This Blueberry Baked Oatmeal is studded with sweet blueberries and packed with nutrients, a wholesome breakfast casserole that will keep you energized for hours! It’s easy to make and perfect for meal prep. Gluten-free, dairy-free, refined sugar-free with grain-free, vegan, low-carb, keto and paleo-friendly options.
Healthy Oatmeal Bake with Blueberries
Baked oatmeal is always a treat – who doesn’t love a healthy breakfast that tastes like a cookie? It’s very easy to make, it can be customized however you’d like, and it stays good in the fridge all week. Filled with fresh, juicy blueberries and delicate flakes of coconut, this particular baked oatmeal might just be our favorite!
This crave-worthy breakfast casserole is made with gluten-free oats and almond milk to ensure that it works with your diet plan. Maple syrup and applesauce are used to sweeten the oats without adding any refined sugar! On top of that, you can make your baked oatmeal grain-free, vegan, low-carb, keto and paleo-friendly if needed.
If you haven’t tried baked oatmeal yet, you really don’t know what you’re missing! This hearty blueberry version is heaven on a plate.
Not only does it taste like heaven on a plate, but this baked oatmeal is also a healthy breakfast option. It’s sweetened with pure maple syrup, which makes it both vegan and refined sugar-free and we’ve also included options to make it grain-free, low carb, keto and paleo-friendly.
Are Baked Oats Healthier Than Oatmeal?
Oatmeal on its own is incredibly healthy, but this baked oatmeal definitely takes the lead when it comes to nutrition. It incorporates eggs for an extra punch of protein and ground flaxseeds for added fiber. And because it’s sweetened naturally, there’s no need to load it up with a bunch of brown sugar!
What You’ll Need
If you’d like to use another kind of milk or natural sweetener instead of what’s listed below, go right ahead. Here are out go-to ingredients for blueberry baked oatmeal with diet-friendly substitution options included:
- Eggs: If you’re vegan, you can make a fail-proof egg substitute by combining a tablespoon of ground flaxseed with 2 ½ tablespoons of water.
- Unsweetened Applesauce: You can use homemade applesauce or your favorite storebought brand or a mashed (ripe) banana. Use pumpkin puree for a low-carb breakfast.
- Pure Maple Syrup: Use Lakanto sugar-free maple syrup or yacon syrup to make low-carb baked oatmeal.
- Unsweetened Almond Milk: We like Malk Organic since it doesn’t contain any fillers.
- Pure Vanilla Extract
- Baking Powder: This contributes to the chewy texture of the oatmeal.
- Ground Cinnamon: Feel free to toss in a dash of nutmeg as well if you’d like.
- Ground Flax Seeds: For an extra boost of fiber. You can omit this if desired. Hemp seeds, chia seeds and plant-based protein powder also make wonderful additions.
- Gluten-Free Old-Fashioned Rolled Oats: If you need grain-free or paleo-friendly oatmeal, swap the oats with equal parts roughly chopped coconut flakes and sliced almonds. You’ll need about 1 ¾ cups of each.
- Unsweetened coconut: We like to use some for the oatmeal mixture and some for the garnish. Omit if preferred.
- We like to use some for the oatmeal mixture and some for the garnish.
- Blueberries: You’ll need 1 cup of fresh blueberries. Fresh is best but if you prefer or only have frozen, be sure to thaw and drain the berries before getting started on your casserole. You may need to adjust the amount of liquid and cooking time.
- Ground Cinnamon: How could you not add cinnamon to a warm, comforting dish like this?
- Sea Salt: Just a pinch.
- Ground flaxseeds: For added fiber. Swap with hemp seeds, chia seeds or plant-based protein powder if desired.
Can I Use Frozen Berries?
You can – but if blueberries are in season, I suggest sticking with fresh ones. If you’re using frozen berries, you’ll have to thaw and drain them thoroughly. You may also need to adjust the amount of liquid and the cook time.
How to Make Blueberry Baked Oatmeal
This oatmeal casserole is as easy as it gets! You just have to combine the ingredients and bake.
Prep for Baking: Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish with avocado oil spray (or olive oil spray). Set the prepared pan aside.
Combine Wet Ingredients: Whisk together the eggs, applesauce, maple syrup, vanilla and milk in a large mixing bowl until combined.
Add Dry Ingredients: Add the baking powder, cinnamon and flax seeds, stirring to combine.
Add Oats, Coconut & Blueberries: Stir in the oats, shredded coconut and blueberries.
Transfer Batter to Baking Dish: Spread the batter evenly into the prepared casserole dish. Top it with additional blueberries.
Bake: Bake the oatmeal in the preheated oven until it’s just set and no longer jiggly, about 30-35 minutes.
Let Cool: Cool your baked oatmeal for at least 5 minutes before you serve it.
Add Toppings & Enjoy! Top the oatmeal bake with some extra maple syrup, a splash of almond milk and more fresh blueberries if desired.
Can You Use Fresh or Frozen Berries?
Yes! Either fresh or frozen blueberries will work for this recipe. I definitely suggest using fresh ones if blueberries are in season, but otherwise, frozen berries will taste equally delicious. Just use whatever you have on hand! Be sure to thaw and drain the berries before getting started on your casserole.
Tips For Success
Be sure to check out the tips below before you start working on your oatmeal. You’ll be an instant pro!
- Do Not Use Quick Oats! Quick oats are not ideal for baking. They do not have the proper texture – nor do steel-cut oats. Stick with old-fashioned rolled oats for the best results.
