Why this recipe works
Baked oatmeal is a great make ahead breakfast recipe that is so hearty, satisfying, and delicious. This blueberry baked oatmeal version is no exception! Studded with juicy blueberries and wholesome oats, this oatmeal bake is a great way to start your day.
Baked oatmeal is like a cross between regular oatmeal and cake. It’s fluffy and dense, making it very filling. It’s also much drier than regular oatmeal, so if you’ve never liked runny oatmeal, you should definitely try this oatmeal bake.
The oaks soak up the milk beautifully and when it comes out of the oven its a real treat, it almost feels like you’re eating dessert.. but for breakfast!
I love to serve my blueberry baked oatmeal with a drizzle of honey and a dollop of Greek yogurt. If you’re vegan, use maple syrup and a non-dairy Greek-style yogurt instead!
This is a fantastic breakfast recipe that is gluten-free, dairy-free, egg-free, vegetarian and vegan that everyone can enjoy!
You’ll love this recipe because:
- 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.
Purity protocol oats are a type of gluten-free oats that have even stricter standards than gluten-free certified oats. They are grown in fields that have not grown any gluten for a certain amount of time. While you can find purity protocol oats in some grocery stores, you will have a better chance of finding them at online retailers.
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.
I love to serve my oatmeal bakes warm out of the oven. If you’re making this recipe for meal prep, reheat it in the microwave for about a minute until it’s warmed through. You can eat it on its own or top it with some of your favorite toppings. Honey, pure maple syrup, Greek yogurt, vegan yogurt, and chopped pecans are some of my favorites. You can even top with more fresh fruit before serving.
Yes, I’ve used blackberries and raspberries in this recipe successfully. A triple berry baked oatmeal would also be delicious!
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.
- Storage: Store leftovers in the refrigerator in an air-tight container for 4-5 days.
- Freezer Option: Flash freeze individual portions in the freezer on a sheet pan. Then, wrap in plastic wrap and place in a freezer-safe container or freezer-safe bag. It will keep frozen for a few months.
- Reheat: You can reheat refrigerated portions in the microwave for about a minute, until warmed through. You can reheat
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 Blackberry Baked Oatmeal
- 2 cups oats (use purity protocol or gluten-free certified oats (see notes, 210g))
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups unsweetened almond milk (or milk of choice (12 oz))
- 1/3 cup unsweetened applesauce (90g)
- 1/4 cup vegetable oil (50g/2 oz)
- 1/3 cup brown sugar (66g)
- 1 teaspoon vanilla extract
- 1 cup blueberries
- Preheat the oven to 350F (180C). Grease an 8×8 inch baking dish with cooking spray or dairy-free melted butter. Set aside.
- In a large bowl, combine gluten-free certified oats, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together almond milk, applesauce, brown sugar and vanilla until combined.
- Pour the wet ingredients into the oat mixture. Stir until combined.
- Add the blueberries. Carefully stir until combined.
- Pour into the prepared baking dish.
- Bake in the oven at 350F for 40-50 minutes, or until the milk is mostly absorbed.
- Serve warm with a drizzle of maple syrup.
- 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.
- 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.
- If you are not dairy-free or vegan, you can use cows’ milk in this recipe.
- You can add other mix-ins like raisins, pecans, or almonds into this recipe. I recommend about ½ cup.