This healthy Blueberry Baked Oatmeal is layered with shredded coconut, sliced almonds and plenty of sweet blueberries. It’s dairy-free, gluten-free and naturally sweetened with bananas and a touch of maple syrup for a feel-good oatmeal bake that will have you coming back for more!
Healthy mornings start with this blueberry oatmeal bake!
Fiber-packed and full of natural sweetness, THIS oatmeal bake won’t disappoint.
The blueberry to oat ratio is almost a 1-to-1 match, so this oatmeal bake is super fruity, soft and creamy. It’s the kind of taste and texture you just can’t get from stovetop oats.
Fresh or frozen blueberries can be used in this oatmeal bake. The best are wild blueberries which are the perfect size to bake with and pack more anti-oxidants than commercial blueberries.
They distribute evenly guaranteeing a blueberry with every bite and are super sweet. I buy a HUGE bag of frozen wild blueberries and use them in these vanilla blueberry muffins and in this blueberry coffee cake.
Use fresh or frozen, big or small – all blueberries are welcome.
To enhance the coconut flavor, there is a 1/2 tsp of coconut extract. Coconut extract is a great baking extract to have on hand if you LOVE coconut!
There’s also a TON of shredded coconut AND because I love the look of the big toasted pieces of coconut chips, they are always added to the top. What can I say, I love coconut! My wedding cake was covered in it!
This vegan baked oatmeal is also virtually OIL-FREE. There is no need to add extra oil to oatmeal. Oat milk typically already has oil mixed into it as an emulsifier, so you already have added oils by using oat milk in this recipe.
Why is this oatmeal bake so delicious? There’s no big secret. It’s just wholesome ingredients working together.
How to Make Blueberry Baked Oatmeal
This recipe is based off a favorite blueberry banana oatmeal bake in Supernatural Everyday. In this version, it’s made dairy-free. Butter is replaced with coconut oil, ground flax seed for the egg to add extra fiber and omega-3 fatty acids and coconut extract to boost that blueberry coconut flavor.
It’s like you’ve gone to baked oatmeal heaven. So soft and creamy and rich with all wholesome ingredients!
Layered with shredded coconut, sliced almonds and plenty of sweet blueberries, this healthy Blueberry Baked Oatmeal is soft and custard-like. It's gluten-free, dairy-free, and naturally sweetened.
- 2 cups old-fashioned rolled oats
- 3 Tbs ground flax seed
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1/2 cup sliced almonds, divided
- 1/2 cup unsweetened shredded coconut, divided (option to use coconut chips on top)
- 2 cups oat milk
- 1/4 cup maple syrup
- 1 tsp pure vanilla or almond extract
- 1/2 tsp coconut extract
- 2 small bananas, peeled and sliced into discs
- 1.5 – 2 cups blueberries (1.5 cups frozen wild blueberries or 2 cups regular blueberries)
- 2 Tbs brown sugar, to top (optional)
Preheat the oven to 375 degrees F. Lightly grease an 8 x 11 inch baking dish.
In a large bowl, mix together the rolled oats, 1/4 cup shredded coconut, 1/4 cup almonds, ground flax seed, baking powder, cinnamon, and salt.
In another bowl, whisk together the maple syrup, oat milk, and extracts.
Lay banana slices over the bottom of the prepared baking dish. Then sprinkle half of the blueberries over the bottom of the baking dish.
Cover the fruit evenly with the dry oat mixture. Slowly drizzle the milk mixture over the oats.
Top with remaining blueberries, shredded coconut or coconut chips, and sliced almonds. Finish with a sprinkle of brown sugar (optional).
Bake for 30 to 35 minutes or until top starts to turn golden brown. Remove from the oven and let cool for a few minutes.
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