This gluten-free blueberry baked oatmeal is like a cross between oatmeal and cake. It’s fluffy and dense, holds together in slices, and is way more satisfying than a bowl of soggy oats.
The blueberries burst as it bakes, and the whole thing comes out golden on top with soft, chewy oats underneath. Make it ahead on Sunday and reheat slices all week.
Why You’ll Love this Recipe
Ingredients
Ingredient Notes
- Brown sugar – If you are vegan, make sure your brown sugar is vegan as some sugars are processed with bone char making it not vegan. You can also use coconut sugar in place of the brown sugar.
- Oats – Not all oats are considered gluten-free because they are often grown in fields that co-mingle with wheat. I used purity protocol oats, which have very strict standards and are grown in fields that have not grown gluten for a specific amount of years. If you are not gluten-free, you can use your favorite rolled oats. Instant oats will not work well in this recipe. Keep in mind that not everyone who has celiac disease can tolerate oats, and in some countries even purity protocol oats are not considered gluten-free.
- Applesauce – To make this recipe vegan, I’ve used applesauce in place of eggs. I use unsweetened applesauce since we’re already adding sugar to this recipe.
- Almond milk – I like unsweetened almond milk in this recipe, but you can use any non-dairy milk of your choosing. If you are not dairy-free or vegan, feel free to use cow’s milk instead.
- Fresh blueberries – Do not add too many blueberries because the oatmeal bake can get mushy from the juicy berries. I’ve found that 1 cup is just the right amount. Feel free to substitute the blueberries for raspberries or blackberries as well.
What are Purity Protocol Oats?
Purity protocol oats are the strictest form of gluten-free oats. They’re grown in dedicated fields that haven’t grown wheat or other gluten grains for years. Certified gluten-free oats are tested but may still have trace contamination from processing. If you’re celiac, purity protocol is the safer choice. You can find them at some grocery stores, but online retailers usually have better selection.
Step-by-Step instructions
This gluten-free blueberry baked oatmeal is so easy to make and customize to make your own! You can easily change up the spices and mix-ins to use whatever you have on hand at home.
Follow the step-by-step photos below with matching instructions to help you make this blueberry oatmeal bake perfectly every time.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Yes. Any milk works here. Use what you have.
Yes. Assemble everything, cover, and refrigerate overnight. Add 5-10 minutes to the bake time since it’s going in cold.
No, oats are often co-mingled in the field or in the manufacturing process with wheat. Be sure to buy certified gluten-free oats if you have celiac disease or are on a gluten-free diet. Purity protocol oats are the strictest form of gluten-free oats and what I recommend using.
Probably too many blueberries. Stick to 1 cup. The juices release as it bakes and too much fruit makes it soggy.
Expert Tips
Storage instructions
- Storing: Keep leftovers in an airtight container in the fridge for 4-5 days.
- Freezing: Flash freeze individual slices on a sheet pan, then wrap in plastic wrap and store in a freezer bag. Keeps for up to 3 months.
- Reheating: Microwave for about a minute until warmed through, or reheat in a 350°F oven for 10-15 minutes.
Serving suggestions
Serve warm with a drizzle of honey or maple syrup and a dollop of Greek yogurt (or dairy-free yogurt to keep it vegan). Chopped pecans, almond butter, or extra fresh blueberries are also great on top.
For a full brunch spread, pair this with something savory like gluten-free quiche lorraine or a bacon egg breakfast casserole. If you want to go all-in on the blueberry theme, serve it alongside gluten-free blueberry muffins.
More gluten-free breakfasts to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Gluten Free Blueberry Baked Oatmeal
Ingredients
- 2 cups (180 g) oats - use purity protocol or gluten-free certified oats
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups (375 g) unsweetened almond milk - or milk of choice
- 1/3 cup (90 g) unsweetened applesauce
- 1/4 cup (54.5 g) vegetable oil
- 1/3 cup (73.33 g) brown sugar
- 1 teaspoon vanilla extract
- 1 cup (148 g) blueberries
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat oven to 350°F (180°C). Grease an 8×8-inch baking dish.
- In a large bowl, combine 2 cups (180 g) oats, 1 teaspoon baking powder, 1 teaspoon cinnamon, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 1 1/2 cups (375 g) unsweetened almond milk, 1/3 cup (90 g) unsweetened applesauce, 1/4 cup (54.5 g) vegetable oil, 1/3 cup (73.33 g) brown sugar, and 1 teaspoon vanilla extract.
- Pour wet ingredients into oat mixture and stir to combine.
- Fold in 1 cup (148 g) blueberries.
- Transfer to prepared baking dish.
- Bake in the oven at 350°F for 40-50 minutes, until milk is absorbed and top is lightly golden.
- Serve warm with maple syrup.
Video
Notes
- Gluten-Free Note: Use purity protocol or certified gluten-free oats. Instant oats won’t work.
- Milk: Any milk works here. Use cow’s milk if you’re not dairy-free.
- Vegan Note: If you’re vegan, check that your brown sugar is vegan (some are processed with bone char). Coconut sugar also works.
- Mix-ins: Add other mix-ins like pecans, almonds, or raisins. About ½ cup.
Nutrition
I used to be an oatmeal-hater. The texture made me gag. Not anymore! This looks awesome