Blueberry Baked Oatmeal
1 hr6 to 8 servings
A baked oatmeal casserole with pecans, cinnamon, and blueberries, served warm with optional yogurt or cream.
| prepPreheat oven to 375°F / 190°C | ||||||
| prepGrease a 9-inch / 23 cm square baking dish | ||||||
| 85 g roughly chopped pecans | Toast pecans 4–5 min | Combine oats, nuts & spices | Layer berries, oat mix & wet ingredients | Top with reserved berries & sugar | Bake 375°F / 190°C, 42–50 min until golden | Cool, drizzle remaining oil & serve |
| 160 g old-fashioned oats | ||||||
| 2 teaspoons ground cinnamon | ||||||
| 1 teaspoon baking powder | ||||||
| ¾ teaspoon fine-grain sea salt (or ½ teaspoon regular table salt) | ||||||
| ¼ teaspoon ground nutmeg | ||||||
| 420 ml milk of choice | Whisk milk, syrup, eggs, oil & vanilla | |||||
| 80 ml maple syrup or honey | ||||||
| 2 large eggs or flax eggs | ||||||
| 45 ml melted unsalted butter or coconut oil, divided (1½ tablespoons for wet mix, 1½ tablespoons for finishing) | ||||||
| 2 teaspoons vanilla extract | ||||||
| 255 g fresh or frozen blueberries (for batter) | ||||||
| 85 g fresh or frozen blueberries (for topping) | ||||||
| 2 teaspoons raw sugar (optional) | ||||||
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