Description
These blueberry baked oats are mixed, baked and stored all in the exact same dish - no mixing bowls, no transferring and barely any cleanup! With less than 5 minutes of hands-on time, this cozy, blueberry muffin-inspired breakfast is perfect for meal prep. Vegan and gluten-free!
Ingredients
Units
Scale
- 2 cups gluten-free rolled oats (or regular rolled oats if not gluten-free)
- 1/4 cup ground flaxseed
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1 1/2 cups unsweetened plain almond milk (or any non-dairy milk)
- 3 tablespoons pure maple syrup
- 1 cup fresh blueberries, plus more for topping
- Almond butter, for serving (optional)
Instructions
- Preheat the oven to 350°F.
- In an 8.5 x 6-inch (6.6-cup) oven-safe baking dish, combine the rolled oats, ground flaxseed, salt, baking powder and cinnamon. Stir together.
- Add the almond milk and maple syrup. Mix until combined.
- Gently fold in the blueberries. Top with additional fresh blueberries.
- Bake for 40 minutes.
- Allow to cool completely before slicing into 8 smaller squares or 6 larger servings. Serve with a drizzle of almond butter, if desired.
Notes
- Cool completely before slicing - the bake slices much more cleanly once fully cooled.
- Fresh or frozen blueberries both work. Frozen berries will bleed slightly into the oats, giving a more purple-blue color, but the taste and texture are unaffected.
- Store covered in the refrigerator (right in the baking dish if using an oven-safe storage container).
- A different size baking dish will change the thickness of the oat layer and may change the baking time. This recipe was tested in this Caraway dish, which I love and highly recommend. It is ceramic coated and conducts heat differently than other baking dishes. If your baking dish is not ceramic-coated then increase the baking temperature to 375 degrees F.
- Prep Time: 5
- Cook Time: 40
- Category: Breakfast
- Method: Baking
- Cuisine: American