Blueberry Baked Oatmeal

This baked oatmeal has been a staple in our household for a couple years. I’ve wanted to share it before now, but I always felt like it could be better…until a few months ago when I had an aha moment and now, my friends, it’s officially blog worthy!

This recipe is super simple, which is always a requirement in my book. Don’t get me wrong, I love to be in the kitchen, cooking for loved ones and creating yummy yet healthy foods, but I’m not a big fan of ultra-complicated, time consuming recipes.

These squares or shall I say bars, because yes, once they set up, they stand up to the eat on the go test! They are a great breakfast topped with full fat greek yogurt, with a side of turkey sausage or a protein shake, mid-morning snack, after school snack, on the go and my favorite: relaxing with a cup of dandelion root tea in the afternoon. We love to top it with whole fat coconut milk yogurt or rich sunflower butter, to add some healthy fat. The recipe is chock full of whole food goodies that will have you feeling satisfied. Oh, and did I mention these oatmeal squares have an entire zucchini in them?! Yep. Adds sweetness and lots of fiber as well as vitamin C, A and is high in antioxidants (they protect your body from free radicals)! And they are delicious! Kid tested and kid approved!

Preheat oven to 375F and grease (I use coconut oil) an 11.75×7.5 Pyrex. Whatever you have will work, just note that if it’s a bigger or smaller dish, they may set up differently, but be equally yum!

Mix all dry ingredients together and all wet ingredients together, in separate bowls.

  • 4 cups GF extra thick rolled oats
  • 1/4 cup hemp seeds
  • 1/8 cup chia or ground flax (I switch between the two!)
  • 2 scoops grass-fed gelatin (20 grams)
  • 1/2 tsp super fine pink himalayan sea salt
  • 1 Tbsp ceylon cinnamon
  • 1/4 tsp cardamom
  • 1 medium zucchini, grated
  • 1/2 cup unsweetened applesauce
  • 2 cups filtered water (Feel free to sub 1 cup of apple cider or milk of choice!)
  • 2 tsp real vanilla extract
  • 1/3 cup real maple syrup
  • 1.5 cup of blueberries (fresh or frozen)

Add the dry ingredients to the wet ingredients (the zucchini is added to the wet) and mix until combined, then fold in fruit. We often have what we call the “T Special” in honor of my youngest, which is blueberries with 1/3 cup of DF mini chips!

Cover with foil (key to steaming the top!) and cook at 375F for 25 minutes. Let cool with foil cover on for 20 minutes before serving. Please note that if you want these to “set up” to bars, they will need to cool in the refrigerator for a handful of hours, up to overnight. We often serve the first ” bar” in a bowl with yogurt while still warm and eat with a spoon!

In the Fall, we love to sub 1 cup of apple cider and add diced apples instead of blueberries! What’s your favorite oatmeal square? Please comment below!