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Baked Blueberry Oatmeal (Gluten-Free, Vegan-Friendly)

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Baked Blueberry Oatmeal – Cozy baked oatmeal with plenty of blueberries and warm spices. This baked oatmeal recipe is perfect for meal-prep, lazy weekends, and feeding a crowd! 

Slice of blueberry baked oatmeal in a bowl with almond milk.

It’s crazy to say it, but we’re only a few weeks away from school starting up again! This will definitely be a school year unlike any other before, and while I’m not totally sure what it’ll look like long-term, I’ve started thinking about easy breakfasts and lunches to work into our routine, whether that’s back to school in person, or learning from home.

This blueberry baked oatmeal is just the kind of easy breakfast I love. It can feed a whole family at once, or makes an easy-to-reheat meal prep breakfast that’ll serve 1 or 2 for a few days.

With warm spices and plenty of blueberries, it makes the house smell incredible, which can coax even the sleepiest sleepers out of bed.

Here’s what you need to get started…

A white baking dish of blueberry baked oatmeal on a white background

Here’s What Goes Into My Baked Blueberry Oatmeal Recipe:

  • ROLLED OATS. I use rolled oats (sometimes labeled “old-fashioned oats”) as the base of my blueberry baked oatmeal. I don’t recommend quick oats or steel-cut oats for this recipe. (Quick oats can go mushy and steel-cut oats won’t soften enough.)
  • BAKING POWDER + SALT + CINNAMON. To help the baked oatmeal puff, I add a little baking powder. Then, to round out the dry ingredients, I add a pinch of salt and plenty of cinnamon, which makes this blueberry baked oatmeal taste AMAZING.
  • ALMOND MILK + SYRUP + VANILLA. For the base of the wet ingredients, I use milk (I use almond milk–use whatever you drink!), pure maple syrup for sweetness, and some vanilla.
  • BUTTER OR COCONUT OIL + AN EGG OR CHIA EGG. To keep this oatmeal moist and give it it’s signature texture, I add a little bit of melted butter (dairy-free is fine!) or coconut oil, and an egg. For a vegan option, you can use a chia or flax egg–I’ve put directions in the recipe card for you!
  • BLUEBERRIES. Lastly, it wouldn’t be blueberry baked oatmeal without plenty of blueberries! I like to be generous here. It makes this oatmeal almost taste like a warm blueberry muffin or a blueberry fruit crisp. SO GOOD.

GLUTEN-FREE? READ THIS! If you’re gluten-free (or cooking for someone who is), be sure to use certified gluten-free oats for this baked oatmeal recipe. Oats themselves don’t contain wheat gluten but they’re farmed or processed in ways that cause cross-contamination. Buying certified GF oats means they’ve been prepared and tested in ways that are considered safe for gluten-free folks. We like Bob’s Red Mill, Thrive Market, One Degree, and Trader Joe’s brands.

Front view of blueberry baked oatmeal with almond milk
Pouring almond milk over a bowl of blueberry baked oatmeal.

Yummy Ways To Serve This Baked Blueberry Oatmeal:

HOW TO SERVE BLUEBERRY BAKED OATMEAL. If you’ve never eaten baked oatmeal before, it’s a bit more set than stovetop oatmeal. You can slice or scoop it and it’ll keep its shape. I like to put my slice/scoop into a bowl with a little splash of milk and a drizzle of maple syrup on top. Some folks eat theirs on a plate with a fork. It’s up to you! Here are a few other yummy toppings and serving suggestions to try…

  • WITH NUT BUTTER. I love serving blueberry baked oatmeal with a drizzle of peanut butter or almond butter. It adds a little protein and gives me PB & J vibes.
  • WITH CHOPPED OR TOASTED NUTS. For a little crunch, you can sprinkle your baked blueberry oatmeal with some chopped or toasted nuts before serving. Pecans, walnuts, and almonds are all tasty!
  • WITH SLICED BANANAS OR MORE BERRIES. Sometimes, I like to add some sliced bananas or berries on top. The contrast of fresh fruit with the warm baked oatmeal feels almost like fruit crisp!
  • WITH A DOLLOP OF YOGURT! Add a scoop of plain or vanilla Greek yogurt for some extra protein. I love the cool yogurt with the warm oatmeal (it’s kind of like ice cream & blueberry crisp!)
Closeup view of A white baking dish of blueberry baked oatmeal on a white background

FAQ + Tips And Tricks For The Best Blueberry Baked Oatmeal:

CAN I USE FROZEN BLUEBERRIES FOR BLUEBERRY BAKED OATMEAL? Yes! Just know that frozen berries tend to “bleed” their color and juice so the end result won’t be quite as neat and tidy looking. It’s purely cosmetic, though–the flavor will be spot on!

