Blueberry Baked Oats
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.
Ingredients
GLUTEN-FREE VERSION WITH OATS
- 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
OPTIONAL TOPPINGS
- 1/2 tsp chopped pecans
- 1 tsp coconut sugar
- 1/2 tsp ground cinnamon
- 1 tbsp melted coconut butter (manna)
GRAIN-FREE VERSION
- 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
OPTIONAL TOPPINGS
- 1/2 tsp chopped pecans
- 1 tsp coconut sugar
- 1/2 tsp ground cinnamon
- 1 tbsp melted coconut butter (manna)
Instructions
GLUTEN-FREE VERSION WITH OATS
-
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.
OPTIONAL 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.
Drizzle with some melted coconut butter, dairy-free yogurt or nut butter, if desired and enjoy.
GRAIN-FREE
-
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.
OPTIONAL 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.
Drizzle with some melted coconut butter, dairy-free yogurt or nut butter, if desired and enjoy.
Recipe Video
Recipe Notes
- 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.