet Ingredients: In large bowl whisk together eggs, oil, maple syrup, milk and vanilla extract.
- Add Dry Ingredients: Add in rolled oats, baking powder, salt and cinnamon.
- Gently fold in blueberries and transfer to prepared baking dish. Top with walnuts if you'd like.
- Bake for 35-40 minutes or, until top is golden and middle is set. You can serve immediately bowl style, or wait about 20 minutes to serve as squares.
- Serve blueberry baked oatmeal with your favorite toppings, a little extra maple syrup or honey and enjoy!
Notes
- BAKING TIME - In these photos I used a 9" pie plate and my baking time was 35 minutes. If you use a slightly larger dish, watch baking time after 25-30 minutes.
- VEGAN - You can use 2 flaxseed eggs <– recipe linked, to make this recipe vegan. And increase the baking powder to 1.5 teaspoons. Or if you can tolerate bananas, I recommend this recipe.
- NO OIL - You can also sub the oil with peanut butter, almond butter or cashew butter if you'd like.
- FROZEN BLUEBERRIES - If using frozen blueberries, you may need to increase the baking time by a few minutes.
- STORAGE - Store in an airtight container in the fridge for up to 5 days.
- FREEZE - Cool, then cut into oatmeal squares. Place on a parchment-lined baking sheet and freeze for 1 hour. Transfer to a freezer bag. Freeze for up to 1 month.
- REHEAT - Reheat individual squares in the toaster oven for 5-7 minutes, or until warmed through. Add 1-2 minutes to the bake time if reheating from frozen.
- Recipe originally published 2021 – Same delicious recipe with updated baking notes in 2023.
Nutrition Information
Show Details
Serving
1/9
Calories
275kcal
(14%)
Carbohydrates
42g
(14%)
Protein
9g
(18%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Cholesterol
41mg
(14%)
Sodium
228mg
(10%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Serving | 1/9 | |
| Calories | 275kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 41mg | 14% |
| Sodium | 228mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
Other Recipes
You'll Also Love
