Blueberry Baked Oatmeal

Course Breakfast

Cuisine American

Keyword Oats, Dry Milk, Berries, Oat, Milk, Ground Cinnamon, Almond Milk, Blueberry, Blueberries, Eggs, Oatmeal, Cinnamon, Frozen Berries, Frozen Blueberries, Chopped Nuts, Maple Syrup, Nutmeg, Quick Oats, Vanilla Extract

Cooking Method Oven

Prep Time 20

Cook Time 45

Cooling 10

Total Time 1 15

Servings

Calories 405kcal

Author Adapted from: Cookie and Kate

Equipment

9-inch Square Baking Dish
Small Bowl
Medium Bowl

Ingredients

2 cups Oats Old-fashioned oats
2 teaspoons Cinnamon
1 teaspoon Baking Powder
½ teaspoon Salt
¼ teaspoon Nutmeg
1¾ cups Milk
⅓ cup Maple Syrup Or honey or sugar
2 Eggs Large
3 Tablespoons Butter Unsalted, melted
2 teaspoons Vanilla Extract
2½ cups Blueberries Fresh or frozen
⅔ cups Nuts Optional; chopped (walnuts, pecans, etc.)

Instructions

Preheat oven to 375°F. Grease a 9-inch square baking dish. If using nuts, you may toast them for 4 to 5 minutes, until fragrant, before adding to mixture.
In a medium bowl, whisk together the oats, nuts, cinnamon, baking powder, salt, nutmeg.
In a small bowl, mix the milk, maple syrup (or honey or sugar), eggs, vanilla extract, and half of the butter.
Reserve ½ cup of the blueberries for topping the baked oatmeal. Spread the remaining blueberries over the baking dish. Cover the berries with the oats mix, then drizzle the wet ingredients over the oats. Wiggle the baking dish so that the milk moves down through the oats mix. Gently pat down any dry oats resting on top. Scatter the remaining ½ cup of berries across the top.
Bake for 40 to 45 minutes, until the top is golden. Let cool for a few minutes, and drizzle the remaining butter on top before serving.

Nutrition