This Blueberry Baked Oatmeal is like having cake for breakfast! It's super easy to make, filling, and perfect for mornings when you're craving something a little more decadent.
Regular Oatmeal vs Baked Oatmeal
There's something magical about baked oatmeal. It's a combination of oatmeal and cake you can eat for breakfast and I'm all here for it!
Regular oatmeal is a great everyday breakfast option. Check out my favorite flavor and one of the most popular recipes on the blog, this Pineapple Vanilla Oatmeal!
Baked oatmeal actually takes less effort than the stove top version! All you need to do is mix all the ingredients and bake them in the oven. No constant stirring and checking. It may take a little longer to cook in the oven but it's so worth the wait.
Try this Blackberry Baked Oatmeal, it's perfect for blackberry season at the end of summer. My other favorite is this Chocolate Maca Baked Oatmeal, the Maca makes it great for those mornings you need extra energy.
Substitutions and Special Tips
Making this breakfast is really as simple as mixing all the ingredients together and baking them for about 20 minutes while you get ready for your day.
The best part is this Blueberry Baked Oatmeal is incredibly versatile!
- Don't have blueberries? Raspberries work just as well!
- Make it even more filling by adding your favorite nut butter to the batter!
- Optional toppings: Berries, mango, nuts, seeds, nut butter, chopped chocolate, yogurt, Raw Chocolate Sauce, or turn it into a dessert and add ice cream!
- Add chopped dark chocolate or chocolate chips to the batter. It makes it taste like a dessert!
- The recipe calls for 1 tablespoon coconut flour or ¼ cup almond flour. This is optional but recommended. The baked oatmeal will have a more cakelike texture after baking. What's better than having cake for breakfast?
This blueberry-baked oatmeal is super easy to make and really delicious! Almost like a chocolate cake and blueberry muffin in one! Who'd say no to that?
- ½ cup rolled oats
- ¼ cup shredded coconut
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt or Himalayan pink salt
- ¼ teaspoon baking soda
- ¼ cup sunflower seeds (optional)
- 1 tablespoon cacao powder (optional)
- 1 tablespoon coconut flour* (optional, makes it more cake-like)
- 1 very ripe banana, mashed
- 1 cup plant-based milk or water
- 1 tablespoon maple syrup (or sweetener of choice, optional)
- 1 cup fresh or frozen blueberries
- 1-2 tablespoon chocolate chips (optional)
- Preheat your oven to 175C/350F.
- In a medium bowl whisk together the oats, shredded coconut, cinnamon, sea salt, baking, soda, sunflower seeds, cacao powder, and coconut flour if using.
- Add the mashed banana, plant-based milk, and maple syrup into the dry ingredients and mix together until just combined.
- Lastly, fold in the blueberries and the chocolate chips, if using.
- Transfer the batter into a small baking dish and bake in the preheated oven for 20-25 minutes or until slightly golden on top.
- Serve topped with more berries, chopped chocolate, seeds, or yogurt.
*You can simply skip the coconut flour if you don't have any. If you wish to substitute it, I recommend ¼ cup almond flour.
The nutritional information is counted without any of the optional ingredients. It is just an estimate. The accuracy of the nutritional information is not guaranteed.
Keywords: blueberries, baked oatmeal, breakfast