Blueberry Baked Oatmeal Recipe (Dairy-Free)

Dairy-free blueberry baked oatmeal is a delightful healthy breakfast! This delicious breakfast recipe requires basic pantry ingredients and is easy to prepare. Make it for your family for breakfast or brunch, or use it as a breakfast-to-go recipe.

Blueberry baked oatmeal is my go-to brunch recipe when I need something delicious, nourishing, and crowd‑friendly. 

With two full cups of juicy blueberries, dairy‑free coconut milk, and a hint of maple sweetness, it bakes into a warm, custardy breakfast that feels cozy and wholesome all at once. 

Whether you’re serving a weekend crowd or just meal-prepping for the week, it’s simple to pull together with pantry staples.

I prefer eating baked oatmeal hot, but this is also a great recipe to make ahead, keep in the refrigerator, and have for breakfast on-the-go.

Why You’ll Love This Healthy Baked Oatmeal Recipe

This baked oatmeal checks all the right boxes: it’s wholesome, naturally sweetened, and comforting without being heavy. 

The blueberries burst throughout, giving you juicy pops in each bite, while the coconut milk and coconut flakes add richness and texture. 

Plus, it’s a lifesaver whether you need family brunch fare or easy breakfasts on the go. Here are a few more reasons you’ll love it:

• Wholesome and nourishes with whole grains, fruit, and protein
• Naturally sweetened – no refined sugar
• Cozy and custardy texture that feels indulgent
• Feeds a crowd and reheats beautifully

Let’s discuss the simple ingredients!

Ingredients For The Baked Oatmeal With Blueberries

Blueberries (fresh or frozen): They add bursts of juicy, tart sweetness and a boost of antioxidants. No blueberries? You can use raspberries, strawberries, or even diced apples instead.

Rolled oats or quick oats: Chewy, filling, and naturally gluten-free (just make sure the label confirms it). You can swap in regular old fashioned oats if gluten isn’t a concern. I use gluten-free sprouted oats.

Large Eggs: Essential for binding everything into a sliceable, cake-like bake. For an egg-free version, you could try flax eggs or your favorite egg replacer, though the texture may be a little softer.

Coconut or almond milk: Adds creaminess without any dairy. Either one works great, or feel free to use any non-dairy milk like oat milk, soy milk, cashew milk, or regular milk if you’re not avoiding dairy.

Pure maple syrup: A natural sweetener that’s rich and mellow. Honey or brown sugar works too, or try date syrup or agave if you have it on hand.

Vanilla extract: A little splash goes a long way to round out the sweetness and deepen the flavor. No vanilla? Try almond extract for a twist (just use less, it’s stronger!).

Baking powder, cinnamon, sea salt: Light lift from baking powder, cozy spice from cinnamon, and salt to enhance all the flavors. You can skip the cinnamon if you’re not into spice.

Coconut flakes (optional): These add subtle sweetness, texture, and a bit of coconut flavor. Not a fan? Just leave them out, or try slivered almonds or chopped walnuts for a little crunch.

Now that we’ve covered the wholesome ingredients, let’s make this delicious blueberry oatmeal bake!

How to Make Blueberry Baked Oatmeal

Start by preheating your oven to 350°F and lightly greasing an 8×8-inch square baking dish.

In a large mixing bowl, combine your dry ingredients: rolled oats, flaked coconut (if using), baking powder, cinnamon, and a pinch of sea salt. Give it a quick stir to evenly distribute everything.

In a separate bowl, whisk together the eggs, coconut milk, maple syrup, and vanilla. 

Now pour the wet ingredients into the bowl of dry ingredients and stir until everything is well combined. Next, stir in the blueberries!

Transfer the mixture to your baking dish, smoothing the top. Bake for 55 to 65 minutes, or until the center is set and golden brown around the edges.

Let the oatmeal cool for 20 to 30 minutes before slicing – this helps it firm up so it doesn’t fall apart. Then serve it warm, or store it in the fridge for easy grab-and-go breakfasts throughout the week.

Slice it into individual portions and use this easy breakfast as meal prep the next time you’re getting organized for the week.

Sore in an airtight container in the refrigerator for up to 5 days.

Frequently Asked Questions

Can I use steel-cut oats instead of rolled oats?

