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.
Preheat oven to 375F with rack on middle position. Grease inside of an 8x8 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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