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Breakfast is definitely the “hardest” meal in our house. Not because of the meal itself; rather, due to the time of the day in which this meal is served. Breakfast time = crazy time. There’s getting out the door for school, making sure everyone has what they need for the day, and trying to get in a nourishing breakfast on top of this. Today, let’s make an easy breakfast idea that you can prep in advance for those busy weekday mornings: baked oatmeal.
Today’s recipe, a baked oatmeal with blueberries (or your favorite fruit), is a great family recipe because just about everyone loves oatmeal. Well, except my husband. I think he’s just an exception to the rule. He has very strong opinions about food. To name a few…
- dinner should always include either meat or cheese
- oatmeal is boring
- slow-cooker meals are disgusting
Because of these strong opinions, Dustin is one of the best taste testers and recipe approvers. He’s brutally honest, in a good way, and can detect even the slightest “off” taste. That said, this oatmeal recipe is, surprisingly, a winner with him. Maybe it’s because the oatmeal is baked, which makes it slightly different than the stove-top version he grew up with—the version I’m slowly helping him fall in love with. It’s a slow process.
As we’ve talked about before, there are multiple ways to enjoy real ingredients. Just because you don’t care for one way at the moment, doesn’t mean you don’t like that ingredient. This pancake recipe is another great example of how oats may be enjoyed beyond a traditional oatmeal. This applies to veggies, fruits, meat, and just about any and every real ingredient out there.
Baked oatmeal is simply that: oats that are baked with a few other ingredients which then create more like oatmeal bars than a traditional bowl of “porridge” or oatmeal.
To make a baked oatmeal, you only need a few ingredients:
- old fashioned rolled oats
- baking powder
- a milk of your choice
- eggs (the binder to hold everything together)
- a natural sweetener, either maple syrup or honey
- a bit of melted butter
Once the ingredients are combined, bake the oatmeal in a baking dish until firm. Then, cut the oatmeal into bars. Serve the oatmeal warm or at room temperature, alone or topped with yogurt.
The baked oatmeal will have a firm, but still moist (I know, we all hate that word to describe a baked good, but if you can think of a better one let me know) texture with a slightly sweet and nutty (thanks to the oats) taste.
Here are a few tips and tricks to keep in mind when preparing baked oatmeal for breakfast.
Save Time and Prep This Recipe in Advance
This recipe is a great food prep option that will save you time during the week. You can make a batch of oatmeal on Sunday morning for breakfast, and then use the leftovers again on Monday and even Tuesday morning. If your kiddos love this oatmeal, you could even include a slice in their lunchbox. Oatmeal is one of the kids favorite lunchbox meals.
Change Up The Fruit
While this recipe was tested and written as a baked oatmeal with blueberries, the seasonal fruit possibilities are endless. You could use chopped apples or banana slices, or try nuts or seeds, or maybe peaches. I think it will be fun to experiment with this recipe throughout the year. I would love to hear what version becomes your family’s favorite.
More Healthy Oatmeal Recipes
Baked Oatmeal with Blueberries (Make-Ahead Breakfast, Gluten-Free, Dairy and Egg-Free Option)
An oven-baked oatmeal with blueberries, or the seasonal fruit of your choice. Make this oatmeal in advance to enjoy for breakfast throughout the week.
old-fashioned rolled oats
depending on taste
such as: whole milk or a plant-based milk
melted, or melted virgin coconut oil
frozen wild blueberries
Preheat oven to 350F and grease a 9-inch square baking dish with butter or oil.
Combine the dry ingredients in a large mixing bowl: oats, baking powder, cinnamon, and salt.
In a medium-size bowl, whisk the milk, eggs, vanilla extract, and sweetener of choice (honey or maple syrup).
Add the wet ingredients to dry ingredients and stir to combine. Finally, stir in the melted coconut oil (or butter). You don’t want to stir the coconut oil into the milk or you will have clumps–that’s why we’re adding it after the ingredients are mixed.
Let the oatmeal rest for 5 minutes for the oats to absorb the liquids.
Gently fold the frozen blueberries into the oatmeal and pour into the prepared baking pan. Smooth out the top of the oatmeal with your spoon or the back of a measuring cup.
Bake for 30-35 minutes, until the center is firm and edges are browned.
Let rest for 5 minutes before serving.
*The amount of sweetener used will depend on your personal taste. For a sweeter oatmeal (although not overly sweet), I love 1/2 cup. If you want a oatmeal that’s not sweet, 1/3 cup may work better for you.
**While this recipe was tested and written as a baked blueberry oatmeal, the seasonal possibilities are endless. You could use chopped apples or banana slices, or try nuts or seeds, or maybe peaches. I think it will be fun to experiment with this recipe throughout the year.
Egg-Free Option: If you want to make this an egg-free recipe, use flax eggs. I like 2 tablespoons of ground flax + 5 tablespoons of warm water, let sit for 5 minutes. You will still want to follow the instructions above–after letting the flax sit to gel, it should be whisked into the milk.