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Vegan Blueberry Baked Oatmeal

Name: Vegan Blueberry Baked Oatmeal
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 2 ½ cups rolled oats (, gluten-free if needed); 2 teaspoons cinnamon; 1 teaspoon baking powder; ¼ teaspoon cloves (, optional for added flavor); ½ teaspoon sea salt; 2 cups cashew milk (, or whatever kind you prefer); ½ cup maple syrup; ¼ cup creamy almond butter (, see note); 1 tablespoon vanilla extract; 1 ½ cups blueberries; 1 banana (, chopped (about 1 cup)); sliced almonds (, to top (optional, I used about ¼ cup)); fresh fruit; yogurt; maple syrup

By Sophia DeSantis, Reviewed by Anjali Shah on August 14, 2025

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My vegan Blueberry Baked Oatmeal has quickly become our family’s favorite breakfast. In just 40 minutes, we have a warm and hearty dish filled with rolled oats, creamy almond butter, and juicy fresh blueberries. This recipe is perfect for feeding picky eaters all year round because it works just as well with frozen blueberries too.

Pouring maple syrup on a piece of baked blueberry and banana oatmeal on a white plate

In my house, oats show up at the table almost every morning for breakfast or brunch. We go from protein baked oats to matcha overnight oats, and somehow no one gets tired of them. These little grains keep us full, happy, and ready to take on whatever the day throws our way.

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🥣 More Healthy Oatmeal Recipes!

📋 Recipe Card

My boys much prefer eating warm oats instead of oats recipes I store in the fridge, so I decided to create another warming oat recipe similar to their fall favorite pumpkin spiced oatmeal, but a baked version to pack in all those flavors.

👩🏽‍🍳 Why I Love This Recipe

I love a good breakfast recipe that I can quickly mix together and leave the oven to do the rest while I get the kids ready for school, it makes my mornings less chaotic! The whole house fills with the warm smell of toasted oats and cinnamon, which is pretty much the best alarm clock ever to get my kids out of bed and into the kitchen. Plus, I know it’s full of good stuff to fuel their day of adventures.

Making it is a breeze! Truly a dump-and-bake recipe, which is a lifesaver on busy mornings. I simply mix everything together, press the mixture into a baking dish, and let the oven do its thing. The rolled oats bake up into this wonderfully chewy, almost cake-like texture, then there are the amazing sweet bursts of blueberries and the natural sweetness from maple syrup, vanilla, and bananas.

Let me tell you, this is NOT your grandma’s sad, gloopy oatmeal that we all had to eat growing up. This is a perfectly sliceable, cake-like breakfast that has completely changed the oatmeal game in our house. I made a double batch of this at the weekend to share with my neighbors as they were asking for some new healthy breakfast recipes for their kids, and I knew from the first bite, they wanted the recipe. Whether you’re trying to win over a picky eater, need a prep-ahead hero for busy school mornings, or you’re just fed up with boring oatmeal, this baked oatmeal with blueberries is your new best friend.

🥘 Ingredients

Making this plant based blueberry baked oatmeal is super easy. Here are some of my favorite ingredients I love to mix in:

Rolled oats: I use rolled oats as the base because they bake up soft and hearty. They keep us full all morning.

Cashew milk: I like cashew milk for its creamy texture and mild flavor.

Maple syrup: I sweeten the oatmeal with maple syrup for a rich taste.

Almond butter: I stir in almond butter for creaminess and a boost of protein. It also adds a subtle nutty flavor we love.

Blueberries: Fresh or frozen blueberries work perfectly here.

Banana: Mashed banana makes the oatmeal naturally sweet and extra moist. It is also a great way to use up ripe bananas.

Sliced almonds: I sprinkle sliced almonds on top for a little crunch.

Seasonings: I use cinnamon, cloves, and a pinch of salt. They make the whole kitchen smell amazing while it bakes.

🔪 How To Make

I think the hardest part of making this recipe is waiting for it to cool long enough to eat without burning your tongue! Here’s what you need to do:

Mix the oats and dry ingredients: I add the oats, cinnamon, cloves, and salt to a large mixing bowl. Then I stir everything together until the seasonings are evenly mixed into the oats.

Glass bowl with oats being mixed with a orange spatula

Add the wet ingredients: I pour in the cashew milk, maple syrup, almond butter, and mashed banana. Then I stir until everything is well combined and the mixture looks smooth.

