Delicious, warm, and hearty homemade blueberry oatmeal made from scratch, no packets needed! Fresh or frozen berries can be used, it’s vegan / dairy-free (if you use plant-based milk, of course!), and gluten-free if you use certified gluten-free oats.
These blueberry oats are quick and easy to make, plus there are several ways you can customize the recipe, all the details are below, let's go!
Oatmeal for breakfast is a classic favourite, but for many, that warm, comforting morning meal comes from a packet.
I get that it's all about convenience. It's quick and easy to make it that way, but did you know that you can make it just as quick from scratch? It's cheaper this way, too! So there's no need for instant packets or waiting in line at Starbucks for their oatmeal!
All you need is 10 minutes and a few ingredients. Plus, with this recipe, the customizations are endless. I'll give you three flavour variations below, the hardest thing about this recipe will be choosing which variation to make (which isn't hard at all!).
Oh, and if oatmeal is something you enjoy for breakfast, after giving this recipe a try, be sure to check out my flaxseed oatmeal, apple cinnamon baked oatmeal, banana baked oatmeal, pumpkin baked oatmeal, and my strawberry baked oatmeal recipes!
Ingredients You'll Need
I'm sharing three variations for this recipe with you, but in the image below, I'm showing you the ingredients you'll need for the blueberry lemon version.
Ingredient and Substitution Notes
Rolled Oats - Old-fashioned rolled oats are needed for this recipe, no substitutions. Use gluten-free rolled oats if you need the recipe to be gluten-free.
You CANNOT use quick-cooking / instant oats in this particular recipe (your oatmeal will turn out too mushy) or steel-cut oats (the oats will not cook through).
Those two types of oats can, of course, be used to make oatmeal, however, with this recipe, modifications will need to be made since it was developed using rolled oats.
Milk - Any type of milk can be used to make this recipe. I always use dairy-free milk, almond milk or oat milk are my go-to's. Use plant-based milk for vegan blueberry oatmeal! Whatever type of milk you choose, make sure it's unflavoured and unsweetened so you can control the flavour and sweetness.
Water - I use half water and half milk to make this oatmeal but you can use all water (or all milk) if you prefer.
Salt - This may seem like a strange ingredient to be adding to oatmeal that isn't savoury, but it's an essential ingredient that helps to bring out the nutty flavour of the oats. More about this can be found below.
Lemon Zest - Fresh lemon zest adds a bright and pleasant flavour to the oatmeal. If you are making the blueberry lemon version, don't skip this ingredient.
Blueberries - You can make oatmeal with frozen berries or fresh, whatever you have will work.
Maple Syrup - I use maple syrup to sweeten oatmeal, but you can use any sweetener you like, such as brown sugar, coconut sugar, etc). I give a range in the recipe but feel free to use a little more, or a little less. If your blueberries are extra sweet you can also leave the sweetener out if extra sweetness is not needed.
How to Make It
(Note: I’ve outlined the step-by-step on how to make this recipe here, but find the full recipe, ingredients, and directions at the end of this post.)
This recipe is so quick, and simple to make, you may just find yourself wanting to make it every day to save time.
1. Start by adding the milk, water, and salt to the pot.
2. Once it reaches the boiling point, immediately turn the heat down to low and add in the oats. (If you are making the blueberry cinnamon or blueberry banana versions, add the cinnamon here as well).
3. Simmer the oatmeal for five minutes, this is the stage that hydrates the oats and gets them nice and soft (but not mushy!) and then remove the pot from the heat. Stir in the lemon zest and the blueberries and let it sit in the pot for a few minutes.
Letting it sit will allow the blueberries to become warm, plump, and juicy. If you are using frozen blueberries in your oatmeal, this resting time will allow them to thaw and become warm.
4. Pour the oatmeal into a bowl, add the maple syrup, any other toppings you like and enjoy!
Common Oatmeal Preparation Mistakes
Oatmeal is such a simple breakfast to make with just a few steps involved, but some common mistakes can prevent you from making the best bowl of oatmeal possible:
- Cooking the oatmeal on heat that is way too high. This will cause the oatmeal to cook too quickly, burn, and stick to the bottom of the pot. For the perfect bowl of oatmeal, allow the oats to hydrate and cook over low heat for the amount of time specified in the recipe.
