Clean Breakfast Blueberry Oatmeal (Printer Friendly)

Wholesome oatmeal bake with blueberries and creamy yogurt swirl, perfect for a nutritious breakfast.

# What You Need:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats
02 - 1/2 teaspoon baking powder
03 - 1 teaspoon ground cinnamon
04 - 1/4 teaspoon fine sea salt

→ Wet Ingredients

05 - 1 1/2 cups unsweetened almond milk
06 - 2 large eggs
07 - 1/4 cup pure maple syrup or honey
08 - 2 teaspoons vanilla extract

→ Add-Ins

09 - 1 1/2 cups fresh or frozen blueberries
10 - 1/4 cup chopped walnuts or pecans (optional)

→ Yogurt Swirl

11 - 1 cup plain nonfat Greek yogurt
12 - 1 tablespoon maple syrup or honey
13 - 1/2 teaspoon vanilla extract

# Directions:

01 - Preheat oven to 350°F. Lightly grease an 8x8-inch baking dish.
02 - In a large mixing bowl, combine rolled oats, baking powder, cinnamon, and salt.
03 - In a separate bowl, whisk together almond milk, eggs, maple syrup, and vanilla extract until fully incorporated.
04 - Pour wet ingredients into dry ingredients and stir until evenly combined.
05 - Fold in blueberries and nuts if using, being careful not to crush berries.
06 - In a small bowl, whisk together Greek yogurt, maple syrup, and vanilla extract.
07 - Pour oatmeal batter into prepared baking dish. Dollop yogurt mixture on top and gently swirl with knife or spoon to create marbled pattern.
08 - Bake for 35-40 minutes until center is set and top is lightly golden.
09 - Cool for at least 10 minutes before slicing. Serve warm or at room temperature.

# Pro Advice:

01 -
  • It's ready to grab and go, which means you actually eat breakfast instead of skipping it.
  • The Greek yogurt swirl turns a wholesome dish into something that feels indulgent without any guilt.
  • You can make it once and have six mornings sorted, leaving your mind free for things that actually matter.
02 -
  • If you skip the cooling time and cut it too soon, it falls apart—I learned this the hard way and ended up eating a blueberry scramble straight from the dish.
  • Frozen blueberries are actually better than fresh here because they don't release their juice too early and dry out the bake.
03 -
  • If your blueberries are particularly large, cut them in half so they distribute more evenly and burst more gently during baking.
  • The yogurt swirl doesn't need to be perfectly blended into the batter—those marbled streaks are actually the best part, so embrace them.
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