This Vegan Blueberry Oatmeal Bake is bursting with warm sweet blueberries in every comforting bite! Plus its freezer friendly, great for meal prep, and it’s top 8 free!
I’m finally sharing it! I made this breakfast FIVE times! I think that oatmeal helps with pumping output and maybe my supply overall so I try to have oatmeal more often than not.
I made a version of this that had eggs in it right before the little man was diagnosed with food allergies. When I decided to go top 8 free, I was pretty sure I could modify the recipe so that it was vegan and nut free. I did, and it was just as good as the original!
Look at it bursting with warm, sweet blueberries. It’s calling your name!
I’m telling you guys this bake is delicious on its own but topped with Sun Butter (or peanut butter) it is DIVINE. It’s like a little slice of heaven for breakfast, plus it’s perfect for your Sunday meal prep! One 9 x 13 dish will give you eight servings, and, yes it lasts all eight days!
Side note – RD Kelli coming out for a second. I think protein is SO SO SO IMPORTANT at breakfast. Protein at breakfast helps stabilize your blood sugar reducing sugar cravings and hunger levels ALL DAY LONG. This recipe is a good start at 7 grams of protein, topped with one tablespoon of nut or seed butter you get about 10 grams. I try to aim for 20-25 grams at breakfast (I do the same when I make WTE? Meal Plans), that’s why I throw two scoops of collagen in my coffee.
If you aren’t vegan or vegetarian, try the collagen thing, it’s fantastic. I wrote a post about collagen here.
To get more protein for breakfast, you could also do a side of any of the following, along with this delicious oatmeal bake:
- hard boiled eggs
- turkey sausage (or a meat substitute)
- protein shake
- yogurt or cottage cheese
- a glass of cows milk or soymilk
Whatever works for you is good, just make sure to get that protein in for breakfast!
Now, let’s talk ingredients:
Rolled Oats – You can use rolled oats or old fashion oats. If you are gluten-free make sure you get gluten-free oats. I usually get mine at Trader Joe’s; otherwise, any brand will do.
Cinnamon – I LOVE cinnamon in oats, it just makes them more oaty, more comforting, ya know? Plus, cinnamon helps to regulate blood sugar, so it’s a good thing to add to a high carb food like oatmeal! There is a ton in this recipe though so if you aren’t a fan, either omit it or reduce the amount.
Baking Powder – do not omit
Salt – do not omit, it makes the light sweetener pop with a bit more flavor
Chia seeds – do not omit. Not only are they packed with anti-inflammatory healthy fats and fiber they are the binder since we aren’t using eggs.
Coconut Oil – I use coconut even though I’m currently top 8 free. My research concluded that coconut allergy is rare, but the FDA still classifies coconut as a tree nut. If you have an issue with coconut oil, you could substitute butter (if not dairy free), palm oil, or a soy-free vegan butter substitute.
Vanilla extract – do not omit
Honey or Brown Rice Syrup – You could probably sub another sweetener like maple syrup, but I haven’t tried it. I specifically use either honey or brown rice syrup here because it acts as a binder when the oatmeal bake cools, holding it together. For this reason, I wouldn’t omit this either but let us know if you try it.
Liquid – You can use any nondairy unsweetened milk you want, or you could use water. I tried it with flax milk (not preferable because you will destroy the delicate fatty acids in the flax milk), almond milk (before I was nut free), oat milk, and water. Yes, I made this many many times. They were all delicious.
Blueberries – You can use frozen or fresh blueberries. I tried to sub other fruits (like shredded apples) and the moisture ratio was off. You can sub other fruits here, but if they aren’t as juicy as blueberries, you may need more liquid.
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Vegan Blueberry Oatmeal Bake
- 4 cups rolled oats
- 2 tablespoons cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup chia seeds
- 1/4 cup coconut oil or soy free vegan butter melted
- 1 teaspoon vanilla extract
- 1/4 cup honey or brown rice syrup (note: honey is not vegan)
- 3 cups water or nondairy unsweetened vanilla non dairy milk
- 3 cups frozen or fresh blueberries
- Preheat oven to 375F
- Add to a large mixing bowl the oats, cinnamon, baking powder, salt, and chia seeds.
- Add in melted coconut oil, vanilla extract, honey, and water or nondairy milk. Mix well to combine.
- Fold in blueberries.
- Grease a 9 x 13 casserole dish with coconut oil then add the oat mixture into the dish. Bake for 45 minutes or until set.
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