This easy baked oatmeal is full of blueberries, and is sweetened with whole cane sugar and a touch of pure maple syrup.
As simple as it is to make baked oatmeal, I’ve been relatively unsuccessful in coming up with a recipe of my own for some reason. A few weeks ago I attempted a peach version. It tasted just “ok” and looked a little strange. I scrapped the recipe, as I didn’t want to share a creepy looking, weird tasting baked oatmeal on my blog.
Last Saturday, I finally succeeded with this blueberry version, and it was more of a happy accident. Casey asked for breakfast for dinner (specifically pancakes), but I was out of flour and didn’t feel like turning on the grain mill. I went through my kitchen and found oats and blueberries, and a new recipe was born.
I’ve wondered if I should just stop meal planning altogether and see what happens, because I often come up with some of my best recipes at the last minute. My most creative moments seem to happen under pressure, when the cabinets are almost empty and we’re all out of chocolate chips.
I used frozen blueberries for this oatmeal, but I think fresh would taste even better. The disadvantage of using frozen blueberries in baking is that the entire dish or baked good tends to turn a lovely purple-blue color. I’ve heard this can be avoided by rinsing the blueberries beforehand, but I always forget to try it.
Maple Blueberry Baked Oatmeal
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup whole cane sugar (I use Sucanat)
- 2 eggs, beaten
- 2/3 cup almond milk (or regular skim milk)
- 1/4 cup olive oil
- 1/4 cup pure maple syrup
- 2 cups blueberries (fresh or frozen)
Preheat oven to 350 degrees Fahrenheit. Lightly grease an 8″ pan or baking dish with cooking spray and set aside.
In a large bowl, stir together oats, baking powder, cinnamon, and salt. Add whole cane sugar, eggs, milk, olive oil, and maple syrup and stir until combined. Spread 1 1/2 cups of the blueberries evenly in bottom of baking dish. Pour oat mixture over top. Sprinkle with remaining blueberries. (Note: If desired, you can also sprinkle a little extra cane sugar on top for added sweetness.)
Bake for 40-50 minutes or until edges of oatmeal are golden brown and center is set.
~K in the Kitchen