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This blueberry baked oatmeal makes a healthy and wholesome breakfast that comes together in less than 15 minutes! No eggs or butter are needed; it’s naturally sweetened and packed with protein.
We like to start our mornings on a sweet note.
On regular rotation are protein oatmeal, breakfast cookies, and this baked blueberry oatmeal.
Why this recipe works
- Well balanced. It’s packed with protein, fiber, healthy fats, and slow-releasing carbs.
- No eggs or dairy. This recipe calls for pantry staple ingredients that you’ll likely already have on hand.
- Vegan and gluten free. If you are celiac or follow a plant-based diet, this is the dish for you.
- Made in one bowl. Everything is mixed together and then baked up in the same dish!
Can we lament about how perfect the texture is? The blueberry oatmeal bake is soft, thick, chewy, and slightly moist- It’s the kind of stick-to-your-ribs breakfast a bowl of oatmeal does, minus all the prep time.
Ingredients needed
- Rolled Oats– Gives the breakfast bake a chewy and filling texture, adding plenty of fiber and protein! Avoid using quick or steel-cut oats, as they require less/more liquids and differing cooking times.
- Almond Butter (or any nut/seed butter)– Smooth and drippy almond butter gives the baked oatmeal a buttery texture, minus the need for any butter or oil! It also gives a hefty protein boost! You can use any smooth nut or seed butter.
- Bananas– Gives the baked oatmeal some sweetness and adds some moisture. You can also use unsweetened applesauce but will need to add some extra oats, to compensate for the more liquid-like texture.
- Blueberries– Obviously needed for a blueberry recipe! You can use fresh or frozen berries.
- Mix-ins– Optional, but recommended to add some fun! Use any dried fruit, nuts, chocolate chips or more. I personally love vegan white chocolate chips, as they go SO well with blueberries!
How to make blueberry baked oatmeal
You only need one bowl and 15 minutes to make this recipe. Ready to whip up breakfast?
Step 1- make the batter
Start by adding your oats, almond butter, and banana into a large mixing bowl. Once mixed, fold through blueberries and mix-ins of choice.
Step 2- bake the oatmeal
Then, you’ll transfer the mixture into an 8 x 8-inch pan covered in parchment paper.
Bake the blueberry oatmeal for 20-25 minutes or until it begins to go golden brown around the edges.
Step 3- Set them serve
Remove from the oven and allow to cool in the pan for 10 minutes before slicing and serving.
Tips to make the best recipe.
- Use a ripe, but not an overripe banana. Bananas come in different sizes and weights, and it is hard to provide a ballpark amount. The texture of a banana (unripe, ripe, overripe), will affect the overall outcome of the recipe. To combat this, use a ripe banana. This will ensure the baked oatmeal holds up without being soggy in the center. It will also provide ample sweetness.
- Ensure your nut or seed butter is smooth and drippy. The more drippy (smoother) your nut or seed butter is, the better the texture of the breakfast bake will be.
- Divide your blueberries. There is nothing worse than digging into a piece of this blueberry baked oatmeal only to find no blueberries. To avoid this, fold half the blueberries in the batter, reserving the other half to top the bars with.
- Taste the batter before baking. As someone who prefers the natural sweetness of fruit, I find this baked blueberry oatmeal to be sweet enough but if you’d like it sweeter, add some maple syrup or brown sugar.
- Add more oats or milk, if needed. Don’t put the baked oatmeal in the oven if the batter is too thick (almost crumbly) or too thin (more liquid than thick). Make some adjustments to avoid this happening. If your batter is too thin, add extra rolled oats. If the batter is too thick, thin it out with some milk.
Storage instructions
To store: Leftovers need to be stored in the fridge to avoid it spoiling. Cover the breakfast bake or store it in a sealed container. It will keep for at least five days.
To Freeze: Baked Oatmeal is freezer friendly and will keep well frozen for up to 6 months.
More breakfast recipes to try
Frequently asked questions
Oven times and models vary, and there is no universal set time. I recommend checking on the breakfast bake around the 15-minute mark, inserting a skewer in the center. If it is too thin and sinks, continue baking. Remove the baked oatmeal from the oven once it is golden around the edges and quite firm in the center. Remember, the blueberry bake will continue cooking while it cools down.
