Description
A delicious, make-ahead baked oatmeal studded with juicy blueberries, perfect for busy mornings or brunches.
Ingredients
Scale
- 2 cups rolled oats
- 2 cups almond milk (or any plant-based milk)
- 1 cup blueberries (fresh or frozen)
- 1/4 cup maple syrup (or other sweetener)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the rolled oats, almond milk, maple syrup, vanilla extract, baking powder, cinnamon, and salt until evenly combined.
- Gently fold in the blueberries so they’re distributed but not crushed.
- Grease an 8×8-inch (or similar-sized) baking dish and pour the mixture in, smoothing the top.
- Bake for 25–30 minutes, until the top is golden and the center is set when gently pressed.
- Let cool for at least 10 minutes, then slice into squares. Serve warm, or cool completely for meal prep storage.
Notes
Serve warm with Greek yogurt or sprinkled nuts for added texture. Refrigerate for up to 5 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg