Classic Blueberry Baked Oatmeal
A wholesome, fiber-rich baked oatmeal featuring fresh or frozen blueberries, flax seeds, and warming spices. This plant-based, gluten-free, and nut-free friendly dish offers a nutritious, easy-to-prepare breakfast or brunch option, perfect for meal prep or family mornings.
Equipment
- 1 × 9×13-inch baking dish
- 1 × Medium Mixing Bowl (for dry ingredients)
- 1 × Medium Mixing Bowl (for wet ingredients)
- Measuring Cups and Spoons (various sizes)
- 1 × Rubber spatula
- Cooling Rack (optional but recommended)
Ingredients
- 12 ounces fresh or frozen blueberries
- 2 cups rolled oats
- 1/2 cup quick oats or substitute additional rolled oats
- 2 tablespoons ground flaxseed or chia seeds
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom optional
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 2 1/2 cups plant-based milk of your choice
- 1/4 cup pure maple syrup
- Juice from half a lemon about 1 tablespoon
- 1 teaspoon vanilla extract optional
- 1/2 cup chopped walnuts optional
- Suggested toppings: nut butter additional fresh fruit, or plant-based milk
Instructions
- Prepare Oven and Dish: Preheat your oven to 350°F (175°C). Lightly grease or line a 9×13-inch baking dish to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, stir together the rolled oats, quick oats, ground flaxseed (or chia), cinnamon, cardamom if using, baking powder, and salt until evenly blended.
- Mix Wet Ingredients: In a separate bowl, whisk together the plant-based milk, maple syrup, fresh lemon juice, and vanilla extract. Add the thawed blueberries and stir gently to combine.
- Bring Ingredients Together: Pour the wet mixture into the bowl with the dry ingredients. Stir until everything is evenly incorporated. Fold in the chopped walnuts if using.
- Transfer and Top: Pour the oatmeal mixture into your prepared baking dish. For an extra burst of flavor, sprinkle a handful of fresh blueberries on top.
- Bake to Perfection: Place the baking dish in the oven and bake for 30 to 35 minutes, until the top is nicely golden and set. For a creamier, softer texture, reduce the baking time to about 20 to 25 minutes.
- Cool and Serve: Let the baked oatmeal cool slightly before serving. You can enjoy it warm as a soft porridge or allow it to cool completely, then cut into bars for an easy grab-and-go breakfast. Drizzle with nut butter or extra plant milk as desired.
- Store Leftovers: Refrigerate any leftovers in an airtight container for up to 5 days. For longer storage, portion the oatmeal into freezer-safe containers and freeze for up to 2 months.
Notes
- Gluten-Free Tip: Use certified gluten-free oats to keep this recipe safe for gluten-sensitive diets.
- Fresh vs Frozen Berries: Both fresh and frozen blueberries work well. If using frozen, thaw completely and do not drain off the juices to keep moisture in the bake.
- Sweetener Alternatives: Maple syrup adds natural sweetness, but you can substitute with cane sugar, agave nectar, or brown sugar to suit your taste. Adjust the amount based on preference.
- Nut Substitutions: Walnuts can be replaced with pecans, almonds, or pumpkin seeds for those with nut allergies.
- Protein Boost: Add 1–2 scoops of vanilla-flavored protein powder for extra protein. If doing so, increase the milk to 3 cups and omit added sweeteners to maintain balance.