Not everyone on a vegan and gluten-free diet can tolerate oats. You can substitute the rolled oats for quinoa flakes.
Using quinoa flakes is a fantastic substitute and will yield a similar texture. The only difference is that it will be less chewy, similar to a soft-baked breakfast bar.
While fresh blueberries are preferred, using frozen blueberries works just as well! Just be sure to thaw them out completely, and use a paper towel to soak up any excess liquid from them.
Blueberry Baked Oatmeal (No eggs or dairy!)
Ingredients
- 2 cups rolled oats gluten-free, if needed
- 1/2 cup almond butter can use any nut or seed butter
- 2 large bananas
- 1/2 cup blueberries
- 1/4 cup white chocolate chips * See notes
Instructions
- Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
- In a large mixing bowl, combine all your ingredients, except for your blueberries and mix well. Fold in half your blueberries using a rubber spatula. If the batter is too thick, add some milk to thin out. If the batter is too thin, add some extra oats.
- Transfer the batter to the lined pan. Top with remaining blueberries and bake for 15-20 minutes, or until the edges are golden brown and the center comes out just clean with a skewer.
- Remove from the oven and allow the blueberry baked oatmeal to cool in the pan for 15 minutes, before carefully transferring to a wire rack to cool completely.
This is the second time I made them but tweaked the recipe.
The first time, I used 1/2 cup of cocoa powder, it was TOO MUCH and WAY to bitter. And the Almond Butter I tried was just Almonds. Palm Oil is not good for you and it was in 99% of the Almond Butter I was looking at. So it made my bars DRY.
For the second time, Uffda, I have a winner!
I double the batch and used a 13×9 pan and baked for 25-30 minutes.
I added 1 extra cup of blueberries, so 2 cups total.
Decreased the oats by 1/2 cup, so 3.5 cups total
I used Smuckers Natural CRUNCHY Peanut Butter
Then added 1.75 cups of Dark Chocolate Chunks.
I’ll be freezing them for sure!
This was so delicious, my kids won’t eat white chocolate so I used dark chocolate chips. It was quick, easy, and a good way to use up old bananas!
These were so easy to prepare! They were sweet enough even for this girl would loves sweet things! I froze some for on the go breakfast. I will definitely make these again!
Thanks, Tera!
Easy and tasty. Added in nuts, raisins, ginger, cinnamon & nutmeg.
What is your recommendation for reheating these after freezing them?
Oven is best, but microwave works in a pinch 🙂
Tastes amazing and it’s super easy to make, my 3 yo calls it “the oat cake” and loves it so much! Had to add a splash of apple juice a few times when the batter would be a bit dry (probably small bananas). Using dark dairy free chocolate chips and some extra blueberries and raspberries on top – super yummy!
Yeah, and in my oven it bakes somewhat longer, but HSTs the case with almost everything 🙂
Thank you!
Thanks for sharing this recipe! We hosted a breakfast at work and I was looking for something that everyone could eat. Not only were my gluten free friends and vegan friends happy, everyone else loved it, too! I did add maple syrup and cinnamon. Made it again this weekend and added pecans and strawberries. So easy to tweak the recipe to make more or less. I also love how quick the recipe is to make. Looking forward to new combinations for our new weekend staple.
Just made these (with dark chocolate though and a bit more blueberries). Yummyyy! 🙂 Really fast to make and very tasty still a bit warm.
Thanks for the recipe!
Can I use regular creamy Peanut butter
yes you can!
If I use frozen blueberries should I thaw them out first?
Yes!
Can you make this the night before?
I wouldn’t- I’d bake it first then reheat as needed!
Can you add shredded zucchini or carrots to this recipe to add some veggies? Also if adding Flaxseed would you use whole or ground (or does it not matter?)
I am allergic to banana. How much applesauce would you use in place of the bananas?
You could use 1-1 1/2 cups
This looks delicious! However the serving size is indicated as 1 bar having 32g carbs. Is that the total of net carbs and is it for the Keto version or the vegan/gluten free version? If it’s for the Keto version that seems high since that is more than an entire day’s worth of carbs (for me anyway).
Dara, those figures are for the flourless version, not the keto one.
Can the blueberry baked oatmeal recipe be made the night before stored in the refrigerator and cook the next day?
I wouldn’t recommend it 🙂
can u use regular oats for the vegan version
You sure can 🙂