Description

A wholesome and delicious Blueberry Oatmeal Bake perfect for a nutritious breakfast or snack. This gluten-free, low-fat recipe combines oats, blueberries, and subtle sweetness with stevia, creating a warm, cinnamon-spiced casserole that can be prepared the night before and baked fresh in the morning.

Ingredients

Scale

Oatmeal Base

2 cups old fashioned oats (use gluten free if necessary)
3/4 cup milk (unsweetened almond milk recommended)
1 cup unsweetened applesauce
1/4 cup chopped walnuts (optional)
1/2 cup egg whites (about 3 large eggs)
3 tablespoons Stevia blend (such as Gentle Sweet)
2 teaspoons pure vanilla extract
1.5 teaspoons cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt

Fruit

2 cups blueberries (fresh or frozen)

Instructions

Mix the ingredients: In a large bowl, combine all ingredients except for the blueberries if using frozen. Stir thoroughly to ensure an even mixture. If using fresh blueberries, add them now and mix gently to combine.
Add to a casserole dish: Lightly grease a 7×11 inch rectangular baking dish. Spread the oat mixture evenly into the dish. If using frozen blueberries, layer half the oat mixture, sprinkle half the berries, then repeat with remaining oat mixture and blueberries to create layers.
Chill the dish: Cover the casserole dish with plastic wrap or a clean towel and refrigerate overnight. This allows the oats to absorb moisture and flavors for a perfect texture.
Bake the dish: The next morning, preheat your oven to 350°F (175°C). Remove the dish from the fridge and bake for 30-35 minutes, or until the bake is set and the top is golden brown.
Rest and serve: Let the oatmeal bake rest on a cooling rack for 5-10 minutes before slicing. Serve warm for a comforting breakfast or snack.

Notes

Substitute egg whites with mashed banana or flax egg for a vegan alternative.
Unsweetened almond milk is preferred for a low-calorie option, but any milk of choice works.
Stevia blend can be replaced with other sugar substitutes or honey depending on dietary preferences.
The bake can be stored in the refrigerator for up to 3 days and reheated before serving.
Chopped walnuts add a crunchy texture but can be omitted for nut-free diets.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe (about 1 cup)
Calories: 190 kcal
Sugar: 3 g
Sodium: 150 mg
Fat: 5 g
Saturated Fat: 0.5 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 5 g
Protein: 6 g
Cholesterol: 0 mg

Keywords: blueberry oatmeal bake, healthy breakfast, gluten free oatmeal, baked oats, low fat breakfast, diabetic friendly