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!
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 sugar and cinnamon. Set aside.
In a separate, small microwave safe bowl, melt butter (or coconut oil).
In a large bowl, whisk together Greek yogurt, eggs, and vanilla and whisk until combined.
Add melted butter and milk and whisk until combined.
Add dry ingredients to wet ingredients and mix well.
Gently fold the 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 30-40 minutes (shorter if using fresh berries, longer if using frozen). The 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!
*Note: Nutrition facts are calculated assuming this recipe makes 8 servings, although I have found it makes more than that!
How to prepare in advance:
Bake the night before & reheat. I usually make this Blueberry Baked Oatmeal the night before, store it in the fridge, then just warm in the oven the next morning. It takes 5 minutes to throw together and 35 minutes to bake, plus it uses ingredients I almost always have on hand!
Make batter ahead of time and bake in the morning. You can also make the batter the night before - just leave out the blueberries- and store it in an airtight container in the refrigerator. In the morning, fold in the blueberries, spread it into a baking dish and bake!
Old-fashioned oats: Quick-cooking oats can be used in place of old-fashioned, you will need to decrease your baking time by about 10 minutes.
Almond meal: If you need to omit almond meal for allergy reasons, simply add an extra 1/4 cup oats or oat flour!
Coconut Sugar: Any sweetener can be used here...granulated or liquid! I have used honey, coconut sugar, regular organic sugar and maple syrup, all with great results!
Butter/Coconut oil: Either butter or coconut oil works beautifully in this recipe!
Milk: Any dairy-full or dairy-free variety of milk works perfectly in this recipe! The richer the milk, the creamier and tastier the recipe will be!
Greek Yogurt: Vanilla & Honey flavored Greek yogurt is what I recommend using. If you use plain Greek yogurt might want to increase the sweetener by a tablespoon or two, or add a touch of honey!
Blueberries: use any berry you like and it will taste amazing.