Blueberry and Basil Oat Cobbler (V/Gf!)

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I’m not gonna lie, I’m incredibly proud of this blueberry and basil oat cobbler recipe. It took me weeks to come up with a really good vegan and gluten free dessert that actually felt like a dessert. I went through a few recipes for cookies that either crumbled into piles or tasted more like granola bars. Then I found a cookie recipe that I adapted into the cobbler part of this dish and amped it up with powerful flavors.

The blueberry keeps the dessert from feeling dry and the basil brings a much needed freshness to the, let’s admit it, bland blueberries. The white chocolate chips add a pop of extra sweetness. Make sure to look for vegan chips or look for allergen friendly ones which will also eliminate eggs, dairy, corn, and soy to make it extra elimination diet friendly! Believe it or not this blueberry and basil oat cobbler is a phase one elimination diet recipe. I so wish I had developed it while I was going through dessert withdrawal during my own elimination diet.

That’s right, this is a freaking phase one dessert! A real delicious dessert! I know it’s delicious because my boyfriend ate more than just the one polite, trying my recipes to be supportive, piece. He went back for more, and he’s a baker! So this is a must try dessert for absolutely any diet restrictions that you or your family may have and you’ll likely even return to this blueberry and basil oat cobbler after you’ve finished with your diet.

Try this recipe with vegan whipped cream!

I like this affordable pan for these tray bakes:

Ingredients

For the cobbler part

• 3 cups rolled oats
• 1 tsp baking soda (remove for high altitude)
• 1 tsp baking powder
• ½ cup sugar (pick your favorite white or brown)
• ½ tsp salt
• 4 tbsp coconut oil
• 1 cup plain oatmilk (or preferred plain milk)
• 1 tsp vanilla extract
• ½ cup white chocolate chips (look for vegan or allergen friendly)

For the blueberry part

• 1 cup whole blueberries (fresh or frozen)
• ½ cup white sugar
• ¼ cup loosely packed whole fresh basil leaves
• 2 tsp arrowroot powder

Instructions

For the cobbler part

1. preheat oven to 350 F
2. place the oats, baking powder and soda, sugar, and salt into a food processor or blender
3. blend until the oats break up, about 30 seconds, it’ll be much less coarse but not flour fine
4. in a medium bowl combine oat mixture with coconut oil, oatmilk, and vanilla
5. mix thoroughly, make sure there are no clumps of coconut oil
6. fold in the chocolate chips
7. grease a 8X8 pan with coconut oil
8. press just over half of the batter into the bottom and halfway up the sides of the pan
9. take the rest of the batter and spoon 9 dollops of batter on top, in a three by three grid with space all around each dollop

For the blueberry part

1. gently mince the fresh basil leaves, you don’t want large chunks but you don’t want a mush either
2. combine blueberries, sugar, and basil in a saucepan over low heat
3. gently heat until sugar melts and blueberries begin to break down, this will take longer if using frozen
4. once the mixture has started to boil remove from heat and slowly stir in the arrowroot powder
5. spoon the mixture into the cobbler pan filling the space around the batter dollops but not fully covering them
6. bake for 30-35 minutes until the edges are a golden brown
7. cool completely in the pan on a cooling rack
8. serve with favorite dairy free ice cream, whip cream, or just by itself!

Blueberry Basil Oat Cobbler

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Dessert

Cuisine American

Servings 9 servings

Ingredients

  

For the cobbler part

• 3 cups rolled oats
• 1 tsp baking soda remove for high altitude
• 1 tsp baking powder
• ½ cup sugar pick your favorite white or brown
• ½ tsp salt
• 4 tbsp coconut oil
• 1 cup plain oatmilk or preferred plain milk
• 1 tsp vanilla extract
• ½ cup white chocolate chips look for vegan or allergen friendly

For the blueberry part

• 1 cup whole blueberries fresh or frozen
• ½ cup white sugar
• ¼ cup loosely packed whole fresh basil leaves
• 2 tsp arrowroot powder

Instructions

 

For the cobbler part

• preheat oven to 350 F
• place the oats, baking powder and soda, sugar, and salt into a food processor or blender
• blend until the oats break up, about 30 seconds, it’ll be much less coarse but not flour fine
• in a medium bowl combine oat mixture with coconut oil, oatmilk, and vanilla
• mix thoroughly, make sure there are no clumps of coconut oil
• fold in the chocolate chips
• grease a 8X8 pan with coconut oil
• press just over half of the batter into the bottom and halfway up the sides of the pan
• take the rest of the batter and spoon 9 dollops of batter on top, in a three by three grid with space all around each dollop

For the blueberry part

• gently mince the fresh basil leaves, you don’t want large chunks but you don’t want a mush either
• combine blueberries, sugar, and basil in a saucepan over low heat
• gently heat until sugar melts and blueberries begin to break down, this will take longer if using frozen
• once the mixture has started to boil remove from heat and slowly stir in the arrowroot powder
• spoon the mixture into the cobbler pan filling the space around the batter dollops but not fully covering them
• bake for 30-35 minutes until the edges are a golden brown
• cool completely in the pan on a cooling rack
• serve with favorite dairy free ice cream, whip cream, or just by itself!

Keyword gluten free recipes, nut free, vegan