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Blueberry Baked Oatmeal Recipe

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This recipe for Blueberry Baked Oatmeal, by , is from The Verhage Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Shirley Verhage


2 cups rolled old-fashioned oats
1/4 cup pure maple syrup
1 teaspoon aluminum-free baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon fine-grain sea salt
2 cups unsweetened vanilla almond milk
1 large egg (or 1 Tablespoon ground flaxseed)
2 tablespoons coconut oil, melted
2 teaspoons pure vanilla extract
2 ripe bananas, mashed
1 1/2 cups fresh or frozen blueberries, divided
cooking spray
additional blueberries, nut butter, and extra maple syrup, for serving

Preheat the oven to 375F.

Spray an 8-inch square baking dish with cooking spray.

In a large bowl, mix together the oats, baking powder, cinnamon, and salt.

Add in the milk, maple syrup, egg, coconut oil, vanilla, and bananas. Stir well to combine. Gently fold in 1 cup of blueberries.

Carefully pour the oatmeal mixture into the prepared baking dish.

Scatter the remaining blueberries across the top.

Bake for 40 to 55 minutes or until the middle of the bake is set and the top is golden.

Remove from the oven and let cool for a few minutes. Portion and serve. Top with additional fresh blueberries and nut butter, if using. Drizzle each portion with maple syrup if you want it a bit sweeter.

Number Of Servings:
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