Blueberry Muffin Baked Oatmeal Recipe
Made with that good morning staple, oats, and naturally sweet, antioxidant-rich blueberries, this recipe for Blueberry Muffin Baked Oatmeal is a deliciously healthy must-make! Perfect as a breakfast or snack to-go!
Servings: 12 servings
Calories: 119kcal
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup unsweetened almond or other plant-based milk
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- 2 eggs
- ½ cup pure maple syrup
- 2 teaspoons vanilla extract
- 2 cups blueberries
- optional: 1 cup chopped almonds or walnuts, flaky sea salt for top
Instructions
- Pre-heat oven to 350°F. Line an 9x9-inch square or 9-inch round baking pan to make it easier to lift baked oatmeal out of the pan and cut. Spray parchment and sides of pan with baking spray.
- Place half the oats—1 cup— in a large mixing bowl with 1 cup of almond milk and allow the oats to soak.
- Blend the other half of the oats—1 cup— into oat flour as fine as your blender or food processor will get it. It make take several minutes to get oats from a coarse meal to something resembling a flour.
- Add 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, and ½ teaspoon sea salt to the blended oats already in the blender or food processor and pulse a few times to combine all dry ingredients.
- To the oats and almond milk that are soaking together in the mixing bowl, add 2 eggs, ½ cup maple syrup, and 2 teaspoons vanilla extract. Whisk to break up the eggs and combine.
- Pour dry contents of blender or food processor into bowl with wet ingredients. Gently stir liquids and dry ingredients together until well-combined.
- Save a handful of blueberries on the side. Pour the rest of the blueberries into the mixing bowl and stir into the batter.
- Pour batter—it will be pretty liquidy—into prepared baking pan and smooth top with spatula. Sprinkle reserved blueberries as well as optional sliced almonds, flaky sea salt, or other topping if using, over the surface and then lightly press them into the batter with your hands or a spatula.
- Bake at 350°F for 25-30 minutes, or until a toothpick inserted into the center comes out with a few sticky bits.
- Allow Blueberry Baked Oatmeal to cool in pan for 10 minutes before serving.
- If you plan to slice Blueberry Muffin Baked Oatmeal into individual servings and store or freeze for later, allow the Baked Oatmeal to cool in the pan for a full 20 minutes in the pan. Slice and gently lift cut servings out of pan.
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Nutrition
Serving: 1serving | Calories: 119kcal | Protein: 3g | Fat: 2g | Fiber: 2g