Blueberry Baked Oatmeal
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.
Ingredients
- 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
Instructions
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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.
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Combine the eggs and milk together. Add the maple syrup, coconut oil, vanilla, baking powder, cinnamon and salt.
Stir in the oats and blueberries.
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Fill a 9×13 baking pan, a greased muffin tin or silicone muffin liners with the batter. Sprinkle with additiona blueberries, if desired.
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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.
