Blueberry Baked Oatmeal
Baked Oats are loaded with the freshest of seasonal blueberries to bring out a natural sweetness to this warm, heart-healthy breakfast.
Ingredients
- 2 cups rolled oats
- 1 tsp baking powder
- 1/4 tsp salt
- 1 3/4 cups milk (regular or dairy-free), plus additional for serving
- 2 eggs
- 1 tsp vanilla
- 1/4 cup maple syrup
- 1-1 1/2 cups blueberries (fresh or frozen)
- 1/4 cup sliced almonds
Instructions
- Preheat oven to 350 degrees F. Spray a 9x9 inch baking dish or a medium oven-proof skillet with non-stick cooking spray. Set aside.
- Combine oats, baking powder, and salt in a large bowl. In another bowl, whisk together milk, eggs, vanilla, and maple syrup.
- Spread half of the oat mixture into the baking dish in an even layer. Arrange half of the blueberries across the oats. Repeat the next two layers with remaining oats and blueberries. Evenly pour the milk/egg mixture over the oats so they are all coated. Shake the dish to make sure the liquids move down and through the oats. Sprinkle the top with sliced almonds.
- Place into the oven and bake for 40-45 minutes, just until the edges are golden brown. Remove from oven. Let cool 5 minutes. Serve with a splash of milk.
Notes
Cut up baked oats into squares and store in an air tight container in the refrigerator for up to 5 days. Reheat as needed.