Blueberry Baked Oatmeal
This oatmeal recipe is a ridiculously delicious make-ahead breakfast. It’s high-protein, gluten-free, refined sugar free, and easily customized. It also freezes well and is a great dish for a crowd. I love this recipe because it isn't too sweet. If you have a sweet tooth, you can either add more sweetener when you are making it, or serve it drizzled with maple syrup or sprinkled sugar.
How to Make Blueberry Oatmeal Ahead of Time
Bake the night before & reheat. Make it the night before, store it covered in the fridge, then warm in the oven the next morning. It takes 5 minutes to throw together and 35 minutes to bake.
Make batter ahead of time and bake in the morning. You can also make the batter the night before – just leave out the blueberries - and store it in an airtight container in the refrigerator. In the morning, fold in the blueberries, spread it into a baking dish and bake!
2 cups old-fashioned oats
¼ cup almond meal/flour
1 tsp baking powder
¼ tsp baking soda
½ tsp sea salt
2 tsp ground cinnamon
¼ cup coconut sugar or any granulated sugar of your choice
2 TBS melted butter or coconut oil
2 cups milk regular, almond, coconut etc.
¼ cup Vanilla Greek yogurt or your favorite kind
2 tsp pure vanilla extract
2 cups blueberries (fresh or frozen)
1 TBS cinnamon sugar for topping
Preheat oven to 350 degrees F. Grease a 9x13” glass baking dish and set aside.
In a small bowl, combine oats, almond meal, baking powder, baking soda, salt sugar and cinnamon. Set aside.
In a separate, small microwave safe bowl, melt butter (or coconut oil).
In a large bowl, whisk together Greek yogurt, eggs, and vanilla and whisk until combined.
Add melted butter and milk and whisk until combined.
Add dry ingredients to wet ingredients and mix well.
Gently fold the blueberries into the mixture.
Spread evenly in a 9x13” pan. It will be runny.
Sprinkle cinnamon sugar over the top of your oatmeal.
Bake at 350 degrees F for 30-40 minutes (shorter if using fresh berries, longer if using frozen). The oatmeal should be browned on the top and the top should spring back when you gently touch it with your finger.
Let cool for 15 minutes and serve warm. You can also refrigerate after baking and serve cold!
Don't be afraid to experiment with substitutions. There are many terrific ways to modify this recipe to what fruits and ingredients you have on hand.
Top photo and recipe reposted from Joy Food Sunshine.