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Baked Blueberry Oats

A simple, comforting baked oats recipe packed with blueberries — perfect for make-ahead breakfasts.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course: Breakfast
Ingredients Method Notes

Ingredients
  

  • 225 g gluten-free rolled oats
  • 1 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • pinch of salt
  • 480ml lactose-free milk
  • 2 large eggs
  • 4 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp melted coconut oil or olive oil
  • 200 g blueberries (fresh or frozen)
  • 1-2 tbsp flaked almonds

Method
 

  1. Preheat oven to 180°C. Line a medium baking dish with baking paper.
  2. In a large bowl, mix the oats, baking powder, cinnamon and salt.
  3. In a separate bowl, whisk together the milk, eggs, maple syrup, vanilla and oil.
  4. Pour the wet ingredients into the oats and stir until well combined.
  5. Gently fold in the blueberries.
  6. Transfer the mixture to the prepared baking dish and scatter over the flaked almonds.
  7. Bake for 35–40 minutes, until set and lightly golden on top.
  8. Allow to cool slightly before slicing and serving.

Notes

  • Lining the baking dish makes it easier to lift out and slice neatly once cooled.
  • The baked oats may feel slightly soft on the base when warm. Once chilled in the fridge, it firms up and slices cleanly.
  • Store in the fridge for up to 4 days.
  • Reheat in the microwave if you prefer it warm, but it’s just as delicious served cold.
  • For a treat, serve with a spoonful of whipped or pouring cream.