- Waiting to add spices and add-ins AFTER it has finished simmering - For the very best flavour, add any spices the recipe calls for while it is simmering. Also add any hard add-ins such as apples, nuts, etc. to the oatmeal while it is simmering so they can soften up and incorporate with the oatmeal.
- NOTE: In this recipe, the blueberries are added after simmering, this is so they don't burst and turn your oats purple. They can be added while simmering if you don't mind the oats being purple. Also, note that your oatmeal will turn purple no matter what if you use frozen blueberries.
- Skipping the salt - Don't forget to add a pinch of salt to the liquid before you add the oats to the pot. Doing this will enhance the flavour so it isn't bland and bring out the nuttiness of your oats. And no, it won't make your oatmeal salty!
How to Serve It
I like to add a little extra milk to the oatmeal to help cool it down and for a little added creaminess (oat milk is great to transform it into delicious blueberries and cream oatmeal!).
And of course, maple syrup for a tiny bit of added sweetness if the berries aren't very sweet on their own.
Optional Toppings / Add-Ins
There are many toppings you can add, it all depends on what you like. Here are some options:
- slivered almonds, walnuts, or pecans
- shredded coconut
- coconut yogurt (when added to the lemon blueberry version, you'll end up with something slightly reminiscent of cheesecake...delicious blueberry cheesecake oatmeal!)
- peanut butter or almond butter (these would work best with the blueberry cinnamon or banana versions)
- strawberry sauce, blueberry compote, cherry sauce, or raspberry sauce
- more blueberries (like I've done in my pictures above and below!)
- chia seeds or ground flax seeds
- pumpkin seeds or sunflower seeds
- pomegranate seeds
- cubed apples (add these in while is simmering for soft apples. If you want to have a contrast in texture, add them after the simmer, either way, your apple blueberry oatmeal will be filling and taste amazing!)
- hemp hearts
- vanilla extract or any other extract you think would work well with the oatmeal you're making
In addition to the blueberry lemon version outlined above, here are a couple of other flavour variations:
Blueberry Cinnamon Oatmeal
Ground cinnamon is infused into the oats while it simmers. Top with extra blueberries like I've done below and add any additional toppings you like (see above for suggestions!).
Blueberry Banana Oatmeal
If you love bananas, then this is the version for you. You can either slice the bananas and place them on top OR you can puree the banana and mix it into the oatmeal.
Even though this recipe comes together very quickly, you can make it ahead if you need to. Follow steps 1- 4 in the recipe below, cool it, and then store it in an airtight container in the refrigerator until you're ready to have it. It will keep in the refrigerator for up to 5 days.
When making ahead, don't add the blueberries, sweetener, or any other add-ins, they will be added when reheated.
The oatmeal will thicken when refrigerated, so when reheating on the stovetop or in the microwave, add more milk or water until it thins out enough for you. After that, add the blueberries, pour the oatmeal into your bowl, then add your sweeteners, and any other toppings.
Tips for Success
- Don't substitute the rolled oats for a different type of oats. This recipe was developed using only rolled oats, using a different type of oatmeal will require modifications to the rest of the recipe.
- Simmer the oats on low heat for the time specified. If you use higher heat, the oats will cook too quickly and not have the correct consistency. It can also burn and stick to the pot. You will run into the same issues if you cook them for too long or too little time.
- Don't omit the salt! It really does make a difference in the final flavour and it's just a pinch so no need to worry about any saltiness taking over the flavour of your oats.
- Read through the recipe before getting started and read through this post from top to bottom for lots of tips to make the perfect every single time.
- Follow the recipe as it's written for the very best results.
They sure are! If fresh blueberries are out of season, too pricey, or just not available, frozen blueberries make a great replacement. One thing to take note of, though, is that frozen blueberries WILL turn your oatmeal purple as they thaw, so don't be alarmed! The taste and texture will be the same, it's just the colour that will be different.
