Blueberry Baked Oatmeal
Preparation time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Servings: 6-8
Ingredients:
- ⅔ cup roughly chopped pecans
- 2 cups old-fashioned oats
- 2 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp ground nutmeg
- 1¾ cups milk of choice (almond, coconut, oat or cow’s milk all work)
- ¼ cup maple syrup (or honey)
- 2 large eggs (or flax eggs; see note below)
- 3 tbsp melted butter or coconut oil, divided
- 2 tsp vanilla extract
- 12 oz frozen blueberries (or 2½ cups of your preferred berry/fruit, chopped into half pieces if necessary), divided
Instructions:
- Preheat the oven to 375 degrees F. Grease a 9-inch square baking dish. Once the oven has finished preheating, pour the nuts onto a rimmed baking sheet. Toast for 4-5 minutes, until fragrant.
- In a medium mixing bowl, combine the oats, toasted nuts, cinnamon, baking powder, salt and nutmeg. Whisk to combine.
- In a smaller mixing bowl, combine the milk, maple syrup or honey, egg, half of the butter or coconut oil, and vanilla. Whisk until blended. (If you used coconut oil and it solidified in contact with the cold ingredients, briefly microwave the bowl in 30-second increments, just until the coconut oil melts again.)
- Reserve about ½ cup of the berries for topping the baked oatmeal, then arrange the remaining berries evenly over the bottom of the baking dish (no need to defrost frozen fruit first). Cover the fruit 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 45 minutes (if using frozen berries, 45-50 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.
* Adapted from Cookie and Kate
