This One Dish Baked Blueberry Oatmeal is easy to make and perfect for a quick, healthy breakfast or snack throughout the week! Gluten Free.
When you're short on time, but you want something filling and oatmeal doesn't feel like it will do the job, or maybe you need more protein, we have just what the doctor ordered. Sometimes you want more than a blueberry muffin, but you want something a little sweet. This one-dish baked blueberry oatmeal is nutty, sweet, and satisfying. You can make it ahead of time and reheat it as needed. It's great for a filling breakfast, thanks to the addition of oat flour and oat bran in addition to the collagen powder. Cut them up and eat them for breakfast, or slice off a wedge and pack for a snack in the afternoon or in your child's lunch.
Oats are so good. They're loaded with fiber and they don't spike your blood sugar, which is great because you don't get that crash-and-burn feeling that carbs sometimes give you. They're also inexpensive, which is helpful when it seems like the price of everything is rising, rising, rising.
One Dish Baked Blueberry Oatmeal Ingredients
- 1 cup oats
- 1 cup oat bran
- ½ cup oat flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 scoops collagen * (40g)
- ¾ cup almond milk
- 1 large egg
- ¼ cup egg whites
- 3 tablespoon coconut oil, melted
- ½ tsp. liquid stevia
- 1 ½ cups fresh blueberries
How to Make One Pan Baked Blueberry Oatmeal
This couldn't be easier. In a large bowl, combine all the ingredients except the blueberries; stir until everything is evenly incorporated. Gently fold in the blueberries. Bake it off and then the hard part. Wait for it to cool before you slice it!
How to Serve and Store One Pan Baked Blueberry Oatmeal
If you're making this to serve at the same time, wait until it cools a little bit before you try to handle it. As you can see in the photo, the texture is somewhere between a bar and oatmeal, so it will hold together but also crumble a bit on your fork. Serve warm. Keep this in the refrigerator in an airtight container after it's been baked, and serve hot, at room temperature, or cold. It's up to you!
We've prepped this with even more berries-the fresh kind-which is a great idea. But you can amp this up a bit and make it a bigger meal by serving it with some plain yogurt, Greek or otherwise, if you want to boost the protein and calcium macros on your breakfast. (Or whenever you're eating this!)
Substitutions and Alterations
This recipe is fairly adaptable.
- You can use a gluten-free baking blend instead of the oat flour, but it won't be as nutty.
- Use ground flaxseed instead of oat bran if needed. You can also use wheat germ, but it won't be gluten-free anymore if you do that.
- Try soy milk if you want more protein, or any other non-dairy (or dairy) milk. The texture might be a bit different if you use a type of milk with more fat than almond milk, but the recipe will still work.
- Skip the liquid stevia altogether and use a teaspoon of vanilla extract instead. Or add a teaspoon or two of maple syrup or honey (or even liquid monk fruit) if you don't like the taste of stevia.
- Use either frozen or fresh blueberries, and there's no need to defrost them. Or swap out for raspberries, blackberries, or any other small berry. If you use strawberries, for example, just be sure to chop them up so they distribute evenly. A combination of berries would be delicious, too.
- Swap the coconut oil for melted butter if desired, or any other neutral oil you have on hand.
READ MORE: Oatmeal Bowls with Sauteed Cinnamon Apples
Bake up this easy and time-saving breakfast recipe to enjoy all week long!
Ingredients
- 1 cup gluten-free rolled oats
- 1 cup oat bran
- ½ cup oat flour
- 1 teaspoon salt
- 1 tsp. baking powder
- 2 scoops collagen
- ¾ cup almond milk
- 1 large egg
- ½ cup egg whites
- 3 tablespoon coconut oil melted
- 1 tsp liquid stevia
- 1 ½ cups blueberries fresh
Instructions
- Preheat oven to 350 degrees F.
- Line an 8x8-inch baking pan with parchment paper.
- In a medium bowl, mix together all ingredients except blueberries.
- Gently fold in blueberries into the batter and pour it into the pan. Bake for 35 to 40 minutes or until just set.
- Allow to cool before slicing. Keep covered in the fridge but if meal prepping, consider adding yogurt and fruit to the containers before sealing them.
Notes
Nutrition
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