Description
A wholesome and delicious breakfast dish featuring baked oats combined with fresh blueberries and crunchy almonds. This recipe offers a comforting, nutrient-dense start to your day, with natural sweetness and a delightful texture baked to perfection.
Ingredients
Scale
Dry Ingredients
- 2 cups old fashioned rolled oats
- 1/3 cup sliced almonds
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1 3/4 cups milk
- 2 large eggs
- 1/3 cup maple syrup or honey
- 2 tablespoons melted coconut oil or butter
- 1 teaspoon vanilla extract
Fruit
- 1 1/2 cups fresh or frozen blueberries
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish to prevent sticking.
- Mix Dry Ingredients: In a large bowl, stir together the rolled oats, sliced almonds, baking powder, ground cinnamon, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the milk, eggs, maple syrup (or honey), melted coconut oil (or butter), and vanilla extract until the mixture is smooth and well blended.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir thoroughly until everything is evenly combined.
- Fold in Blueberries: Gently fold fresh or frozen blueberries into the oat mixture to distribute them without crushing.
- Bake: Transfer the batter into the prepared baking dish, spreading it out evenly. Bake in the preheated oven for 35 to 40 minutes, or until the center is set and the top is lightly golden brown.
- Cool and Serve: Allow the baked oats to cool for 5 to 10 minutes before slicing into six servings and enjoying.
Notes
- For extra sweetness, sprinkle a tablespoon of brown sugar over the top before baking.
- Feel free to substitute blueberries with raspberries or chopped strawberries for variety.
- Store any leftovers in the refrigerator for up to 4 days and reheat quickly in the microwave.
