Description

This Healthy Blueberry Baked Oatmeal recipe combines wholesome rolled oats, fresh blueberries, and natural sweeteners like applesauce and maple syrup to create a delicious and nutritious breakfast option. Baked to perfection, this dish offers a hearty and comforting meal that's perfect for busy mornings or meal prep, featuring no bananas and an option for gluten-free oats.

Ingredients

Dry Ingredients

2 cups rolled oats (use gluten-free oats, if necessary)
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt

Wet Ingredients

1 cup milk or milk alternative
3/4 cup unsweetened applesauce
1/4 cup maple syrup
2 eggs, beaten
1 teaspoon vanilla extract
1/4 cup almond butter

Fruits and Toppings

1 cup fresh or frozen blueberries
Additional fresh blueberries (for serving)
Drizzle of almond butter (for serving)
Sliced almonds (for serving)

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Instructions

Preheat and Prepare Dish: Preheat your oven to 350 degrees F. Grease a 7x11 inch rectangular baking dish to prevent sticking.
Mix Dry Ingredients: In a large bowl, combine the rolled oats, baking powder, cinnamon, and salt. Stir well to evenly distribute the leavening and spices.
Add Wet Ingredients: Add the milk, unsweetened applesauce, maple syrup, beaten eggs, vanilla extract, and almond butter to the dry mixture. Stir thoroughly until all ingredients are fully incorporated, creating a uniform batter.
Fold in Blueberries: Gently fold in the fresh or frozen blueberries until they are evenly distributed throughout the oat mixture without breaking the fruit.
Transfer to Baking Dish: Pour the oatmeal mixture into the prepared baking dish, smoothing the top with a spatula to ensure even baking.
Bake: Place the dish in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean, indicating it is cooked through.
Serve: Remove from oven and allow to cool slightly. Serve warm topped with a drizzle of almond butter, fresh blueberries, and sliced almonds if desired for extra flavor and texture.

Notes

Use gluten-free rolled oats if you require a gluten-free version.
The applesauce acts as a natural sweetener and keeps this recipe moist without bananas.
You can substitute almond butter with any other nut or seed butter as preferred.
For a vegan version, replace eggs with a flax egg or chia egg alternative and choose a plant-based milk.
This baked oatmeal can be stored covered in the refrigerator for up to 4 days and reheated before serving.