Blueberry Baked Oatmeal
Prep time: 10 mins | Bake time: 35-40 mins | Servings: 4-6
Ingredients
Oats: 2 cups old-fashioned rolled oats (not instant or steel-cut).
Sweetener: 1/4 cup maple syrup or honey.
Leavening: 1 tsp baking powder.
Spice: 1 tsp cinnamon and a pinch of salt.
Liquid: 2 cups milk (dairy or almond/oat milk work great).
Egg: 1 large egg (or a flax egg for a vegan option).
Fat: 2 tbsp melted butter or coconut oil.
Flavor: 1 tsp vanilla extract.
Fruit: 1.5 cups fresh or frozen blueberries.
Instructions
Preheat & Prep: Heat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish (similar to the red one in your photo).
Mix Dry: In a large bowl, stir together the oats, baking powder, cinnamon, and salt.
Mix Wet: In a separate bowl, whisk the milk, egg, maple syrup, melted butter, and vanilla extract until well combined.
Layer: Pour the dry oat mixture into the prepared baking dish. Scatter about 1 cup of the blueberries over the oats.
Combine: Pour the liquid mixture over the oats. Gently wiggle the dish to ensure the milk settles into all the crevices.
Top: Sprinkle the remaining blueberries on top (just like the picture!).
Bake: Bake for 35 to 40 minutes, or until the top is golden brown and the oats have absorbed all the liquid.
Serve: Let it cool for a few minutes before slicing. It’s great served warm with a splash of cold milk or a dollop of yogurt.
Quick Tips
Crunch: If you like a little texture, add 1/2 cup of chopped walnuts or pecans to the dry mix.
Storage: This keeps beautifully in the fridge for up to 5 days. Just reheat a square in the microwave for about 45 seconds.