Warm and comforting, this blueberry baked oatmeal is a wholesome and nutritious breakfast! It’ll be your new go-to baked oatmeal recipe!
- 2 cups large flake oats
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/3 cup honey
- 1 egg
- 2 tbsp melted butter
- 1 1/2 cups almond milk
- 1 tsp pure vanilla
- 1 cup fresh blueberries*
- optional: whipped cream, for topping
- Preheat the oven to 350 F and lightly spray an 8 x 8 casserole dish with nonstick spray or a bit of melted butter. In a large mixing bowl, whisk together the oats, baking powder, ground cinnamon and salt. In another large bowl, whisk together the honey, egg, almond milk, melted butter and vanilla.
- Add the dry ingredients into the wet ingredients and stir together until just mixed. Add in the fresh blueberries slowly with a large wooden spoon until just combined.
- Empty the mixture into the greased casserole dish and place it into the oven, baking it for 25-30 minutes or until the oatmeal is no longer jiggly when you give it a gentle shake. Remove the oatmeal from the oven and let it cool down for 5-10 minutes before enjoying. Top with whipped cream to make it a little extra special!
Leftover oatmeal, once cooled completely, can be stored in the fridge, in an airtight container for 3-4 days. Reheat the oats in the microwave or in a small pot on the stove.
Oats can also be frozen in portions, for up to 2 months in an airtight container. Thaw overnight in the fridge before reheating.
*If using frozen blueberries, add them straight into the oatmeal mixture without thawing first.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: breakfast
- Method: oven bake
- Cuisine: american
Keywords: blueberry baked oatmeal