Blueberry Baked Oatmeal

Blueberry baked oatmeal is filled with juicy blueberries and a hint of cinnamon. It makes the perfect summer breakfast and only takes about 5 minutes of prep to get a batch in the oven.

Prep Time 5

Cook Time 35

Total Time 40

Servings squares

Author Heather

Ingredients

2 large eggs
1 ½ cups (340 g) whole milk
½ cup (106 g) brown sugar
¼ cup (56 g) unsalted butter melted
2 teaspoons vanilla extract
3 cups (267 g) old fashioned oats
¼ cup (37 g) chia seeds or flaxseed meal
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
12 ounces (340 g) blueberries fresh or frozen

Instructions

Preheat oven to 350℉. Lightly grease a 9x9 or 11x7 baking pan and set aside.
Add egg, whole milk, brown sugar, butter, vanilla, oats, chia seeds, baking powder, cinnamon, and salt to a bowl. Stir to combine.
Add blueberries and stir to incorporate. Pour batter into prepared pan.
For a softer texture, bake for about 35 minutes, or until the center looks almost set. For a firmer texture, bake for about 40 minutes, or until the center looks completely set.
Remove from oven and cool for 5 minutes before slicing and serving.

Notes

Storage: Baked oatmeal will keep for up to 4 days in the refrigerator, or up to 3 months in the freezer.
Reheating: Leftovers reheat well in the microwave, covered with a damp paper towel (from the refrigerator or frozen). An entire pan can be reheated in the oven at 350F for 15-20 minutes.
Mix-ins: Try stirring in ¼ cup of coconut flakes or 1 cup of chopped nuts before baking.
Serve with: Fresh fruit, a drizzle of maple syrup, or milk.

Nutrition