Blueberry baked oatmeal is a cozy, delicious breakfast, perfect for meal-prepping or enjoying fresh out of the oven. This eggless version requires just 3-5 ingredients, making it simple and convenient to whip up while still packing plenty of flavour and nutrition. What makes it a winner? It is wholesome, kid-friendly, and ideal for those seeking an easy, plant-based option to fuel their morning. Plus, we will include some ingredient alternatives that are more accessible or affordable for those living in Asia or Southeast Asia.
Ingredients
Here is your short shopping list for this egg-free blueberry baked oatmeal:
- 2 cups of rolled oats (Choose gluten-free if needed.) Alternative: If oats are expensive or unavailable in your area, substitute them with flattened rice (poha) or quinoa flakes for a similar texture.
- 1 ½ cups of almond milk (or any plant-based milk you like). Alternative: In Southeast Asia, coconut or soy milk is widely available and adds a rich flavour.
- 1 cup of fresh or frozen blueberries (organic is a bonus). Alternative: If blueberries are hard to find, you can use diced bananas, mango cubes, or dried raisins for a tropical twist.
- 2 tablespoons of maple syrup (adjust to taste). Alternative: Maple syrup can be pricey or hard to come by in some regions. Instead, try palm sugar, coconut sugar, or honey.
- 1 teaspoon of vanilla extract (optional but adds a nice flavour). Alternative: You can skip this or use pandan essence for a uniquely Southeast Asian flair.
Brand suggestions: Bob’s Red Mill offers a great gluten-free option for rolled oats. For a regional twist, go with Nestlé Milo Soy milk or coconut milk. When choosing sweeteners, brands like Gula Melaka (palm sugar) or Khaotra Organic Coconut Sugar are great local options.
Preparation Steps
Here is how to prep your ingredients:
- Preheat your oven to 375°F (190°C). While it is heating up, gather all your ingredients and prepare for a smooth process.
- Grease your baking dish (8×8 inches or similar) using coconut oil, olive oil spray, or plant-based butter to prevent sticking.
- Measure out your ingredients. Ensure your blueberries are washed and drained if fresh or defrosted if frozen. If using bananas or mangoes as substitutes, chop them into small, bite-sized pieces.
Cooking/Baking Instructions
Time to get this in the oven:
- In a large mixing bowl, combine the rolled oats (or flattened rice), almond milk (or coconut milk), maple syrup (or palm sugar), and vanilla extract (or pandan essence). Stir until well mixed.
- Gently fold in your blueberries (or substitute fruit), careful not to mash them too much.
- Pour the mixture into your greased baking dish, spreading it evenly.
- Bake for 25-30 minutes or until the top is golden and the oatmeal is set. You will know it is done when it feels firm to the touch and slightly browned around the edges.
- Once baked, allow the oatmeal to cool for 5-10 minutes before cutting into slices.
Serving Suggestions
Blueberry-baked oatmeal is delicious on its own, but here are some ways to take it up a notch:
- Drizzle extra palm sugar or coconut syrup on top for a regional flavour boost.
- Serve with a dollop of coconut yoghurt or a splash of additional coconut milk or soy milk.
- Add a sprinkle of sesame seeds or crushed peanuts for extra crunch and local texture.
For a heartier meal, serve with tropical fruits like papaya, pineapple, or even a side of sticky rice!
Additional Tips
- Flavour boosters: Add a pinch of cinnamon or cardamom to enhance the warmth of the dish or toss in a handful of toasted coconut flakes for added texture and flavour.
- Make it protein-packed: Stir in a spoonful of peanut butter or tahini before baking to give it a savoury twist and boost the protein content.
- For a nut-free version, swap almond milk for soy milk or rice milk.
- Meal-prep friendly: This oatmeal keeps well in the fridge for up to 5 days. Reheat a slice in the microwave for a quick breakfast throughout the week.
Conclusion
This egg-free blueberry baked oatmeal is your new go-to for busy mornings or lazy weekends, and the best part is it can easily be adapted for different regions and tastes. With just 3-5 ingredients, it is easy to make, customizable, and delicious. Fun fact: oats, or their regional alternatives like flattened rice, are a great source of fiber and antioxidants, perfect for keeping you energized. Ready to try it? Grab those ingredients and get baking!
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FAQ: Egg-Free Blueberry Baked Oatmeal Recipe
Q1. Can I use quick oats instead of rolled oats in this Egg-Free Blueberry Baked Oatmeal Recipe?
A1. Yes, you can! Quick oats will make the texture a bit softer compared to rolled oats, but your blueberry-baked oatmeal will still be delicious.Q2. What sweetener can I use if I do not have maple syrup?
A2. If you are out of maple syrup, try honey, agave syrup, or coconut sugar. These options will keep your Egg-Free Blueberry Baked Oatmeal Recipe sweet and flavourful.Q3. Can I use frozen blueberries instead of fresh ones?
A3. Absolutely! Frozen blueberries are perfect for this blueberry-baked oatmeal recipe. Just be sure to thaw and drain them before mixing.Q4. How should I store leftover baked oatmeal?
A4. Store your Egg-Free Blueberry Baked Oatmeal in an airtight container in the fridge. It will stay fresh for up to 5 days. Just reheat it when you are ready to eat.Q5. Can this recipe be made gluten-free?
A5. Yes! Simply use certified gluten-free oats to make this Blueberry Baked Oatmeal gluten-free without changing the flavour.Q6. Can I freeze-baked oatmeal for later?
A6. Yes, you can! Freeze individual portions of your Egg-Free Blueberry Baked Oatmeal Recipe, and thaw them as needed for a quick, easy breakfast.Q7. What can I substitute for blueberries if they are not available?
A7. If blueberries are hard to find, try using diced bananas, apples, or strawberries. These fruits will add a fun twist to your Blueberry Baked Oatmeal.Q8. Can I use nuts or seeds in this recipe?
A8. Absolutely! Adding chopped walnuts, almonds, or chia seeds to your Egg-Free Blueberry Baked Oatmeal Recipe will give it a delicious crunch and extra nutrition.
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