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Gluten-Free

Blueberry Baked Oatmeal

This gluten-free blueberry baked oatmeal is vegan, dairy-free, and egg-free. It's like a cross between oatmeal and cake, holds together in slices, and reheats well all week. Top with maple syrup, honey, or Greek yogurt.

  • Prep10 min
  • Cook50 min
  • Total1 hr
  • Yield9 servings

6 Feb 2012

Blueberry Baked Oatmeal
An overhead view of a baking dish with blueberry baked oatmeal in it with two glasses of orange juice and a bowl of blueberries on the side.

This gluten-free blueberry baked oatmeal is like a cross between oatmeal and cake. It’s fluffy and dense, holds together in slices, and is way more satisfying than a bowl of soggy oats.

The blueberries burst as it bakes, and the whole thing comes out golden on top with soft, chewy oats underneath. Make it ahead on Sunday and reheat slices all week.

Why You’ll Love this Recipe

  • It’s vegan and gluten-free. Almond milk and applesauce keep it dairy-free and egg-free. No flax eggs or weird replacers needed. This is a great recipe for when you need something that’s gluten-free, dairy-free and vegan but you don’t want to taste a difference.
  • It feeds a crowd. Perfect for brunch or holidays. Set out toppings like honey, maple syrup, Greek yogurt, and fresh berries and let people customize their own slice.
  • It’s adaptable. Swap the blueberries for raspberries, blackberries, or even chocolate chips.

Ingredients

Small bowls of ingredients on a yellow table to make blueberry baked oatmeal, including vegetable oil, baking powder, vanilla extract, brown sugar, unsweetened applesauce, almond milk, cinnamon, and gluten-free oats.

Ingredient Notes

  • Brown sugar – If you are vegan, make sure your brown sugar is vegan as some sugars are processed with bone char making it not vegan. You can also use coconut sugar in place of the brown sugar.
  • Oats – Not all oats are considered gluten-free because they are often grown in fields that co-mingle with wheat. I used purity protocol oats, which have very strict standards and are grown in fields that have not grown gluten for a specific amount of years. If you are not gluten-free, you can use your favorite rolled oats. Instant oats will not work well in this recipe. Keep in mind that not everyone who has celiac disease can tolerate oats, and in some countries even purity protocol oats are not considered gluten-free.
  • Applesauce – To make this recipe vegan, I’ve used applesauce in place of eggs. I use unsweetened applesauce since we’re already adding sugar to this recipe.
  • Almond milk – I like unsweetened almond milk in this recipe, but you can use any non-dairy milk of your choosing. If you are not dairy-free or vegan, feel free to use cow’s milk instead.
  • Fresh blueberries – Do not add too many blueberries because the oatmeal bake can get mushy from the juicy berries. I’ve found that 1 cup is just the right amount. Feel free to substitute the blueberries for raspberries or blackberries as well.

What are Purity Protocol Oats?

Purity protocol oats are the strictest form of gluten-free oats. They’re grown in dedicated fields that haven’t grown wheat or other gluten grains for years. Certified gluten-free oats are tested but may still have trace contamination from processing. If you’re celiac, purity protocol is the safer choice. You can find them at some grocery stores, but online retailers usually have better selection.

Step-by-Step instructions

This gluten-free blueberry baked oatmeal is so easy to make and customize to make your own! You can easily change up the spices and mix-ins to use whatever you have on hand at home.

Follow the step-by-step photos below with matching instructions to help you make this blueberry oatmeal bake perfectly every time.

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

A glass mixing bowl filled with gluten-free oats, salt, baking powder, and cinnamon that has not yet been mixed together. Add the dry ingredients to a large mixing bowl. A glass measuring cup filled with almond milk, applesauce, vanilla, and oil that has not yet been mixed together. Add the wet ingredients to a separate small bowl or glass measuring cup. A glass mixing bowl on a yellow table filled with gluten-free oats, cinnamon, and almond milk not yet mixed together. Add the wet ingredients to the dry ingredients. A glass mixing bowl of a wet mixture of oats, almond milk, cinnamon, and applesauce topped with fresh blueberries that have not yet been mixed in. Carefully stir in the fresh blueberries. A wet mixture of almond milk, spices, oats, and blueberries in a square baking dish on a yellow table. Pour the mixture into a greased baking dish. A closeup of a baking dish of gluten-free blueberry baked oatmeal in it. Bake until the milk has been absorbed and the top is golden. Slice and serve!

Recipe FAQs

Can I use regular milk instead of almond milk?

Yes. Any milk works here. Use what you have.

Can I make this the night before?

Yes. Assemble everything, cover, and refrigerate overnight. Add 5-10 minutes to the bake time since it’s going in cold.

Are all oats gluten-free?

No, oats are often co-mingled in the field or in the manufacturing process with wheat. Be sure to buy certified gluten-free oats if you have celiac disease or are on a gluten-free diet. Purity protocol oats are the strictest form of gluten-free oats and what I recommend using.

Why is my baked oatmeal mushy?

Probably too many blueberries. Stick to 1 cup. The juices release as it bakes and too much fruit makes it soggy.

Expert Tips

  • Grease the pan well. The oats can stick. Use cooking spray or rub with butter/oil.
  • Let it set for 5 minutes before slicing. It holds together better if you don’t cut into it right out of the oven.
  • Add toppings after baking, not before. Nuts and seeds on top will burn. Sprinkle them on when you serve.

Storage instructions

  • Storing: Keep leftovers in an airtight container in the fridge for 4-5 days.
  • Freezing: Flash freeze individual slices on a sheet pan, then wrap in plastic wrap and store in a freezer bag. Keeps for up to 3 months.
  • Reheating: Microwave for about a minute until warmed through, or reheat in a 350°F oven for 10-15 minutes.
A square of blueberry baked oatmeal on a small plate with a bowl of blueberries and a baking dish of baked oatmeal in the background.

Serving suggestions

Serve warm with a drizzle of honey or maple syrup and a dollop of Greek yogurt (or dairy-free yogurt to keep it vegan). Chopped pecans, almond butter, or extra fresh blueberries are also great on top.

For a full brunch spread, pair this with something savory like gluten-free quiche lorraine or a bacon egg breakfast casserole . If you want to go all-in on the blueberry theme, serve it alongside gluten-free blueberry muffins .

More gluten-free breakfasts to try

All Breakfast

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

An overhead view of a baking dish with blueberry baked oatmeal in it with two glasses of orange juice and a bowl of blueberries on the side.

Method

  1. 1

    Preheat oven to 350°F (180°C). Grease an 8x8-inch baking dish.

  2. 2

    In a large bowl, combine 2 cups oats, 1 teaspoon baking powder, 1 teaspoon cinnamon, and 1/2 teaspoon salt.

  3. 3

    In a separate bowl, whisk together 1 1/2 cups unsweetened almond milk, 1/3 cup unsweetened applesauce, 1/4 cup vegetable oil, 1/3 cup brown sugar, and 1 teaspoon vanilla extract.

  4. 4

    Pour wet ingredients into oat mixture and stir to combine.

  5. 5

    Fold in 1 cup blueberries.

  6. 6

    Transfer to prepared baking dish.

  7. 7

    Bake in the oven at 350°F for 40-50 minutes, until milk is absorbed and top is lightly golden.

  8. 8

    Serve warm with maple syrup.

Filed under

Gluten-Free Dairy-Free Egg-Free Vegan Breakfast Mother's Day Gluten-Free Oats & Breakfast Bowls

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