Gluten Free Blueberry Oatmeal Bake
This baked oatmeal is perfect for a cozy breakfast. It’s gluten-free, naturally sweet, and full of fiber and protein. The simple recipe makes it easy to prepare ahead of time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 8 generous servings 1x
- Category: Breakfast
- Cuisine: American
- Diet: Gluten-Free, Dairy-Friendly
Ingredients
3 cups gluten-free rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups milk (dairy or unsweetened almond/oat milk)
2 large eggs
1/3 cup pure maple syrup
1/4 cup melted coconut oil or unsalted butter
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries (no need to thaw)
Optional: 1 tablespoon lemon zest for brightness
Instructions
Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch or 9×9-inch square baking dish with a bit of coconut oil or butter.
In a large mixing bowl, combine the gluten-free rolled oats, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk them together until the spices are evenly distributed.
In a separate medium bowl or a large liquid measuring cup, whisk together the milk, eggs, maple syrup, melted coconut oil (or butter), and vanilla extract. Whisk until the eggs are fully incorporated and the mixture looks smooth and slightly emulsified.
Pour the wet mixture into the dry ingredients and stir until the oatmeal is moist and evenly combined. Fold in the blueberries and optional lemon zest.
Pour the mixture into the prepared baking dish and bake for 35-40 minutes or until the center is set and the top is golden brown.
Let it cool for a few minutes before serving with a dollop of yogurt or a splash of milk.
Nutrition
- Calories: 285
- Sugar: 18
- Sodium: 210 mg
- Fat: 9
- Carbohydrates: 48
- Fiber: 6
- Protein: 8