This Blueberry Baked Oatmeal recipe is the perfect make-ahead breakfast to feed the whole family. The addition of Greek yogurt and almond meal makes it high-protein! It’s gluten-free and refined sugar-free, and totally customizable!
Serving - 8 Slices
2 cups old-fashioned oats
¼ cup almond meal
1 tsp baking powder
¼ tsp baking soda
½ tsp sea salt
2 tsp ground cinnamon
¼ cup coconut sugar or any granulated sugar of your choice
2 tbs melted butter or coconut oil
2 cups milk regular, almond, coconut etc.
¼ cup Vanilla Greek yogurt or your favorite kind
2 tsp pure vanilla extract
2 cups blueberries (fresh or frozen)
1 tbs cinnamon sugar for topping
Preheat oven to 180°C - fan forced.
Grease a 9×13” glass baking dish and set aside.
Combine oats, almond meal, baking powder, baking soda, salt, sugar and cinnamon in a small bow. Set aside.
Melt butter (or coconut oil) in a separate, small microwave safe bowl,
Whisk together Greek yogurt, eggs, and vanilla and whisk until combined in a large bowl.
Add melted butter (or coconut oil) and milk and whisk until combined.
Add dry ingredients to wet ingredients and mix well.
Gently fold the blueberries into the mixture.
Spread evenly in a 9×13” pan.
Sprinkle cinnamon sugar over the top of your oatmeal.
Bake for 30-40 minutes (shorter if using fresh berries, longer if using frozen). The oatmeal should be browned on the top and the top should spring back when you gently touch it with your finger.
Cool for 15 minutes and serve warm. You can also refrigerate after baking and serve cold!