Blueberry Baked Oatmeal
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!
Servings 6 servings
Preheat the oven to 375° F. Grease an 8x11 inch baking dish. Place 1 cup of the blueberries at the bottom of the baking dish.
In a large bowl, combine the oats, pecans, cinnamon, baking powder, and salt. Transfer on top of the blueberries.
In a small mixing bowl, combine the almond milk, maple syrup, flaxseed, melted coconut oil, and vanilla extract. Pour over the oat mixture and gently press down to make sure all the oats are covered with wet mixture. Sprinkle the remaining 1 cup blueberries on top.
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 coconut yogurt and maple syrup, if desired.
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.
* Please note the nutrition label does not include the coconut yogurt topping.
- 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.
Calories: 279kcal | Carbohydrates: 38g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Sodium: 307mg | Potassium: 294mg | Fiber: 6g | Sugar: 14g | Vitamin A: 27IU | Vitamin C: 5mg | Calcium: 178mg | Iron: 2mg