This Blueberry Almond Baked Oatmeal recipe is a product of the “winter blast” that blew through last week, and I’m sharing it with you just in time for the even colder blast hitting the country tomorrow.
I’m pretty sure no one at our house was out of pajamas before 10am last Friday, and I think I may have been the last one standing around 11 after finally doing the breakfast dishes. It was great.
Here are a few reasons why you should make a quick store run before the cold weather hits, if you don’t already have the ingredients this simple baked oatmeal on hand:
It’s healthy – loaded with fiber, B vitamins, Vitamins C & E, plus several other antioxidants!
It’s naturally sweetened.
It’s gluten free, for those who are into that.
It can be made ahead and popped in the oven while you’re brewing your coffee.
It’s flexible – use coconut milk to make it dairy free, or use different fruits in the syrup if blueberry isn’t your thing.
The homemade syrup can be stored for adding to any number of other recipes (future post on that!)
And, finally, it tastes kinda like blueberry cobbler, but you get to eat in in the morning (!!).
Speaking of store runs, I better sign off and make one myself to be sure I’m restocked for making this for tomorrow’s snow day breakfast!
Leave a comment below to share your thoughts on this or another favorite winter breakfast recipe!
- 2 1/2 cups rolled oats
- 1 tsp cinnamon
- 1/2 tsp kosher salt
- 1/2 tsp baking powder
- 2 eggs
- 2 cups milk or coconut milk
- 1/2 cup honey
- 2/3 cups sliced almonds
- 1/4 cup melted butter
- 1 10 oz bag frozen wild blueberries the lil tiny ones
- 1 cup honey
- 3 Tbsp orange juice or water
- 1/2 tsp orange or lemon zest optional
- 1/4 tsp pure vanilla extract optional
- Preheat oven to 375 degrees.
- In a large mixing bowl, mix together: oats, cinnamon, salt and baking powder.
- Make a well in the center of the mixing bowl and add eggs, milk and honey, whisking them lightly before incorporating into dry mixture.
- Pour batter into a buttered 9x13" casserole dish and drizzle with melted butter.
- Bake for 35-45 minutes, or until edges are brown and center firms up a bit.
- While the oatmeal is baking, heat all ingredients in a sauce pot over medium heat.
- Allow to simmer, uncovered, until volume is reduced by 1/3 or more, according to your liking.
- Remove from heat and add vanilla.
- Serve baked oatmeal in bowls topped with desired amount of blueberry syrup and a few extra sliced almonds.
The batter will be very runny - during baking, the edges will brown, but the surface will remain moist and lightly golden.
The blueberries could easily be replaced with other berries or fruits you enjoy. A slurry of syrup and arrowroot powder can thicken it up if desired. Makes a great pancake syrup too!
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