This vegan and gluten free blueberry baked oatmeal is the perfect make-ahead breakfast or brunch! It's easy to customize with various add-ins and makes for a great brunch for a crowd.
Best type of oats for baked oatmeal
Old-fashioned whole rolled oats are the best choice. They hold up well to liquid (they don't get too mushy) and provide a bit of texture, which makes this easy to slice and serve.
We don't suggest using quick-cooking or steel cut oats. Quick cooking oats do not hold up well to liquid. Steel cut oats, on the other hand, require a longer cooking process, so they are not a perfect 1:1 substitute in this recipe.
Love oats? Try a few more of our favorite oatmeal recipes:
- Pumpkin Pie Oatmeal
- Savory Vegan Oats with Mushrooms and Kale
- Oatmeal Raisin Chocolate Chip Cookies
- Apricot Oat Bars
Ingredients
- Old fashioned rolled oats: See above for notes on why we only use old-fashioned rolled oats in oatmeal bakes.
- Chopped pecans: you can also use another chopped nut, like walnuts or almonds.
- Coconut sugar
- Cinnamon, ginger and salt
- Nondairy milk: we used oat milk, but you can also use almond, cashew, soy, etc.
- Flax eggs: flax "eggs" are essentially ground flax meal mixed with water, which create a gelatinous paste that acts as a binder (similar to a real egg). Read more about flax eggs and how to use them in vegan baking here.
- Maple syrup
- Applesauce: similar to flax eggs, applesauce also works as a binder, which helps thicken this vegan oatmeal bake and keep it together when sliced.
- Melted butter or coconut oil
- Vanilla extract
- Fresh blueberries
We've also included the recipe for a simple coconut/pecan topping. It's optional, but adds nice texture and tastes fantastic!
Instructions
Prep: Preheat the oven to 350˚F. Grease a 9 x 9 pan and line with parchment paper. Make flax eggs by stirring together 2 tbsp flax meal and 5 tbsp water. Let sit for 15 minutes to thicken. Wash blueberries and pat dry with paper towel. Try to remove as much moisture as possible.
Mix: In a mixing bowl, stir together oats, chopped nuts, coconut sugar, cinnamon, ginger and salt. In a separate bowl, whisk together milk, maple syrup, applesauce, flax eggs, butter, and vanilla. Add wet mixture to dry and stir well. Let sit for 15 minutes, stirring about every 5 minutes, then add in 1 cup of blueberries.
Bake: Transfer to the baking pan and spread evenly. Top with remaining blueberries. Bake for 25 minutes. While baking, stir together all ingredients for topping. After 25 minutes, top evenly with nut/coconut mixture and return to the oven for an additional 15 minutes. Remove from oven and let cool for 20 minutes to set.
Serving suggestions
Maple syrup is the simplest (and most delicious) topping. You can also top with whipped cream, nut butter, blueberry syrup, more fresh berries, or anything else you'd top oatmeal with.
Yes! This baked oatmeal stores well in the refrigerator overnight. To reheat an individual slice, microwave in 20 second intervals until warmed through. To reheat the entire oatmeal bake, cover with foil and heat in a 350˚ oven for 10-15 minutes.
Yes! We suggest slicing the bake into squares and freezing individually. This way, you can reheat one slice at a time for a quick breakfast. To reheat, defrost in the refrigerator overnight, then microwave for 1 minute on high.
Bananas, raspberries, strawberries, cranberries and apples are my favorite options for baked oatmeal. You can also use dried fruit, like dried apricots, cranberries, cherries, raisins, etc.
Yes! Substitute chopped nuts for a seed, like sunflower or pumpkin seeds. If you need to go nut and seed free, substitute with coconut instead.
More brunch recipes:
- Sweet Potato Hash with Tofu Bacon
- Vegan Carrot Lox Platter
- Banana Bread Granola
- Fluffy Blueberry Pancakes
- Peanut Butter Chocolate Chip Banana Bread
If you make this vegan blueberry baked oatmeal, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.
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Blueberry Baked Oatmeal
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegan
Description
This vegan and gluten free blueberry baked oatmeal is the perfect make-ahead breakfast or brunch! It's easy to customize with various add-ins and makes for a great brunch for a crowd.
Ingredients
- 2 cups old-fashioned rolled oats
- 3/4 cup chopped nuts (we used pecans)
- 1/4 cup coconut sugar
- 2 tsp cinnamon
- 3/4 tsp ground ginger
- 1/2 tsp salt
- 1 1/4 cup nondairy milk (we used oat milk)
- 1/4 cup maple syrup
- 1/4 cup unsweetened applesauce
- 2 flax eggs (1 tbsp flax meal + 2.5 tbsp of water per "egg")
- 1/4 cup melted vegan butter or coconut oil
- 1 tsp vanilla extract
- 2 cups blueberries, divided
Topping (optional):
- 1/3 cup finely chopped nuts (we used pecans)
- 3 tbsp shredded coconut
- 1 tbsp melted vegan butter
- 1/2 tbsp maple syrup
- 1/2 tsp cinnamon
- pinch of fine kosher salt
Instructions
- Preheat oven to 350˚F. Grease a 9 x 9 pan and line with parchment paper.
- Make flax egg by stirring together 2 tbsp flax meal and 5 tbsp water. Let sit for 15 minutes to thicken.
- Wash blueberries and pat dry with paper towel. Try to remove as much moisture as possible.
- In a mixing bowl, stir together oats, chopped nuts, coconut sugar, cinnamon, ginger and salt. In a separate bowl, whisk together milk, maple syrup, applesauce, flax eggs, butter, and vanilla.
- Add wet mixture to dry and stir well. Let sit for 15 minutes, stirring about every 5 minutes, then add in 1 cup of blueberries.
- Transfer to the baking pan and spread evenly. Top with remaining blueberries.
- Bake for 25 minutes. While baking, stir together all ingredients for topping. After 25 minutes, top evenly with nut/coconut mixture and return to the oven for an additional 15 minutes.
- Remove from oven and let cool for 20 minutes to set.
Notes
This baked oatmeal stores well in the refrigerator overnight. To reheat an individual slice, microwave in 20 second intervals until warmed through. To reheat the entire oatmeal bake, cover with foil and heat in a 350˚ oven for 10-15 minutes.
Freezing instructions: We suggest slicing the bake into squares and freezing individually. This way, you can reheat one slice at a time for a quick breakfast. To reheat, defrost in the refrigerator overnight, then microwave for 1 minute on high.
- Category: Breakfast
- Method: Oven
- Cuisine: American
Keywords: blueberry oatmeal bake
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