This blueberry baked oatmeal recipe is a delicious healthy breakfast! For a twist, swap in whatever seasonal fresh fruit you like. While it bakes in the oven, the top layer becomes crisp and toasty, creating a delicious crunchy topping for the soft middle. This as a brunch recipe, but it’s also good for dessert with a scoop of ice cream. This gluten free blueberry baked oatmeal recipe is great to make for a group, because you can assemble it ahead of time and bake it as you’re ready to serve. When your guests walk in, your house will smell amazing! Near the end of the baking time, just pour the coffee, and you’ll be done!
2 tablespoons ground flaxseed + 6 tablespoons warm water
2 cups whole rolled oats
½ cup slivered almonds
½ cup hemp seeds
⅔ cup coconut flakes
¼ cup brown sugar or coconut sugar
1 teaspoon baking powder
1 teaspoon cinnamon
¾ teaspoon sea salt
¾ cup Farmer's All Natural milk
¼ cup maple syrup
3 tablespoons melted coconut oil
1 banana, chopped
1 cup strawberries, sliced
½ cup blueberries
If berries aren't in season, use frozen berries, or swap in your favorite seasonal fruit.
Make vegan by using almond milk instead
Preheat the oven to 350°F and spray an 8x8-inch (or similar) baking dish with cooking spray.
In a small bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes.
Reserve 2 tablespoons of the almonds, hemp seeds and coconut flakes and set aside. In a large bowl combine the oats, the remaining almonds, hemp seeds and coconut flakes, and the baking powder, cinnamon, brown sugar and salt.
In a medium bowl, combine the milk, maple syrup and coconut oil and whisk to combine. Stir in the flaxseed mixture and blend until smooth.
Pour the wet ingredients into the bowl of dry ingredients and stir to combine.
Layer the bananas and strawberries in the baking dish and spread the oat mixture on top. Sprinkle with the blueberries and the reserved almonds, hemp seeds and coconut flakes.
Bake for 40-50 minutes or until the top is crisp and the middle is set. I find it easiest to wedge a knife in and make sure the middle has thickened nicely. Remove and let cool for 15 minutes before serving.
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