Baked Blueberry Oatmeal
Baked oatmeal takes just a few minutes to mix up and then the oven does the rest of the work. It's great for make-ahead / meal prep breakfasts or for serving a crowd.
- 2 Eggs
- 2 cups Milk (see note)
- 1/3 cup lightly packed Brown Sugar (substitute honey or maple syrup)
- 1 tsp Ground Cinnamon
- 1 tsp Baking Powder
- 1 tsp Pure Vanilla Extract
- 2 1/2 cups Rolled Oats (sometimes labeled "Old-Fashioned Oats; do not use Instant or Quick-Cook Oats")
- 2 cups Blueberries, fresh or frozen
- 1/2 cup Pecans, roughly chopped (optional)
- Maple syrup or honey (optional, for serving)
Preheat oven to 350°F / 177°C. Spray an 8x8 baking dish (or similar-sized baking dish) with nonstick cooking spray or rub with some oil.
In a mixing bowl, whisk eggs together. Whisk in milk, brown sugar, cinnamon, baking powder, and vanilla.
Add oats, blueberries, and pecans to prepared baking dish. (Reserve some of the blueberries and pecans if you'd like to sprinkle them on top.)
Pour liquids over oats and gently stir everything together in the pan just to encorporate them. Cover the pan tightly with foil.
Bake oatmeal until firm in the middle, 35 to 40 minutes.
Let oatmeal cool slightly before serving (it will continue to firm up as it rests). Serve with some maple syrup or honey drizzled over top.
Milk - Any type of milk will work in this recipe (almond, cow's milk, coconut, or oat milk). Apple juice works well too.
Meal Prep - If making the oatmeal ahead to serve throughout the week, let it cool completely before slicing into individual portions. To reheat, drizzle with some milk or water (to rehydrate) and warm it in the microwave.
Calories: 242kcal | Carbohydrates: 36g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 48mg | Potassium: 319mg | Fiber: 4g | Sugar: 16g | Vitamin A: 140IU | Vitamin C: 4mg | Calcium: 138mg | Iron: 2mg