Baked Oatmeal with Blueberries
Ingredients
The base
-
2
cups
old-fashioned oats
-
2
teaspoons
ground cinnamon
-
1
teaspoon
baking powder
-
¾
teaspoon
fine-grain sea salt
-
¼
teaspoon
ground nutmeg
-
1 ¾
cups
milk of choice
-
⅓
cup
maple syrup or honey
-
2
large
eggs or flax eggs
-
3
tablespoons
melted unsalted butter or coconut oil
-
2
teaspoons
vanilla extract
The toppings
-
12
ounces
fresh or frozen blueberries
-
2
teaspoons
raw sugar (optional)
Optional serving suggestions
-
to taste
plain/vanilla yogurt or whipped cream
-
to taste
additional maple syrup or honey
-
to taste
additional fresh fruit
Instructions
- Preheat the oven to 375°F and grease a 9-inch square baking dish.
- Toast the chopped pecans on a rimmed baking sheet for 4 to 5 minutes until fragrant.
- In a mixing bowl, combine the oats, toasted nuts, cinnamon, baking powder, salt, and nutmeg.
- In another bowl, mix the milk, maple syrup or honey, eggs, half of the melted butter or coconut oil, and vanilla until blended.
- Reserve about ½ cup of the blueberries for topping, then place the remaining berries in the baking dish.
- Cover the berries with the dry oat mixture and drizzle the wet ingredients over the top.
- Pat down any dry oats and scatter the reserved berries on top, adding raw sugar if desired.
- Bake for 42 to 45 minutes until golden. Let cool for a few minutes and drizzle with remaining melted butter before serving.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
200mg
Cholesterol
60mg
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