Blueberry Muffin Oatmeal (Gluten Free + Vegan)
This simple Blueberry Muffin Oatmeal is sweetened with banana, spiced with cinnamon, and topped with an easy blueberry compote! Top with all your favorite toppings for a delicious, healthy + filling breakfast that is far from boring.
I’ve been on a major oatmeal kick recently! Since I did Whole30, my go-to breakfast has changed a bit. I used to eat Greek yogurt with berries and granola pretty much every single morning.
After coming off Whole30 though, I’m realizing that dairy might not be my best friend. It tends to disrupt my stomach, and I’ve been generally feeling better when I avoid dairy. Which is a huge bummer (goodbye ice cream and cheese), but I’m making do so far.
I do okay with grains though, so gluten-free rolled oats have made their way back into my diet and have become one of my favorite breakfasts. I’ve always loved oatmeal, but I’ve started experimenting more lately instead of just making my fave chocolate peanut butter oatmeal. In fact…I’m quickly developing quite the collection of vegan oatmeal recipes.
This Blueberry Muffin Oatmeal has quickly become a favorite in the rotation, and since a bunch of people message me for the recipe whenever I put them on my Instagram Stories, I thought I better share with everyone :)
How to make Blueberry Muffin Oatmeal:
The oats are super simple and sweetened with just a ripe banana. I don’t find it needs any sweetness beyond that, especially with the natural sweetness that comes from the blueberry topping. However, I don’t like my breakfast too sweet, so if you want some more sweetness, a little drizzle of maple syrup on top of the oats would be delicious.
The blueberry topping is what makes them extra delicious, and it’s so simple. To make the compote, we just simmer fresh or frozen blueberries with lemon juice and water until it’s broken down and jammy, and then add some more blueberries and soften them just a tad for some texture. Then, pile on top of your oats!
I like making an extra big batch of the compote at one time so I can keep it in the fridge for my morning oats without needing to make it fresh each morning. I warm it up a bit in the microwave before topping my oats so it’s nice and warm.
Along with the blueberry compote, I pile on ALL the toppings I want. For this bowl, I added almond butter, pecans, chia seeds, and some frozen blueberries. Sometimes a little bit of granola and/or flax seeds also make their way into the mix. I also love stirring some collagen powder into the oats right when they’re done cooking to add some protein.
This recipe is so basic but so delicious. I hope you’ll try it for breakfast one morning when you’re needing something warm and hearty :) enjoy!!
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Blueberry Muffin Oatmeal (Gluten Free + Vegan)
- Cook Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 serving 1x
Description
This simple Blueberry Muffin Oatmeal is sweetened with a banana, spiced with cinnamon and topped with an easy blueberry compote! Top with all your favorite toppings for a delicious, healthy + filling breakfast that is far from boring.
Ingredients
- ⅓ cup gluten-free rolled oats
- 1 medium ripe banana, mashed
- ⅔ cup milk of choice, use non-dairy for vegan – I used unsweetened almond milk
- ½ teaspoon cinnamon, or add it to taste
For the quick blueberry compote
- ½ cup + ¼ cup blueberries, divided
- 1 tablespoon lemon juice
- 2 tablespoons water
Other toppings
- Almond butter
- Chopped pecans
- Frozen blueberries
- Chia seeds/flax seeds
Instructions
- In a small saucepan, combine the oats, mashed banana, milk, and cinnamon. Simmer until milk has absorbed into the oats, stirring frequently to prevent burning, about 5-8 minutes.
- Meanwhile, while the oats are cooking, combine 1/2 cup blueberries, lemon juice, and water in a small saucepan. Cook until the blueberries have broken down and mash down to break them up. Let thicken slightly, and then stir in remaining 1/4 cup blueberries. Remove from heat.
- Pour the oats in a serving bowl and top with blueberry compote. Garnish as desired with almond butter, chopped pecans, frozen blueberries, chia seeds, and/or whatever else you’d like! Enjoy immediately.
What a fun oatmeal flavor! I never really used to like oatmeal until the past 5 years or so, and now I love experimenting with flavors. This muffin version sounds perfect, especially with that swirl of almond butter!
Same here, Gayle! Thanks so much for the love – the swirl of almond butter is oh so necessary :)
Oh my gosh!!!! This bowl of creamy oats looks so filling and delicious. I haaaatte stopping what I’m going in the middle of the day to eat lunch, so 99% of the time I skip it. I need to eat breakfasts that will last me all day, and this totally fits the bill. Especially if I load it up with creamy almond butter like you did.
This looks like a great way to switch up my oatmeal routine! I’d love to start my morning with this!
YUMMM! I can’t wait for blueberry season! I bet this recipe would be great as overnight oats on hot summer days as well =)
It totally would be! Thanks Ashley.
I am all for oatmeal that tastes like blueberry muffins – this is my dream breakfast!
Thanks so much Laura – mine tooo!!!
What a great breakfast to get me excited to wake up in the morning. This looks so delish!
I am LOVING all your recipes! Can’t wait to make some acai bowls as the weather gets warmer. I am curious, do you think this recipe could be adjusted for overnight oats? If so, do you think you would make the compote and add it before you put in the fridge, or would you swirl it in the next morning before ( possibly heating and) eating?
Hi Kelly – You definitely could make it ahead of time as overnight oats! I liked the compote warmed up, so I would just put the compote in with the oats the night before and warm it all together. If you want the compote cold though, you can keep it in a separate jar and swirl it in. Enjoy!
LOOKS AMAZING!
can I use frozen blueberries (or other frozen berries) for making the compote?
if so, do i need to defrost them?
thank you :)
Yes you definitely can, and no need to defrost! Enjoy, Michal.
Just tried this recipe. Really good. I made the compote using blueberrys and raspberry I Put some chopped walnuts, peanut butter and chia seeds on the top
So glad you’re loving them, Linda!!
This was amazing! I topped with slivered almonds instead of pecans. Also I added the chia seeds to the oatmeal mixture for instead of topping with them. I think that if a slurry of cornstarch & water were added to the blueberry compote it would thicken faster. Since I used store bought blueberries & not those picked fresh from the bushes at the farm the compote was quite tart. I topped everything with a drizzle of maple syrup. I will definitely make this again!
So glad you loved it, Linda!