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A metal spatula removing a piece of gluten-free blueberry baked oatmeal from it.

Gluten Free Blackberry Baked Oatmeal

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.
5 from 1 vote
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Course: Breakfast
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 9 servings
Calories: 174kcal
Author: Megan

Ingredients

  • 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 (57g/2 oz)
  • 1/3 cup brown sugar (66g)
  • 1 teaspoon vanilla extract
  • 1 cup blueberries

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.

Nutrition

Calories: 174kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 188mg | Potassium: 142mg | Fiber: 3g | Sugar: 11g | Vitamin A: 12IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 1mg
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