I’ll admit that I probably eat oatmeal 2-3 times a week during winter, and blueberry oatmeal is one of my absolute faves. However, when I have a few busy days coming up, I love to swap out traditional oats in place of this blueberry baked oatmeal. This baked oatmeal recipe combines all the ingredients used in oatmeal but baked in the oven into a type of baked oatmeal casserole that can be sliced and served warm or cold as breakfast, a snack, or even a healthy dessert. The results are a texture and consistency somewhere between the traditional bowl of oatmeal and oatmeal chocolate chip cookies. This healthy baked oatmeal recipe is also great for meal-prep – once baked and cooled, it can be chopped into grab-n-go baked oatmeal bars that can be transported to work, school, etc. Best of all, all you need is just 8 ingredients and a few minutes of prep time (which can even be started the evening before baking). This vegan baked oatmeal is also super versatile: swap out the add-ins based on what is in season (or what’s in your freezer) and you’ll never get bored!
What is baked oatmeal?
This baked oatmeal with blueberries is exactly what it sounds like. It’s a type of oatmeal casserole prepared and baked in the oven until you end up with a tender middle and crispy top. For this particular blueberry banana baked oatmeal, I combined the flavors (and natural sweetness) of overripe banana and fresh blueberries and added just a little additional sweetener for a healthy dish. Unlike your regular bowl of oats, this baked oats casserole comes with the ‘bite’ that no bowl of oatmeal will ever achieve (unless you’ve done something very wrong, that is!). In fact, even oatmeal ‘haters’ have been known to love this (and its lack of, quote, “gloopiness” – unlike oatmeal).
The Oat Bake Ingredients
Oats: I use rolled oats. Choose gluten-free certified oats if necessary. Water: for creamier results, feel free to use your favorite dairy-free milk instead of water, for vegan baked oatmeal. Blueberries: you can use fresh or frozen. If using frozen, don’t allow them to thaw first. Banana: use an overripe, spotty banana. The riper it is, the sweeter it will be. Sugar: I don’t like overly sweet dishes. However, I like to add a little to enhance the sweetness in the fruit. I used coconut sugar (which is unrefined). You can use the granulated sugar of your choice or go sugar-free with a sweetener like erythritol. Lemon juice: all you need is just a little squeeze to compliment the blueberries and add freshness to the flavor. Baking powder: this will provide some lift for the recipe and affect the texture – don’t omit it. Spices: cinnamon, ginger powder (optional), and a pinch of salt (Optional) Omega seed mix: this adds texture and a ton of protein and extra vitamins – the perfect way to start the day. You could substitute these with a handful of crushed nuts instead (pecans, walnuts, almonds, etc).
Possible baked oatmeal variations
Add chocolate: for a sweeter treat, feel free to add a handful of chocolate chips. I would use homemade dark chocolate to be in control of the amount of sugar. Swap the fruit: I love baked oatmeal with berries in general so feel free to swap out the blueberries for raspberries, strawberries, mixed berries, etc. You could also use other fruits like chopped mango or pineapple. Alternatively, add in some chopped dried fruit instead (or along with) the blueberries and banana. Add vanilla extract: I’ll often add a little homemade vanilla extract to my oatmeal for dessert vibes – this recipe for baked oatmeal is no different. Add coconut: I love the added texture and flavor that coconut adds. Use shredded coconut or coconut flakes to mix within or sprinkle over the vegan baked oatmeal. Add nut butter: for extra creamy texture and protein add a little of your favorite nut butter. I like cashew butter, almond butter, and peanut butter with this blueberry banana baked oatmeal.
How To Make Blueberry Baked Oatmeal
This recipe for baked oatmeal with blueberries is super simple and comprises just 6 simple steps, which are as follows. First, combine the oats and water (or milk) in a large bowl and set aside to soak for 1-2 minutes while you gather the remainder of the ingredients. Then, add all the spices, baking powder, omega seeds (optional), and sugar, and mix well. In a separate bowl, mash the banana with a fork. You can leave it slightly chunky, however, the smoother it is, the more evenly distributed it will be in the baked oatmeal. Combine the banana and oat mixture and stir well. This will act as the only binding agent as this recipe is egg-free. Finally, fold in the blueberries. Do this carefully if you’re using fresh blueberries, or they may burst. Pour the mixture into an 8×8-inch (20×20 cm) parchment-lined baking tin and flatten gently. Bake in the oven at 350ºF/180ºC for 15 minutes. Optionally, turn on the grill/broil for the last couple of minutes to obtain a nice golden crust.
How To Serve
You can serve this blueberry baked oatmeal warm straight from the oven, reheated later on, or cooled into transportable oatmeal bars. Serve alone or with a little something like:
Your favorite yogurt – natural yogurt or a dairy-free option like coconut yogurt or almond yogurt. A little coconut whipped cream. A scoop of ice-cream, like this Caramel Ice Cream With a drizzle of nut/seed butter – or even homemade Nutella. Or with a healthy glug of maple syrup (or golden syrup if you’re not worried about your sugar intake).
How to Make Ahead & Store
Make ahead: if you want to save even more time in the morning, prepare the wet and dry ingredients for this baked blueberry oatmeal in separate covered bowls in the refrigerator the night before. You can also pre-prepare the baking dish. Continue the recipe in the morning and it’ll mean practically just seconds of prep. Alternatively, prepare the batter entirely without the blueberries or baking powder. Add in the remaining ingredients right before baking and along with an extra splash of milk/water, if needed. This method may affect the texture of the bake though as the oats will absorb liquid overnight. Store: the vegan baked oatmeal leftovers can be stored, covered in the refrigerator for up to 5 days. Freeze: I haven’t personally tried to freeze this blueberry baked oatmeal. However, with similar items I’ve frozen, this should be freezer friendly for up to a month. Thaw in the fridge overnight before eating and optionally reheat in the microwave or oven.
You can adapt how creamy/soft this baked oatmeal dish is based on how much liquid and ‘creamy’ ingredients you add to the recipe. Feel free to adjust the recipe to your liking. I like it fairly dry and dense to chop into dense baked oatmeal bars. Experiment with the spices depending on your mood and the season. Blueberry is quite versatile and pairs with nutmeg, vanilla, cardamom, even pumpkin spice, etc. Can I use other oats for baked oatmeal? You could use quick-cooking oats, though you’ll need to reduce the baking time, and it can yield drier results, so it isn’t something I’d often do. I’ve never tried the recipe with steel-cut oats due to their long cooking time. Can you use any milk in baked oatmeal? Yes, if you want to use milk, I’ve made baked oatmeal with almond milk, oat milk, coconut milk, and cashew milk before with no issues. I use water instead of milk to save on calories/fat. However, if you want creamier results, then definitely use milk. If you decide to make the batter the night before, omit the blueberries and baking powder until right before baking. You will also need to add an extra splash of liquid to the batter. Otherwise, the baked blueberry oatmeal may come out dry.
Other Vegan Breakfast Recipes
Berry Oatmeal Bowl (Basic Oatmeal Recipe) Easy Blueberry Vegan Mug Cake (No Egg!) Vegan Choc Chip & Banana Healthy Oatmeal Cookies Healthy Muesli Recipe (Vegan Protein Breakfast) Simple Savory Oatmeal (Egg Oatmeal)
If you try this blueberry baked oatmeal recipe, then let me know your thoughts and questions in the comments. I’d also really appreciate a recipe rating and would love to see your recreations – just tag @AlphaFoodie.
