This gluten-free and dairy-free blueberry white chocolate oatmeal bake is the ultimate breakfast meal prep! It is easy, delicious and sweetened with honey. Prep it at the beginning of the week and have a delicious breakfast all week long!
Why You’ll Love This Delicious Blueberry White Chocolate Oatmeal Bake for Your Breakfast Meal Prep
It’s gluten-free and dairy free!
It contains added protein.
It’s easily adaptable!
It is quick to throw together.
All you need to make this delicious gluten-free and dairy-free blueberry white chocolate oatmeal bake is a mixing bowl and a casserole dish.
Ingredients Needed to Make This Gluten-Free and Dairy-Free Blueberry White Chocolate Oatmeal Bake
Oats: If you need this recipe to be gluten-free, need to purchase certified gluten-free oats. I prefer to purchase organic oats because oats are heavily sprayed with glyphosate. One Degree Organics is my favorite brand because they test for glyphosate. This brand can be found at Costco, Whole Foods and Thrive Market. Thrive Market is my favorite way to stock up on gluten-free and dairy-free groceries and their prices are unbeatable. If you use my link to sign up, you get 40% off your first order.
Blueberries: I used one carton of fresh blueberries for this recipe, but you can also use frozen blueberries.
Sweetener: I used honey as a sweetener for this recipe!
Egg: This recipe calls for 1 egg but you can also use 1 banana instead if you want to make it vegan!
Cinnamon: The cinnamon gives this oatmeal bake a delicious flavor!
Protein powder: I like to add protein powder to my oats for extra protein and to curb the blood sugar spike. My favorite brand is Sprout Living and if you use my code LESSWITHLAUR, you get 20% off. I used pea protein in this oatmeal bake!
Nut butter: I used peanut butter for this delicious oatmeal bake, but you can use any type of nut butter.
Dairy-Free Milk: I used a mixture of coconut milk and almond milk, but you can use any kind of dairy-free milk.
Dairy-Free White Chocolate Chips: The white chocolate chips add a fun touch!
Vanilla Extract: This gives the oatmeal bake a delicious flavor!
Chia Seeds: I like to sneak these into my recipes because they have so many benefits!
Salt: This is my favorite salt because it has simple and real ingredients. If you order from their website, LESSWITHLAUR gets you 15% off.
How to Make This Gluten-Free and Dairy-Free Blueberry White Chocolate Oatmeal Bake
Start by gathering all of the ingredients.
Preheat your oven to 350º F.
Combine all of the ingredients in a large mixing bowl.
Pour mixture into a 9 x 13 casserole dish.
Bake for 40-45 minutes or until slightly crispy.
Serve immediately or store in the fridge for up to 1 week to eat for breakfast! This is also delicious as a dessert served with vanilla ice cream on top.
Substitutions and Variations
This gluten-free and dairy-free blueberry white chocolate oatmeal bake is easily adaptable. You can use fresh or frozen berries for this! If you do not have blueberries on hand, you can also use raspberries or strawberries. If you would like to make the recipe vegan, you can substitute the honey for maple syrup or coconut sugar. You can also substitute the egg for a banana. Any kind of protein powder can be used in this recipe. If you substitute the nut butter for sunflower butter, the recipe can be made nut-free. Any type of dairy-free milk can be used as well!
Store this gluten-free and dairy-free blueberry white chocolate oatmeal bake in the fridge for up to 1 week.
Can you make this recipe vegan?
Yes! If you substitute the honey for maple syrup and swap the egg for a banana, the recipe can be vegan.
Can this recipe be made nut-free?
Yes! If you swap the nut butter for sunflower butter and use a nut-free milk this recipe can be made nut-free.
Will this recipe still work without the sweetener?
Yes, you can definitely skip the sweetener if you prefer!
Make sure to try these other gluten-free and dairy-free breakfast ideas next:
Blueberry White Chocolate Oatmeal Bake
- 2 cups oatmeal
- 1 1/2 cups blueberries
- 1/4 cup honey
- 1 egg
- 1 tbsp cinnamon
- 3 tbsp pea protein
- 1/2 cup nut butter
- 3/4 cup dairy-free milk
- 1 1/2 cups white chocolate chips
- 1 tsp vanilla extract
- 3 tbsp chia seeds
- Dash salt
- Preheat oven to 350º F.
- Combine all of the ingredients in a large mixing bowl.
- Scoop mixture into a 9 x 13 casserole dish.
- Bake for 40-45 minutes or until slightly crispy.