healthy time saving breakfast bar with scattered oats and blueberries on top

A Make-Ahead Vegan Breakfast of Baked Oatmeal with Blueberries is an easy, healthy, time-saving, gluten-free breakfast using hearty oatmeal, bananas, and whole lemons.

Old fashioned oatmeal works best in this recipe, and if gluten is of concern, be sure your oats are labeled as gluten-free. Avoid using fast-cooking or instant oats in this recipe as those oats are very thin and will not hold up as well in this baked dish.

Entertaining and feeding overnight guests is a breeze with this fool-proof favorite. You can even assemble and bake this make-ahead vegan breakfast long before guests arrive. Simply prepare and refrigerate or freeze and reheat when serving! That way, you can relax and enjoy the company you’re keeping instead of slaving away in the kitchen. It’s a terrific gluten-free breakfast to share with loved ones during the holiday season.

Start Your Day on the Right Foot with a Healthy Time-Saving Breakfast!

What if I told you that, in my experience, preparation is very possibly the best-kept secret to living a healthy, plant-based lifestyle? 

You can have the most outstanding intentions in the world, but if you haven’t prepared yourself in how to execute those intentions, well, good luck with following through.

Don’t get offended and stop reading. When I share with you, I speak from heartfelt, firsthand, experience.

Unfortunately, I learn best by doing. That means, occasionally, I find myself falling short. And, when it comes to the sensitive subject of lack of follow-through on good intentions, I’ve looked that gal straight in the eyes, thanks to a mirror.

For years, I misled myself to believe that I must lack the willpower to accomplish wellness goals, including improving my eating habits and other ambitions. I fooled myself into thinking that others must have a significantly-greater portion of willpower, with mine being marginal or minimal. Wow, that’s so sad.

Then, I put aside my stinking thinking and set aside time to focus on my wellness. I not only penciled in the time to allow myself to fulfill those goals, but I also equipped myself for success by choosing activities that I enjoyed. 

Long story short, walking changed my world. My commitment to walking came just a few months after I went vegan. Following that, Pilates came along. And finally, yoga entered my fitness practice. None of these activities just happen – I plan to make way for them.

These days, I intentionally walk long distances a few times a week and, just as intentionally, set aside time to practice yoga nearly every day. I also plan many of my meals days ahead. Those types of life experiences are why I’m suggesting you try planning ahead to enjoy this healthy time-saving breakfast recipe.

While walking, I often spend time talking on the phone to keep up with friends and family. I also listen to music to lift my spirit and put some pep in my steps. When my Bear-Bear was still with us, I biked every morning to give him a chance for exercise before the Florida day grew too warm for him and his fluffy coat.

Next, I plan to listen to books I’ve always meant to read on Audible, while enjoying those lovely, blood-pumping walks.

a pan of easy baked oatmeal with blueberries cools before being sliced with more blueberries in background

Can Planning Help this Make-Ahead Vegan Breakfast Happen?

Small efforts practiced consistently accomplishes goals!

Planning and doing what you need to do to make this make-ahead meal of easy baked oatmeal with blueberries happen is one of those little efforts that reap the great reward!

With the help of an activity measuring device, I plan and track my fitness efforts and adjust activity goals to keep myself challenged and on task towards the goal. So, yes planning always helps things happen.

Once I started making small efforts consistently, I found something within myself that I hadn’t known before. I found that I’m capable, just like you, of anything I put my mind and intention into doing.

It wasn’t willpower that had been lacking; I’d been missing focus and a plan for reaching goals!

I said all of that to share this majorly valuable piece of information for anyone wanting to eat healthier. If you wish to eat mindfully, planning even just a few meals ahead makes the reality of making healthier eating choices about one thousand times more likely.

So, let’s get back to the subject of this healthy, time-saving breakfast recipe. Preparing this make-ahead vegan breakfast isn’t as complicated as you might think.  

The hardest part is planning to make it, gathering the ingredients, and equipping yourself with a spot of time to complete the goal.

The ingredients in this gluten-free breakfast are reasonably common and easy to find. So, you can check that part off of the to-do list quickly. And there’s nothing super fancy or technically challenging about this recipe for Baked Oatmeal with Blueberries. That boils down to; you’ve got this!

Is Easy-Baked Oatmeal with Blueberries Good for You?

