Baked Oatmeal with Blueberries
Creamy and satisfying baked oatmeal filled with juicy blueberries and the cozy warmth of cinnamon, perfect for busy mornings or quiet weekends.
Ingredients
Base Ingredients
- 2 cups Rolled Oats Base of the dish, giving a hearty texture.
- 2 cups Milk (Dairy or Non-Dairy) Adds creaminess; can swap with almond or oat milk.
- 2 Large Eggs Binds everything together and provides a fluffy texture.
- 1/4 cup Maple Syrup or Honey For natural sweetness.
- 1 teaspoon Vanilla Extract Enhances sweetness and flavor.
- 2 teaspoons Baking Powder Helps the oatmeal rise for a light texture.
- 1 teaspoon Cinnamon Adds warmth and spice.
- 1/4 teaspoon Salt Balances the flavors.
Fruit and Optional Add-Ins
- 2 cups Blueberries Bursting with flavor; frozen blueberries work too.
- 1/2 cup Chopped Nuts (Optional) For extra crunch; walnuts or pecans are great.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together the eggs, milk, maple syrup or honey, and vanilla extract until well combined.
- Gently fold the wet ingredients into the dry ones until everything is evenly mixed.
Cooking
- Stir in the blueberries and optional chopped nuts until evenly distributed.
- Grease a baking dish with a bit of oil or butter.
- Pour the oatmeal mixture into the dish, spreading it evenly.
- Bake in the preheated oven for 30–35 minutes or until the top is golden and a toothpick comes out clean.
Serving
- Remove the oatmeal from the oven and let it cool for a few minutes.
- Cut into squares, and serve warm.
- Top with extra blueberries or a drizzle of maple syrup if desired.
Notes
Make it Extra Creamy: Add more milk for a creamier texture. Store in an airtight container in the fridge for up to 5 days. Can freeze leftovers for up to 3 months.