Steel-cut oats won’t work well in this recipe without major adjustments. They take much longer to cook and need more liquid. Stick with old-fashioned rolled oats for the best texture.

Can I prep this the night before and bake in the morning?

You can! Mix everything up and store it in the fridge overnight, then bake it in the morning. Let the dish sit at room temperature while the oven preheats to prevent cracking.

How should I store leftovers?

Refrigerate in an airtight container for up to 5 days. Reheat slices in the microwave or oven until warm.

Can I freeze baked oatmeal?

Yes! Slice into portions, wrap individually, and freeze. Reheat in the microwave or oven straight from frozen for a quick breakfast.

Recipe Adaptations & Additions

• Nutty boost – Stir in a handful of chopped walnuts or pecans for a satisfying crunch and extra healthy fats. They toast up beautifully in the oven and add great texture. Chia seeds of flax seeds are great additions too.
• Chocolate twist – Fold in dark chocolate chips or cacao nibs before baking for a richer, slightly indulgent take that’s still wholesome enough for breakfast.
• Zesty pop – Add lemon zest or orange zest to the batter for a bright citrusy note that complements the blueberries beautifully.
• Spice it up – Want a warmer flavor? Mix in nutmeg, cardamom, or a little extra cinnamon into the dry ingredients.
• Crunchy topping – Sprinkle the top with sliced almonds, sunflower seeds, or a little coconut sugar before baking for a sweet, crispy finish.
• Berry swap – Use raspberries, blackberries, or a berry medley instead of blueberries. Keep the ratio about the same.
• Individual servings – Bake the mixture in muffin tins for portable single-serve oatmeal cups. Great for busy mornings or packed lunches.

What to Serve With This Blueberry Oatmeal 

You can serve baked oatmeal warm with fresh fruit and a dollop of plain yogurt or coconut whipped cream to enhance the natural sweetness and add a creamy finish. For a brunch table, round things out with a mix of light, refreshing, and colorful pairings like:

• Light and Refreshing Fruit Salad
• Berry Nice Cream
• Strawberry Banana Kale Smoothie
• Avocado Pesto Deviled Eggs

Other Oatmeal Breakfast Ideas

• Banana Bread Baked Oatmeal
• Strawberry Overnight Oats
• Sweet Potato Rolled Oat Protein Pancakes
• Chocolate Chip Banana Bread Baked Oatmeal

Enjoy this healthy breakfast with a smear of almond butter or peanut butter on top with some fresh blueberries and a drizzle of maple syrup.

Blueberry Baked Oatmeal Recipe

4.83 from 46 votes

Gluten-free blueberry baked oatmeal made refined sugar-free and dairy-free for a healthy breakfast!

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Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings: 9 Servings

Equipment

• 8-inch Baking Pan

Ingredients

• 2 cups gluten-free rolled oats
• 1 cup unsweetened flaked coconut optional, or shredded
• 1½ tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp sea salt
• 3 large eggs lightly beaten
• 2 cups coconut milk or almond milk
• 1 tsp pure vanilla extract
• 1/3 cup pure maple syrup
• 2 cups fresh or frozen blueberries

Instructions

• Preheat the oven to 350 degrees F. Lightly oil a 8″ x 8″ baking dish.
• Stir together the rolled oats, coconut, baking powder, cinnamon and sea salt in a mixing bowl.
• Whisk together the eggs, coconut milk, vanilla extract, and maple syrup in a seperate mixing bowl. Add the oat mixture to the bowl with the wet mixture and stir well to combine. Stir in the frozen blueberries and pour the mixture into the prepared baking dish.
• Place on the center rack of the oven and bake for 55 to 65 minutes, or until oatmeal has set up and is cooked through.
• Remove from the oven and allow baked oatmeal to cool 20 to 30 minutes before serving (Note: if you don’t allow the oatmeal to sit after it comes out of the oven, it will fall apart).

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Nutrition

Serving: 1Serving (of 9) · Calories: 146kcal · Carbohydrates: 25g · Protein: 5g · Fat: 4g · Fiber: 3g · Sugar: 12g

Author: Julia

Course: Breakfast

Cuisine: American

Keyword: blueberry baked oatmeal, blueberry recipes, breakfast recipes, gluten free breakfast recipes, healthy breakfast, oatmeal recipes, vegetarian recipe

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