This blueberry oatmeal comes together in 10 minutes and has a vibrant purple color thanks to the fresh blueberries. Vegan + gluten-free.
My new oatmeal obsession = this blueberry oatmeal!
Adding fresh blueberries to your oats as they cook not only adds some extra flavor and nutrients, but they turn plain, boring oatmeal into a beautiful, vibrant bowl of purple oats! I mean how gorgeous are these photos?!
Why You’ll Love This Oatmeal
The end result is a vibrant purple hue which is almost too pretty to eat!
Healthy and packed with wholesome ingredients like oats, chia seeds and fresh blueberries.
Comes together in about 10 minutes for an easy breakfast!
Dairy-free, vegan and totally customizable.
old fashioned rolled oats – rolled oats work best for this recipe and make for such a creamy bowl of oatmeal. I love Bob’s Red Mill gluten-free rolled oats. Make sure you grab gluten-free oats if needed.
maple syrup – pure maple syrup is the perfect natural sweetener to use for oatmeal in my opinion! We’re only using 1 teaspoon for just a touch of sweetness!
chia seeds – chia seeds pack in a ton of nutrition and will help make the oats fluffy and thick.
milk – I prefer to use unsweetened almond milk or oat milk, but any type of milk will work with this recipe. You can also use water, but I like using milk for creaminess.
fresh blueberries – the star of the show and what gives this oatmeal its beautiful purple color! We’re adding fresh blueberries directly to the saucepan with the rest of the ingredients. As they cook they’ll release juices and color. Frozen blueberries work as well.
salt – brings all the flavors together.
cinnamon – the perfect spice pairing for this bowl of oats.
vanilla extract – a flavor enhancer.
toppings – these are optional, but I love adding fresh blueberries, nut butter, maple syrup and a splash of milk to my bowl of oats when serving.
How to Make
Add all the ingredients to a medium saucepan, stir to combine and bring mixture to a low boil. Then reduce heat to a simmer and continue to cook for about 5-7 minutes, stirring occasionally.
While stirring the oat mixture, press down on the blueberries with a wooden spoon or spatula to burst the berries, releasing juices. The oatmeal is ready when the oats have soaked up most of the liquid and are nice and creamy.
Add oatmeal to bowl and add toppings of choice. Enjoy!
Can I Use Frozen Blueberries?
Yes! You can definitely swap the fresh blueberries for frozen blueberries. No need to thaw them, just add the frozen blueberries directly to your saucepan with the rest of your ingredients.
And since frozen blueberries release more liquid than fresh berries you shouldn’t have to press the blueberries down much while cooking.
Substitutions & Notes
Milk: I prefer unsweetened almond milk or oat milk for this recipe, but any dairy-free milk, like coconut milk, cashew milk or soy milk would work well. You could also use cow or goat milk for a non-vegan option. If you don’t have milk on hand water will work, but I prefer to use milk for added creaminess.
Sweetener: I prefer to use maple syrup as the sweetener in this recipe, but feel free to use your favorite sweetener of choice. Honey, brown sugar, coconut sugar or agave syrup would all be great options. To reduce the sugar content I recommend using liquid stevia or sugar free maple monk fruit syrup.
Oats: I suggest using old fashioned oats for the best results. If you have steel cut oats that you’re wanting to use I recommend following my recipe for creamy steel cut oats instead.
Blueberries: If you don’t have fresh or frozen blueberries on hand, you can swap them with another type of berry like raspberries or blackberries.
Protein: Want to add some protein to this bowl of oats? Go for it! Stir in 1/2-1 scoop of vanilla protein powder or whisk in egg whites after cooking. Check out my full post on protein oatmeal for other ways to add protein to your oats.
Fresh fruit: Top your oats with some sliced bananas, blueberries, blackberries, raspberries or chopped strawberries.
Nuts and seeds: Sprinkle on some chopped nuts or seeds, like almonds, pecans, walnuts, sunflower seeds or pumpkin seeds.
Nut or seed butter: I love adding a drizzle of nut butter to my oats. My go-to is almond butter or peanut butter, but cashew butter, tahini or sunflower seed butter are all great options.
Coconut flakes: Sprinkle on some coconut flakes for a touch of tropical flavor.
Chocolate chips: A few chocolate chips add a little bit of sweetness and indulgence to your oats.Cacao nibs are also a great option for some chocolate flavor without the added sugar.
Dried fruit: Add some dried fruit like raisins or cranberries for a chewy and sweet topping.
How to Meal Prep And Store
This blueberry oatmeal recipe is great because you can easily double or triple the recipe for meal prep so you have breakfast ready to go for a few days.
Just store your leftovers in the fridge in an airtight container for 3-4 days. When you’re ready to eat them warm them in the microwave for 1-2 minutes, stirring every 30 seconds until they reach your preferred temperature. You might want to add an extra splash of milk or water because as the oats sit they’ll likely thicken up. Add your favorite toppings and enjoy!
Toppings: fresh blueberries, nut butter, maple syrup, milk
Add all ingredients to a medium saucepan or pot over medium/high heat.
Bring mixture to a low boil then reduce heat to a simmer and continue to cook for about 5-7 minutes; stirring occasionally. When stirring oatmeal, press down on blueberries with wooden spoon or spatula to burst the berries, releasing juices. Oatmeal is ready when the oats have soaked up most of the liquid and are creamy.
Blueberries: If you don’t have fresh blueberries on hand, frozen blueberries will work!