Live from Maryland, it’s Saturday morning!
There’s nothing quite like the exhilaration of waking up, making something for breakfast, and crossing your fingers and toes that it turns out well because you still need something to blog about that very day. Not that I’m speaking from experience or anything. Ahem.
Happily, this particular breakfast is well-worth a post. I’ve always thought baked oatmeal was, quite literally, oatmeal you make on the stove and then pop in the oven for… some unknown reason. To firm up? To enhance the oat-y flavor? I had no idea. Turns out, you do the actual oatmeal-cooking right in the oven! And it makes a dish more akin to a casserole than a traditional oatmeal! Amazing. Who knew?!
My baked oatmeal is based on this one from Epicurious and this one from the fabulous Ricki Heller. I love Ricki’s idea of whizzing up the ingredients to make a baked oatmeal “pudding,” and I’ll definitely try that method next time. Meanwhile, though, I’ll be enjoying this blueberry-laden breakfast—and I hope you do, too.
Baked Blueberry Oatmeal
- Coconut oil or Earth Balance for buttering the pan
- 2 C rolled oats (I like Bob’s Red Mill Rolled Oats)
- ½ C chopped walnuts, divided into two ¼ C portions
- Scant ⅓ C brown sugar
- ¼ C dried wild blueberries (optional)
- 1 ½ t cinnamon
- 1 t baking powder
- Very scant ½ t salt
- Dash nutmeg
- 2 C non-dairy milk
- 2 T ground flax
- ⅓ C unsweetened applesauce
- 2 t vanilla extract
- 1 C fresh or frozen blueberries (use more if omitting wild blueberries)
Preheat the oven to 375˚. Spread the coconut oil or Earth Balance around the inside of an 8”x8” square baking dish, making sure to cover all sides.
In a large bowl, mix together the dry ingredients (rolled oats through nutmeg, including ¼ C of the walnuts) and stir to combine.
In a small bowl, add the wet ingredients (not including the blueberries) and whisk to combine.
Add the oat mixture to the baking dish, then pour the milk mixture over the top. Use a flat spoon or spatula to push the milk down into the oats so that they’re covered. Sprinkle the remaining walnuts (¼ C) and blueberries (fresh or frozen) over the top, pushing down a little to gently fold them into the oats.
Bake for 35-40 minutes, or until the top is golden and the milk doesn’t look liquid-y on top of the oats. If you’re feeling decadent, sprinkle additional brown sugar or drizzle additional maple syrup over the top before serving.
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