Sugar Free Baked Oatmeal
Sugar Free Baked Oatmeal is a delicious and easy dish that invites you to dig in. Comforting oats with fresh blueberries gives you the ultimate satisfying flavor. Make my blueberry baked oatmeal recipe year-round for a simple breakfast or brunch that everyone will rave about.
Making oats, in general, isn’t a hard process; however, I love to bake them. Why? Because the texture is fantastic and really there isn’t much for you to do. Plus, sugar free baked oatmeal is very pleasing to the eye too.
I love my Baked Cherry Oatmeal so much at I’ve been wanting to come up with new healthy baked oatmeal recipes. This blueberry oatmeal really hit the spot!
So, next time you are serving brunch or are having a casual gathering incorporate these oats into your menu. I promise you won’t regret it, and you’ll be hooked after that first fork full hits your mouth.
Ingredients Needed
While the ingredients are simple, the flavor is incredible! It’s one of those frugal dishes and makes a lot, so I am always happy about that!
- Oats – For this recipe, you will need to use old-fashioned oats. Minute oats will become slimy, and steel-cut oats tend to be too tough. If you are gluten-free, I recommend getting oats that are certified gluten-free. Oats are generally gluten-free, BUT there can be cross-contamination in the factory, so read the labels.
- Almond Milk – To keep the oatmeal healthy, go for unsweetened almond milk. Otherwise, you will end up with some added sugars that aren’t needed. I chose almond milk to keep this dairy free but if that isn’t a concern for you any milk of your choice will work.
- Egg Whites – You will need the egg whites to use to bind the ingredients together. This will allow you to cut it into pieces and remove it from the pan easily. Otherwise, it’s going to be more like regular oatmeal.
- Sweetener – I use my Joy Filled Eats Sweetener, but I also leave some alternatives in the recipe card too. If you want this to just be refined sugar free you can use honey or maple syrup.
- Blueberries – This is where the baked oatmeal goes from great to downright amazing! Adding fresh blueberries makes it even sweeter and so delicious.
How To Make Sugar Free Baked Oatmeal
Step One: Start by heating the oven to 350 degrees. Then grease a baking dish with cooking spray or coconut oil.
Step Two: Mix together the oatmeal, almond milk, egg whites, and sweetener together.
Step Three: Add the oatmeal mixture to the baking dish and add blueberries.
Step Four: Put in the oven and bake for 40-45 minutes. When it’s done, it will be firm to the touch, and the center will be golden brown.
Variations on Sugar Free Baked Oatmeal
Apple Cinnamon Baked Oatmeal – if apple baked oatmeal sounds amazing simply add in some peeled chopped apples instead of the blueberries and sprinkle with cinnamon.
Peanut Butter Banana Oatmeal – banana baked oatmeal is amazing with or without peanut butter. Just mash a couple bananas and use that in place of the blueberries. Since they are naturally sweet you can cut the amount of sweetener in half. To keep this on the plan for Trim Healthy Mama add some peanut butter powder instead of peanut butter.
Pumpkin Baked Oatmeal – mix in 1/2 cup of pumpkin puree and 1 tsp of pumping spice and omit the blueberries.
Mixed Berry Oatmeal – strawberries, blackberries, and raspberries are all tasty in this too. Making berry baked oatmeal with raspberries would also make this more low carb since they naturally have less net carbs than blueberries. Or top the finished dish with my keto raspberry sauce or keto blueberry sauce.
Cranberry Baked Oatmeal – I love adding Sugar-Free Dried Cranberries to this in place of the blueberries.
Can I Make this into Sugar Free Baked Oatmeal Cups?
Sure! Just use muffin liners and grease them well and then divide the mixture into those. You will only need to bake them for about 20-25 minutes.
Can I Make this an Overnight Baked Oatmeal?
Yes, you can. Simply get it ready, store in the fridge, and then bake it in the morning. It may take 5-10 minutes longer to bake since all the ingredients will be cold.
What Can I Add To Oats?
You can really add whatever you like to the oatmeal. I typically stick with the blueberries, and occasion will add in some extras. Pecans, walnuts, hazelnuts, and almonds are all pretty delicious too. I would stick with around 1/4 – 1/2 cup, so it’s not overwhelming. Just sprinkle them on top before baking.
Another option would be chocolate. I mean, everything is better with chocolate…right? Go for white, dark, or milk chocolate that is sugar-free. Either sugar-free chocolate chips or chopped chocolate will both work well. Add what you want on top and bake as directed.
How Do You Store Leftovers?
If your family doesn’t eat all of the no sugar baked oatmeal it the first day, you’ll be glad to know you can save the leftovers. They should be put in a covered container with a lid that fits snugly. They will last in the refrigerator for 2-3 days. After that, you can simply place them on a microwave plate and heat them up until hot. They warm up fast, so it usually only takes 30 seconds – 1 minute.
You can also warm the entire pan in the oven at 350 for 10-15 minutes or until the sugar free baked oatmeal is hot.
Cooking for one? Try my Single Serve Baked Oatmeal! And then make some Coconut Flour Oatmeal Cookies for dessert.
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Sugar Free Baked Oatmeal
Ingredients
- 2 cups old fashioned oats use gluten-free if desired
- 2 cups unsweetened vanilla almond milk
- 1 cup egg whites
- 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 lb blueberries
Instructions
- Preheat oven to 350. Grease a 9x13 baking dish.
- Combine oats, almond milk, egg whites, and sweetener.
- Pour the oatmeal mixture into the prepared pan. Top with the blueberries.
- Bake for 40-45 minutes or until firm to the touch in the center and golden around the edges.
Notes
Nutrition
Just made the pumpkin variation & topped it with whirled cottage cheese with your sweetener & some more pumpkin spice mix (thinned with a bit of df milk) -What a Heavenly pumpkin-y breakfast!! Thank you Taryn – I love your recipes!!