This healthy blueberry baked oatmeal is made with gluten-free oats and is a delicious and hearty gluten-free and dairy-free breakfast.
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I love baked oats for breakfast or even as a quick pick-me-up snack because they’re easy to make and taste so good. The blueberries add a delightful burst of flavor, and they are nutrient-dense. For more gluten-free baked oatmeal recipes, be sure to try my Peach Baked Oatmeal and Apple Cinnamon Baked Oatmeal.
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Ingredients for Blueberry Baked Oatmeal
- Rolled Oats: To make this recipe gluten-free, you need to use certified gluten-free oats. You can use any brand if you don’t need it to be gluten-free. My favorite gluten-free brand is One Degree Sprouted Oats, and if you live near a Costco, I’ve seen them there at a very low price.
- Milk: Use any nut milk like almond or cashew. You can also use oat milk or coconut milk. Regular dairy milk can be used if you don’t need it to be dairy-free.
- Sweetener: You have many options when it comes to sweeteners: granulated sugar, brown sugar, coconut sugar, maple syrup, or honey.
- Dairy-Free Butter: For dairy-free options, you can use dairy-free butter, coconut oil, butter-flavored coconut oil, or ghee. If dairy isn’t a problem, use regular dairy butter.
- Eggs: To make this egg-free, you can use 2 flax eggs, half a cup of applesauce, or a mashed banana.
- Baking Powder: The baking powder helps the oatmeal to fluff up and not bake flat.
- Vanilla Extract: Vanilla always adds a delicious flavor.
- Salt: I like to use mineral salt like Real Salt or Himalayan Salt.
- Blueberries: You can use fresh or frozen berries. If you’re using frozen berries, don’t thaw them; just add them frozen to the batter.
Instructions
Preheat oven to 350F°. Grease a 9″x13″ or 9″ baking dish with cooking spray.
In a large bowl, add the melted dairy-free butter, and all of the rest of the ingredients and stir together until combined. Stir in the blueberries. Pour the oat mixture into the prepared baking dish.
Bake the 9″ x 13″ baking dish for 30 minutes, or if using a 9″ dish, bake for 45 minutes.
Optional toppings:
- A drizzle of maple syrup or honey
- Sprinkle the top with powdered sugar or brown sugar
Store:
Baked oatmeal can be stored covered in the refrigerator for 4-5 days. It can also be frozen. Freeze in single-serving sizes so you can pull out a serving when you need it. Let it thaw overnight in the refrigerator and then reheat in a skillet over low heat or in a microwave.
More Gluten-Free Breakfast Recipes You’ll Love
Blueberry Baked Oatmeal (Gluten-Free & Dairy-Free)
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Oven
- Diet: Gluten Free
Description
This easy-to-make recipe is a delicious addition to breakfast or as a pick-me-up snack. See Notes section for alternative ingredients.
Ingredients
- 3 cups rolled oats, gluten-free
- 1 cup almond milk
- ½ cup sugar
- ⅓ cup dairy-free butter, melted*
- 2 eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 3/4 teaspoon salt
- 1 cup blueberries, fresh or frozen
Instructions
- Preheat oven to 350°. Grease a 9″ x 13″ or 9″ square baking dish with cooking spray.
- In a large bowl, add the melted buttery spread and all of the rest of the ingredients and stir together until combined. Stir in blueberries. Pour the oat mixture into the prepared baking dish.
- Bake the 9″ x 13″ baking dish for 30 minutes, or if using a 9″ square baking dish, bake for 45 minutes.
Notes
Rolled Oats: To make this recipe gluten-free, you need to use certified gluten-free oats. If you don’t need them to be gluten-free, you can use any brand. My favorite gluten-free brand is One Degree Sprouted Oats, and if you live near a Costco, I’ve seen them there at a very low price.
Milk: Use any nut milk like almond or cashew. You can also use oat milk or coconut milk. Regular dairy milk can be used if you don’t need it to be dairy-free.
Sweetener: You have many options when it comes to sweeteners: granulated sugar, brown sugar, coconut sugar, maple syrup, or honey.
Buttery spread: For dairy-free options, you can use dairy-free butter, coconut oil, butter-flavored coconut oil, or ghee. If dairy isn’t a problem, use regular dairy butter.
Eggs: To make this egg-free, you can use 2 flax eggs, half a cup of applesauce, or a mashed banana.
Elizabeth
My family loves this recipe! I’ve made it many times now. We make it with coconut oil, lots of cinnamon, sometimes other spices I feel like throwing in. I’ve tried it with flax egg, regular egg and mashed banana and all have been good. I also use only maple syrup for sweetener and it’s plenty sweet.