Blueberry Baked Oatmeal
- 4 cups old-fashioned oats
- 4 teaspoons ground cinnamon
- 2 teaspoon baking powder
- 1 tsp. kosher salt
- 1/2 teaspoon nutmeg
- 3 1/2 cups milk of choice (almond milk, coconut milk, oat milk or cow’s milk all work)
- 2/3 cup maple syrup or honey (can use part brown sugar as well)
- 4 large eggs
- 6 tablespoons melted unsalted butter (or coconut oil melted)
- 2 teaspoons vanilla extract
- 5 cups blueberries (or fruit of choice) diced strawberries, raspberries, bananas or apples are all great
- 2 tablespoons brown sugar (optional for topping)
- Optional toppings for serving: plain/vanilla yogurt or whipped cream, additional maple syrup or honey for drizzling, and/or additional fresh fruit
- Preheat the oven to 375 degrees. Grease a 9 x 13 baking dish.
- In a large mixing bowl, combine the oats, cinnamon, baking powder, salt, and nutmeg. Whisk to combine.
- Slowly add in the milk, maple syrup or honey, egg, butter, 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.)
- Fold in the blueberries, reserving 1 cup for the topping.
- Pour the oatmeal and blueberry mixture into your prepared pan.
- Scatter the remaining berries across the top. Sprinkle brown sugar on top if you’d like some extra sweetness and crunch.
- Bake for 1 hour, until the top is nice and golden. Remove your baked oatmeal from the oven and let it cool for a few minutes. Serve with desired toppings
Note: I prefer this baked oatmeal served warm, but it is also good at room temperature or chilled. This oatmeal keeps well in the refrigerator, covered, for 4 to 5 days. I simply reheat individual portions in the microwave before serving.