Blueberry Baked Oatmeal (Vegan, GF & Naturally Sweetened with Dates)

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Blueberry Baked Oatmeal Recipe Notes

​Baked oatmeal is one of my favourite make-ahead breakfasts. It takes just 10–15 minutes to get it into the oven, then you have cozy, nourishing breakfasts ready for the entire work week. If you’re feeding a family, you could easily double the recipe and bake it in a larger pan. This recipe is vegan and naturally gluten free. 

Real Ingredients
The other thing I love about this recipe is that it uses real food ingredients. It’s naturally sweetened with dates, and while I’ve been using blueberries lately, don’t be afraid to experiment—chopped apples, pears, raspberries, or even peaches would be just as lovely.

The oatmeal itself isn’t overly sweet, which is how I like it—especially since I tend to pour a generous amount of maple syrup over the top when I serve it. I want the oatmeal piping hot, and the maple syrup warm, too. That part feels essential. I usually spoon some plain, unsweetened vegan yogurt alongside (never fridge-cold), and scatter over toasted chopped almonds for a bit of crunch.
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This blueberry baked oatmeal is comforting, filling, and endlessly adaptable. I hope you love it as much as I do.

Blueberry Baked Oatmeal Tips 

Cooling/Reheating

• If you want your baked oatmeal to hold it's shape in square or rectangle slices, you need to cool it completely and refrigerate before slicing and reheating. If that isn't important to you feel free to eat it right from the oven. 
• To reheat, I simply slice a portion and pop it in the microwave for about a minute and 30 seconds. I've been eating it lately with warm maple syrup, plain unsweetened probiotic vegan yogurt, toasted almonds, and sometimes peaches that I canned myself when they were in season. 

Storing Baked Oatmeal

• I simply store my cooled baked oatmeal in the pan that I baked it in with some saran wrap over top. It's a small 8 X 8 inch pan so that works for me. I would eat this within 5 days tops, and I wouldn't freeze it. It's so easy to whip up and get into the oven there's really no need to freeze it in my mind anyway. ​

Other Serving Options

• If you have any homemade blueberry preserves, a dollop of that on the plate with the yogurt would be delicious.
• Use any nuts you like best, if I wasn't using almonds, pecans would be my second choice. 
• Instead of lemon zest in the batter, try orange zest...but the lemon IS lovely. 
• I wouldn't hesitate to enjoy this with a scoop of vanilla ice cream and maple syrup. Or how about coco whip. If not for breakfast, an afternoon treat with tea. 

Blueberry Baked Oatmeal Step By Step Instructions

1. Soak the dates in hot water. They will soften while you prepare the rest of the ingredients. Then Puree using a hand blender. 

2. Add Whole Rolled Oats, Salt, Baking Powder and Cinnamon to a large bowl. Stir to combine. 

3. Add wet ingredients to the bowl. Plant Milk, Pureed Dates, Vanilla, Melted Coconut Oil or Butter, and Flax egg. Stir Together.

4. Add zest from one lemon. Stir to combine. 

5. Grease an 8x8 ceramic dish with a bit of coconut oil or butter. Scatter half of your blueberries over the bottom, reserving the other half for scattering over top.

6. Pour the prepared batter overtop, smoothing out the top until even in the pan. 

7. Cover with the remining blueberries. Then Bake in a 350F oven for 55 minutes. 

8. After baking you can eat straight away (let it cool a bit obviously), or cool completely and refrigerate before slicing into even squares. The oatmeal will hold it's shape if you cool and refrigerate first. 

9. Serve hot with yogurt, warm maple syrup and toasted nuts. I also enjoy my home made preserved peaches along side.