Baked Oatmeal
A cozy, hands-off spin on morning oatmeal — baked with wild blueberries, walnuts, and almonds for a hearty, dairy-free-friendly breakfast.
- Prep Time
- 10 min
- Cook Time
- 35 min
- Total Time
- 45 min
- Servings
- 8 servings
I'm always on the hunt for a healthy breakfast that doesn't taste like I'm grazing on fresh grass, and this one landed squarely in the "why haven't I made this sooner" category. Regular stovetop oatmeal is already a quick morning staple in our house, so baking it felt like a natural next step.
Wild blueberries are my favorite fruit to fold in here, since every bite gets a little burst of berry (and they carry more antioxidants than the regular kind, which is a nice bonus). Swap in apples, strawberries, or peaches if you want to mix things up.
Ingredients
- 1 3/4 cups milk (dairy or non-dairy)
- 2 tablespoons ground flaxseed + 6 tablespoons water
- 1/2 cup maple syrup
- 1/4 cup unsweetened applesauce
- 3 cups old fashioned oats
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups frozen wild blueberries
- 1/2 cup chopped walnuts
- 1/2 cup slivered almonds
Instructions
- 1Preheat oven to 350 degrees.
- 2Combine the milk, flaxseed mixture, maple syrup, applesauce, vanilla, baking powder, and cinnamon in a large mixing bowl and whisk together well.
- 3Add the oats and blueberries and stir together well.
- 4Spoon into a greased 11x7 inch casserole dish.
- 5Sprinkle walnuts and almonds on top and bake for about 35 minutes.
- 6Serve warm. Store leftovers in the refrigerator for up to 7 days.
Storage & Reheating
For an on-the-go breakfast, spoon into individual glass containers and reheat in the microwave when ready to eat.
