Yes, just use flax egg instead of eggs, or skip them altogether and add more almond milk. I haven't tried these substitutions but the batter is very forgiving so it should work fine. Keep in mind the baked oatmeal won't have a cakey texture without the eggs.

Are oats gluten-free?

Yes, oats are naturally gluten-free but always choose certified gluten-free oats to be sure they are handled in a gluten-free facility.

Can I freeze the leftovers?

Yes, the texture won't be the exact same after defrosting but you can cut the oatmeal into servings and freeze them separately in freezer-safe containers. Reheat the oats in a preheated oven at 300F.

Blueberry Baked Oatmeal

Name: Blueberry Baked Oatmeal
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 2 large eggs; ¼ cup maple syrup; ¼ cup almond butter; 1 tbsp vanilla extract; 2 tbsp avocado oil; ⅛ tsp sea salt; 2 cups almond milk (or other milk); 2 cups rolled oats; 1 tsp baking powder; 1 tsp ground cinnamon; ¼-½ tsp ground cardamom; 2 ½ cup blueberries (fresh or frozen, I used wild blueberries); 1 cup raspberries (optional, adds sweetness and tartness, and it makes the oatmeal less dense); 3 tbsp turbinado sugar (optional); For serving: nut butter, yogurt, maple syrup, fresh berries, hemp seeds, jam, etc.

Description

Start your morning right with this Blueberry Baked Oatmeal. It's packed with flavor, easy to make, and so delicious! Great for making ahead too!

Ingredients

Units Scale

2 large eggs
1/4 cup maple syrup
1/4 cup almond butter
1 tbsp vanilla extract
2 tbsp avocado oil
1/8 tsp sea salt
2 cups almond milk (or other milk)
2 cups rolled oats
1 tsp baking powder
1 tsp ground cinnamon
1/4-1/2 tsp ground cardamom
2 1/2 cup blueberries (fresh or frozen, I used wild blueberries)
1 cup raspberries (optional, adds sweetness and tartness, and it makes the oatmeal less dense)
3 tbsp turbinado sugar (optional)
For serving: nut butter, yogurt, maple syrup, fresh berries, hemp seeds, jam, etc.

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Instructions

Preheat your oven to 375F. Prepare a 12x8” baking dish.
In a large bowl whisk together eggs, maple syrup, almond butter, vanilla extract, avocado oil, and sea salt.
Add almond milk and whisk to combine.
In a separate bowl, stir together the oats, baking powder, cinnamon, and cardamom.
Add the oat mixture to the wet ingredients and stir to combine well.
Add in 2 cups of the blueberries, and the raspberries to the batter. Stir to combine.
Pour the batter into your prepared baking dish. Sprinkle with the remaining ½ cup blueberries and more raspberries if desired.
Sprinkle with turbinado sugar and bake in the preheated oven for 45-50 minutes until golden.
Divide into 6 servings and serve with your favorite toppings.

Notes

Storing: Store any leftovers in an airtight container in the fridge for up to 2-3 days. You can also freeze the oatmeal in a freezer-safe container for 3-4 months. I recommend placing parchment paper in between the slices to avoid them getting stuck together.

Reheating: Preheat your oven to 300F (150C) and reheat the baked oats on a baking sheet or in an oven-safe dish for approx. 10 minutes. If your oatmeal is frozen, I recommend defrosting it overnight first or keeping it in the oven for longer.

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