CAN I MAKE THIS VEGAN? Absolutely. You’ll want to be sure to use dairy-free milk (we like almond milk here), a chia or flax egg (see the recipe card for instructions), and dairy-free butter or coconut oil, as directed below.

TRY IT WITH CHAI SPICE! For a yummy flavor twist, you can try this blueberry baked oatmeal with my chai spice mixture instead of just cinnamon. It’s a little more complex and really delicious with the blueberries if you need a change of pace!

HOW TO REHEAT BAKED OATMEAL. This blueberry baked oatmeal will make about six servings. To reheat, you can pop this back into the oven at 350 degrees for about 10 minutes, or you can simply microwave a few seconds to warm up. (I like to add a splash of milk when reheating.)

Overhead view of a bowl of blueberry baked oatmeal with almond milk on a white background.


⭐ Don’t forget to leave a star review and comment below when you make our Blueberry Baked Oatmeal recipe. I can’t wait to hear how it goes!

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Slice of blueberry baked oatmeal in a bowl with almond milk.

Baked Blueberry Oatmeal (Gluten-Free, Vegan-Friendly)

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5 from 3 reviews

  • Author: One Lovely Life
  • Total Time: About 55 minutes
  • Yield: about 6 servings 1x
  • Diet: Gluten Free


Baked Blueberry Oatmeal – Cozy baked oatmeal with plenty of blueberries and warm spices. This baked oatmeal recipe is perfect for meal-prep, lazy weekends, and feeding a crowd! 


  • 2 cups rolled oats (certified gluten-free, if needed)
  • 1 1/2 tsp. cinnamon
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 2 cups milk (I use unsweetened almond milk)
  • 1/3 cup pure maple syrup
  • 1 egg (or 1 chia or flax egg* for vegan)
  • 2 Tbsp. butter, vegan butter, or coconut oil, melted
  • 1 1/2 tsp. vanilla extract
  • 1 1/2 cups blueberries, divided


  1. Preheat the oven to 375 degrees F. Grease a 2 quart baking dish (like an 8×8 or 9×9″ pan).
  2. In a large bowl, combine oats, cinnamon, baking powder, and salt. Stir to combine.
  3. Pour in milk, syrup, egg or chia egg, melted butter/oil, and vanilla. Stir to combine.
  4. Fold in 1 cup blueberries with a spatula.
  5. Pour oatmeal mixture into your prepared baking dish.
  6. Sprinkle with remaining 1/2 cup blueberries.
  7. Bake at 375 degrees for 35-40 minutes, or until the oatmeal has plumped and the top is golden.
  8. Remove from oven and let stand about 5 minutes before scooping or slicing.


*TO MAKE A FLAX OR CHIA “EGG”: In a small bowl, combine 1 Tbsp. chia seeds or ground flax with 3 Tbsp. water and stir to combine. Let the mixture sit 5 minutes or so to gel and thicken, then add to your recipe as usual.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

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  1. I used frozen blueberries so I had to bake it a little longer but it turned out SUPER yummy. I’m not usually an oatmeal fan but this topped with maple syrup was delicious!

  2. I loved the taste of this but I had to add more oats after it cooked for a bit. Are the measurements for 2 cups of oats and 2 cups of milk correct? I used old fashion GF oats and almond milk but it was very runny, not a batter consistency at all. After about 15 min of cooking, I realized it was not going to thicken enough so I added an additional 3/4 cups oats. Full disclosure: I made this recipe prior to having my morning coffee so it is entirely possible I made a mistake somehow 🙂

  3. I made the vegan version with coconut oil and a flax egg, and it set up really well (despite looking runny). I’m eating it warmed up with a splash of almond milk and maple syrup, and it’s delicious!

  4. This was super yummy! I used frozen blueberries and the chai spice. Also I turned them into muffins just by using a muffin tin and slightly less milk. Easier to portion out that way and heat up in general. I have tried a few different recipes from other sites and this one is by far the most flavorful. Thank you for sharing!

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