Good morning everyone! Are you looking for something unique to serve for breakfast? Baked oatmeal is a perfect option to serve as an alternative to regular oats. It is made with milk, baking powder and an egg, which gives the oats a little lift. In turn, the oats gently bake, forming a creamy cushion for juicy blueberries that become the star of the show.
In addition to blueberries, slivered almonds and oats, this beauty is flavored with cinnamon, ground ginger, vanilla and lemon zest. Maple syrup is used as a sweetener making it refined-sugar free. A healthy drizzle of coconut oil is poured on top before it gets popped into the oven. Also, I’ve sprinkled a tablespoon of chia seeds to add extra protein and a healthy, energizing boost to this dish.
This recipe is nice to make for family and friends because it makes a hearty portion. You can even mix the dry ingredients together the night before so the whole dish comes together quickly (about 40 minutes baking time). It is super easy to make and always delights everyone because the presentation is so simple yet visually pleasing.
If you have leftovers, it is a convenient dish to freeze and reheat on busy weekday mornings. You can cut the portions into single sizes and freeze individually or together, just make sure to defrost the night before you serve. It may crumble a bit, but that’s ok. It will still taste delicious.
The absolute best part of this dish? It is highly adaptable and allergy-friendly in every way. You can make this dish all year round. You can use any combination of seasonal fruit and nuts. In the summer; blueberries, strawberries or raspberries are great alone or together. In the fall season, I’ve had success with fresh cranberries and apple. If you are allergic to nuts, swap them out with seeds such as sunflower and pumpkin. I’ve even used millet seed as a replacement to nuts. I’ve also thrown in cacao nibs for when I’m craving chocolate (without all the guilt). There is room for creativity here!
The original recipe calls for using whole milk but I’ve made this version dairy free using coconut milk. I’m sure almond milk would taste great also. Lastly, if you are gluten-free, make these with gluten-free oats.
Breakfast is the one meal that is vitally important yet feels rushed for many of us. With a little planning and a few extra steps, you can make this appetizing dish and feel good knowing that your body will be nourished, energized and ready to start the day in a positive direction.
Happy Wednesday 💙
Baked Blueberry Oatmeal
Adapted from : Yossy Arefi, Apt 2 Baking Company (www.apt2bbakingco.com)
Free from: dairy, peanuts, sesame and soy. Tree nut & gluten free options. *See below.
- 2 c rolled oats. ( or gluten free oats)
- 3/4 c slivered almonds (or seeds of choice)
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1/4 c unsweetened coconut flakes or shredded coconut
- 2 1/4 c coconut milk (or other non-dairy milk) + 1 tsp apple cider vinegar. Whole milk is fine to use also. If using whole milk, omit the apple cider vinegar.
- 1 large egg
- 1/3 c maple syrup
- 1/2 tsp lemon zest, grated( from about 1/2 lemon)
- 1 tsp vanilla extract
- 1 1/4 cup blueberries, more or less to taste
- 3 tbsp coconut oil, melted
Preheat oven to 375 F. Oil/grease inside of a round( 9 inch) baking dish or 8 inch square.
In a large bowl, combine dry ingredients; oats, slivered almonds, baking powder, cinnamon, ground ginger, salt, and coconut. Set aside oat mixture.
In a large measuring cup or bowl, whisk together wet ingredients; coconut milk apple cider vinegar, egg, maple syrup, lemon zest and vanilla extract.
Spread oat mixture into baking dish. Pour wet ingredients on top of mixture. Scatter blueberries. Drizzle melted coconut oil over the top. Shake dish so ingredients settle. Bake 35-45 minutes until crust is slightly golden and oats are firm. Check early as all ovens bake at different times.
Serve warm with an extra drizzle of maple syrup, yogurt or creme fraiche.