Blueberry Baked Oatmeal
Blueberry Baked Oatmeal is a delicious and wholesome breakfast that combines the goodness of rolled oats with the sweetness of fresh blueberries and a touch of lemon. Serve with Green Chile Egg Casserole for a delicious start to the day!
Servings: 6 people
Calories: 289kcal
Equipment
Ingredients
- 2 cups rolled oats not instant, not steel-cut
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 cups blueberries fresh or frozen
- 1 teaspoon lemon zest
- 2 cups milk
- 2 eggs
- 3 tablespoons butter melted
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
- ½ cup applesauce unsweetened
- 1 tablespoon vanilla extract
For Serving
- milk optional
- maple syrup optional
Instructions
Preheat Oven
- Preheat oven to 350°F and spray a 2-quart baking dish, or a 9" x 9" dish with Pam, or grease with shortening.
Combine Ingredients
- Place the fresh blueberries in a strainer and rinse. Shake the strainer gently to remove excess water from the berries. If using frozen blueberries, there's no need to rinse or defrost them. Place the berries in a small bowl. Zest enough lemon peel to create 1 teaspoon of lemon zest and toss the zest with the blueberries.
- In a separate small bowl, stir to combine oats, salt and baking powder.
- Arrange half the blueberries in the bottom of the baking dish. Top with the oats, salt and baking powder. Set aside.
- In a glass, 1-quart measuring cup, or medium-sized bowl, combine the milk, eggs, melted butter, brown sugar, cinnamon, applesauce and vanilla extract. Whisk to blend thoroughly.
- Pour the liquid ingredients over the blueberries and oats in the baking dish.
- Top with remaining blueberries.
Bake and Serve
- Place in the oven and bake for 40 minutes.
- Scoop individual portions into serving dishes. As an option, add a little milk and maple syrup to each serving or top with additional fresh blueberries.
Notes
Make-Ahead Options: The oats tend to soak up the liquid ingredients when stored in the refrigerator overnight, which isn't ideal.
If you want to prep and make it ahead, for a shortcut in the morning, I recommend preparing the blueberries and lemon zest, then cover and refrigerate. Combine the dry ingredients and store them in a small container. Blend the liquid ingredients, cover and store overnight in the refrigerator. In the morning you can quickly assemble the ingredients according to the recipe and bake.
Another option is to bake it in advance, cool then cover the baking dish and refrigerate overnight. Enjoy this oatmeal with Starbucks Copycat Egg Bites for a great flavor combination to start your day! If you love the combination of blueberry and lemon, but sure to try my Blueberry Crunch Cake, it's delicious!
Nutrition
Calories: 289kcal | Carbohydrates: 38g | Protein: 9g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 251mg | Potassium: 308mg | Fiber: 4g | Sugar: 17g | Vitamin A: 420IU | Vitamin C: 5mg | Calcium: 137mg | Iron: 2mg
