1-How long does refrigerated oatmeal last?

Once the bake has cooled, transfer individual portions into a sealed container. They’ll stay fresh and moist for up to four days in the fridge.

2-Can I freeze leftovers?

Yes—spread cooled squares in a single layer on a baking sheet and freeze until firm (about 1 hour). Then move them into a freezer-safe bag. Frozen portions keep well for up to two months.

3-What’s the best reheating method?

-Oven: Preheat to 325°F (160°C) and warm slices for 5–7 minutes for a slightly crunchy top. -Microwave: Heat on high for 30–45 seconds for a quick, soft finish.

4-How do I make it gluten-free?

Swap standard rolled oats for certified gluten-free oats and use a gluten-free baking powder. You’ll maintain the same hearty texture and flavor.

5-What’s a nut-free swap for walnuts?

Replace the walnuts with ½ cup of toasted sunflower or pumpkin seeds. You’ll still get a satisfying crunch and healthy fats without tree nuts.

6-Which fruits work instead of blueberries?

Fresh raspberries, diced peaches, and chopped apples all shine here. If you choose a juicier fruit, simply extend baking time by 2–3 minutes to prevent a soggy center.

7-How can I add more protein?

Stir a scoop of your favorite plant-based protein powder into the wet ingredients, or top each serving with a spoonful of Greek yogurt for an easy protein lift.

Blueberry-Coconut-Walnut Baked Oatmeal Unbelievably Good

Description

A one-dish, make-ahead breakfast that combines hearty oats, antioxidant blueberries, tropical coconut, and crunchy walnuts. Naturally dairy-free and endlessly customizable, it delivers balanced sweetness, sustained energy, and effortless morning prep.

Ingredients

Scale

2 cups rolled oats
1½ cups fresh or frozen blueberries
½ cup unsweetened shredded coconut
½ cup toasted, chopped walnuts
1¾ cups almond milk (or other plant-based milk)
¼ cup pure maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 teaspoons baking powder
¼ teaspoon salt

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Instructions

Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment.
In a large bowl, whisk together oats, coconut, walnuts, baking powder, cinnamon, and salt until evenly mixed.
In a separate bowl, combine almond milk, maple syrup, and vanilla, whisking until smooth.
Pour the wet ingredients over the dry, folding gently until just combined. Stir in the blueberries.
Spread the mixture into the prepared dish and smooth the top with a spatula.
Bake for 30–35 minutes, until the edges turn golden and a toothpick inserted into the center comes out clean.
Allow the oatmeal to rest for 10 minutes before slicing into six squares. Serve warm.

Notes

Make-ahead: Assemble everything in the baking dish, cover, and refrigerate overnight. Bake directly from cold for a quick breakfast.

Nut-free: Swap walnuts for ½ cup toasted pumpkin or sunflower seeds.

Add-Ins: Stir in 2 tablespoons of chia seeds or a scoop of plant-based protein powder for extra nutrition.

Crisp Top: For a crunchier crust, move the dish to the oven’s top rack during the last 5 minutes of baking.

Prep Time: 10 mins
Cook Time: 35 mins
Category: Breakfast
Method: Baked
Cuisine: American

Nutrition

Calories: 263 kcal
Sugar: 12 g
Sodium: 260 mg
Fat: 14 g
Saturated Fat: 3g
Unsaturated Fat: 11 g
Trans Fat: 0g
Carbohydrates: 36 g
Fiber: 4 g
Protein: 5 g
Cholesterol: 0 mg