Blueberry baked oatmeal is an easy vegan and gluten-free breakfast recipe that you can make for your next brunch to feed a crowd. Studded with fresh blueberries and wholesome gluten-free oats, drizzle a slice of this baked oatmeal with maple syrup or a dollop of greek yogurt.
2cupsoats(use purity protocol or gluten-free certified oats (see notes, 210g))
1teaspoonbaking powder
1teaspooncinnamon
1/2teaspoonsalt
1 1/2cupsunsweetened almond milk(or milk of choice (12 oz))
1/3cupunsweetened applesauce(90g)
1/4cupvegetable oil(57g/2 oz)
1/3cupbrown sugar(66g)
1teaspoonvanilla extract
1cupblueberries
Instructions
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.
Notes
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.