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This Maple Blueberry Baked Oatmeal recipe is perfect for a make-ahead breakfast or to serve at brunch. This 1-bowl breakfast bake is dairy-free, gluten-free and made without any refined sugars. This oatmeal bake makes a great fiber-rich and filling breakfast or snack.
Easy Maple Blueberry Oatmeal Bake
We’re bringing you more oatmeal recipes per your request because you’ve been loving all of the others! Previously we’ve brought you overnight oats, other oatmeal bakes and of course our guide on how to make oatmeal! And we get why you love it: oatmeal is a crowd pleaser, so easy to put together and can be so delicious with the right flavor combination! Maple and blueberry together is SO GOOD and we knew it would be delicious as an oatmeal bake, but you can also make these as baked oatmeal cups if you’d like!
This Maple Blueberry Baked Oatmeal is a one-bowl recipe and can easily be made ahead of time, though we do think it is amazing straight from the oven too. This oatmeal bake is based off of our popular Oatmeal Cups recipe so it has the perfect almond milk (or milk of choice) to oats ratio.
So what exactly is baked oatmeal?
If you haven’t had an oatmeal bake before it is essentially an oatmeal casserole! It combines oats, your milk of choice, flavoring and eggs with hands-off baking in the oven! There are a few ways you can serve baked oatmeal, besides digging right in with a spoon! You can scoop out a serving into a bowl and add a little extra milk of choice, like a warm cereal. You can slice it and eat is as, warm or cold. This makes it a great meal prep option as you well; bake it and eat some immediately and pack the rest away for later.
What Oats Should You Use
For this recipe, use rolled oats, not quick cooking oats. If you are gluten-free, make sure the package you buy says gluten-free rolled oats on it! However, make sure not to use instant oatmeal. It’s different than rolled oats or old fashioned oats because it is thinly cut, processed and flavored. They don’t lend the same structure to baked goods as regular oats or quick oats so make sure to check labels.
How do you make baked oatmeal?
It’s so easy!
- Combine your dry ingredients.
- Add in your wet ingredients.
- Pour into your greased, or lined with parchment paper, baking dish.
- Bake!
Can you freeze baked oatmeal?
Yes! Once it is fully cooled, store in an airtight container for up to 3 months. Either defrost overnight in the refrigerator or give it a quick pass in the toaster oven or microwave to heat up!
Watch the Video Here:
If you like this oat recipe, check out these others:
- Peanut Butter, Banana, Chocolate Chip Baked Oatmeal
- Lemon Poppy Seed Overnight Oats
- Banana Oatmeal Chocolate Chip Muffin (Nut-Free & Gluten-Free)
- Strawberry and Cream Overnight Oats
Maple Blueberry Baked Oatmeal
Ingredients
- 2 large eggs
- 1 cup almond milk or milk of choice
- 1/3 cup maple syrup see note
- 1/4 cup apple sauce
- 1 tablespoon coconut oil or oil of choice
- 1/2 teaspoon vanilla extract
- 1 teaspoon real maple extract optional
- 3 cups gluten-free rolled oats
- ¾ cup fresh blueberries see note about frozen
- 1 tablespoon chia seeds
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
Instructions
- Pre-heat oven to 350ºF and grease an 8" x 8" oven-safe dish. If desired, prepare a parchment sling by cutting out a piece of parchment paper slightly longer than the pan and placing it inside for easy removal of the baked oatmeal.
- In a large bowl add eggs, almond milk, maple syrup, apple sauce, oil, vanilla extract and maple extract (if using) and whisk to fully combine.
- To the wet ingredients add oats, blueberries, chia, baking powder, and salt and mix until fully combined.
- Pour into prepared dish and bake for 40 minutes, until the center is just barely firm.
- Scoop and serve warm as is or with almond milk, or cool and slice into 9 square portions.
Love this for healthy postpartum breakfasts! I made several and put in freezer before baby arrived.
Thank you for another wonderful baked oatmeal recipe. I love trying them all! This one is another hit with the whole family and is so satisfying!
Tried this and it was very bland and dry. Even added some yogurt on the side. It didn’t help. I wanted to like this but just couldn’t.
Made this today! It’s so delicious and my one year old son loved it too! Thanks for another amazing recipe (per usual!).
Is it possible to omit the applesauce and replace it with more almond milk? Or smashed bananas?
Maybe add another tablespoon of oil!
Would vanilla or almond extract work okay?
Sure!
This has become a family favorite at our house! So easy and delicious!
Ground chia ok?
Should be ok!
Hello! This looks delicious. Wondering where the 41 mg of cholesterol are coming from? I need to keep it low for my husband. Is it just the eggs? Thank you!
Hi Gina! Gabby here, LCL’s in-house dietitian nutritionist. Yes- the cholesterol is from the eggs. 1 egg has about 187 mg of dietary cholesterol. Although, the eggs are baked into this oatmeal which is packed with dietary fiber from the oats and blueberries. Therefore, it is an extremely heart-healthy dish. Fiber helps to lower blood cholesterol levels. It dissolves in water to form a gel, which moves slowly through the intestines “grabbing” up fat, dietary cholesterol, bile salts, and sugar to be excreted. I would not worry about the dietary cholesterol when it comes to heart health if that was your concern. 🙂 Please let me know if you have any other questions.
I make this recipe all the time. It is so good! Always have some individually wrapped in freezer so I can have a quick breakfast/snack that is healthy. I’ve tried lots of baked oatmeal recipes but this is by far my favorite!
My daughter-in-law is gluten free and dairy free. Her five month old son has acid reflux. I would love to make the oatmeal muffins for her, but she cannot have eggs or milk. Do you have any suggestions for substitutes for the eggs and milk. Thank you.
You can try substituting the eggs for flax eggs! And you can use any milk at all here, almond or cow’s milk, or coconut or oat milk.
Do you have to use gluten-free oats?
Only if you need this to be gluten-free!
Any recommendations for egg replacement? Banana? Flax? Chia? Other? I have a toddler that is still working through and egg allergy but she would love this breakfast!
I’d try flax! Though full disclosure, we haven’t tried yet. It’s on our list.
Mine came out pretty crumbly. What can I add to make it more moist?
Hmmmm…you can always add more milk into the recipe–though it shouldn’t be crumbly, so I wonder where it went wrong for you.
Love thus recipe— it’s delicious! One question, if you aren’t freezing it, is it shelf stable or do you refrigerate it?