Blueberry Baked Oatmeal

4.98 from 183 votes

Baked Blueberry Oatmeal is a nutritious filling breakfast/brunch for a crowd or for meal prepping. It's made with vegan ingredients and is highly adaptable!

Course Breakfast

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 214kcal

Author Yumna Jawad

Equipment

Ingredients

2 cups rolled oats
½ cup chopped pecans roughly chopped
1 ½ teaspoons cinnamon
1 teaspoon baking powder
¼ teaspoon salt
2 cups almond milk
¼ cup maple syrup
2 tablespoons ground flaxseed
2 tablespoons coconut oil melted
2 teaspoons vanilla extract
1 ½ cups blueberries

Instructions

Preheat the oven to 375° F.
Place the oats, pecans, cinnamon, baking powder, and salt in the baking dish and whisk to combine.
In a small mixing bowl, whisk the almond milk, maple syrup, flaxseed, melted coconut oil, and vanilla extract until well combined. Pour over the oat mixture and stir to combine. Fold the blueberries and gently press down to make sure all the oats are covered with wet mixture.
Bake uncovered in the preheated oven until the top of the oatmeal is golden and the mixture is set, about 35-40 minutes. Remove and allow it to cool for 5 minutes.
Serve with yogurt and maple syrup, if desired.

Video

Notes

Storage: The baked oatmeal can be stored in the fridge for up to 5 days. This makes it an ideal breakfast meal prep to make on Sunday night for the week. When ready to eat, just reheat individual servings in the microwave for 30-45 seconds.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

Make it your own: You can change up the milk, the fruit and the nuts to adjust it to what you have on hand or your taste preferences.
Make it gluten-free: Use certified gluten-free rolled oats.
Make it sugar-free: Omit the maple syrup or used mashed or pureed fruit in the base recipe.

* Please note the nutrition label does not include the yogurt topping.

Nutrition