Can I make this recipe gluten-free?

Yes! Use certified gluten-free rolled oats and substitute the all-purpose flour in the streusel with almond flour or gluten-free flour.

Can I prepare this the night before?

Absolutely! Prepare the mixture, refrigerate overnight, and bake fresh in the morning.

Yes, raspberries, blackberries, or chopped apples work great as alternatives.

Store leftovers covered in the refrigerator for up to 4 days. You can reheat in the microwave or oven.

A wholesome and delicious Blueberry Baked Oatmeal with a crunchy streusel topping. Perfect for a healthy and comforting breakfast.

Scale

2 cups rolled oats

1 tsp baking powder

1 ½ tsp ground cinnamon

½ tsp salt

1 ¾ cups milk (dairy or plant-based)

1 large egg

⅓ cup maple syrup or honey

2 tsp vanilla extract

1 ½ cups fresh or frozen blueberries

⅓ cup all-purpose flour (or almond flour for gluten-free)

⅓ cup brown sugar

½ tsp ground cinnamon

4 tbsp cold unsalted butter, cut into small pieces

Optional: ¼ cup chopped walnuts or pecans

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1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish or line with parchment paper.

2. In a large bowl, combine oats, baking powder, cinnamon, and salt.

3. In another bowl, whisk milk, egg, maple syrup, and vanilla extract.

4. Mix wet ingredients into dry until combined. Fold in blueberries.

5. For streusel, mix flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Add nuts if using.

6. Pour oatmeal mixture into baking dish. Sprinkle streusel evenly on top.

7. Bake for 40-45 minutes until golden and set. Cool slightly before serving.

Use certified gluten-free oats for a gluten-free option.

Store leftovers covered in the refrigerator for up to 4 days.

Customize by adding nuts or other berries.