Blueberry Cobbler Baked Oats
This may feel like dessert, but it's packed with everything you need for a great Gluten Free Breakfast
GLUTEN FREE BREAKFAST RECIPES
6/18/20261 min read
Blueberry Cobbler Baked Oats
A warm, comforting baked oats recipe that brings all the cozy flavor of blueberry cobbler into a soft, hearty breakfast bake. The oats bake into a tender, cake-like base while the blueberry compote finishes it off with a glossy, jammy topping.
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Servings: 4–6
Ingredients
Blueberry Compote
2 cups blueberries
1/2 cup maple syrup
Oat Base
3 cups oats
2 tablespoons flax seeds
1 tablespoon baking powder
1/2 cup walnuts, chopped
2 cups almond milk (any dairy or non-dairy will do)
1/2 cup maple syrup
2 tablespoons peanut butter
Extra blueberries (for mix-in)
Optional
Pinch of salt
Splash of vanilla
Instructions
Preheat oven to 350°F. Line an 8x8 baking dish with parchment paper.
Make the compote: In a saucepan over medium low, combine blueberries and maple syrup. Cook until the blueberries burst and the mixture thickens into a glossy compote. Set aside.
In a large bowl, combine oat base ingredients (except for additional blueberries). Mix until fully combined and evenly incorporated. Fold in extra blueberries.
Pour mixture into prepared baking dish and spread evenly.
Bake for 35 minutes, or until the center is set and the top is lightly golden.
Remove from oven and let cool slightly so it firms up and slices cleanly.
Top with blueberry compote and serve warm.
Notes
Walnuts can be swapped with pecans or almonds for variation.
Add extra maple syrup if you prefer a sweeter bake.
Optional soy or dairy yogurt makes a creamy topping contrast.
Reheats very well in the microwave or oven for up to 4 days.
Flavor deepens after sitting overnight, making leftovers even better.