Description
This Blueberry Baked Oatmeal is not only simple to prepare but also bursting with flavor. Made with gluten-free oats, wild blueberries, and warm spices, it’s a hearty breakfast solution that’s perfect for busy mornings or a cozy brunch. Enjoy a healthy meal that brings comfort and satisfaction with each slice.
Ingredients
Scale
- 2 ¾ cups (248g) gluten-free rolled oats
- 2 tablespoons chia seeds
- 1 ½ teaspoons baking powder
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon fine salt
- ½ cup (110g) unsweetened applesauce
- ¼ cup (60g) zero sugar maple syrup (or pure maple syrup)
- 2 large eggs
- 1 ¾ cups whole milk
- ¼ cup (57g) melted butter
- ½ teaspoon almond extract
- 1 ½ cups frozen wild blueberries (do not thaw)
- ¼ cup sliced almonds for topping
- additional ¼ cup fresh wild blueberries for topping
Instructions
- Preheat the oven to 375°F and grease an 8×8 inch baking dish.
- In a large bowl, combine the oats, chia seeds, baking powder, ground cinnamon, nutmeg, and salt.
- In another bowl, whisk together the applesauce, maple syrup, eggs, milk, melted butter, and almond extract.
- Pour the wet mixture into the dry ingredients and stir until just combined. Gently fold in the frozen blueberries.
- Transfer the mixture into the prepared baking dish and spread it evenly. Top with sliced almonds.
- Bake for 35 minutes or until the top is golden brown and the center is set but slightly soft.
- Let cool for 5 to 10 minutes, then top with fresh wild blueberries and slice into 9 squares.
Notes
Optional: Add additional spices like nutmeg or vanilla for extra flavor.
Feel free to switch wild blueberries with other berries based on preference.
Store any leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 6g
- Sodium: 175mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg