These Blueberry Baked Oats are soft, fluffy and easy to make with oat flour, maple syrup and fresh juicy blueberries. If you’re a fan of having breakfasts that taste like cake, you’ll love these easy gluten-free, dairy-free and vegan oats. No blender or bananas required! Includes grain-free, paleo, low carb and keto sweetener options.
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Blueberry Baked Oats Recipe
Want to enjoy the flavors of a fresh-baked blueberry muffin for breakfast? These Blueberry Baked Oats are the perfect recipe for you. They’re made with fresh blueberries, chopped pecans, cinnamon and coconut sugar.
Baked oats are a popular TikTok trend right now – and for good reason! They’re so quick and simple, and they’re full of healthy ingredients. It’s also easy to customize baked oats with whatever flavors you’re in the mood for.
We’ve tried a ton of TikTok recipes like Tortilla Wraps, Nature’s Cereal, Baked Feta Pasta, Dalgona Coffee, Pancake Cereal and more. This easy oatmeal recipe is definitely a front runner!
These healthy, wholesome baked oats are gluten-free, dairy-free and vegan without any refined sugars used. We even included an option to make them grain-free, paleo, low carb and keto with just two simple swaps. If you’re looking for a nutritious, versatile breakfast that comes together in a snap, this recipe couldn’t have come at a better time!
Is Baked Oatmeal healthy?
Let’s dive into the nutritional benefits of baked oats. Gluten-free oat flour is high in protein and fiber. If you opt for rolled oats instead, the same is true! The grain-free version uses almond flour, which is also low in carbs and rich in nutrients.
With the use of ground flaxseeds or a plant-based powder, even more protein is packed into this breakfast. It’ll give you long-lasting energy with every bite! We like to sweeten my oatmeal with pure maple syrup, but you can use any liquid sweetener of choice.
Recipe Ingredients
All you need are 9 main ingredients for the oatmeal base – no eggs, dairy or banana required! These ingredients apply to all the oatmeal flavors except for the grain-free version.
- Gluten-Free Oat Flour: We like Arrowhead Mills. If you don’t have oat flour, you can also use old-fashioned rolled oats, but you’ll have to blend them in a high-speed blender.
- Protein Powder: Use your favorite brand either unflavored or vanilla, we like this one. If you’re not a fan of protein powder, sub with ground flaxseeds. This omits the need for an egg or bananas, but you can add half a small mashed banana or 1/4 cup of unsweetened applesauce if you’d like.
- Pure Maple Syrup: Or your preferred liquid sweetener. Coconut nectar syrup, date syrup, honey (if not vegan) and Lakanto Sugar-Free maple syrup are all good options. Use Yacon syrup for keto baked oats.
- Vanilla Extract: For flavor and sweetness.
- Ground Cinnamon: To add warmth and depth of flavor.
- Baking powder: This helps the oats rise. Use a grain-free brand as needed.
- Unsweetened Almond milk: Any plant-based milk will work.
- Fine Sea Salt: to balance out the sweetness.
- Blueberries: we like using fresh blueberries when they are in season but frozen blueberries are delicious as well!
Optional creamy filling:
For the optional blueberry muffin topping:
- Pecans: Chopped
- Coconut sugar or your preferred granulated sweetener. Lakanto golden monkfruit or granulated maple sugar work too.
- Cinnamon
- Coconut butter (or coconut manna): Melted to a pourable icing consistency.
How to Make Blueberry Baked Oats
You’ll love how quickly and easily baked oatmeal comes together. Each version has the same base (except the grain-free one) with its own yummy twist. These oats can be cooked in the oven or the microwave!
- FOR OVEN METHOD: Preheat your oven to 350 F.
- Combine Ingredients: In a large mixing bowl, combine the oat flour, protein powder (or ground flaxseeds), maple syrup, vanilla, cinnamon and baking powder. Stir in the almond milk and mix until smooth. If you’re using rolled oats, don’t forget to blend them to a fine flour consistency. Stir in half of the blueberries. If you want a creamy filling, feel free to add 1/2 tablespoon of dairy-free yogurt, tahini or creamy nut butter.
- Transfer to baking pan: Transfer half the batter to a 6-ounce oven-safe ramekin, small bowl or baking pan.
Top with remaining blueberries. - Add the optional blueberry muffin topping: In a small bowl, mix together the coconut sugar + cinnamon until combined. Sprinkle evenly over the oats along with chopped nuts.
Cook:
OVEN METHOD: Bake in a preheated oven at 350 F for 19-21 minutes, or until set
OR
MICROWAVE METHOD: Microwave on high for 3 minutes, or until set.
- Add additional toppings and serve: Drizzle with some melted coconut butter, dairy-free yogurt or nut butter, if desired and enjoy.
Tips for Success
To guarantee your satisfaction, check out these simple suggestions for making vegan oatmeal.
- Don’t Use Instant Oats: If you choose to blend your own oats, be sure to use old-fashioned rolled oats. Instant oats will dry out quicker during the baking process.
- Allow to Cool: As tempting as it is to dive in the second your oatmeal is done cooking, I recommend letting your baked oats sit for 10 minutes before cutting and serving.
- Adjust Batter Consistency: If you feel that your batter is too thick, go ahead and add another splash of milk. You can also add more milk if you want a softer consistency.
Baked Oat Variation Ideas
These are the baked oatmeal variations my family loves. You can also improvise and create a flavor of your own!
- Churro Vegan Baked Oats: Some date butter, coconut sugar and a little extra cinnamon goes a long way in your oatmeal. This flavor tastes just like a sweet cinnamon churro. Yum!