Short answer, yes. This easy-going, make-ahead vegan breakfast is good for you! And when you use certified gluten-free oats, it’s a healthy, gluten-free breakfast!

One of my favorite parts of creating new recipes is when I calculate the nutrients in the ingredients. I know that sounds super geeky, but once you get your head around the idea that your Mom was right, it makes sense. We are what we eat.

At the bottom of every recipe, we share nutritional information to help readers avoid an identity crisis brought on by not knowing what they’re eating. That identity crisis line is intended to made me smile and I hope you did, too.

When you cook our tried and true dishes, Mike and I do our best to let you know the nutritional information of what you’re eating.

frozen blueberries in a bowl marble background  to use to make easy baked oatmeal with blueberries

What is the Perfect Berry for this Make-Ahead Vegan Breakfast? Blueberries!

Since I have mentioned that the ingredients in this make-ahead vegan breakfast are easy enough to find, it’s probably a good idea to disclose this one detail.

While I love baking with blueberries for several reasons, you can certainly make this healthy, time-saving breakfast using practically any fruit.

Use any fruit you fancy. Your easy-baked oatmeal will turn out just fine no matter which fruit you choose. And, by the way, fresh or frozen fruit works equally well in this gluten-free breakfast recipe. See, this is make-ahead meal is becoming more doable by the moment!

7 – Nutritious Reasons to Choose Blueberries:

  • blueberries are a great source of vitamin K
  • and blueberries contain antioxidants
  • blueberries may also lower the risk of diabetes by improving insulin sensitivity and reduce the risk of type 2 diabetes by up to 26%
  • and blueberries may reduce oxidative stress, lowering the risk of heart disease in healthy people and high-risk individuals
  • blueberries may lower (bad) LDL cholesterol in the blood, reducing the risk of heart attack, and improving the function of arteries
  • and though more research is needed, blueberries have been known to slow down rates of cognitive decline
  • and in one cup of blueberries: there are 84 calories, 3.6 grams of fiber, 16% of the Vitamin C you need in a day, along with 24% of Vitamin K and 22% of the recommended daily intake of Manganese

Since I am neither a physician or nutritionist, I referenced this documented article to learn about the health benefits of blueberries and other berries.

whole lemons make this gluten-free breakfast healthier

We Use Whole Lemons in this Make-Ahead Vegan Breakfast Recipe

Hold on to your hat as this may come as a surprise. Did you know that you can eat the whole lemon? No? Well, it seems Mike and I are in good company!

After hearing a mention or two of whole organic lemons being chopped, blended, and frozen for later use, we took notice!

Whenever possible, we use organic fruits and vegetables, and let me tell you, wasting fresh produce when you’re a plant-based vegan is not a great feeling.  

Do you know how it makes you feel all Martha Stewart-ish when you manage to frost a gorgeous cupcake in that perfectly swooshed motion?  Or maybe for you it’s about slicing that avocado like a pro and fanning it across a crunchy piece of toast.

Finding rotting produce wedged into a corner of your fridge drawer evokes the exact opposite of those Martha feelings.

So, to spare ourselves the regret of wasting money on rotted ingredients, or mistakingly tossing usable fruit parts in haste, we went for using the whole lemon.

Well, everything but the seeds, that is.  

In full disclosure, I did grind up the seeds in the first lemon. I tasted it and even tried to play it off as being okay. Don’t judge – who enjoys wasting an entire organic lemon?

Lose the seeds. 

Ground-up lemon seeds are the polar opposite of how you expect a lemon to taste. Forget about the lip-puckering tang. That first blunder was so bitter I couldn’t even detect the tang; hated it!

So, while you probably don’t want to eat the seeds because they’re very bitter and you’ve been warned, the pith is excellent! Both the pith and rind of a whole organic lemon are 100% edible! 

Using the whole lemon, minus the yucky seeds, in this make-ahead vegan breakfast adds more complex flavor and a tiny bit of added texture that you won’t get from using the juice alone.  

If you do not wish to try using the whole seeded lemon, do go ahead and use just the juice. Lemon adds a pleasant note to this recipe. Lemons and blueberries compliment each other like those rare birds who find each other and mate for life.

FYI: The easiest way to seed a lemon is to slice it into thin rounds and patiently pick out the seeds using your fingers, knife, or fork.

whole lemons apples bananas used to make blueberry baked oatmeal

The Nutritional Benefits of Using Whole Lemons in Easy Baked Oatmeal with Blueberries

Lemons, tart as they are, are among the healthiest fruits and offer an extensive range of health benefits.

