Easy Blueberry Baked Oatmeal (Gluten-Free & Dairy-Free)

This healthy blueberry baked oatmeal is made with gluten-free oats and is a delicious and hearty gluten-free and dairy-free breakfast.

I love having baked oats for breakfast or even for a quick pick-me-up snack because it’s easy to make and tastes so good. The blueberries add a delightful burst of flavor, plus they are nutrient-dense. Try my Apple Oatmeal Bars for another fruity oatmeal recipe.

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 this to be dairy-free.
• Sweetener: You have a lot of options when it comes to a sweetener: granulated sugar, brown sugar, coconut sugar, maple syrup, or honey.
• Buttery spread: For dairy-free options, you can use Smart Balance, coconut oil, butter-flavored coconut oil, ghee. Use regular dairy butter if dairy isn’t a problem.
• Eggs: If you want to make this egg-free, you can use 2 flax eggs, half of 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. If you’re using frozen berries, don’t thaw them just add them frozen to the batter.

Instructions

Preheat oven to 350°.  Grease a 9″ x 13″ or 9″ 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 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″ bake for 45 minutes.

Optional toppings:

• A drizzle of maple syrup or honey
• Sprinkle the top with powdered sugar or brown sugar

Store:

Store baked oatmeal covered in the refrigerator for 4-5 days. 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 microwave.