Description
A warm and wholesome breakfast bake made with oats, juicy blueberries, and a hint of cinnamon. This blueberry baked oats dish is cake-like, easy to make, and perfect for meal prep or a cozy morning treat.
Ingredients
- 2 cups old-fashioned rolled oats
- ½ cup chopped pecans (optional)
- 1½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 cups almond milk (or milk of choice)
- ¼ cup maple syrup
- 2 tablespoons ground flaxseed (or 2 eggs)
- 2 tablespoons melted coconut oil (or melted butter)
- 2 teaspoons vanilla extract
- 1½ cups blueberries (fresh or frozen)
Instructions
- Preheat oven to 375°F (190°C) and grease or line an 8×8-inch baking dish.
- In a large bowl, mix oats, chopped pecans, cinnamon, baking powder, and salt.
- In a separate bowl, whisk almond milk, maple syrup, flaxseed (or eggs), melted coconut oil (or butter), and vanilla until smooth.
- Pour wet mixture over the dry ingredients and stir to combine. Fold in blueberries.
- Transfer mixture into the prepared dish and smooth the top.
- Bake for 35–40 minutes, or until the top is golden and the center is set.
- Let cool for a few minutes before slicing or scooping to serve.
Notes
- Use honey instead of maple syrup for a non-vegan option.
- Swap in pumpkin seeds for a nut-free version.
- Add 1 tbsp peanut butter or almond butter for richer flavor.
- Substitute blueberries with raspberries, chopped strawberries, or mixed berries.
- Use quick oats if needed, though texture will be softer.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 9g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