- Peanut Butter Baked Oats: Creamy peanut butter and your favorite jam make these baked oats taste like a good old-fashioned PB&J. We like to throw in some dairy-free chocolate chips as well!
- Grain Free: Made with almond flour instead of oat flour, this variation is a healthy and delicious grain-free alternative to classic baked oatmeal.
Can I Make Baked Oats In Advance?
Baked oats are great for making ahead of time, but I recommend cooking them before storing. Otherwise, the flour will soak up too much liquid and ruin the batter. Once baked, this oatmeal can be stored in the fridge and served for breakfast all week long!
How To Store and Reheat Leftovers
To store leftovers, place them in an airtight container in the fridge. Baked oatmeal lasts for up to 5 days in the refrigerator!
You can reheat your oatmeal in the microwave or toaster oven. To warm it up in the microwave, heat it for 30 seconds at a time. To reheat your oatmeal in a toaster oven, cook it at 300°F until warm.
Can I Freeze Blueberry Baked Oats?
Yes, leftover oatmeal can be stored in a freezer-safe container and frozen for up to 3 months. Thaw out frozen oatmeal in the fridge before you reheat it. I like to transfer it to the fridge at night for a quick-fix breakfast the next morning!
More healthy breakfasts you will love!
How to Make Oatmeal – 6 Easy Oatmeal Recipes
Breakfast Egg Muffins – 9 Ways
More blueberry recipes:
These Blueberry Baked Oats are soft, fluffy and easy to make with oat flour, maple syrup and fresh juicy blueberries. If you're a fan of having breakfasts that taste like cake, you'll love these easy gluten-free, dairy-free and vegan oats. No blender or bananas required! Includes grain-free, paleo, low carb and keto sweetener options.
- 1/2 cup gluten-free oat flour , or gluten-free rolled oats, blended to a fine flour consistency
- 2 Tbsp plant-based protein powder (vanilla or unflavored) , or sub with 1 tbsp ground flaxseeds
- 2.5 Tbsp pure maple syrup or preferred liquid sweetener
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 2/3 tsp baking powder
- 1/2 cup unsweetened almond milk or preferred milk
- 2 tbsps fresh blueberries
- 1/2 tsp chopped pecans
- 1 tsp coconut sugar
- 1/2 tsp ground cinnamon
- 1 tbsp melted coconut butter (manna)
- 2/3 cup superfine blanched almond flour
- 2 tbsp plant-based protein powder (vanilla or unflavored) , or sub with 1 tbsp ground flaxseeds
- 2.5 tbsp pure maple syrup or preferred liquid sweetener. Use Lakanto Sugar-free maple syrup or Yacon syrup for keto
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/3 cup unsweetened almond milk or preferred milk
- 2 tbsps fresh blueberries
- 1/2 tsp chopped pecans
- 1 tsp coconut sugar
- 1/2 tsp ground cinnamon
- 1 tbsp melted coconut butter (manna)
FOR OVEN METHOD: Preheat your oven to 350 F.
In a large mixing bowl, combine the oat flour, protein powder (or ground flaxseeds), maple syrup, vanilla, cinnamon, baking powder. Stir in the almond milk and mix until smooth. *If using rolled oats - blend in a blender until it reaches a fine flour consistency.
Stir in half of the blueberries. If you want a creamy filling, feel free to add 1/2 tablespoon of dairy-free yogurt, tahini or creamy nut butter.
Transfer half the batter to a 6-ounce oven-safe ramekin, small bowl or baking pan.
Top with remaining blueberries.
In a small bowl, mix together the coconut sugar + cinnamon until combined. Sprinkle evenly over the oats along with chopped nuts.
OVEN METHOD: Bake in a preheated oven at 350 F for 19-21 minutes, or until set
OR
MICROWAVE METHOD: Microwave on high for 3 minutes, or until set.
Drizzle with some melted coconut butter, dairy-free yogurt or nut butter, if desired and enjoy.
FOR OVEN METHOD: Preheat your oven to 350 F.
In a large mixing bowl, combine the almond flour, protein powder (or ground flaxseeds), maple syrup, vanilla, cinnamon, baking powder. Stir in the almond milk and mix until smooth.
Transfer half the batter to a 6-ounce oven-safe ramekin, small bowl or baking pan.
Top with remaining blueberries. In a small bowl, mix together the coconut sugar + cinnamon until combined. Sprinkle evenly over the oats along with chopped nuts.
In a small bowl, mix together the coconut sugar + cinnamon until combined. Sprinkle evenly over the oats along with chopped nuts.
OVEN METHOD: Bake in a preheated oven at 350 F for 19-21 minutes, or until set
OR
MICROWAVE METHOD: Microwave on high for 3 minutes, or until set.
Drizzle with some melted coconut butter, dairy-free yogurt or nut butter, if desired and enjoy.
Recipe Video
- Nutrition facts are for the gluten-free version with oat flour and do not include the optional muffin topping and melted coconut butter. The nutritional facts with the optional toppings would be 505 calories, 85 carbs, 6g fiber, 19g protein, 8g fat, 37g sugar
- The grain-free version with all the toppings would be would be 678 calories, 26g protein, 61g carbs, 10g fiber, 40g fat, 39g sugar
- The protein powder/ground flaxseed omits the need for an egg or banana. Feel free to add half a small mashed banana or 1/4 cup unsweetened applesauce, if desired.
natalia -
yum, this was so good! making it again today. thanks!