Blueberry Baked Oatmeal
Wake up to a warm, berry-studded Blueberry Baked Oatmeal that's hearty, healthy, and hands-off.
Ingredients
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 2 large eggs room temperature
- 1 1/2 cups whole milk or almond milk for dairy-free
- 3/4 cup plain Greek yogurt
- 1/3 cup pure maple syrup grade A amber
- 1 teaspoon pure vanilla extract Madagascar variety
- 1 1/4 cups fresh or frozen blueberries toss frozen in flour to prevent sinking
- 1 tablespoon chia seeds optional, extra fiber and omega-3
- Zest of 1 lemon brightens the berry flavor
Instructions
- Preheat the oven to 375°F. Grease a 9×13-inch baking dish with butter or nonstick spray—this helps the edges crisp just right.
- In a large bowl, whisk oats, baking powder, cinnamon, and salt.
- In a separate bowl, beat the eggs gently, then stir in milk, Greek yogurt, maple syrup, vanilla, and lemon zest.
- Pour wet mix over dry ingredients; stir until no big clumps remain. Fold in chia seeds, if using.
- Gently fold half the blueberries into the oatmeal batter. Pour mixture into the prepared dish, then sprinkle remaining blueberries on top.
- Slide the dish onto the middle rack. Bake 35–40 minutes, or until the top is golden and the center feels set when gently pressed. If the edges brown too fast, tent with foil after 25 minutes.
- Let it cool 5–10 minutes before scooping. Serve warm with a drizzle of extra yogurt or maple syrup, or pack into jars for on-the-go breakfasts.
Notes
For a firmer texture, swap half the milk for unsweetened applesauce. If your oven runs hot, lower temperature to 350°F after 20 minutes. Toss frozen blueberries in a teaspoon of oat flour to prevent sinking. Enjoy cold slices straight from the fridge.
Nutrition
Calories: 250kcal
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