How to make Baked Blueberry Oatmeal? (Perfect for Breakfast)

• Food: Baked Blueberry Oatmeal
• Writer: Lizzie Green
• Content-Type: Food Blog

It makes me happy to share dishes that make me happy. I cooked some baked blueberry oatmeal for the week as a reminder to eat breakfast.

Notes & Tips for Healthy Baked Oatmeal

Oats, almonds, maple syrup, and blueberries are just a few of the healthy ingredients in this baked oatmeal recipe. A couple of eggs hold it all together, and a smear of butter on top adds a special touch.

This baked oatmeal keeps me full for the entire morning, especially when topped with a generous dollop of Greek yogurt.

Switch It Up

I liked it just the way it was, but the recipe is quite customizable. You can use any fruit, however, I used frozen blueberries (straight from the package). You might also experiment with different nuts and spices.

In the fall, I believe an apple version would be delicious, and in the summer, raspberry-banana with cashews and coconut milk may be interesting.

I used Frontier’s cinnamon, nutmeg, and vanilla before baking. I like that each of their spices has a backstory that can be traced through the labeling.

For example, the Fair Trade Ceylon cinnamon I used in this dish comes from a Sri Lankan farmer’s cooperative.

Frontier assisted in the construction of 49 wells in Madagascar, providing clean water to approximately 25,000 people.

BLUEBERRY BAKED OATMEAL

Blueberries (or any other fruit), healthful oats, almonds, and comforting spices are all featured in this naturally sweetened baked oatmeal recipe. You may start baking right now and have oats for the rest of the week! This recipe serves 6–8 people.

INSTRUCTIONS

1. Preheat the oven to 375 degrees Fahrenheit. A 9-inch square baking dish should be greased. Pour the nuts onto a rimmed baking sheet after the oven has completed preheating. 4–5 minutes, or until aromatic.
2. Combine the oats, toasted nuts, cinnamon, baking powder, salt, and nutmeg in a medium mixing basin. To blend the ingredients, whisk them together.
3. Combine the milk, maple syrup or honey, egg, half of the butter or coconut oil, and vanilla in a smaller mixing dish. Blend everything together until it’s smooth. (If you used coconut oil and it solidified when it came into contact with the cold ingredients, microwave the bowl for 30 seconds at a time until the coconut oil melts.)
4. 1/2 cup of the berries should be saved for topping the cooked oatmeal, and the rest should be uniformly distributed over the bottom of the baking dish (no need to defrost frozen fruit first). Drizzle the wet ingredients over the oats after covering the fruit with the dry oat mixture. Wiggle the baking dish to ensure the milk gets all the way down to the oats, then carefully pat down any dry oats that have risen to the top.
5. The remaining berries should be strewn across the top. If you want a little more sweetness and crunch, sprinkle more raw sugar on top.
6. Bake for 42 to 45 minutes (45 to 50 minutes if using frozen berries), or until golden brown on top. Allow your baked oatmeal to cool for a few minutes after removing it from the oven. Before serving, drizzle the remaining melted butter over the top.
7. Serve plain or with your favorite toppings. This baked oatmeal is best served warm, but it also tastes great at room temperature or cooled. This oatmeal can keep in the refrigerator for 4 to 5 days if covered. Individual servings can be reheated in the microwave before serving if preferred.

NOTES

• ELIMINATE THE GLUTEN: Make sure you’re using gluten-free oats.
• TO MAKE IT VEGAN, FOLLOW THESE INSTRUCTIONS: Nondairy milk, flax eggs, and coconut oil are all good options.
• MAKE IT NUT-FREE: You can omit the nuts or replace them with pepitas (green pumpkin seeds).