Blueberry Baked Oatmeal
Easy breakfast recipe for Amish-style baked oatmeal with blueberries, but you can use apples or bananas. Includes option for vegan, crockpot, and serving for one! Try my other oatmeal recipes like oatmeal peanut butter energy bites and chocolate leftover oatmeal cake.
- Prep Time: 15 minutes
- Cook Time: 42 minutes
- Total Time: 57 minutes
- Yield: 12 slices 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Ingredients
Scale
Wet Ingredients:
- 1 ¾ cup milk (any variety)
- 1/3 cup maple syrup or honey
- 2 eggs
- 2 Tbsp coconut oil or butter, melted
- 2 tsp vanilla extract (try my homemade recipe)
Dry Ingredients
- 2 cups old-fashioned rolled oats
- 2 tsp cinnamon
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp nutmeg
- 2–2 ½ cups blueberries, reserving a ½ cup
Instructions
- Preheat the oven to 375F.
- Pour the fruit, minus the reserved portion, into the bottom of an 8”x8” or 9”x9” glass baking dish.
- Meanwhile, whisk together the wet ingredients in a large bowl. Add the dry ingredients and stir well.
- Pour the oatmeal over the fruit and use a spatula to distribute evenly. Gently pat down any dry oats sitting on top.
- Sprinkle the reserved fruit on top of the oatmeal and bake for 42-45 minutes, or until the top is golden brown. Let it cool on a wire rack for a few minutes before serving.
Notes
Inspired by Cookie & Kate.
How to Store:
- If you’re serving it the next morning, I personally keep the baked oatmeal out on the counter.
- To store longer than one day, baked oatmeal should be refrigerated. Cover the dish and you’ll be good for 3-5 days.
- To store longer than a few days, freeze baked oatmeal! I recommend portioning the baked oatmeal first and storing it in individual servings.
How to Make a Double Batch:
- The recipe as written uses a square baking dish, but you can use a 9″x13″ baking dish and increase the baking time.
Nutrition
- Calories: 117
Find it online: https://dontwastethecrumbs.com/blueberry-baked-oatmeal/
