This easy Blueberry Baked Oatmeal is made with gluten-free old-fashioned oats and fresh or frozen blueberries. It’s a healthy 30-minute breakfast casserole that’s easy to make in advance! Dairy-free, refined sugar-free with grain-free, vegan, low carb, keto and paleo-friendly options.
Healthy & Easy Blueberry Baked Oatmeal
Baked oatmeal with blueberries is one of the best breakfasts ever. We make a ton of baked oatmeal around here and it always tastes yummy, but this Blueberry Baked Oatmeal might just be our favorite.
This baked oatmeal recipe comes out perfect every time, and the blueberries add a lovely burst of fresh, fruity flavor.
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.
While I use almond milk, maple syrup and a touch of coconut oil for my baked oatmeal, you can totally use a different sweetener or plant-based milk, if desired.
- Almond Milk: We like using unsweetened Malk Organics, since it doesn’t contain any fillers.
- Eggs: If you want to make vegan baked oatmeal, use flax eggs instead.
- Maple Syrup: or sub with preferred liquid sweetener such as coconut nectar syrup, date syrup or honey (if not vegan). For keto oatmeal, use your preferred sugar-free liquid sweetener such as Lakanto Sugar-free maple syrup or Yacon syrup.
- Coconut Oil: Or avocado oil, melted.
- Vanilla Extract: For flavor.
- Baking Powder: To help the oatmeal rise and get chewy.
- Ground Cinnamon: How could you not add cinnamon to a warm, comforting dish like this?
- Sea Salt: Just a pinch.
- Gluten-free Old-Fashioned Rolled Oats: to make this oatmeal grain-free and paleo-friendly, swap the oats with an equal mix of roughly chopped coconut flakes and sliced almonds (so about 1 1/4 cups of each).
- Blueberries: You’ll need about 1/2 a cup of fresh or frozen blueberries.
- Toasted Coconut Chips: Optional, for garnish.
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/or drain the berries before getting started on your casserole.
How to Make Blueberry Baked Oatmeal
This oatmeal casserole is an extremely easy breakfast option. You just have to combine all the ingredients and bake!
- Combine Wet Ingredients: Start by combining the eggs and milk together. Add the maple syrup, coconut oil, vanilla, baking powder, cinnamon and salt.
- Add Dry Ingredients: Stir in the oats and blueberries.
- Transfer to Pan: Fill a 9×13 baking pan, a greased muffin tin or silicone muffin liners with the batter. Top with more berries, if desired.
- Bake: Bake at 350°F for about 30-35 minutes in a casserole pan or 20-25 minutes in a muffin tin, until set. Sprinkle with coconut flakes, if desired. Let baked oatmeal cool for a few minutes before serving.
Tips For The Best Baked Oatmeal
This mess-free recipe is quick and simple. Here are a few extra tips for making the best blueberry baked oatmeal!
- Drain the Berries: It’s important to drain your berries before mixing them into your casserole batter. This keeps them from adding excess moisture. If you’re using frozen berries, thaw them before draining.
- Don’t Overbake: You want your baked oatmeal to be chewy, not hard. Make sure you don’t leave it in the oven for too long.
- Don’t Skip the Salt: Just because there’s only a dash of salt in this recipe doesn’t mean it’s not an important ingredient. In fact, the salt actually enhances some of the other flavors in the oatmeal, so I definitely wouldn’t leave it out.
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.
- Don’t Use Instant Oats: I do not suggest using quick oats or instant oats for this recipe. They don’t really have the right texture for baking.
- 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!
How to Serve Baked Oatmeal
There are so many simple things you can serve with baked oatmeal to make it even more of a treat. Try these!
- With Yogurt: Creamy Greek yogurt plus a serving of warm, freshly baked oatmeal? Yes, please!
- With Nut Butter: My easy recipe for Homemade Nut Butter is practically made for this casserole. The four flavor options—almond, cashew, peanut and pecan—would all taste amazing with this dish!
- As a Dessert: This breakfast casserole doubles as a healthy dessert option. Top it with a scoop of No-Churn Ice Cream for a truly decadent confection!
How to Store & Reheat Leftovers
To store blueberry baked oatmeal, place it in an airtight container in the fridge. If you’ve made oatmeal cups, store them in a single layer to avoid sticking. 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 Baked Oatmeal?
Yes, leftover blueberry oatmeal can be stored in an airtight container in the freezer for up to 2 months! If servings are individually wrapped and frozen, they’ll last for 3 months. Thaw out frozen oatmeal in the fridge before you reheat it.
More Breakfast Ideas To Try
For more easy homemade breakfast recipes, be sure to check out the dishes below!
This easy Blueberry Baked Oatmeal is made with gluten-free old-fashioned oats and fresh or frozen blueberries. It's a healthy 30-minute breakfast casserole that's easy to make in advance! Dairy-free, refined sugar-free with grain-free, vegan, low carb, keto and paleo-friendly options.
- 1 1/2 cups unsweetened almond milk , or any other milk
- 2 large eggs , or flax eggs, for vegan - (For each flax egg: 1 tbsp flax seed + 2.5 tbsp water)
- 1/2 cup maple syrup , or sub with preferred liquid sweetener such as coconut nectar syrup, honey (if not vegan), date syrup, sugar-free maple syrup or Yacon syrup for low carb / keto
- 4 teaspoons melted coconut oil OR avocado oil *coconut oil will harden with any cold liquids - this is totally normal and will melt down once baked
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon sea salt
- 3 1/2 cups gluten-free old-fashioned rolled oats , for grain-free, low carb, keto and paleo, swap with an equal mix of roughly chopped coconut flakes (1 1/4 cup) and sliced almonds (1 1/4)
- 1/2 cup fresh or frozen blueberries . plus more for topping
- toasted coconut chips optional, for garnish
- Preheat oven to 350 degrees Fahrenheit. Grease a 9x13 baking pan or a 12-cup muffin tin with non-stick cooking spray or line baking sheet with silicone liners. Set aside.
Combine the eggs and milk together. Add the maple syrup, coconut oil, vanilla, baking powder, cinnamon and salt.
Stir in the oats and blueberries.
Bake at 350°F for about 30-35 minutes in a casserole pan or 20-25 minutes in a muffin tin, until set.
Let baked oatmeal cool for a few minutes before serving.
Top with optional coconut chips and enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.