Blueberry Baked Oatmeal {Gluten Free}

One of my favorite old time breakfast meals. A twist on the traditional bowl of oatmeal.

I have been loving oats lately. They are a great source of fiber, B vitamins, protein (5-7 grams in 1/2 cup) and antioxidants. Plus it is very filling. I get on my egg and smoothie kick and tend to forget about oatmeal which is a great breakfast choice. (Or a snack like these delicious cookies)

To make this DAIRY FREE:

  • replace butter with coconut oil, melted.
  • replace raw milk with your favorite dairy alternative: almond, cashew or coconut

*Use CERTIFIED GLUTEN FREE OATS to ensure your oats are gluten free. (Naturally oats are but they are usually processed in a facility with wheat which can result in cross contamination).

*Avoid using quick oats which are highly processed, loosing vitamins, fiber and minerals. Rolled oats are your best option here.

If you practice food combining, this recipe is still delicious without the blueberries. You can also add bananas as well.

Blueberry Baked Oatmeal {Gluten Free}


  • 1/4 cup butter
  • 1/3 cup maple syrup
  • 1 egg
  • 1/1/2 cup rolled oats
  • 1/3 cup blueberries
  • 1 tsp cinnamon
  • 1 tablespoon ground flax
  • 1 tsp baking powder
  • 1/2 tsp pink salt
  • 1/2 raw milk


  1. Cream together first 3 ingredients.
  2. Add rest and mix well.
  3. Bake in 8x8 glass pan at 350 for 20-30 minutes.
  4. Serve with milk, nuts, etc.

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