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!
It’s crazy to say it, but we’re only a few weeks away from school starting up again! I’ve started thinking about easy breakfasts and lunches to work into our routine, since those busy mornings can make things tricky!
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 fresh blueberries, it makes the house smell incredible, which can coax even the sleepiest sleepers out of bed.
And it all starts with simple, healthy ingredients…
Gather Your Ingredients
- ROLLED OATS. I use certified gluten-free 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 extract for flavor.
- 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, and Trader Joe’s brands.
How To Make Blueberry Baked Oatmeal, Step By Step
As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below!
- Preheat & Prep. To start, preheat the oven to 350 degrees F. Grease a 2 quart baking dish (like an 8×8 or 9×9″ pan).
- Combine Dry Ingredients. In a large bowl, combine oats, cinnamon, baking powder, and salt. Stir to combine.
- Add Wet Ingredients. Next, pour in milk, syrup, egg or chia egg, melted butter/oil, and vanilla. Stir to combine.
- Stir In Blueberries. Fold in 1 cup blueberries with a spatula.
- Bake. Pour oatmeal mixture into your prepared baking dish. If desired, you can sprinkle the oatmeal with a few more blueberries. Bake at 375 degrees for 35-40 minutes, or until the oatmeal has plumped and the top is golden brown.
- Serve & Store. Remove from oven and let stand about 5 minutes before scooping or slicing. Serve slices with a drizzle of milk or syrup and more blueberries, or add a drizzle of nut butter, a dollop of yogurt, some sliced bananas or chopped nuts! Store leftovers covered in the pan (or in an airtight container) in the fridge 3-4 days.
Toppings & Serving Suggestions To Try
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 of my favorite 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 healthy fats 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 fresh 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!)
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 RECIPE 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.)
Did You Make This Recipe?
Tell me all about it! Leave a star rating below when you try our Gluten-Free Blueberry Baked Oatmeal recipe. I can’t wait to hear how it goes!
Baked Blueberry Oatmeal (Gluten-Free, Vegan-Friendly)
Ingredients
- 2 cups rolled oats (certified gluten-free, if needed)
- 1 1/4 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 3/4 cups milk (I use unsweetened almond milk)
- 1/3 cup pure maple syrup
- 1 egg (or 1 chia or flax egg* for vegan)
- 2 Tablespoons butter (vegan butter, or coconut oil, melted)
- 1 1/2 teaspoons vanilla extract
- 1 cup fresh blueberries
- Optional: Additional blueberries for serving
Instructions
- Preheat & Prep. To start, preheat the oven to 350 degrees F. Grease a 2 quart baking dish (like an 8×8 or 9×9" pan).
- Combine Dry Ingredients. In a large bowl, combine oats, cinnamon, baking powder, and salt. Stir to combine.
- Add Wet Ingredients. Next, pour in milk, syrup, egg or chia egg, melted butter/oil, and vanilla. Stir to combine.
- Stir In Blueberries. Fold in 1 cup blueberries with a spatula.
- Bake. Pour oatmeal mixture into your prepared baking dish. If desired, you can sprinkle the oatmeal with a few more blueberries. Bake at 375 degrees for 35-40 minutes, or until the oatmeal has plumped and the top is golden brown.
- Serve & Store. Remove from oven and let stand about 5 minutes before scooping or slicing. Serve slices with a drizzle of milk or syrup and more blueberries, or add a drizzle of nut butter, a dollop of yogurt, some sliced bananas or chopped nuts! Store leftovers covered in the pan (or in an airtight container) in the fridge 3-4 days.
Notes
- *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.
- Blueberries. Fresh blueberries OR frozen blueberries can be used here! 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!
- Gluten-Free Rolled Oats. I’ve found that different brands of gluten-free oats can behave differently in this recipe. (Thicker cut oats absorb less liquid) I have the best results with Trader Joe’s gluten-free rolled oats or Bob’s Red Mill gluten-free rolled oats. Do NOT use quick oats or steel-cut oats for this recipe.
Video
Nutrition
Nutrition facts are an estimate only and will vary based on brands and amounts used.
Find it Online:
https://www.onelovelylife.com/baked-blueberry-oatmeal/Originally Shared March 2022. Updated with new video, step by step photos and republished March 2026.
Love this recipe! Just discovered it! And my boys love it too so that’s a huge plus.
That’s a HUGE plus! It always feels more like a win when kids love it too!
I make this almost weekly. I add a scoop of protein powder and it works great.
This made the most amazing breakfast! The spices complemented the blueberries so well.
Was delicious! A tad sweet for us but that’s an easy adjustment. Very happy with the recipe, thanks for sharing!
So glad to hear it! And sounds like you have a great plan for next time. Thank you so much for taking the time to leave a review!
Can you use egg whites?
Hi Dawn! Do you mean in place of the egg or in addition? It would probably work either way, depending on how many you add (though I haven’t tested this myself!) I’d say 2 egg whites in place of an egg, and that you could probably add up to 2 extra egg whites before you start impacting the texture/flavor.
excellent taste and consistency. Easy enough to make that my 2 year old grandson was able to help do most of it! It’s a ” make againer”!
Truly the highest compliment! Thank you so much for taking the time to leave a review!
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!
Natalie – That’s so lovely to hear! I’m so glad they were a win for you!
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!
Oh, good! I’m so glad you enjoyed it–thank you so much for leaving a review!
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 🙂
Margaret – I think you might have made your decision too early! 2 cups of milk and 2 cups of oats are the correct measurements. It’s the same ratio I use for our Mixed Berry Baked Oatmeal and our Pecan Pie Baked Oatmeal. It just takes the full cooktime for the liquid to absorb and the oats to puff and thicken.
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!
I’m so glad you loved it!!!