Baked Blueberry Oatmeal (GF)
- By Amy Dong
- Published Jan. 26, 2016
- Updated Dec. 12, 2023
This Baked Blueberry Oatmeal is gluten-free, loaded with nutrients, and fully satisfying. It’s a deliciously healthy way to start off the day. Bonus: it’s super easy and can be made the night before.
One peek in my pantry will reveal a blissful oat party. The shelves are teeming with classic steel cut oats, quick steel cut oats, rolled oats, quick oats, l;yu y7r0’fff
I used to eat oatmeal every single morning. Until it became unrealistic to babysit the stovetop while running late for allthethings.
Thankfully, we don’t have to trade precious AM coffee time with stirring oats in a pot.
Because this: Baked Oatmeal. And it gets even better: Baked Blueberry Oatmeal. Be it fresh, frozen, or even dried blueberries. It’s all crave-worthy.
Good morning, Miss Baked Blueberry Oatmeal. You are a panful of sunshine…
Baked Blueberry Oatmeal is naturally gluten-free (just be sure to use GF oats and baking powder.)
It’s naturally healthy and full of goodness: cinnamon, spices, and maple syrup dance on your tastebuds.
We love the crunch of toasted pecans on top, but if you can’t do nuts, simply omit them.
This Baked Blueberry Oatmeal uses more milk and liquid overall than most, and will look liquidy before you bake it. Like so ↑. But oats are thirsty little guys and will soak up all that liquid.
We found that an ample amount of milk creates a more tender, moist texture and allows for cutting into neat squares. Less liquid results in a drier, crispier version that crumbles more easily when sliced into.
If you prefer a drier, crispier baked oatmeal, simply reduce the milk by about 1/2 cup.
As always, my favorite thing about this recipe is that it can be completely made the night before. The flavor is just as delish. The top is a bit softer the next day, but I’ll take that in return for a few more snoozes on the alarm clock.
Did we talk about how easy this recipe is? My 6-year-old and I slapped this baked blueberry oatmeal together one Friday night while Brothers were at basketball practice. It’s how we party on a Friday night. So wild.
But hey. Everyone scored the next morning with heaping platefuls of scrumptious baked blueberry oatmeal.
Here’s to not standing over the stovetop stirring oats when you could be sleeping. Or enjoying an extra cup of coffee.
Enjoy.
Did you make this?
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Baked Blueberry Oatmeal (GF)
Ingredients
- 2 ½ cups old fashioned rolled oats
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 tsp baking powder
- ½ tsp table salt
- 2 cups milk
- ½ cup pure maple syrup
- 1 large egg
- 1 TB pure vanilla extract
- 1 cup fresh or frozen blueberries
- Optional: 1/2 cup toasted, chopped pecans
Instructions
- Preheat oven to 375F with rack on middle position. Grease inside of an 8×8 baking pan and set aside.
- In a large bowl, whisk all ingredients except for blueberries together until fully combined well.
- Pour into greased baking pan. Scatter the berries evenly over the top, along with pecans, if using.
- Bake 35-40 minutes or until top is golden and toothpick inserted in center comes out mostly clean – I bake mine for 38 minutes, but each oven is different.
- Let cool at room temp for at least 10 minutes before serving. Serve warm or at room temp, with additional maple syrup, if desired.
Notes
- Feel free to use your favorite kind of milk, dairy or non-dairy.
- If using frozen blueberries, do not thaw them – gently toss them in, frozen.
- Feel free to substitute with other berries, or combine with other berries.
- If you bake this up the night before, cover and let cool at room temp overnight. Reheat in oven or toaster oven the next morning.
- This recipe as written results in a tender, deliciously moist baked oatmeal that cuts easily into squares. If you prefer a drier, crispier, crumbly texture, use 1/2 cup less milk.
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Nutrition (per serving)
Source: Chew Out Loud
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