They’re full of essential vitamins and minerals and rich in vitamin C.

Lemons reduce the risk of heart disease.

And lemons boost kidney health by reducing the risk of kidney stone formation.

They fight a range of infections.

Lemons are low in calories but rich in nutritional value.

The peel of the lemon is incredibly nutritious and has a high concentration of the fruit’s limonoids. Limonoids have been shown to help fight cancers of the breast, colon, lung, mouth, skin, and stomach.

Lemon peel is also said to fight free radicals, balance blood sugar levels, and support the health of thyroid glands.

Terrific Culinary Uses for Whole Lemons 

After experimenting with blending up the whole lemon (minus the seeds) to use in this make-ahead vegan breakfast, I practiced using whole lemons in the following ways: 

Use whole lemons, minus the seeds, to make homemade lemonade, instead of just the juice.  

On another note, let’s be clear on the idea that spiking your fabulous whole-lemon lemonade certainly isn’t required. Sometimes though, for some people on some occasions, spiking homemade lemonade is an excellent plan.

Roasted lemons taste amazing when you bake them with a little chopped garlic; that’s all you need. The combination of roasted citrus and garlic creates incredible flavors!  

Roast seedless slices of lemons and chopped garlic at 375º F for about 20 to 30 minutes. Be sure to flip them once during that cooking time and bake just until the edges begin to brown and become golden. 

I usually use parchment paper instead of spraying the baking pan with oil to avoid sticking, but either method works.  

Roasted lemon slices taste delicious with vegetables and pasta.

Sometimes I roast vegetables with a thin layer of lemons scattered across the top of the pan. It’s a surefire way to add loads of flavor and it’s a simple way to pretty up a sheet pan of veggies.

And last but not least is the idea that initially got us talking about using the whole lemon.

Slice and blend whole organic seeded lemons. Freeze the blended mixture in ice cube trays. Then, pop the frozen lemon cubes into soups, sauces, dressings, mixed drinks, and smoothies. Use the frozen lemon cubes just as you would use a squeeze of lemon juice.

make-ahead vegan breakfast of baked oatmeal for a crowd topped with berries

We Also Use Whole Apples in our easy Baked Oatmeal with Blueberries!

Are you noticing a theme here?

In nearly every recipe that I share calling for apple uses the whole apple minus the core and seeds. Since I use organic apples, I give them a rinse and leave the peel intact, and it’s not only because I don’t enjoy peeling apples either.  I think I felt you thinking that.

We also use three whole bananas in this healthy time-saving breakfast recipe, but without the peel.

I’d go into the nutrient info on these choices but I’ll save those for another post and leave this one focused on whole lemons and blueberries.

After all, easy baked oatmeal with blueberries is all about the blueberries!

10 – More Delicious Gluten-Free Breakfast Recipes and Oat Treats to Enjoy!

Best Ever Oatmeal Chia Banana Bread is one hundred percent natural and delicious. It gets its curiously rich sweetness from plump little nuggets of dates.

Chewy Chocolate Chip Oatmeal Cookies are crunchy on the outside and soft on the inside – don’t you just love that in a cookie?

Oatmeal Raisin Chunky Monkey Muffins may cause you to rethink the ingredients in every other muffin you’ve ever baked!

30-Minute Blueberry Lemon Oat Crumble comes together so quickly you’ll be wondering how it landed on your plate. By the way, like so many of these recipes, this is healthy enough to call a gluten-free breakfast!

Pumpkin Cinnamon Spice Cake with Cashew Cream Cheese Glaze is incredibly delicious and so easy to make. Move over same old, same old, holiday pie; there’s a new pumpkin on the menu!

Banana Blueberry Chia Seed Muffins are so wonderfully moist and juicy it’s hard to believe that they, like all of our recipes, are plant-based and gluten-free. Sometimes I think chia seeds might be magical.

Berry Vanilla Chia Seed Pudding is a stir and chill treat that celebrates the wonder of chia seeds – it’s perfect for making with the little ones since they can stir all they want! We like to make this the night before Christmas to enjoy a gluten-free breakfast on Christmas morning.

Oatmeal Berry Chocolate Chip Cookies may make you believe that gluten-free vegan baked goods dreams can come true!

