Recipes Spring Summer

Baked Blueberry Oatmeal

August 19, 2014

Judah’s favorite food is oatmeal and his favorite fruit is blueberries, so this dish is always a win. I make it ahead of time so it can be warmed up over the stove in a jiffy.


  • 2 cups old fashioned gluten-free rolled oats
  • 1/2 cup walnut pieces, toasted and chopped
  • 1/3 cup maple syrup, plus more for serving
  • 1 teaspoon aluminum-free baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon fine-grain sea salt
  • 2 cups milk of choice
  • 1 large egg or Ener-G egg replacer
  • 3 tablespoons unsalted butter or coconut oil, melted and cooled slightly
  • 2 teaspoons vanilla
  • 1 1/2 cups blueberries


  1. Preheat the oven to 375°F with a rack in the top third of the oven.
  2. Generously coat the inside of an 8-inch square baking dish with butter or coconut oil.
  3. In a bowl, mix together the oats, half the walnuts, baking powder, cinnamon and salt.
  4. In another bowl, whisk together the maple syrup, milk, egg, butter or coconut oil and vanilla.
  5. Arrange 2/3 of the blueberries in a single layer on the bottom of the prepared baking dish and cover with the oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple thwacks on the countertop to make sure the milk moves through the oats. Scatter the remaining berries and walnuts across the top.
  6. Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes.
  7. If desired, splash a bit of milk on top and drizzle with maple syrup.

Recipe adapted from Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen by Heidi Swanson. The original recipe can be seen at Lottie + Doof.

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