Healthy Blueberry Baked Oatmeal (Gluten-free)
Homemade and easy to make, this Healthy Blueberry Baked Oatmeal makes for a delicious breakfast and is perfect for meal prep. With its warm cinnamon and vanilla flavors, complete with blueberries and sliced almonds this recipe is one you’ll make again and again. It can be made with fresh or frozen blueberries making it the perfect year-round baked good. Top it with yogurt or whipped topping and a drizzle of maple syrup for something extra delicious.
Blueberry Baked Oatmeal is lightly sweetened with maple syrup, made hearty thanks to the oats, and a breakfast you’ll most definitely look forward to.
Baked oatmeal has become a go-to of ours. It’s easy to make, great for meal prep, and also makes for a delightful and scrumptious breakfast or brunch. Paired with our Turkey Apple Sausage Patties it makes for a nicely balanced meal to start the day. While we prefer to serve baked oatmeal warm, it also tastes great cold if you need a breakfast quick. Add this healthy breakfast recipe to your weekend meal prep session and you’ll have a hearty breakfast bursting with juicy blueberries ready for the week.
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Ingredients for Blueberry Baked Oatmeal
- Old-fashioned rolled oats – a budget-friendly, incredibly versatile whole grain. We love baking and cooking with oats! For gluten-free, use gluten-free certified rolled oats
- Baking powder
- Ground cinnamon – get the best prices on spices and seasoning through Thrive Market!
- Ground nutmeg – adds a delicious and warm flavor. Feel free to omit if you don’t have it on hand or add ground ginger instead.
- Chia seeds – an optional ingredient that adds a boost of fiber. Feel free to omit.
- Maple syrup – may substitute honey.
- Ripe banana – a black-spotted banana works best in this recipe. You can also use applesauce.
- Whole eggs – this recipe has not been tested without eggs.
- Milk of choice – any milk will get the job done. Organic cows milk, unsweetened almond milk, and even kefir works, too!
- Unsalted Butter – for dairy-free use coconut oil.
- Pure vanilla extract
- Almonds – Feel free to use any nuts of choice – we like to use sliced almonds but pecans also make for a very tasty addition. Omit for nut-free.
- Frozen blueberries – No need to thaw. May substitute fresh berries if you wish.
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How to make Blueberry Baked Oatmeal
A one-bowl kind of a recipe makes for a quick clean up!
- Step 1: Preheat the oven to 375℉. Spray a 9×9 or 8×8-inch baking dish with cooking oil spray or grease with butter or coconut oil.
- Step 2: In a bowl, combine all of the ingredients and mix.
- Step 3: Transfer to the baking dish. Top with a few additional frozen berries and sliced almonds, if desired.
- Step 4: Bake for 30-35 minutes or until center is set.
- Step 5: Let it sit for 10 minutes before serving.
- Step 6: Top with whipped topping or plain yogurt and a drizzle of maple syrup if you please.
Can you freeze Baked Oatmeal?
Absolutely. Oatmeal bakes are perfect for freezing and enjoying as a future meal. We love to double the recipe and stash one away in the freezer. You can also make them into oatmeal cup muffins as we did in our Zucchini Banana Baked Oatmeal Cups.
Can fresh blueberries be used instead of frozen?
You sure can. In fact, you can use any berries you like or have on hand. Strawberries, blackberries, raspberries, or a mix like we did in our Mixed Berry Baked Oatmeal recipe.
How to make Blueberry Baked Oatmeal nut-free and dairy-free.
Simply omit the almonds for a nut-free option. For dairy-free, we like to use unsweetened almond milk and melted coconut oil in place of the butter.
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- Preheat the oven to 375℉. Spray a 9×9 or 8×8-inch baking dish with cooking oil spray or grease with butter or coconut oil.
- In a bowl, combine all of the ingredients and mix.
- Transfer to the prepared dish. Top with a few additional frozen berries and sliced almonds, if desired.
- Bake for 30-35 minutes or until center is set.
- Let sit for 10 minutes before serving.
- Top with whipped topping or yogurt and maple syrup if you please.
- Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
- To reheat – microwave for 30-60 seconds or in the oven at 300 degrees until warm.
- Serving Size: 1/9 of recipe
- Calories: 245
- Sugar: 11 g
- Sodium: 100 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Carbohydrates: 33 g
- Fiber: 5 g
- Protein: 6 g
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