This blueberry oatmeal casserole recipe is a healthy and delicious breakfast! For a twist, replace the blueberries with your favorite seasonal fruit.
This blueberry oatmeal casserole was the first recipe that convinced me that maybe, just maybe, I could enjoy oats for breakfast. For years, I hesitated to make oatmeal because I didn’t like its mushy texture. I’ve come around since then, but back when I was at the beginning of my oat journey, this oatmeal casserole was the perfect solution for me. The top layer becomes crisp and toasty in the oven, creating a delicious crunchy topping for the soft middle. I count this as a brunch recipe, but it’s also good for dessert with a scoop of ice cream. 🙂
To this day, this blueberry oatmeal casserole is one of my favorite breakfast recipes to make for a group, because you can assemble it ahead of time and bake it as you’re ready to serve. When your guests walk in, your house will smell amazing. Near the end of the baking time, just pour the coffee, and you’ll be done!
A Healthy Oatmeal Casserole
Because an oatmeal casserole is such a great dish for serving a crowd, I wanted to make this recipe vegan and gluten-free so that guests could enjoy it regardless of their dietary restrictions. I start with a hearty base of whole rolled oats. If you or your guests are gluten-free, be sure to seek out certified gluten-free oats. And because they cook differently than whole rolled oats, don’t try using steel cut oats or quick oats in this recipe.
Aside from the oats, here’s what else makes this oatmeal casserole so delicious (and healthy!):
- Almonds, hemp seeds, and coconut flakes. They add lots of healthy fats and protein, along with toasty, nutty crunch.
- Coconut oil. Many oatmeal casserole recipes call for melted butter to help the oats become toasty and crisp in the oven, but I love the coconut oil here. It’s vegan, and it adds a light coconut flavor that’s fantastic alongside the fresh fruit in this recipe.
- A strawberry and banana layer. I love this fruity, juicy layer under the toasty oats. The bananas also add fantastic banana-bready flavor.
- Blueberries. They become bursty, juicy, and totally irresistible in the oven!
Serve the oatmeal casserole on its own, or top it with a big scoop of Greek yogurt. Yum!
I love this oatmeal casserole recipe as written, but feel free to play with it! Here are a few ideas for changing it up:
- Swap the flax for 2 eggs. If you’re not vegan or you don’t keep flax on hand, use 2 eggs in its place. The oatmeal will still be toasty, nutty, and delicious, and the eggs will give it an extra boost of protein!
- Mix up the seeds and nuts. Use all almonds or all hemp seeds in this recipe instead of both, or try adding a different seed or nut! Chopped walnuts or pecans would both be excellent.
- Reduce the sugar. If you prefer a less sweet oatmeal casserole, omit the sugar and increase the maple syrup to 1/3 cup.
- Stay seasonal. If blueberries and strawberries aren’t in season, feel free to use frozen berries instead of fresh ones. Otherwise, try using a different seasonal fresh fruit like apples, pears, peaches or nectarines, or tart cherries.
Let me know what variations you try!
More Favorite Breakfast Recipes
Serve this oatmeal casserole on its own, or pair it with one of these savory breakfast recipes:
And if you’re serving it for brunch, don’t forget the mimosas to drink!
Blueberry Oatmeal Casserole
- 2 tablespoons ground flaxseed + 6 tablespoons warm water
- 2 cups whole rolled oats
- ½ cup slivered almonds
- ½ cup hemp seeds
- ⅔ cup coconut flakes
- 1/4 cup brown sugar or coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¾ teaspoon sea salt
- ¾ cup almond milk, at room temp
- 1/4 cup maple syrup
- 3 tablespoons melted coconut oil
- 1 banana, chopped
- 1 cup strawberries, sliced
- ½ cup blueberries
- Preheat the oven to 350°F and spray an 8x8-inch (or similar) baking dish with cooking spray.
- In a small bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes.
- Reserve 2 tablespoons of the almonds, hemp seeds and coconut flakes and set aside. In a large bowl combine the oats, the remaining almonds, hemp seeds and coconut flakes, and the baking powder, cinnamon, brown sugar and salt.
- In a medium bowl, combine the almond milk, maple syrup and coconut oil and whisk to combine. Stir in the flaxseed mixture and blend until smooth.
- Pour the wet ingredients into the bowl of dry ingredients and stir to combine.
- Layer the bananas and strawberries in the baking dish and spread the oat mixture on top. Sprinkle with the blueberries and the reserved almonds, hemp seeds and coconut flakes.
- Bake for 40-50 minutes or until the top is crisp and the middle is set. I find it easiest to wedge a knife in and make sure the middle has thickened nicely. Remove and let cool for 15 minutes before serving.