My preference is to use half milk and half water, but you can use all water or all milk, it's up to you and what you have on hand. Milk will give you creamier oatmeal, but no matter what you use, the taste will still be great. Just keep in mind that the ratio should always be 1 part rolled oats to 2 parts liquid.
Oats are naturally gluten-free, but during processing and even while growing in the fields, they can become cross-contaminated with gluten. To make sure the oats you are buying are gluten-free, look for certification on the package.
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If You Make This Recipe...
Please let me know how your oatmeal and blueberries turned out! Leave me a comment and star rating below or you can post a picture on Instagram and tag me so I can see it. (I’m @delightfuladventures on Instagram!)
And If You Like This Recipe...
You may like these other vegan gluten-free breakfast recipes:
- Blueberry Pancakes
- Just Egg Quiche
- Buckwheat Pancakes
- Vegan Gluten-Free Waffles
- Vegan Gluten-Pancakes
- Peanut Butter Granola Clusters
- ½ cup (76g) blueberries (fresh or frozen, see note below)
- ½ teaspoon lemon zest
- 2-4 teaspoons pure maple syrup (or another sweetener of choice)
- Add milk, water, and salt to a small pot. Stir everything together. (If you are making the blueberry banana or blueberry cinnamon version, add the cinnamon, here)
- Place uncovered pot over medium-high heat until it starts to boil, roughly 3 minutes.
- Once the mixture starts to boil, immediately turn the heat down to low, add the oats to the pot, and stir.
- Simmer uncovered for 5 minutes. After the 5 minutes have passed, remove the pot from the heat.
- Stir in the blueberries and lemon zest. Let it rest for 2 minutes. After the resting time has passed, pour the oatmeal into a bowl, and add the maple syrup. Extra milk can be added to help cool it and make it creamier.
- Stir in the blueberries. Let it rest for 2 minutes. After the resting time has passed, pour the oatmeal into a bowl, and add the maple syrup. Extra milk can be added to help cool it and make it creamier.
- Stir in the blueberries. Let it rest for 2 minutes. After the resting time has passed, pour the oatmeal into a bowl, and add the banana slices on top as well as the maple syrup. Extra milk can be added to help cool it and make it creamier.
- Please read all of the information and FAQ info above, as well as the notes below before making this recipe.
- This recipe makes enough for 1 serving. If you need more, the recipe can be doubled or tripled as needed.
- Any type of milk can be used to make this recipe, I use unsweetened, unflavoured almond milk or oat milk. I recommend using one that is unsweetened and unflavoured so you can control the sweetness and flavour of the oatmeal.
- Maple syrup is my recommended sweetener, but use any sweetener you like.
- Frozen blueberries can be used instead of fresh, just stir them into the oatmeal after you have removed the pot from the heat and let them sit until they have thawed, this will only take a minute or two. Using frozen blueberries will turn your oatmeal purple but this will not affect the taste or texture, just the colour.
- The oatmeal will thicken up slightly as it cools off. You can add a little more milk for a looser, creamier texture. Milk can also be used to help cool it down quicker.
- Depending on how sweet your blueberries are, I find that they, along with the maple syrup, sweeten the oats perfectly, but if you prefer it sweeter, taste the oats after everything has been stirred in and add as much or as little sweetener as you like. If your berries are very sweet, feel free to use less or even omit the maple syrup.
- To make ahead, follow steps 1- 4 in the recipe above, cool it and then store it in an airtight container in the refrigerator until you're ready to have it. It will keep in the refrigerator for up to 5 days. When making ahead, don't add the blueberries, sweetener, or any other add-ins, they will be added when reheated. When you are ready to serve, reheat on the stovetop or in the microwave and add more milk or water until it thins out enough for you. After that, add the blueberries, pour the oatmeal into your bowl, then add your sweeteners, and any other toppings.
- Nutrition info is for 1 serving of the blueberry lemon version recipe (367g) prepared as written using unsweetened, unflavoured almond milk, 2 teaspoons of maple syrup, and with no extra garnishes or extra added milk. The data below is only to be used as a rough guide. Click to learn how nutrition info is determined on this website.