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.
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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
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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.
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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
