Blueberry Baked Oatmeal

Stillwood Kitchen

An easy baked oatmeal recipe, filled with summer blueberries, lemon zest and pecans.

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Prep Time 10

Cook Time 45

Course Breakfast, Lunch

Cuisine American

Servings

Calories 296 kcal

Ingredients

2 cups Rolled Old Fashioned Oats Gluten-Free oats may be used.
4 tbsp Brown Sugar
1/2 tsp Sea Salt
1 tsp Baking Powder
1/2 tsp Cinnamon
1 Zest of 1 lemon
2 cups Milk/Non-dairy Milk
2 Eggs
3 tbsp Veg, canola or coconut oil
1 tsp Vanilla Extract
1 1/2 cup Blueberries
1/2 cup Chopped pecans or walnuts (optional)
Maple Syrup to drizzle when serving

Instructions

Pre-heat oven to 400°F
Grease an 8 x 8 baking pan and set aside.
In a large bowl combine, the oats, 3 Tbsp of brown sugar, sea salt, baking powder, lemon zest, and cinnamon. Set aside.
In a separate bowl combine the milk, eggs, oil, vanilla extract. Mix and pour into the dry ingredients.
Mix well and set aside.
Rinse the blueberries add to them to the oatmeal mixture.
Chop nuts (if using) and add to the mixture. Stir until everything is combined.
Pour into the greased baking pan and smooth out. Sprinkle the remaining tbsp of brown sugar over the oatmeal.
Bake until the oatmeal is set and the top is lightly brown approximately 40-45 minutes. If the nuts are starting to burn cover with aluminum foil.

Notes

Flax egg works well in replace of eggs.

Gluten-free oats can be used.

Non-dairy milk can be used.

**Bake times vary by oven so begin to check at 35 minutes.

Nutrition

Serving: 1gCalories: 296kcalCarbohydrates: 27gProtein: 8gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 64mgSodium: 322mgPotassium: 267mgFiber: 3gSugar: 15gVitamin A: 230IUVitamin C: 4mgCalcium: 172mgIron: 1mg

Keyword baked oatmeal, blueberries, breakfast, brunch, cinnamon, gluten-free, lunch, oatmeal, oats

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