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    Home » All-Recipes » Breakfast

    Blueberry Breakfast Casserole {vegan & gluten-free}

    Published: Dec 23, 2015 · Modified: Jan 9, 2022 by Margaret · This post may contain affiliate links · This blog generates income via ads · 29 Comments

    This vegan and gluten-free blueberry breakfast casserole recipe features a mildly sweet taste with a pudding-like consistency under a crispy toasted top.

    Blueberry Breakfast Casserole - vegan and gluten-free recipe - features a mildly sweet taste with a pudding-like consistency under a crispy toasted top | VeggiePrimer.com
    Jump to:
    • The Perfect Way to Feed a Crowd
    • Don't Think of It As French Toast
    • 📖 Recipe
    • 💬 Comments

    The Perfect Way to Feed a Crowd

    Will you have overnight guests during the holidays? Do you need to make breakfast for a crowd? This Blueberry Breakfast Casserole can be a great way to go.

    Some folks love to cook and entertain. The more activity, noise, and people crammed in their kitchen, the happier they are. Both of my sisters are like this. I’m not. I don’t entertain with ease. I find cooking stressful—especially when people are underfoot. So I look for ways to make it easier.

    Last year we had a bunch of family over for a Christmas breakfast. I made a few different kinds of breakfast casseroles. Casseroles are great because you do all the work the night before. In the morning you just pop them in the oven.

    My traditional blueberry and cream cheese French toast casserole has always been a family favorite. However, plant-based versions can be tricky. I’ve learned to adjust my expectations.

    Don't Think of It As French Toast

    Blueberry Breakfast Casserole - vegan and gluten-free recipe - features a mildly sweet taste with a pudding-like consistency under a crispy toasted top | VeggiePrimer.com

    Note how I refer to this recipe as a Blueberry Breakfast Casserole. I don’t call it French toast. It’s tough to mimic the taste and texture of French toast without eggs. In contrast, this blueberry breakfast casserole features a mildly sweet taste with a pudding-like consistency under a crispy toasted top. It’s not the same as French toast, but it’s a pleasing combination of flavors and textures. Try topping it with a little blueberry walnut syrup for even more yumminess.

    Blueberry Breakfast Casserole - vegan and gluten-free recipe - features a mildly sweet taste with a pudding-like consistency under a crispy toasted top | VeggiePrimer.com

    📖 Recipe

    Blueberry Breakfast Casserole - vegan and gluten-free recipe - features a mildly sweet taste with a pudding-like consistency under a crispy toasted top | VeggiePrimer.com
    Print Pin
    5 from 1 vote

    Blueberry Breakfast Casserole {vegan & gluten-free}

    This vegan and gluten-free recipe features a mildly sweet taste with a pudding-like consistency under a crispy toasted top.
    Prep Time 8 hours 15 minutes
    Cook Time 40 minutes
    Total Time 8 hours 55 minutes
    Servings 8

    Ingredients

    • 16 slices sprouted or gluten-free whole grain bread sliced into 1-2 inch pieces*
    • 3 cups almond milk
    • ⅓ cup chia seeds
    • 1 banana medium, peeled and broken into chunks
    • ½ lemon juiced
    • ¼ cup maple syrup
    • 1 tsp. pure vanilla extract
    • 1 tsp. ground cinnamon
    • 1 cup frozen wild blueberries
    • ½ Tbsp. coconut oil

    Instructions

    • Place ½ tbsp. coconut oil in a 9x12 baking dish and use a paper towel to coat the bottom and sides of the dish.
    • Add almond milk, chia seeds, banana, lemon juice, maple syrup, vanilla and cinnamon to a high-speed blender.
    • Begin blending on low and turn up to highest speed and blend for about 40 seconds or until mixture is smooth and creamy. (You may need to scrape the sides at least once if chia seeds stick.)
    • Place half of the sliced bread in the greased 9x12 baking dish and sprinkle with half of the blueberries. Repeat with remaining bread and blueberries.
    • Slowly pour mixture from blender over the ingredients in the baking dish. Move the pitcher as you pour to distribute the mixture evenly.
    • Cover baking dish and place in the refrigerator overnight.
    • In the morning, preheat oven to 350 degrees F.
    • Bake uncovered for 30 to 40 minutes or until top begins to brown and mixture appears set.
    • Cool for about 5 minutes before serving.

    Notes

    *Gluten-free breads tend to be small. If you are using a larger sized bread, you may need to reduce the number of slices. Use enough bread to fill the baking dish in two layers.
    Prep time includes the time it takes for the bread to soak up the liquid while it rests in the fridge overnight.
    Nutrition information is a rough estimate per serving.

    Nutrition

    Calories: 244kcal | Carbohydrates: 42g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 370mg | Potassium: 189mg | Fiber: 5g | Sugar: 13g | Vitamin A: 27IU | Vitamin C: 7mg | Calcium: 308mg | Iron: 3mg
    « Vegan Cheesy Lentil Lasagna {gluten-free}
    New Year's Superfood Smoothie {vegan & gluten-free} »

    Reader Interactions

    Comments

    1. laurie

      March 06, 2016 at 10:28 am

      Thank you for this super easy, healthy and delicious recipe! I halved the ingredients b/c I just didn't need that much. I used my favorite GF brean (Canyon Bakehouse) and drizzled it with honey before I served a slice. I will be sharing this great recipe with my friends. Such a great idea for busy parents to whip up the night before. In the morning a quick cook and their children have a super healthy start to their day!