- Wash & Drain the Berries: Don’t forget to rinse your blueberries with water to remove any potential dirt or pesticides. If you’re using frozen blueberries, thaw them out ahead of time. Drain the berries well to avoid adding excess moisture to your oatmeal.
- Don’t Over-Bake: Over-baking your oatmeal could cause it to become hard rather than chewy. Once it’s done and lightly browned, remove it from the oven.
- The Cooling Time is Key: It’s important to let your baked oatmeal cool for at least 5 minutes before you cut and serve it. Otherwise, you won’t be able to cut it into clean slices.
One of the things I love about baked oatmeal is its versatility! Here are some swaps you can make and some overall flavor variations:
- Substitutions: Feel free to substitute the maple syrup for liquid monk fruit sweetener, regular organic sugar or another sweetener of choice. You can also use regular milk and butter instead of almond milk and coconut oil if you’re not dairy-free/vegan.
- Add More Berries! Why not make this a mixed berry oatmeal bake? That would be berry delicious! Keep in mind that frozen berries will take a little longer to cook than fresh ones, so adjust your bake time accordingly.
- Add Nuts: A handful of chopped nuts or toasted coconut flakes would add a yummy crunch to this oatmeal casserole.
- Use Freeze-Dried Berries: If you want a more intense, sweet berry flavor in your oatmeal, just use your favorite freeze-dried berries!
- Make Blueberry Banana Oatmeal: Try mixing a mashed banana into your oatmeal to add a ton of extra flavor and nutrients. The riper the banana, the better!
There are so many ways to serve blueberry baked oatmeal – you really can’t go wrong! Try one of the following options if you need some inspiration.
- Top with Greek Yogurt: We usually top our baked oatmeal with a scoop of Greek yogurt (use dairy-free yogurt if needed). It adds a creamy element that beautifully complements the chewy oats.
- Serve with Nut Butter: Another thing we love adding to baked oatmeal is Homemade Nut Butter. Whether it’s almond butter, peanut butter, cashew butter or pecan butter, it’ll add an irresistible finishing touch.
- Care for Dessert? This dish truly tastes like a dessert, so why not make it one! Serve it after dinner with a scoop of No-Churn Ice Cream to end your day on a delicious note.
How to Store and Reheat Extras
Refrigerate any leftover oatmeal in an airtight container for up to 5 days. Make sure you let it cool completely before you store it. If you’ve already cut the oatmeal into slices, store them in a single layer to prevent sticking.
You can warm up your oatmeal in the microwave or the toaster oven. Microwave it in 30-second intervals or toast it at 300°F until it’s nice and warm.
Can I Freeze Baked Oatmeal?
Go ahead! Once it’s done cooling, wrap the oatmeal tightly in plastic wrap and store it in an airtight container or freezer bag. This way, your baked oatmeal will last for up to 3 months! Thaw it out in the fridge before you reheat it.
More Make-Ahead Breakfast Ideas
Meal prep is a total game-changer for busy families. These recipes are the best of the best!
This Blueberry Baked Oatmeal is studded with sweet blueberries and packed with nutrients, a wholesome breakfast casserole that will keep you energized for hours! It's easy to make and perfect for meal prep. Gluten-free, dairy-free, refined sugar-free with grain-free, vegan, low-carb, keto and paleo-friendly options.
- 3 large eggs sub 3 flax eggs for vegan – combine 1 tbsp ground flax seed + 2.5 tbsp water for each egg.
- 1/3 cup unsweetened applesauce or mashed ripened banana. Swap with pumpkin puree for low carb.
- 1/3 cup pure maple syrup or other liquid sweetener of choice, plus more depending on preferred sweetness – you can always serve with more maple syrup once baked. Use Lakanto Sugar-Free maple syrup or yacon syrup for lower sugar/low-carb.
- 1 1/2 cups unsweetened almond milk or any other milk of your choice
- 1 1/2 teaspoons pure vanilla extract
- 1/2 tsp baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground flax seeds optional, for added fiber. Swap with hemp seeds, chia seeds or plant-based protein powder if desired.
- 3 1/4 cups gluten-free old fashioned rolled oats for grain-free + paleo-friendly oatmeal, swap oats with equal mix of roughly chopped coconut flakes and sliced almonds (about 1 3/4 cups of each).
- 1/4 cup unsweetened shredded coconut plus more for topping. Omit if preferred or add ground flaxseeds, hemp seeds, chia seeds or plant-based protein powder.
- 1 cup fresh blueberries plus more for topping. If using frozen, be sure to thaw and drain the berries before getting started on your casserole. You may need to adjust the amount of liquid and cooking time.
- maple syrup
- fresh blueberries
- dairy-free yogurt or whipped coconut cream
- splash of milk
- extra sprinkle of cinnamon
Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish with avocado oil spray or olive oil spray. Set aside.
- In a large mixing bowl, whisk together the eggs, applesauce, maple syrup, vanilla and milk until combined. Add baking powder, cinnamon and flax seeds.
- Stir in the oats, shredded coconut and blueberries.
- Spread batter evenly into a casserole dish. Top with additional blueberries.
- Bake in a preheated oven until just set and no longer jiggly - about 30-35 minutes.
- Cool for 5 minutes before serving. Top with a drizzle of maple syrup, dairy-free yogurt or whipped coconut cream, a splash of milk and more fresh blueberries, if desired.
Place cooled oatmeal into an airtight container and refrigerate for up to 5 days.
Microwave for 30 seconds at a time or reheat in a toaster oven at 300°F until warm.
Wrap cooled oatmeal in plastic wrap and freeze in an airtight container for up to 3 months. Thaw in the fridge before reheating.