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

Scale

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