Blueberry Baked Oatmeal
This easy blueberry baked oatmeal is a lifesaver. Either bake it ahead of time and simply serve or refrigerate it the night before and pop it in the oven as you get ready.
Servings: 6 servings
Calories: 305kcal
Equipment
Ingredients
For the baked oatmeal
- 1 ¾ Cup oats
- 2 Tbsp flax meal optional
- 2 Tbsp coconut sugar
- 1 Tsp cinnamon
- ¼ Tsp ground nutmeg
- 1 ¾ Cup unsweetened almond milk or whatever milk you have on hand
- ¼ Cup honey or maple syrup
- ⅓ Cup apple juice
- 1 Tsp vanilla extract
For the topping:
- ¾ Cup oats
- 2 Tbsp coconut sugar
- ½ Tsp cinnamon
- 3 Tbsp cold coconut oil butter or ghee
- 1 Cup blueberries
Instructions
- Preheat oven to 350 degrees. Grease a small baking pan and set aside (9x9 works great).
- Prepare the baked oatmeal. In a bowl combine oats, flax meal, coconut sugar, cinnamon and nutmeg. Make a well in the center and pour milk, honey, apple juice and vanilla extract. Stir until everything is well incorporated. Let the oats soak up the liquids for around 10 minutes or while you prepare the topping.
- Prepare the topping. In a bowl combine oats, coconut sugar and cinnamon. Add coconut oil and work it with your hands until you have a coarse mix, it should resemble coarse sand. With the help of a spatula, incorporate the blueberries.
- Assembly. Pour the baked oatmeal mix into the prepared baking pan. Top with the crunch topping. Bake for the oven and bake for 45 minutes or until golden brown and set.
Notes
The pan is 8x11 and 3 inches tall.
You can make baked oatmeal in any pan tho. My only advice is filing it to be about 1 inch thick. If it's too thick it ends up being mushy and if it's too thin it gets a bit hard. 1 inch thick it's the perfect size.
Nutrition
Serving: 1serving | Calories: 305kcal | Carbohydrates: 48g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Sodium: 115mg | Potassium: 181mg | Fiber: 5g | Sugar: 21g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 114mg | Iron: 2mg