Blueberry Baked Oats

This Blueberry Baked Oats recipe is a gluten-free and vegan version of the viral internet trend baked oats. It’s super easy and makes for a healthy breakfast with a cake-like taste and texture. It’s also very versatile, below you will find a blueberry version, but there are many different flavours you could try.

Blueberry Baked Oats Ingredients

Quinoa Flakes: To make this recipe gluten free, I have simply switched the oats for quinoa flakes. However, if you do eat oats feel free to switch the quinoa flakes back to oats and the recipe will work just the same.

Banana: This adds sweetness and moisture to the recipe. Make sure you use a large banana, or 2 small bananas.

Baking Soda: This helps the baked oats to rise while baking to give it its cake-like texture.

Plant-Based Milk: Any plant-based milk will work but I recommend Pure Harvest Coco Quench coconut milk. It’s organic and made from a blend of coconut milk and brown rice.

Protein Powder: I use a flavourless protein powder from Amazonia in this recipe for a little extra protein.

Maca Powder: I use the Power Super Foods maca. These are certified organic and are sourced from smallholder organic farms. 

Almond Butter: Any almond butter will work just fine. However, I personally love Mayver’s Almond Spread. It’s made in Australia from nothing but crushed almonds.

Chia seeds: These add a little extra plant-based protein and healthy fats.

Blueberries: Fresh or frozen blueberries will work fine, depending on the season. You could also try other types of berries.

How to Make Baked Oats

Place all of the ingredients in a blender and blend until the mixture is combined. Blending the ingredients gives the mixture a fine and airy texture.

Transfer the mixture to an ovenproof dish or ramekin. The baking dish I use is 18x13cm and is perfect for creating two serves. Top the mixture with blueberries, pushing them slightly into the mixture.

Bake for around 30-40 minutes or until an inserted toothpick comes out clean.

PREPPING AND STORING

This dish is best served straight away while it’s nice and warm, however it can be stored in the fridge for up to five days. Make sure you reheat it for a minute or so in the microwave before serving.

If you are looking for more breakfast or snack ideas, you’ll also love these other breakfast recipes and snack recipes.

If you like this recipe and decide to share it on Instagram, don’t forget to tag @theplantryco and #theplantryco, I would love to see all your recreations!