Easy Blueberry Baked Oatmeal

Name: Easy Blueberry Baked Oatmeal
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8 serving
Ingredients: 2 cups old-fashioned rolled oats; ½ cup packed dark brown sugar; 1 cup Chopped Pecans; 1 teaspoon baking powder; 2 teaspoons ground cinnamon; ½ teaspoon kosher salt; 2 large eggs; 1-⅔ cups whole milk or low fat; 1 tablespoon pure vanilla extract; 3 tablespoons unsalted butter; 2-½ cups blueberries

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
5 mins
Total Time
1 hr 15 mins
Servings
8
Calories
300 kcal
Course
Breakfast
Cuisine
American

Easy Blueberry Baked Oatmeal

Deacon Moody

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This blueberry baked oatmeal recipe is a delicious and healthy way to start your day. The oatmeal is packed with nutrients and fiber, and the blueberries add a sweet and tart flavor that compliments the oats perfectly. This recipe for blueberry baked oatmeal is also easy to make, and it is a healthy alternative to traditional oatmeal. Plus, you can make it ahead of time, so you can enjoy a hot breakfast even on busy mornings.

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Ingredients

Servings

2 cups old-fashioned rolled oats (Do not use quick-cooking or instant)
½ cup packed dark brown sugar
1 cup Chopped Pecans , divided
1 teaspoon baking powder
2 teaspoons ground cinnamon
½ teaspoon kosher salt
2 large eggs
1-⅔ cups whole milk or low fat
1 tablespoon pure vanilla extract
3 tablespoons unsalted butter , melted, plus more for greasing the baking dish
2-½ cups blueberries , divided

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Instructions

Preheat the oven to 350°F. Grease a 9-inch baking dish with butter and set it aside.
In a medium bowl, combine the oats, light brown sugar, baking powder, and cinnamon.
In another bowl, whisk the eggs to break them up, then add the milk, vanilla, and salt, whisking until everything is well combined.
Pour the milk mixture into the oat mixture, add the melted butter, and stir until well combined. Gently fold in the 2 cups of the blueberries and the remaining ½ cup of the nuts.
Pour the oatmeal mixture into the prepared baking dish, spreading it evenly. Sprinkle the remaining ½ cup blueberries and the ½ cup nuts on top.
Bake until golden at the edges and set at the center for about 45 to 55 minutes. Let cool for at least 5 minutes.
Serve warm or at room temperature.

Equipments used:

Notes

How to Store & Reheat
How to Store & Reheat
To store: Blueberry Baked Oatmeal can be kept covered with plastic wrap in the refrigerator for up to 4 days.
To store: Blueberry Baked Oatmeal can be kept covered with plastic wrap in the refrigerator for up to 4 days.
To reheat: Covered with foil, in a 350° F preheated oven for about 20 minutes or microwave individual portions on high for 1 minute or until hot.
To reheat: Covered with foil, in a 350° F preheated oven for about 20 minutes or microwave individual portions on high for 1 minute or until hot.
Make Ahead
Make Ahead
Blueberry Baked oatmeal can be refrigerated in an airtight container for up to 4 days. Then, cover with foil and reheat in a 350-degree oven for 20 minutes, or microwave individual portions on high for 1 minute.
Blueberry Baked oatmeal can be refrigerated in an airtight container for up to 4 days. Then, cover with foil and reheat in a 350-degree oven for 20 minutes, or microwave individual portions on high for 1 minute.
How to Freeze
How to Freeze
Blueberry Baked Oatmeal can be frozen after baking and tightly covered for up to 3 months. When ready to serve, let it defrost in the refrigerator for 24 hours, then reheat it, covered with foil, in a 325° F oven until hot.
Blueberry Baked Oatmeal can be frozen after baking and tightly covered for up to 3 months. When ready to serve, let it defrost in the refrigerator for 24 hours, then reheat it, covered with foil, in a 325° F oven until hot.