Blueberry Baked Oatmeal
This Blueberry Baked Oatmeal recipe is the perfect make-ahead breakfast to feed a crowd! The addition of Greek yogurt and almond meal make it high-protein! It’s gluten-free and refined sugar free, and totally customizable!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 Servings
Preheat oven to 350 degrees F. Grease a 9x13” glass baking dish and set aside.
In a small bowl, combine oats, almond meal, baking powder, baking soda, salt and cinnamon. Set aside.
In a separate, microwave safe bowl, melt butter (or coconut oil).
Whisk in your milk as you slowly pour it into the melted butter.
Add Greek yogurt, eggs, and vanilla and whisk until combined.
Add sugar and mix thoroughly.
Add dry ingredients to wet ingredients and mix well.
Gently fold your blueberries into the mixture.
Spread evenly in a 9x13” pan.
Sprinkle cinnamon sugar over the top of your oatmeal.
Bake at 350 degrees F for 35-40 minutes. Your oatmeal should be browned on the top and the top should spring back when you gently touch it with your finger.
Let cool for 15 mintues and serve warm. You can also refrigerate after baking and serve cold!
I like to bake this the night before and then reheat in the morning. Such an easy and healthy breakfast to serve overnight guests! This recipe is extremely versatile! You can make it completely dairy-free by using almond milk, coconut oil, and dairy-free yogurt!
*Note: Nutrition facts are calculated assuming this recipe makes 8 servings, although I have found it makes more than that!
Calories: 219kcal | Carbohydrates: 30g | Protein: 8g | Fat: 8g | Cholesterol: 57mg | Potassium: 145mg | Fiber: 4g | Sugar: 14g | Vitamin A: 320IU | Vitamin C: 6.7mg | Calcium: 138mg | Iron: 1.6mg