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Baked Blueberry Oatmeal is a wholesome and comforting breakfast that combines hearty rolled oats with antioxidant-rich blueberries and nutritious add-ins like pecans and flaxseed.
This recipe stands out for its balanced nutrition, providing a good dose of plant-based protein and fiber, which helps promote digestive health and sustained energy throughout the morning.
The inclusion of healthy fats from coconut oil and pecans adds richness without relying on saturated fats, making it a heart-friendly option.
Naturally sweetened with maple syrup and boosted by the natural sweetness of blueberries, this baked oatmeal is a satisfying, low-maintenance breakfast ideal for meal prepping.
It’s easy to make in a single dish, perfect for busy mornings, and customizable with your choice of milk or nuts.
Whether you’re following a plant-based lifestyle or just seeking a nutritious start, this baked oatmeal offers a delicious way to fuel your day with wholesome ingredients.
Must-Have Tools for Perfect Results
Rectangular Ceramic Baking Dish (9×13 inches): Perfectly sized to bake the oatmeal evenly, this dish distributes heat well and retains warmth for serving.
Its durable ceramic surface is easy to clean and versatile for a variety of baked dishes beyond oatmeal.
Mixing Bowl Set: A sturdy mixing bowl is essential to whisk together dry and wet ingredients smoothly, ensuring even flavor distribution.
High-quality bowls also serve multiple purposes, from prepping salads to marinating proteins.
Whisk: This simple tool helps combine liquids and powders quickly and evenly, preventing clumps and ensuring a smooth batter.
A whisk is a versatile staple in any kitchen, perfect for sauces, dressings, and baking.
Measuring Cups and Spoons: Precision matters when baking. Accurate measuring tools guarantee the right balance of ingredients for consistent texture and taste every time.
Baked Blueberry Oatmeal
Equipment
- 1 Rectangular Ceramic Baking Dish (9×13 inches)
- 1 Mixing Bowl Set
- 1 Whisk
- Measuring cups and spoons
Ingredients
- 2 cups rolled oats old-fashioned
- ½ cup pecans roughly chopped
- 1½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 cups almond milk or any milk of choice
- ¼ cup pure maple syrup
- 2 tablespoons ground flaxseed
- 2 tablespoons coconut oil melted
- 2 teaspoons vanilla extract
- 1½ cups fresh or frozen blueberries
Instructions
- Prepare Oven and Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch ceramic baking dish or use a non-stick spray to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, mix together the rolled oats, chopped pecans, cinnamon, baking powder, and salt. Stir well to distribute all the spices and leavening evenly through the oats.
- Mix Wet Ingredients: In a separate bowl, whisk the almond milk, maple syrup, ground flaxseed, melted coconut oil, and vanilla extract until fully blended and smooth.
- Bring Wet and Dry Together: Pour the wet mixture over the dry oat blend. Stir gently until the oats are completely moistened. Then fold in the blueberries carefully to avoid breaking them, ensuring they are evenly spread.
- Bake Until Set: Transfer the combined mixture into the prepared baking dish, pressing down lightly to submerge the oats into the liquid. Bake uncovered in the preheated oven for 35 to 40 minutes, or until the top is golden brown and the oatmeal is firm to the touch.
- Cool and Serve: Remove the dish from the oven and let it rest for about 5 minutes to cool slightly and set further. Serve warm, optionally topped with yogurt or an extra drizzle of maple syrup.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. This makes it perfect for preparing a week’s worth of breakfasts in advance. Reheat individual portions in the microwave for 30-45 seconds before serving.
- Substitutions: Feel free to swap the pecans for walnuts or almonds, and adjust the fruit based on what you have—raspberries or chopped apples work great too. For a dairy-free option, any plant-based milk will do.
- Gluten-Free Option: Use certified gluten-free oats to keep this recipe safe for gluten sensitivities.
- Sweetener Alternatives: If you prefer a sugar-free version, omit the maple syrup and add mashed ripe banana or unsweetened applesauce for natural sweetness.
- Serving Suggestions: This baked oatmeal pairs wonderfully with plain or flavored yogurt, a sprinkle of additional nuts, or fresh fruit on top for extra texture and flavor.
Chef’s Secrets for Perfect Oatmeal
Achieving the perfect baked oatmeal is all about balance and texture.
Start by making sure your oats are evenly coated with the wet ingredients—this ensures every bite is moist and flavorful.
Don’t skip the step of folding in the blueberries gently to avoid bursting, which keeps their fresh taste intact and adds beautiful pops of color.
Using melted coconut oil instead of butter adds a subtle richness and helps the oatmeal brown nicely on top.
For an extra boost of nutrition and a slight nutty flavor, ground flaxseed is a secret ingredient that binds moisture and adds fiber and omega-3 fatty acids.
Lastly, letting the oatmeal cool slightly after baking allows it to set properly, making slicing and serving easier without falling apart.
Serving Suggestions to Enhance Flavor
This baked blueberry oatmeal shines on its own, but you can elevate it with a few simple accompaniments.
A dollop of Greek yogurt or a plant-based alternative adds creaminess and a protein boost that pairs well with the warm oats.
Drizzling additional maple syrup or honey enhances natural sweetness, especially if you prefer a sweeter breakfast.
Fresh berries or sliced bananas on top add extra freshness and texture. For crunch, sprinkle some toasted nuts or seeds before serving.
This dish also pairs wonderfully with a hot cup of coffee or herbal tea for a balanced, satisfying morning meal.
Storage Tips for Freshness Retention
To keep your baked oatmeal fresh and tasty, store leftovers in an airtight container in the refrigerator immediately after cooling.
It will keep well for up to five days, making it ideal for meal prepping busy mornings.
When reheating, microwave individual portions for 30 to 45 seconds or warm gently in a toaster oven to retain that slightly crispy top texture.
Avoid freezing this recipe, as the texture of oats and fruit can become compromised upon thawing.
Always cover the dish tightly with plastic wrap or foil if storing the whole casserole to prevent drying out.
Frequently Asked Questions About This Recipe
Q1: Can I use steel-cut oats instead of rolled oats?
Steel-cut oats have a much firmer texture and require longer cooking times, so they’re not ideal for this baked oatmeal recipe.
Rolled oats absorb liquid better and bake to a soft, tender consistency.
Q2: Is it necessary to melt the coconut oil?
Yes, melting the coconut oil ensures it mixes evenly with the wet ingredients and distributes through the oats, helping the oatmeal brown and preventing clumps.
Q3: Can I substitute the almond milk with dairy milk?
Absolutely! Any milk—dairy or plant-based—can be used. Dairy milk will add a slightly richer flavor, but the recipe is flexible.
Q4: How can I make this recipe nut-free?
Simply omit the pecans or substitute them with seeds like pumpkin or sunflower seeds for added crunch without nuts.
Q5: Is this recipe suitable for vegan diets?
Yes, this baked oatmeal is naturally vegan as long as you use a plant-based milk and avoid any dairy toppings.
This recipe is inspired by Feelgoodfoodie and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.