Blueberry Baked Oatmeal
Tender, lightly sweet, and loaded with juicy blueberries this blueberry baked oatmeal makes breakfast for a crowd! Naturally sweetened with maple syrup, with a hint of cinnamon and ample blueberry flavor, you can bake it up on meal prep day and enjoy through the week.
- 3 cups rolled oats see note 1
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 2 cups almond milk see note 2
- ½ cup maple syrup
- 2 eggs see note 3
- 3 cups blueberries see note 4
Heat oven to 350°F. Spray a 9 x 13 inch baking dish with oil and set aside.
In a large bowl, mix together the rolled oats, cinnamon and baking powder.
Make a space in the middle, and add the almond milk, maple syrup and eggs. Mix until eggs are fully beaten and wet and dry ingredients are completely combined.
Fold in 2 cups of the blueberries, reserving 1 cup for the top.
Spread oatmeal evenly into prepared baking pan. Scatter remaining blueberries across the top.
Bake in the pre-heated oven for 45-55 minutes, until no longer jiggly and slightly golden brown.
Let the oatmeal sit for 10 minutes before serving.
1- rolled oats can also be called 'old fashioned' or 'large flake'. Do not use quick or steel cut oats for this recipe.
2- almond milk may be swapped for your favorite dairy or non-dairy milk.
3- flax eggs work well in this recipe
4- frozen blueberries may be used in place of fresh blueberries
Leftovers may be stored in the fridge for up to 4 days. Reheat in the microwave and serve with syrup or desired toppings.
You may cut the recipe in half and bake up in a muffin pan with silicone or parchment liners to make baked oatmeal cups (20-25 min at 350°F)
Serving: 1cup | Calories: 227kcal | Carbohydrates: 43g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 102mg | Potassium: 314mg | Fiber: 5g | Sugar: 18g | Vitamin A: 89IU | Vitamin C: 5mg | Calcium: 168mg | Iron: 2mg