Blueberry Baked Oatmeal

Blueberry Baked Oatmeal

RECIPE Low-FODMAP, Acid Reflux, GERD, IBS
Published on Thursday, October 13, 2022 by Caitlin Riley

It is officially Fall, which means it is apple, pear, and pumpkin season but not really fresh blueberry season any longer. 

Since my family loves blueberries, it is almost always blueberry season over here! 

Thankfully, frozen berries provide all the same nutrition and are easily accessible at any grocery store. This baked oatmeal is a nice spin on a traditional bowl of oats. The oats are a great source of fiber and the blueberries provide antioxidants as well as fiber and vitamin C. 

I love making baked oats as a meal prep meal because it comes together quickly, but might be a bit too much for a busy Monday morning. Once cooked and cooled, you can store this in the fridge for up to 5 days. 

This baked oatmeal can be made gluten-free, Low FODMAP, and is GERD-friendly. 

While blueberries can be a trigger for some, the blueberries per serving of this oatmeal would work well. If you find that the amount included here is too much for you, you can half or even eliminate the blueberry topping. I hope you enjoy it!

[[ recipeID=recipe-9l8uo25sy, title=Blueberry Baked Oatmeal ]]

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  • Caitlin Riley

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Blueberry Baked Oatmeal

Servings: 8

Keywords:

  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins

Ingredients

Instructions

Ingredients

  • 2 cups Gluten Free Rolled Oats
  • 2 tsp cinnamon
  • 1 tsp GF baking powder
  • 1 tsp salt
  • 1 ¾ cups unsweetened almond milk
  • ⅓ cup 100% pure maple syrup
  • 2 eggs
  • 2 Tb melted butter
  • 1 tsp vanilla
  • 12 oz frozen blueberries (go with the larger berries, not the small wild berries)

Instructions

  1. Preheat oven to 375 F and grease a square casserole dish.
  2. In a large mixing bowl, combine oats, cinnamon, baking powder, and salt. Stir to combine.
  3. In a smaller bowl, mix together the almond milk, eggs, syrup, melted butter, and vanilla. Whisk until combined. 
  4. Set aside ½ cup of frozen blueberries for the topping.
  5. Arrange the remaining frozen blueberries on the bottom of the baking dish. Cover the fruit with the dry oat mixture then drizzle the wet mixture on top of the oats. Slowly wiggle the baking dish around to make sure the wet mixture covers the oats. Gently pat down any dry oats resting on top.
  6. Spread the remaining blueberries evenly over top.
  7. Bake for 45 minutes or until the top is set and golden. Remove from the oven and allow to cool for a few minutes. 
  8. Cut the baked oatmeal into 8 equal servings. Serve warm! This dish holds up well in the refrigerator (covered) for up to 5 days. 

Nutrition Facts

Serving Size: 1

Serving Per Recipe: 8

Amount Per Serving
Calories 200
% Daily Value*
Total Fat 7g 10%
Saturated Fat 2.5g 12%
Trans Fat 0g
Sodium 350mg 14%
Total Carbohydrate 30g 10%
Dietary Fiber 4g 16%
Sugars 12g
Protein 6g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: