Blueberry Baked Oatmeal
A wholesome and delicious baked oatmeal dish packed with blueberries, perfect for breakfast or a snack!
Equipment
- 9x13-inch Baking Dish
- Mixing Bowls
Ingredients
- 12 ounces fresh or frozen blueberries
- 2 cups rolled oats
- 1/2 cup quick-cooking oats
- 2 tablespoons ground flaxseed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom optional
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 2 1/2 cups non-dairy milk of choice
- 1/4 cup grade A maple syrup
- 1/2 juice of lemon
- 1 teaspoon vanilla extract optional
- 1/2 cup roughly chopped walnuts optional
Instructions
- Preheat your oven to 350°F (175°C).
- In a 9x13-inch baking dish, mix rolled oats, quick-cooking oats, ground flaxseeds, ground cinnamon, cardamom (if using), baking powder, and kosher salt.
- In a separate bowl, combine non-dairy milk, maple syrup, lemon juice, and vanilla extract (if using) until well blended.
- Pour the wet mixture over the dry ingredients in the baking dish. Add the blueberries and gently stir to combine.
- If desired, sprinkle additional blueberries on top for presentation.
- Bake for 30 to 35 minutes, until golden brown. For a creamier texture, check at 20 to 25 minutes.
- Serve warm or let cool before slicing into bars. Enjoy plain, drizzled with almond butter, or topped with fresh fruit.
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Notes
Store leftovers in the refrigerator for up to 5 days or freeze for up to 2 months.