We like easy breakfasts- usually, we just fry eggs & eat them on toast with sauerkraut- which is delicious! But sometimes I prefer something sweet, and there aren’t a whole lot of sweet breakfast foods that are semi-healthy and ready quickly. (Though I’ve got a lot of good homemade cereal recipes here if you’re interested.)
Of course, there’s always oatmeal. I’ve recently been introduced to the world of baked oatmeal, and it’s refreshed my view on oat consumption. Somehow it seems more novel and more pleasant texturally. Maybe that’s just me. Regardless, we’ve been enjoying several variations of baked oatmeal recently.
My kids love blueberries, so we came up with a blueberry baked oatmeal. This recipe was inspired by an oven-baked oatmeal recipe in The Tired & Hungry Cook’s Companion (a fantastic meal planning resource included in the last Healthy Living Bundle).
Want to streamline breakfast time? Don’t wait til the morning rush to prep your oatmeal. If you take five minutes to prepare it the night before, all you have to do is turn on the oven in the morning. Plus, overnight prep gives you the opportunity to soak the oats for added health benefit.
Without further ado…
Blueberries & Cream Oven Baked Oatmeal
- 2 cups oats
- 2 cups milk
- 1 cup blueberries
- 1/4 cup real maple syrup
- 1 tbsp melted coconut oil
- 1 tsp vanilla
- Grease an 8×8 pan with coconut oil or butter. Mix all ingredients together right in the pan. Cover it, and let it sit at room temperature overnight.
- In the morning, bake it at 350 for about 20 minutes.
And that’s it! If you want to, you can sprinkle a little raw sugar on top for crunch, but it’s perfectly yummy without it. We like to top ours with plain yogurt to add to the creaminess. Hope you enjoy.
