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Baked Oatmeal · Blueberry

Blueberry Baked Oatmeal

Rolled oats baked with milk, eggs and blueberries until set and golden on top. Cut it into squares and you have breakfast for most of the week.

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Prep
10 min
Cook
40 min
Total
1 hr
Serves
8 · one 8x8 pan
Level
Easy

Ingredients

  • butter, or cooking spray, for the pan
  • 3 cups rolled oats, old-fashioned, not instant
  • 1 ½ tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp kosher salt
  • 2 large eggs
  • 1 ¾ cups milk
  • ⅓ cup maple syrup
  • 3 tbsp butter, melted
  • 1 ½ tsp vanilla extract
  • 1 ½ cups blueberries, fresh or frozen (don't thaw)

Steps

  1. Heat the oven to 375°F (190°C). Grease an 8x8 baking pan.
  2. Stir the oats, baking powder, cinnamon and salt together in a large bowl.
  3. In another bowl, whisk the eggs until smooth, then whisk in the milk, maple syrup, melted butter and vanilla.
  4. Pour the wet ingredients into the oats and stir until everything is evenly wet.
  5. Gently fold in 1 cup of the blueberries.
  6. Pour into the pan, spread it level and scatter the rest of the blueberries on top.
  7. Bake until the top is golden and the center is set and no longer wet when you press it.
  8. Let it cool so it firms up and slices cleanly.
  9. Cut into 8 pieces. Serve warm, with a splash of milk or a spoonful of yogurt if you like.

Tip: Frozen blueberries go in straight from the freezer so they don't turn the whole pan purple.

Tip: For a 9x13 pan, double everything and bake 45 to 50 minutes.

Storage: Refrigerate up to 4 days or freeze squares up to 3 months.

Make ahead: Reheat a square in the microwave for 45 to 60 seconds (about 90 seconds from frozen) until hot.

Estimated nutrition per serving: 260 calories · protein 8 g · carbohydrates 37 g · fiber 4 g · sugars 14 g · fat 9 g (saturated 4.5 g) · sodium 280 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 10 of 10 ingredients.