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.

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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.

~K in the Kitchen