Baked Blueberry Oatmeal (GF)
User Reviews
5
Baked Blueberry Oatmeal (GF)
Description
This Baked Blueberry Oatmeal uses old-fashioned rolled oats mixed with cinnamon, ginger, nutmeg, baking powder, and salt for a well-spiced base. Milk, maple syrup, egg, and vanilla bind the oats into a custard-like mixture. Blueberries are scattered on top, providing bursts of fruit flavor that soften during baking.
Baked at 375°F until golden and mostly set inside, the result is tender but intact oatmeal squares that cut cleanly. The texture balances softness with a slightly firm top crust. Optional toasted pecans add a contrasting crunchy element and nutty aroma.
The dish can be served warm or at room temperature, drizzled with extra maple syrup if desired. Frozen blueberries can be included without thawing, and the recipe can be prepared ahead, cooled, and reheated gently to retain moisture. Adjust the milk quantity for a drier or moister finish.
This hearty and spiced baked oatmeal suits a comforting breakfast or brunch with balanced sweetness and fresh berry flavor.
Ingredients
- 2 ½ cups rolled oats old fashioned
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 tsp baking powder
- ½ tsp table salt
- 2 cups milk
- ½ cup pure maple syrup
- 1 large egg
- 1 TB vanilla extract pure
- 1 cup blueberries fresh or frozen
- Optional: 1/2 cup toasted chopped pecans
Instructions
- Preheat oven to 375F with rack on middle position. Grease inside of an 8x8 baking pan and set aside.
- In a large bowl, whisk all ingredients except for blueberries together until fully combined well.
- Pour into greased baking pan. Scatter the berries evenly over the top, along with pecans, if using.
- Bake 35-40 minutes or until top is golden and toothpick inserted in center comes out mostly clean - I bake mine for 38 minutes, but each oven is different.
- Let cool at room temp for at least 10 minutes before serving. Serve warm or at room temp, with additional maple syrup, if desired.
Notes
- You can use any milk type, dairy or non-dairy, to suit your preference.
- If using frozen blueberries, add them directly without thawing to keep the texture.
- Substitute or combine blueberries with other berries as desired.
- Make ahead by baking the dish the night before and letting it cool at room temperature; reheat gently before serving.
- For a drier, crisper texture, reduce milk by ½ cup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 33g | 11% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 31mg | 10% |
| Sodium | 234mg | 10% |
| Potassium | 246mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 143mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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