Bluebery Oatmeal Breakfast Bake
Start your morning off right with this wholesome Blueberry Oatmeal Breakfast Bake, a heartwarming dish bursting with juicy blueberries and nutritious rolled oats. This recipe combines pantry staples like cinnamon and pure maple syrup with almond milk and vanilla to create a naturally sweet and satisfying treat. Quick to prepare in just 10 minutes and ready in under an hour, it’s perfect for busy mornings or a make-ahead meal. With its golden-brown crust and inviting aroma, this baked oatmeal is a versatile crowd-pleaser—serve it warm for a cozy breakfast or enjoy it chilled as a healthy snack. Add a sprinkling of chopped nuts for added crunch, and with options for fresh or frozen berries, it’s a year-round favorite! Indulge in this easy, dairy-free (or customizable) recipe that balances hearty comfort with guilt-free goodness.
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Recipe Information
Ingredients
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoons salt
- 2 cups unsweetened almond milk (or milk of your choice)
- 2 large eggs
- 0.25 cup pure maple syrup
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter, melted (or coconut oil)
- 1.5 cups fresh or frozen blueberries
- 0.5 cup chopped nuts (e.g., walnuts, pecans) - optional
Instructions
Preheat your oven to 375°F (190°C). Lightly grease an 8x8-inch (20x20 cm) baking dish with cooking spray or a little melted butter.
In a large mixing bowl, combine the rolled oats, baking powder, ground cinnamon, and salt. Stir to mix well.
In a separate bowl, whisk together the almond milk, eggs, maple syrup, vanilla extract, and melted butter until smooth and well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Stir until everything is evenly mixed.
Gently fold in 1 cup of the blueberries, reserving the remaining 0.5 cup for topping.
If using nuts, fold them into the mixture at this stage.
Pour the oatmeal mixture into the prepared baking dish and spread it out evenly. Scatter the reserved 0.5 cup of blueberries over the top.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the oatmeal is set.
Remove the bake from the oven and let it cool for 5-10 minutes before slicing. Serve warm or at room temperature.
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave or enjoy cold.
Nutrition Facts
Calories |
1724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.5 g | 110% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 1537 mg | 67% | |
| Total Carbohydrate | 195.4 g | 71% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 61.6 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 7.1 mcg | 35% | |
| Calcium | 1170 mg | 90% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1735 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
