This Blueberry Oatmeal Casserole is a cozy, wholesome dish that brings together the sweet burst of blueberries and the hearty comfort of oats.
With just 10 minutes of prep, it’s an effortless way to start your day or impress guests at brunch.
The golden, slightly crisp top gives way to a creamy, tender interior, creating a delightful contrast in every bite. Warm cinnamon and vanilla infuse the dish with a comforting aroma that fills your kitchen as it bakes for 50 minutes.
Packed with nutritious oats and antioxidant-rich blueberries, this casserole is as nourishing as it is delicious.
The juicy berries add a pop of freshness, while the oats provide a satisfying, chewy texture. Whether served warm with a drizzle of honey or a dollop of yogurt, it’s a versatile treat that feels indulgent yet wholesome.
Perfect for busy mornings or leisurely weekends, this recipe is a crowd-pleaser that’s worth every minute of its one-hour total time.
What You’ll Need for Blueberry Oatmeal Casserole
- 2 tablespoons ground flaxseed + 6 tablespoons warm water (to make a flax egg)
- 2 cups whole rolled oats (use gluten-free if needed)
- ½ cup slivered almonds (reserve 2 tablespoons for topping)
- ½ cup hemp seeds (reserve 2 tablespoons for topping)
- ⅔ cup coconut flakes (reserve 2 tablespoons for topping)
- 1/4 cup brown sugar or coconut sugar (adjust to taste)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¾ teaspoon sea salt
- ¾ cup almond milk, at room temperature (or any plant-based milk)
- 1/4 cup maple syrup (or honey as a substitute)
- 3 tablespoons melted coconut oil (or butter for a non-vegan option)
- 1 banana, chopped
- 1 cup strawberries, sliced
- ½ cup blueberries
How to Make Blueberry Oatmeal Casserole
- Preheat the oven to 350°F and spray an 8×8-inch baking dish with cooking spray.
- In a small bowl, combine the flaxseed and warm water. Set aside for 5 minutes to thicken.
- Reserve 2 tablespoons each of the almonds, hemp seeds, and coconut flakes for topping.
- In a large bowl, mix the oats, remaining almonds, hemp seeds, coconut flakes, baking powder, cinnamon, brown sugar, and salt.
- In a medium bowl, whisk together the almond milk, maple syrup, and melted coconut oil. Stir in the flaxseed mixture until smooth.
- Pour the wet ingredients into the dry ingredients and stir until well combined.
- Layer the chopped banana and sliced strawberries in the prepared baking dish. Spread the oat mixture evenly on top.
- Sprinkle the blueberries and reserved almonds, hemp seeds, and coconut flakes over the casserole.
- Bake for 40-50 minutes, or until the top is crisp and the middle is set. Test by inserting a knife into the center—it should come out thickened, not runny.
- Let the casserole cool for 15 minutes before serving. Enjoy warm!
Perfect Pairings: Serving Suggestions
This Blueberry Oatmeal Casserole is delicious on its own, but it pairs wonderfully with a dollop of Greek yogurt or a drizzle of extra maple syrup for added creaminess and sweetness. For a heartier breakfast, serve it alongside scrambled eggs or turkey bacon. A cup of freshly brewed coffee or a glass of cold almond milk completes the meal perfectly.
Keep It Fresh: Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions for 30-60 seconds or warm in the oven at 300°F for 10-15 minutes.
For longer storage, you can freeze the casserole in slices for up to 2 months—just thaw and reheat when ready to enjoy!
Mix It Up: Recipe Variations
Feel free to customize this casserole to suit your taste! Swap the blueberries for raspberries or blackberries, or use chopped apples instead of bananas.
For a nut-free version, replace the almonds with sunflower seeds. If you prefer a sweeter dish, add an extra tablespoon of maple syrup or a sprinkle of chocolate chips before baking.
Quick Prep: Time-Saving Tips
To save time in the morning, prepare the dry and wet ingredients the night before and store them separately in the fridge.
In the morning, simply combine, layer, and bake! You can also chop the fruit ahead of time and keep it in an airtight container until you’re ready to assemble the casserole.
Essential Tools: Equipment Guidance
An 8×8-inch baking dish is ideal for this recipe, but a 9×9-inch dish will work too—just reduce the baking time slightly.
A whisk is handy for blending the wet ingredients smoothly, and a silicone spatula makes it easy to spread the oat mixture evenly over the fruit. Don’t forget a sharp knife for checking the casserole’s doneness!
Blueberry Oatmeal Casserole
Ingredients
- 2 tablespoons ground flaxseed
- 6 tablespoons warm water
- 2 cups whole rolled oats
- 1/2 cup slivered almonds
- 1/2 cup hemp seeds
- 2/3 cup coconut flakes
- 1/4 cup brown sugar or coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 3/4 teaspoon sea salt
- 3/4 cup almond milk, at room temp
- 1/4 cup maple syrup
- 3 tablespoons melted coconut oil
- 1 banana, chopped
- 1 cup strawberries, sliced
- 1/2 cup blueberries
Instructions
- Preheat the oven to 350°F and spray an 8×8-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.