Blueberry Maple Baked Oatmeal
User Reviews
4.8
Blueberry Maple Baked Oatmeal
Description
This baked oatmeal recipe blends old fashioned oats with ground cinnamon, baking powder, and salt to create a spiced base. Wet ingredients include almond milk, pure maple syrup, melted butter, egg, and vanilla extract, which are whisked together before blending with the dry mix. Fresh blueberries are folded in within the batter and sprinkled on top along with chopped pecans or almonds if desired.
Baking at 350°F yields a golden surface and a firm yet moist interior. The combination of maple syrup and cinnamon provides sweetness and warmth, complemented by the juicy texture of baked blueberries. The nuts add a crunchy contrast and optional candied notes. This dish can be served warm straight from the oven for a comforting start to the day.
To accommodate dietary needs, gluten-free oats or vegan substitutes like flax seed egg and coconut oil can replace standard ingredients without compromising texture or flavor.
Ingredients
- 2 cups old fashioned oats
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups almond milk or milk of your choice, unsweetened vanilla
- 1/3 cup pure maple syrup
- 4 tablespoons unsalted butter melted and cooled to room temperature
- 1 egg large
- 1 ½ teaspoons vanilla extract
- 1 1/2 cups blueberries divided
- ½ cup pecan if desired, chopped candied pecans or pecans or almonds
- ½ cup almond if desired, chopped candied pecans or pecans or almonds
Instructions
- Preheat the oven to 350 degrees F. Grease an 8x8-inch baking pan with nonstick cooking spray and set aside.
- In a large bowl, mix together the oats, cinnamon, baking powder, and salt.
- In a medium bowl, whisk together the milk, maple syrup, melted butter, egg, and vanilla. Pour the wet ingredients over the oat mixture and stir until combined. Gently fold in 1 cup of the blueberries.
- Pour the mixture into the prepared pan. Sprinkle the remaining blueberries and chopped nuts on top of the oats, if using.
- Bake for 40 minutes, until the top is golden and oatmeal is set. Let cool for 5 minutes and serve warm.
Notes
- Use gluten-free oats if necessary to keep this recipe gluten-free.
- For a vegan version, substitute the egg with a flax seed egg and replace butter with melted coconut oil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 47mg | 16% |
| Sodium | 318mg | 13% |
| Potassium | 244mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 293IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 178mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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