Favorite Breakfast Recipe: Blueberry Muffin Baked Oatmeal


One discovery I have made about myself since becoming a mom is a very specific toxic trait. You see, no matter what time I wake up, whether at the first sound of my alarm or 7 snoozes later, there will be a frantic rush to get out of the house on time. When I started homeschooling my oldest, I gave a quick shoutout to the Waco PD on their much deserved vacation from pulling me over for speeding in efforts to make it to school drop off. A large contributor to my dilemma is that if I wake up early, I convince myself that I then have time to make an elaborate breakfast recipe that will clearly put me in line for mom of the year. Historically, I greatly underestimate the amount of time it will take to transform into Tieghan Gerard or Ina Garten.

Here is where Blueberry Muffin Baked Oatmeal enters the chat: A breakfast recipe that somehow has become a solution to 87 of my morning problems. It’s a one mixing bowl wonder (+ a greased baking dish but who’s keeping track), is quick to put together, tastes like it came from the bakeries of Heaven itself, and allows you to put it in the oven and forget about it for 40 minutes while you go and get ready for the day or round up the troops. So long are the days of flipping pancakes to earn brownie points because your family might not ask for that kind of labor ever again.

I found this recipe on Healthy Girl Kitchen’s Instagram and it has continued to save my life ever since. This specific recipe is vegan and gluten free. But if dairy is your jam, you do your thing. It’s going to turn out amazing either way.


Wet ingredients:
– 1.5 cups non-dairy milk (or again, dairy works)
– 2 tsp vanilla extract
– 1/2 cup pure maple syrup
– 1/2 cup almond butter

Dry ingredients:
– 2 cups rolled oats
– 1 tbsp ground flaxseed
– 1 tsp baking powder
– Pinch of salt
– 1 cup frozen blueberries

Crumb topping:
– 1/3 cup almond flour
– 3 tbsp butter (I use miyokos to keep it dairy free for my dairy allergy kiddos)
– 1/4 cup coconut sugar
– 1 tsp cinnamon


  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, whisk together wet ingredients.
  3. Then add the dry ingredients and mix to combine. Fold in the frozen blueberries. Pour into a greased 9×9 baking pan.
  4. Cut the butter into small pieces and combine with the remaining crumb topping ingredients. Sprinkle on top of your not yet baked oatmeal.
  5. Bake for 40 minutes! Serve fresh and warm.

This recipe reheats beautifully, so extra bonus points for leftovers that will actually be eaten. I hope this decadent breakfast treat becomes the hero of the morning in your household as it has my own!