Oatmeal Cookies with Bananas Cranberries & Walnuts has the longest title of any of our delicious plant-based vegan and gluten-free recipes, yet it’s one of the quickest to make!

Banana Oatmeal Chocolate Chip Muffins are going to raise the bar on every sweet, healthy time-saving breakfast muffin ever baked!

Thank You for Taking this Make-Ahead Vegan Breakfast Journey With Us!

Mike and I hope you found this recipe article to be helpful in more ways than you expected.

Our goal is to leave you with more than you knew when you started. That’s our intention because that’s what we like to receive when we take the time to read a recipe. We appreciate the extra tidbits that make this way of sharing food talk, come to life!

When you try this Make-Ahead Vegan Breakfast of Baked Oatmeal with Blueberries, we’d love to hear about your experience!

Of course, we encourage you to share this dish and all of our recipes on social media to help spread the word that plant-based food is delicious!

Happy Eating!

gluten free breakfast of baked oatmeal topped with blueberries on a pink plate with a side of pure maple syrup
make-ahead vegan breakfast bake made with whole lemons blueberries apples bananas oats

Make-Ahead Vegan Breakfast: Baked Oatmeal with Blueberries

  • 10
  • 30
    Cook Time:
  • Yield: 4 Servings

A Make-Ahead Vegan Breakfast of Baked Oatmeal with Blueberries is a plant-based, oil, and gluten-free breakfast recipe that’s sure to make you happy! This go-to, made with healthy oatmeal, whole lemons and berries, is a delicious way to begin the day. Bake and enjoy breakfast for yourself all week or make a few batches ahead, freeze, and feed a crowd with ease.


  • three medium to large bananas, peeled and mashed  
  • one generous teaspoon of puréed organic lemon, or 1 tsp of lemon juice
  • one medium organic apple, chopped small or use 1/2 cup of unsweetened applesauce  
  • 3/4 tsp of ground cinnamon, a little more or less, to taste
  • 2 cups of old-fashioned organic oatmeal, gluten-free as needed
  • a pinch of pink Himalayan sea salt, or another salt to taste
  • 1 cup of organic blueberries, or another fruit, fresh or frozen
  • an optional drizzle of pure maple syrup for serving


  1. Begin by preheating the oven to 350º F and line an 8 x 8-inch baking dish or another smallish baking pan with parchment paper. If you do not have parchment paper to avoid sticking, a lite spray of oil is another option. For the whole lemon purée: To purée a whole organic lemon, wash and then slice it thin to remove the seeds. Blend the seedless lemon slices in a food processor or blender to create a purée. Freeze any remaining purée in an ice cube tray and use it as you would lemon juice in sauces, soups, dips, dressings, smoothies, mixed drinks - you get the idea!
  2. Next, in a large mixing bowl, mash the banana and add all of the remaining ingredients except the blueberries and optional maple syrup. Stir to combine.  Be sure to give it a taste and adjust the lemon, cinnamon, and salt to preference.
  3. Pour or spread the oatmeal batter into the prepared baking pan, evening it out as you go. Top the mixture with the blueberries, fresh or still frozen is fine. Give the berries a gentle press into the oat batter.
  4. Bake for 30 minutes. Serve immediately or cool and store in the refrigerator for up to a few days or freeze to keep it fresh, longer. Baked Oatmeal with Blueberries is a satisfying breakfast that you can easily make on the weekend to cover breakfast all week!


  • Using a food processor makes quick work of the apple chopping when using fresh apples in this recipe.
  • When you need to be sure that you are eating gluten-free, use certified gluten-free oats. As always, we encourage everyone to use organic oats to avoid pesticides whenever possible.
  • Nuts and seeds, such as pumpkin or sunflower, taste terrific in this baked oatmeal and provide additional valuable nutrients, should you choose to include them.


% DV

Calories Per Serving: 308
  • Total Fat 4.1 g 6 %
  • Saturated Fat 0.9 g 5 %
  • Cholesterol 0 mg 0 %
  • Sodium 35.4 mg 1 %
  • Carbohydrates 64 g 21 %
  • Fiber 10.1 g 41 %
  • Sugar 18.3 g ---
  • Protein 6.8 g 14 %
  • Vitamin A 2 %
  • Vitamin C 18 %
  • Iron 12 %
  • Calcium 3 %

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