Glass bowl with oats and milk being mixed with a spoon

Fold in the blueberries and banana: I gently stir in the blueberries and banana slices so they stay whole and spread evenly through the mixture.

Oats, blueberries and milk in a glass bowl on a wooden surface

Spread in a baking dish: I pour the mixture into a greased or parchment lined baking dish and spread it out evenly with a spatula.

White baking dish filled with uncooked oats mixed with blueberries and banana slices

Bake until browning on the edges: I place the dish in the oven and bake until the edges turn golden and the top looks set.

Baked blueberry and banana oatmeal in a white baking dish

Serve: I slice the baked oatmeal into squares or scoops and serve it warm. Sometimes I add a little extra maple syrup or a spoonful of yogurt on top.

Fork getting a bite of baked oatmeal with blueberries, bananas and strawberries

💭 Expert Tips

My #1 Secret Tip for making my vegan blueberry baked oatmeal is to use the ripest bananas you can find. I am talking about the ones with brown spots all over that you might think are ready for the compost. Those bananas are the sweetest and mash so easily into the batter, which means I can use less added sweetener. I always keep a few on the counter for baking, and if they get too ripe before I am ready, I pop them in the freezer. On baking day, I just thaw them and they are perfect. The boys love how naturally sweet the oatmeal turns out, and I love knowing it is all from fruit.

Other Tips To Keep In Mind:

If using frozen blueberries: I toss them in straight from the freezer so they keep their shape. This way they do not turn the whole oatmeal purple.
Warm the almond butter: I warm it just a little so it stirs in smoothly. It blends much better with the wet ingredients this way.
Let it cool: I wait at least ten minutes before slicing so it stays together. It is worth the wait for neat squares.
Sprinkle the top: I like adding sliced almonds or oats on top before baking. They toast up nicely and give a little crunch.
For meal prep: I bake it the night before and reheat slices in the oven or microwave. It is so nice having breakfast ready to go.

📖 Variations

This vegan blueberry baked oatmeal is my go to cozy breakfast, and I love how easy it is to change the flavors! For a variation, I suggest the following ones I already tried:

Peach Almond: I use fresh or frozen peach slices and top with slivered almonds. The peaches get soft and sweet, and the almonds add a nice crunch.

Mixed Berry: I mix blueberries, raspberries, and strawberries for a colorful and tangy twist. It is a great way to use up whatever berries I have on hand.

Chocolate Chip Banana: I add a handful of dairy free chocolate chips along with the banana. My kids request! The chocolate melts into the oatmeal and makes it extra comforting.

🍽 Serving Suggestions

This Vegan Blueberry Baked Oatmeal is absolutely delicious on its own, straight from the oven with a drizzle of maple syrup, but adding toppings makes it extra yummy.

My boys are full-on chocolate lovers, so I always make sure I have a jar full of vegan nutella so they can spoon it over their oatmeal and other treats. My husband is more of a fruity person and tops his with a touch of strawberry chia seed jam and a dollop of heavenly vegan whipped cream for the perfect combo.
For brunch, I’ll sometimes serve smaller squares of this baked oatmeal alongside a protein-packed vegan peanut butter cup milkshake for an extra indulgent treat.

🧊 Storage Directions

Refrigeration: I store the baked oatmeal in an airtight container in the fridge for up to five days. It makes breakfast so easy on busy mornings.

Freezing: I cut the baked oatmeal into portions, wrap them well, and freeze for up to three months.

Reheating: I warm slices in the microwave for quick mornings or in the oven until heated through.

❓Recipe FAQs

Can I use quick oats instead of rolled oats?

Yes, but the texture will be different. Quick oats make the oatmeal softer and a little more dense, while rolled oats keep it chewy and hold their shape nicely. I prefer rolled oats because the baked squares slice more neatly, which is helpful when packing them for school snacks. But if quick oats are what I have in the pantry, I still make it and no one complains.

Can I make this without banana?

Yes, you can skip the banana. When I do, I just add a little more almond butter for moisture and an extra drizzle of maple syrup for sweetness. The banana does help give a soft texture, but the oatmeal still turns out delicious without it. I have even mixed in unsweetened applesauce as a swap and it worked great.

Do frozen blueberries work?

Absolutely. I use frozen blueberries all the time, especially in the winter when fresh ones are expensive. I toss them in straight from the freezer so they do not bleed too much into the batter. This way, I still get those sweet juicy bursts in each bite without the oatmeal turning purple.

🥣 More Healthy Oatmeal Recipes!

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