Blueberry Oatmeal Bake (2024)

By: Sarah NevinsPosted: 5/9/18

Easy to make Blueberry Oatmeal Bake – topped with chopped walnuts, spiced with cinnamon & nutmeg and packed full of juicy berries. Gluten Free + Vegan

I’m seriously regretting my decision to postpone my lunch until after writing this post because looking at these pictures is making want to face plant myself right into those juicy berries.

….Not to be overly dramatic or anything….I mean, when has being hungry ever made anyone a edgy?

Fortunately I’ve got a couple of slices of this gorgeous blueberry oatmeal bake sitting in my fridge waiting to be devoured. I don’t want to be bossy or anything here, but you should get right on this baked oatmeal train because this is what you’ll be missing out on otherwise👇👇👇

Whether you’re looking for meal prep ideas to carry you through the week or something easy to feed a crowd, thisBlueberry Oatmeal Bake should absolutely be on your list of things to make for a number of reasons

✔️Minimal dishes required
✔️Cheap, easy to find ingredients
✔️You can prep everything a day before cooking
✔️It’s extremely versatile and fits into gluten free, vegan & low FODMAP diets depending on how you make it

How to make:Blueberry Oatmeal Bake

Making this dish is really just a matter or whisking together the dry ingredients, stirring in the wet ingredients and then folding in your berries. Transfer the oat mixture to your baking dish or choice and then top with the simple, spiced nut mixture. I’ve listed walnuts in the recipe here but feel free to use another type of nut/seed if you like.

I like serving this with a drizzle of maple syrup over the top but that part is totally optional if you’re looking to keep the sugar down.

As I mentioned above – this recipe has a LOT of flexibility. Blueberries can be swapped with other berries/fruit depending on what you’ve got: strawberries, apples, banana etc. While chocolate chips aren’t exactly fruit I wouldn’t personally say no to a chocolate studded baked oatmeal.

Leftovers can be kept and stored covered in an airtight container for about 3-4 days. Just pop it in the microwave for about 60 seconds to warm it up and you’re good to go!

Enjoy!

FACEBOOK|INSTAGRAM|PINTEREST

Don’t forget to #asaucykitchen on instagram if you try this Blueberry Oatmeal Bake. I love seeing what you make! You can also post your picturesto myfacebookpage!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Ingredients

2 cups | 180 grams certified gluten free quick oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon sea salt
1/4 cup | 50 grams coconut sugar
1 teaspoon vanilla extract
1 3/4 cup | 480 ml almond milk or milk of your choice
2 flax eggs , can also use regular eggs
1 cup | 170 grams fresh blueberries, divided

Topping

1/3 cup | 44 grams chopped walnuts
1/2 teaspoon ground cinnamon
1 tablespoon | 12 grams coconut sugar
maple syrup

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

Preheat the oven to 375°F/190°C and grease the sides and bottom of a 10 inch cast iron skillet (or 8x8 inch square baking dish)
In a medium sized mixing bowl mix the oats, baking powder, cinnamon, nutmeg, sea salt and sugar until combined.
Stir in the milk, vanilla extract and flax eggswhisk until combined. Gently fold in half of the blueberries.
Pour the batter into the prepared baking dish. Scatter the remaining half of the blueberries over the top.
In a small cup or bowl combine the walnuts, cinnamon and coconut sugar for the topping. Spread the topping over the top of the oat mixture.
Place in the oven and bake for 30-35 minutes until the oats are set. Serve with a drizzle of maple syrup over the top and enjoy.

Notes

How to make the flax eggs: In a small bowl whisk together 2 tablespoons ground flax seed with 6 tablespoons water. Set aside in fridge for 5 minutes allowing the flax to gel up.

You can use rolled oats instead of quick oats but you'll need to increase the cook time by about 8-10 minutes.

You can swap out the coconut sugar for another sweetener of your choice.

Nutrition Information

Yield: 8

Serving Size:

1/8Calories: 184Total Fat: 7gSaturated Fat: 1gCarbohydrates: 29gFiber: 4gSugar: 11gProtein: 5g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

Course: Breakfast & BrunchCuisine:Gluten Free

Reader Interactions

Leave a Review!

Susan C Wammock says
Posted on 7/1/21 at 12:43 am
Can you use steel oats to make the baked blueberries oatmeal recipe?
Reply
- Sarah Nevins says
  Posted on 7/1/21 at 9:54 am
  Hi Susan! I’m not too sure to be honest. I think you could probably sub out about 1/4 cup of the quick oats for the steel cut but I don’t think a 1:1 swap will be easy without adjust the other ingredients and cook time as well.
  Reply
Laura says
Posted on 2/13/21 at 5:34 am
It doesn’t look like the ingredients for the “topping” were included in the nutrition info. I got a calorie count closer to 300 per serving when the entire recipe was accounted for. You really should update the info so you’re not giving people the wrong idea.
Reply
- Sarah Nevins says
  Posted on 2/15/21 at 10:43 am
  Hi Laura!
  What tool are you using to calculate the nutritional info? I just plugged everything in again using myfitnesspal and it still only came out to 184 calories (that’s using flax eggs and unsweetened almond milk). I did notice that the first time I entered the recipe into myfitnesspal I had to fix a couple of ingredients because when I dropped the link into their recipe calculator it tried to use coconut ghee instead of coconut sugar and flax oil instead of flax seed. Before fixing those the recipe came up at about 250 calories, but after making the corrections it went back down to 184.
  Depending on what nutrition calculator you’re using you might need to be more specific with ingredients. Let me know if I’m still missing something though because I absolutely don’t want to give anyone the wrong idea!
  Reply
Anne says
Posted on 12/10/20 at 8:15 pm
I used steel cut oats and doubled the cook time. I also used sliced apples instead. And used regular eggs. Just SO GOOD! I’m sure the regular recipe is also awesome but I improvised with what I had on hand. I also love coconut sugar! What a yummy choice!
Reply
- Sarah Nevins says
  Posted on 12/11/20 at 11:31 am
  Yay! I’m so glad to hear you enjoyed this! Apples sound lovely in an oatmeal bake this time of year – love it!
  Reply

Older Comments