2-Layer Oatmeal Blueberry Breakfast Bake

Oatmeal is a classic, good-for-you breakfast staple…and this healthy oatmeal blueberry breakfast bake takes this staple and dresses it up for brunch! It’s also a great breakfast meal prep; if you need something grab and go, make it on a Sunday and it will feed you for the week.

Why you need this healthy oatmeal blueberry breakfast bake in your life

This recipe kind of has it all. All the benefits of oatmeal –

• soluble fibre to support balanced blood sugars and a healthier gut
• plenty of minerals you need on a plant-based diet
• anti-inflammatory phytochemicals
• even a little boost of plant-based protein

– plus a whole grain pancake layer that makes this feel like a healthy treat for a special brunch…or everyday!

The recipe is also super flexible, making it a great way to make use of whatever is in your pantry (as long as you have oatmeal!). You can play with different whole grain flours without too much trouble since it’s a pancake that doesn’t need to rise much.

You could easily substitute other berries for the blueberries, depending on what you have in your fridge or freezer. I love blueberries for their potent antioxidant and anti-inflammatory phytochemicals but you could also substitute fibre-rich raspberries and blackberries if you’d like.

Let me know what you think of the recipe when you try it! Be sure to rate, comment and share your creations with me by tagging @desireenielsenrd on Instagram. I love seeing what you make!

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5 from 4 votes

2-Layer Oatmeal Blueberry Breakfast Bake

This healthy blueberry oatmeal breakfast bake dresses up the morning staple into a brunch-worthy treat that's also perfect for meal prep

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Baked Good, Breakfast, Brunch

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Keyword: Blueberry, Pancakes, whole grain

Dietary Preference: dairy free, Gluten-Free, vegan, vegetarian

Servings: 6 servings

Author: Desiree Nielsen, RD

Ingredients

Oatmeal Layer

• 2 cups rolled oats gluten free if needed
• 2 cups non-dairy milk (ex. almond, coconut, cashew)
• 1 cup water
• 2 tablespoons maple syrup or honey
• 2 teaspoons cinnamon
• pinch salt
• 1/2 cup blueberries fresh or frozen

Pancake Layer

• 1 egg or flax egg (see note)
• 1 cup finely milled whole grain flour or gluten free flour blend
• 3/4 cup non-dairy milk (almond, coconut, cashew)
• 2 tablespoons melted coconut oil or filtered avocado oil
• 2 tablespoons maple syrup honey
• 1 1/2 teaspoons baking powder
• pinch salt
• 1/2 cup blueberries fresh or frozen
• sliced almonds (optional)

Imperial – Metric

Instructions

• Preheat oven to 375° F (190°C) and lightly grease a 12 inch pie plate with coconut or avocado oil.
• In a medium saucepan, add rolled oats, non-dairy milk, water, maple syrup, cinnamon and salt. Cook over medium heat until the oats are cooked through, about 5-6 minutes. Oats should be nice and thick when finished. Take off heat and gently stir in blueberries to avoid breaking them.
• Pour the oatmeal mixture into a lightly greased 12 inch pie dish.
• In a medium bowl, mix together the egg, flour, non-dairy milk, coconut oil, maple syrup, baking powder and salt. Carefully pour the pancake batter on top of the oatmeal layer and then arrange the blueberries and sliced almonds over the top.
• Bake for 25 minutes or until golden brown. You can also choose to turn on the broiler for a minute or two to perfect the colour. Let it cool slightly and serve.

Notes

To make a flax egg, mix 1 tablespoon (15ml) of ground flax with 2 tablespoons (30ml) warm water in a small bowl and let sit for five minutes to gel up before adding to recipe.

A big thank you to my student, Jason Lau, for putting this recipe together for me!