Baked Blueberry Oatmeal (Make-Ahead, 40-Minute)
Warm pockets of tender, custard-like oats studded with bursts of juicy berries and a hint of maple and cinnamon make this dish perfect for mornings. A golden, slightly crisp top gives contrast to the soft interior while toasted nuts add crunch and richness.
Swap-ins are straightforward: use any milk (dairy or plant) and swap blueberries for mixed berries, chopped apples, or pears. For added protein stir in a scoop of plain yogurt or a handful of chopped nuts; for vegan bake, substitute flax “eggs” and a plant milk, and use maple syrup as the sweetener.
Serve warm with a drizzle of extra maple syrup or a spoonful of yogurt for brunch, weekday breakfasts, or as a portable make-ahead option. The casserole refrigerates well for up to 4 days and reheats in the oven or microwave for quick, satisfying mornings.
How to Make It
-
1
Preheat the oven to 375°F (190°C). Lightly butter or oil an 8x8-inch (20x20 cm) baking dish.
-
2
Whisk together rolled oats, baking powder, ground cinnamon, and salt in a large bowl.
-
3
In a separate bowl, whisk maple syrup, milk, egg, vanilla extract, and melted butter until combined.
-
4
Pour the wet mixture over the oat mixture and stir to combine, making sure oats are evenly soaked.
-
5
Gently fold in half of the blueberries, then transfer the mixture into the prepared baking dish and smooth the top.
-
6
Scatter the remaining blueberries across the top, sprinkle with chopped pecans and brown sugar.
-
7
Bake for 25–30 minutes, or until the top is golden and the center is set but still slightly custardy.
-
8
Let cool for 5 minutes before slicing. Serve warm with extra milk, yogurt, or maple syrup as desired.
-
9
Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or place in a 350°F (175°C) oven until warmed through.
Still hungry? Try one of these
Apple Cider Braised Pork Chops
Tender pork chops braised in a rich apple cider sauce, perfect for autumn dining.