Baked Oatmeal with Blueberries

Prep Time

15 minutes

Cooking Time

40-45 Minutes

Yields

6-8 servings

Ingredients

  • ⅔ cup roughly chopped walnuts
  • 2 cups old-fashioned oats
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • ¾ teaspoon fine-grain sea salt
  • 1 ¾ cups oat milk (or milk of choice)
  • ⅓ cup date syrup (or maple syrup or honey)
  • 2 flax eggs (or 2 regular eggs)
  • 1 1/2 tablespoons avocado oil (and a little to grease the pan)
  • 2 teaspoons vanilla extract
  • 12 ounces (1 pint) fresh or frozen blueberries, divided (1/2 cup and then the rest)
  • Optional toppings for serving – plain yogurt or coconut yogurt, sprinkling of date or coconut sugar, additional date syrup, maple syrup or honey for drizzling, and/or additional fresh fruit

Directions

  1. Preheat the oven to 375 F
  2. Prepare your flax eggs (2 tablespoons of ground flax meal with 6 tablespoons of water, mixed together. Let sit while you prepare the rest of the ingredients.) (If using regular eggs, skip this step.)
  3. Lightly oil a 9-inch square baking dish.
  4. In a medium bowl, whisk together the oats, nuts, cinnamon, nutmeg, baking powder and salt.
  5. In another bowl, combine the (flax) eggs, (oat) milk, sweetener, avocado oil and vanilla. Whisk together until blended. Do NOT add to dry ingredients.
  6. In the bottom of your prepared baking dish, spread blueberries (reserving 1/2 cup) evenly – you do not need to defrost the berries if you’re using frozen.
  7. Cover the berries with the dry oat mixture.
  8. Drizzle the wet ingredients over the oat mixture and shake the dish lightly to make sure the wet ingredients are all the way down to the bottom. Lightly pat down any oats that are not submerged.
  9. Scatter the 1/2 cup of reserved berries to the top of the mixture.
  10. Bake for 40-45 minutes, until golden brown on top. (Check at 40 minutes, but if using frozen berries you’ll probably need to go to 45 minutes.)
  11. Remove from the oven and let cool for a few minutes.
  12. Cut into squares and serve!

Notes

  • You can use a dollop of yogurt (cow or coconut) on top and sprinkle with a little date or coconut sugar.
  • This will set, but won’t be like a dry cake. More like a bread pudding consistency. The more it cools, the more it will set, but this is really delicious warm. (Also good at room temperature or chilled)
  • This will keep, covered, in the fridge, for 4-5 days. You can reheat individual portions.

Recipe adapted (with gratitude) from Cookie and Kate.