Blueberry Baked Oatmeal
Recipe adapted from CookieandKate. This naturally sweetened baked oatmeal recipe features blueberries, oats, nuts and warming spices. You can bake some now and enjoy oatmeal for the rest of the week!
INGREDIENTS
2/3 cup roughly chopped pecans (optional)
1/4 teaspoon ground nutmeg (optional)
2 cups old-fashioned oats
2 teaspoons ground cinnamon
1 teaspoon baking powder
3/4 teaspoon fine-grain sea salt
1 3/4 cups milk of choice (almond milk, coconut milk, oat milk or cow’s milk)
⅓ cup maple syrup or honey
2 large eggs or flax eggs (2 tbsp ground flaxseed with 4 tbsp water)
3 tablespoons melted coconut oil (or butter), divided
2 teaspoons vanilla extract
1 cup frozen blueberries
Optional toppings for serving: plain/vanilla Greek yogurt
MAKING THE DISH
Directions
Preheat the oven to 375 degrees. Grease a 9-inch square baking dish. Once the oven has finished preheating, if using pecans, pour the nuts onto a rimmed baking sheet. Toast for 4 to 5 minutes, until fragrant.
In a medium mixing bowl, combine the oats, toasted nuts (optional), cinnamon, baking powder, salt and nutmeg. Whisk to combine.
In a smaller mixing bowl, combine the milk, maple syrup or honey, eggs or ground flaxseeds and water “eggs”, half of the melted coconut oil (or butter), and vanilla. Whisk until blended.
Arrange ½ the berries evenly over the bottom of the baking dish (no need to defrost frozen fruit first). Cover the berries with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats, then gently pat down any dry oats resting on top.
Scatter the remaining berries across the top.
Bake for 42 to 45 minutes, until the top is nice and golden. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining melted butter on the top before serving.
I prefer this baked oatmeal served warm, but it is also good at room temperature or chilled. This oatmeal keeps well in the refrigerator, covered, for 4 to 5 days. I simply reheat individual portions in the microwave before serving.
Make it gluten free: Be sure to use certified gluten-free oats.
Make it vegan: Use non-dairy milk, flax eggs and coconut oil.
Make it nut free: You can skip the nuts, or use pepitas (green pumpkin seeds) instead.
