Description
A wholesome and delicious Blueberry Baked Oatmeal recipe featuring gluten-free rolled oats, wild blueberries, and a creamy blend of cottage cheese and almond milk. This baked oatmeal is naturally sweetened with maple syrup and infused with cinnamon and vanilla, making it a perfect hearty breakfast option that’s easy to prepare and great for meal prep.
Ingredients
Units
Scale
Dry Ingredients
- 3 cups old-fashioned rolled oats gluten-free if desired
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 cups frozen wild blueberries
Wet Ingredients
- 1 1/4 cups unsweetened vanilla almond milk any milk works
- 2 large eggs lightly beaten
- 1/4 cup maple syrup honey is a good substitute
- 2 teaspoons pure vanilla extract
- 3/4 cup cottage cheese
Instructions
- Prepare Oven and Dish: Preheat your oven to 375 degrees Fahrenheit. Lightly spray a 9×13-inch or similarly sized baking dish with nonstick cooking spray. For thicker oatmeal, opt for a smaller dish.
- Mix Dry Ingredients: In a large bowl, combine the oats, baking powder, cinnamon, and salt. Toss in the frozen wild blueberries, ensuring they get coated with the oat mixture to prevent sinking to the bottom.
- Add Wet Ingredients: Stir in the almond milk, beaten eggs, pure vanilla extract, maple syrup, and cottage cheese until the mixture is completely combined.
- Transfer and Cover: Pour the oatmeal mixture into the prepared baking dish and spread evenly. Cover the dish with foil.
- Bake Covered: Bake in the preheated oven at 375°F for 30 minutes to allow the oatmeal to set and cook through.
- Uncover and Finish Baking: Remove the foil and continue baking for an additional 20 minutes, or until the top is lightly golden and set.
- Serve: Let the baked oatmeal cool slightly before serving. Enhance with fresh blueberries and a splash of milk as desired. Consider adding a packet or two of stevia if a sweeter taste is preferred.
Notes
- Frozen wild blueberries can be substituted with regular frozen or fresh blueberries; if using these, reduce quantity to 1½ cups.
- Greek yogurt may substitute cottage cheese for a creamier texture.
- If you prefer thicker baked oatmeal, use a smaller baking dish than 9×13 inches.
- This recipe was originally published in February 2016 and updated with tips and images in April 2025.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 9 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 65 mg