      Reply
      • Margaret

        March 06, 2016 at 12:47 pm

        Hi Laurie - so glad you enjoyed the Blueberry Breakfast Casserole! Thank you for taking the time to share your thoughts. 🙂

        Reply
    2. Kaci

      August 15, 2016 at 9:58 pm

      What could you use as a substitute for almond milk in this recipe? Rice milk? Also for coconut oil? We have a almond, coconut, wheat allergy. Thanks!

      Reply
      • Margaret

        August 16, 2016 at 8:57 am

        Hi Kaci - This is pure speculation because I haven't tried it, but you could try replacing the almond milk and coconut oil with rice milk and grapeseed oil. Reduce the rice milk by about 1/4 cup. (Rice milk tends to be a little thinner than almond milk.) You may also wish to add a little arrowroot starch flour (about 1 Tbs.) when you blend the liquid. Give it a try and let me know how it goes! Thanks. 🙂

        Reply
      • Alisha

        March 30, 2021 at 11:54 pm

        We have an almond allergy in our family—
        Could we substitute with coconut milk? Would we need any other additions?

        Thank you!!

        Reply
        • Margaret Helthaler

          April 03, 2021 at 8:33 pm

          Hi Alisha - Yes - coconut milk should work fine. Let us know how it turns out!

          Reply
    3. Kristina

      August 22, 2016 at 9:46 am

      This was very yummy and guilt free! We didn't finish it all, so do you know how long it will keep in the fridge for?

      Reply
      • Margaret

        August 22, 2016 at 9:51 am

        Hi Kristina - glad you enjoyed it! It should keep 1 or 2 days in the fridge - that's as long as it's lasted in our house because it gets eaten! ha ha

        Reply
    4. Emaleigh Downey

      December 17, 2016 at 9:35 am

      can I use regular bread? would i need to change anything withe the other ingredients?

      Reply
      • Margaret

        December 18, 2016 at 11:09 am

        Hi Emaleigh - regular bread should be fine without making any other changes. Enjoy! 🙂

        Reply
    5. Eve

      March 09, 2017 at 8:50 pm

      What kind of almond milk? Sweetened or unsweetened?

      Reply
      • Margaret

        March 10, 2017 at 10:24 am

        You can use either - keeping in mind sweetened almond milk will make the dish a little sweeter - so it's a matter of preference.

        Reply
    6. Sara

      October 24, 2017 at 3:45 pm

      Could you make this head of time and bake when ready?

      Reply
      • Margaret

        October 29, 2017 at 11:29 am

        How far ahead of time do you wish to make it? The recipe calls for you to make it the night before so it has time to soak before it bakes... I haven't tried making it any further ahead than that.

        Reply
    7. Megan

      November 26, 2017 at 9:27 pm

      Hi! Do you think you could sub gluten free oats? Obviously different consistency probably. Any idea how many cups oats it would take? Love it thank you!

      Reply
      • Margaret

        November 27, 2017 at 10:39 am

        It sounds like you are looking to make baked oatmeal. I haven't made that before so I'm not entirely sure what the ratio of oats to liquid would be. I suggest you search for a baked oatmeal recipe and compare. Let us know how it goes!

        Reply
    8. Gordeen Darbee Sherwood

      December 29, 2017 at 1:18 pm

      I would like to make this with eggs...can you help with the recipe please!!

      Reply
      • Margaret

        December 29, 2017 at 4:41 pm

        Hi Gordeen - I encourage you to search for "overnight blueberry french toast casserole recipe" to find a traditional recipe that uses eggs. Look through the options to find one that sounds good to you. 🙂

        Reply
        • Gordeen Darbee Sherwood

          December 30, 2017 at 5:40 pm

          Thank you.

          Reply
    9. Jennifer Cina

      February 15, 2019 at 9:10 pm

      Hello this looks great! I need to omit the banana should I replace with anything??

      Reply
      • Margaret

        February 25, 2019 at 5:42 pm

        Hi Jennifer - you could try replacing the banana with 1/3 cup of unsweetened apple sauce. This is what I would try if I had to omit the banana - but it's important to note, I haven't tried it - so I can say how it will turn out...

        Reply
    10. Toby

      February 28, 2019 at 7:03 am

      Anything I could use instead of the chia seeds? Allergies to seeds in this house.

      Reply
      • Margaret

        March 06, 2019 at 5:06 pm

        Hi Toby - you could try adding arrowroot starch in the place of the chia seeds. The chia seeds serve as a thickener...

        Reply
    11. Kellie

      November 27, 2019 at 5:57 pm

      Hello!
      I want to try this for Christmas breakfast. Just making sure that it isn’t “soggy” and is just moist. Correct?

      Reply
      • Margaret

        December 04, 2019 at 5:49 pm

        If you follow the recipe - it shouldn't be soggy - just moist. 🙂

        Reply
    12. Carrie

      December 24, 2019 at 7:42 pm

      5 stars
      This recipe has become a Christmas Eve / Christmas morning tradition in our home for the past 3 years and we love it!! Thanks so much for the recipe! Tastes great like I slaved over it but it’s soooo simple; a must have during our busy holiday!

      Reply
      • Margaret

        December 25, 2019 at 8:17 am

        That’s wonderful to hear! I hope you have a Merry Christmas! ?

        Reply
    13. Rebecca

      December 17, 2021 at 7:28 pm

      Looking forward to making this for our Christmas Day brunch. Can fresh blueberries be used?

      Reply
      • Margaret

        December 18, 2021 at 4:09 pm

        Yes - fresh blueberries are fine. Enjoy! 🙂

        Reply

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