Blueberry Baked Oatmeal

Top down view of baked blueberry oatmeal in a round skillet. The skillet is sitting on a white tile surface. There is a blue linen draped to the bottom, a couple of gold spoons, a bowl of blueberries, and a white pot of honey with a honeycomb serving utensil resting on top.

4.38 — Votes 37 votes

Blueberry Baked Oatmeal

This blueberry oatmeal bake combines the best of a creamy bowl of oatmeal and a crunchy granola bar, and is perfect for prepping ahead for the week!

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: American

Servings: servings

Author: Cassy Joy Garcia

Ingredients

2 large eggs
1¾ cups milk of choice cow's milk, almond milk, coconut milk, or oat milk will work
1/3 cup pure maple syrup
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon coarse sea salt
2 cups rolled oats these are our favorite for gluten-free
¾ cup raw chopped pecans
1 cup fresh or frozen blueberries
3 tablespoons butter melted

Instructions

Preheat the oven to 375°F. Grease a 2.75-quart baking dish or skillet with butter, or line it with parchment paper.
In a large bowl, whisk together the eggs, milk, vanilla, and maple syrup until fully combined.
Add the baking soda, cinnamon, salt, oats, and pecans, and whisk to combine. Then, stir in the blueberries.
Spread the oat mixture into the bottom of the baking dish, then pour the melted butter over top.
Bake for 30 minutes, until browned. Let cool slightly, then scoop out individual portions and serve immediately or refrigerate for later use.

Notes

To make egg-free, combine 2 tablespoons of ground chia seeds with 6 tablespoons of water, and let the mixture sit for 5-10 minutes. Then, combine the wet ingredients (swapping the eggs for the chia egg), stir the dry ingredients into the wet (adding 1/2 cup oat flour to the dry ingredients), and bake as directed!

Cover and refrigerate, or portion into individual containers and store in the refrigerator up to 5 days or in the freezer for up to 3 months.

Microwave an individual square on high for 60 to 90 seconds, or place in an oven-safe container in a preheated 350°F oven and heat for 7 to 9 minutes, until warmed through. To reheat from frozen: microwave from 2 to 2.5 minutes, or bake for 15-20 minutes in a preheated 350 F oven.

Nutrition