Baked Blueberry Oatmeal
This Baked Blueberry Oatmeal is gluten-free, loaded with nutrients, and fully satisfying. It's a deliciously healthy way to start off the day. Bonus: it's super easy and can be made the night before.
Servings: 8 servings
Ingredients
- 2 ½ cups old fashioned rolled oats
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ½ teaspoon table salt
- 2 cups milk
- ½ cup pure maple syrup
- 1 large egg
- 1 tablespoon pure vanilla extract
- 1 cup blueberries, fresh or frozen
- ½ cup pecans, chopped (optional)
Instructions
- Preheat oven to 375F with rack on middle position. Grease inside of an 8x8 baking pan and set aside.
- In a large bowl, whisk all ingredients except for blueberries together until fully combined well.
- Pour into greased baking pan. Scatter the berries evenly over the top, along with pecans, if using.
- Bake 35-40 minutes or until top is golden and toothpick inserted in center comes out mostly clean - I bake mine for 38 minutes, but each oven is different.
- Let cool at room temp for at least 10 minutes before serving. Serve warm or at room temp, with additional maple syrup, if desired.
Notes
- Feel free to use your favorite kind of milk, whether it’s dairy or non-dairy. Almond, oat, soy, or regular milk all work well in this recipe.
- If using frozen blueberries, do not thaw them first. Gently fold them in while still frozen to avoid extra liquid that could make the oatmeal soggy.
- Try swapping in other berries or a combination of berries to change up the flavors. Raspberries, chopped strawberries, or blackberries are all delicious options.
- Try topping the oatmeal with toasted pecans for extra crunch. If you can’t do nuts, simply leave them out - it’s still delicious.
- If you want to save time in the morning, bake the oatmeal the night before. Let it cool at room temperature, cover, and leave it out overnight. Reheat in the oven or toaster oven the next day for a quick breakfast.
- This recipe as written makes a tender, moist baked oatmeal that cuts easily into neat squares. If you’d like a drier, crispier, more crumbly texture, simply reduce the milk by ½ cup.
- This recipe is part of our Sweet Breakfast Recipes Collection.
- Serve warm with a drizzle of maple syrup or enjoy cold for a quick, wholesome snack straight from the fridge.
- Leftovers can be kept airtight and chilled for up to 4 days.
Nutrition (per serving)
Calories: 197kcal | Carbohydrates: 33g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 234mg | Potassium: 246mg | Fiber: 3g | Sugar: 14g | Vitamin A: 145IU | Vitamin C: 2mg | Calcium: 143mg | Iron: 1mg