Description
A delicious, make-ahead baked oatmeal packed with juicy blueberries and warm cinnamon flavors. Perfect for meal prep or a cozy weekend breakfast!
Ingredients
Scale
For the Crust:
- For the oatmeal base:
- 2 cups old-fashioned rolled oats
- 1/3 cup packed brown sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
- For the wet ingredients:
- 1 3/4 cups milk (any kind)
- 1 large egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
- For the mix-ins:
- 1 1/2 cups fresh or frozen blueberries
- 2 tbsp maple syrup (optional topping)
- Additional toppings (optional):
- Greek yogurt
- Chopped nuts
- Extra blueberries
Instructions
1. Prepare the Crust:
- 1. Grease an 8×8 inch baking dish with butter or cooking spray.
- 2. In a large bowl, whisk together oats, brown sugar, baking powder, cinnamon, and salt.
- 3. In another bowl, whisk milk, egg, melted butter, and vanilla until combined.
- 4. Pour wet ingredients into dry ingredients and stir until fully incorporated.
- 5. Gently fold in 1 cup of blueberries (reserve 1/2 cup for topping).
- 6. Transfer mixture to prepared baking dish, spreading evenly.
- 7. Sprinkle remaining blueberries on top.
- 8. Cover and refrigerate overnight (8-12 hours).
- 9. In the morning, preheat oven to 375°F (190°C).
- 10. Bake uncovered for 35-45 minutes until set and golden.
- 11. Let cool 5 minutes before serving. Drizzle with maple syrup if desired.
Notes
For vegan version: Use plant-based milk, flax egg, and coconut oil. Frozen blueberries work perfectly – no need to thaw. Leftovers keep refrigerated for 4 days or frozen for 2 months.