Blueberry Baked Oatmeal Recipe
Introduction
Blueberry baked oatmeal is a cozy and nutritious breakfast option that’s easy to prepare ahead of time. Packed with wholesome oats, sweet bananas, and juicy blueberries, this dish offers a warm start to your day with natural sweetness and comforting flavors.
Ingredients
- 2 cups rolled old-fashioned oats
- ¼ cup pure maple syrup
- 1 teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon sea salt
- 2 cups unsweetened vanilla almond milk
- 1 tablespoon ground flaxseed (or 1 large egg)
- 2 tablespoons coconut oil (melted)
- 2 teaspoons vanilla
- 2 ripe bananas (mashed)
- 1 ¼ cups fresh or frozen blueberries (divided)
- Additional blueberries, nut butter, and extra maple syrup for serving (optional)
Instructions
- Step 1: Preheat the oven to 375°F and spray an 8-inch square baking dish with cooking spray.
- Step 2: In a large bowl, mix together the oats, baking powder, cinnamon, and salt.
- Step 3: Add the almond milk, maple syrup, flaxseed (or egg), melted coconut oil, vanilla, and mashed bananas to the dry ingredients. Stir well to combine.
- Step 4: Gently fold in 1 cup of the blueberries.
- Step 5: Pour the oatmeal mixture into the prepared baking dish and scatter the remaining blueberries over the top.
- Step 6: Bake for 40 to 55 minutes, or until the center is set and the top is golden brown.
- Step 7: Remove from the oven and let cool for a few minutes before portioning and serving.
- Step 8: Serve topped with additional blueberries, nut butter, and a drizzle of maple syrup if desired.
Tips & Variations
- Substitute ground flaxseed with an egg for a firmer texture and added protein.
- Use frozen blueberries directly from the freezer; they cook well in the bake and release lovely color.
- Add chopped nuts or seeds for extra crunch and nutrition.
- For a dairy-free version, ensure the nut butter and maple syrup toppings align with your dietary needs.
Storage
Store leftover baked oatmeal in an airtight container in the refrigerator for up to 5 days. To reheat the whole dish, cover it with foil and warm in a 350°F oven for about 20 minutes. For individual servings, reheat at 350°F for 5 to 10 minutes in the oven or toaster oven, or microwave for about 1 minute until warmed through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of milk?
Yes, you can substitute almond milk with any plant-based or dairy milk you prefer, such as oat milk, soy milk, or cow’s milk.
Is it possible to make this recipe vegan?
Absolutely. Use ground flaxseed mixed with water instead of an egg, and choose plant-based milk and toppings to keep it vegan.
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Blueberry Baked Oatmeal Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Blueberry Baked Oatmeal is a wholesome and delicious breakfast option featuring old-fashioned rolled oats, fresh blueberries, ripe bananas, and a touch of cinnamon and maple syrup. Baked to golden perfection, this comforting dish is easy to prepare, dairy-free, and uses natural sweeteners, making it a nutritious start to your day. Serve warm with extra blueberries, nut butter, and a drizzle of maple syrup for added flavor.
Ingredients
Dry Ingredients
- 2 cups rolled old-fashioned oats
- 1 teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon sea salt
Wet Ingredients
- 2 cups unsweetened vanilla almond milk
- ¼ cup pure maple syrup
- 1 Tablespoon ground flaxseed (or 1 large egg)
- 2 Tablespoons coconut oil (melted)
- 2 teaspoons vanilla extract
- 2 ripe bananas (mashed)
Fruits
- 1 ¼ cups fresh or frozen blueberries, divided
- Additional blueberries (for serving)
Optional Toppings
- Nut butter
- Additional maple syrup (for serving)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and spray an 8-inch square baking dish with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, baking powder, ground cinnamon, and sea salt. Stir these thoroughly to ensure even distribution.
- Combine Wet Ingredients: In another bowl, mix together the unsweetened vanilla almond milk, pure maple syrup, ground flaxseed (or egg if using), melted coconut oil, vanilla extract, and mashed bananas until well blended.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry oat mixture. Stir well until all ingredients are fully combined and the batter is consistent.
- Fold in Blueberries: Gently fold in 1 cup of the blueberries into the oatmeal mixture, being careful not to crush them.
- Assemble: Pour the oatmeal mixture evenly into the prepared baking dish. Evenly scatter the remaining ¼ cup blueberries on top for a beautiful, fruity finish.
- Bake: Bake in the preheated oven for 40 to 55 minutes, or until the center is set and the top is golden brown. To test doneness, insert a toothpick in the center; it should come out clean.
- Cool and Serve: Remove from the oven and allow to cool for several minutes. Cut into portions and serve warm, topped with additional fresh blueberries, nut butter if desired, and a drizzle of maple syrup for extra sweetness.
- Store: Transfer leftovers to an airtight container and refrigerate for up to 5 days.
- Reheat: To reheat the whole dish, cover with foil and warm in a 350°F (175°C) oven for about 20 minutes. For single servings, reheat in a toaster oven or conventional oven at 350°F for 5 to 10 minutes, or microwave for about 1 minute until warm.
Notes
- You can substitute the ground flaxseed with 1 large egg if you prefer.
- Use fresh or frozen blueberries based on availability; no need to thaw frozen berries before use.
- For a gluten-free version, ensure your oats are certified gluten-free.
- Add a pinch of nutmeg or cardamom for a different spice profile.
- This dish can be enjoyed warm or cold, making it suitable for meal prep.
- To make it vegan, use flaxseed instead of an egg.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: blueberry baked oatmeal, healthy oatmeal bake, vegan breakfast, gluten free oatmeal, baked oats recipe
