Easy Blueberry Baked Oatmeal Recipe from a Friend
Hey There, Baking Buddy!
You know those mornings when you wake up and just crave something warm and cozy? This easy blueberry baked oatmeal is my go-to, especially when I want to feel like a domestic goddess (even if I’m still in my pajamas). It all started one lazy Sunday when I had a bunch of blueberries that were on the brink of turning into middle school science projects. I threw them into some oats, and voilà, a breakfast hero was born! Now, this dish is a staple in my breakfast rotation.
Why You’ll Love This
I swear, every time I make this, my kids transform into little breakfast monsters, devouring every last bit (sometimes, I even catch them sneaking an extra piece before dinner). It’s perfect for those days when you just want to feel like you’re eating dessert for breakfast—without the guilt. And honestly, who’s got time to mess around with eight million steps first thing in the morning?
What You’ll Need
- 2 cups of rolled oats (I sometimes use quick oats if I’m in a hurry)
- 1/2 cup of brown sugar (or honey, if you’re feeling fancy)
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 cup of milk (almond milk works too, if that’s your jam)
- 1 large egg
- 2 tablespoons of butter, melted (my grandma always said use the real stuff)
- 2 teaspoons of vanilla extract
- 1 cup of fresh or frozen blueberries
How to Make It
- Preheat your oven to 350°F (about 180°C). If you’re anything like me, you might forget this step until you’re ready to bake. It’s okay, I won’t tell.
- In a large bowl, mix the oats, brown sugar, baking powder, and salt. Give it a good stir—think of it as your morning workout!
- In another bowl (I know, more dishes), whisk together the milk, egg, melted butter, and vanilla. Pour this over the dry ingredients and stir until just combined. Don’t stress if it’s a bit lumpy.
- Add those beautiful blueberries and gently fold them into the mix. This is where I usually sneak a taste, just to make sure it’s, you know, perfect.
- Transfer everything to a greased 8×8 inch baking dish. Pop it in the oven for about 40 minutes. And no peeking! It needs its privacy to rise and shine.
Some Tips & Tricks
Here’s the deal: if you don’t have fresh blueberries, frozen work just fine—just don’t thaw them first. I once made this with cranberries, and let’s just say it was interesting. Also, if you find your oatmeal is a bit dry, a splash of milk right before serving does wonders.
Mixing It Up
I’ve tried adding a mashed banana to the mix, and it was a hit! But be warned, adding too many bananas may turn it into more of a pudding than an oatmeal—learned that the hard way. Walnuts or almonds can add a nice crunch too.
Don’t Have a Whisk?
No problem! A good old fork works in a pinch. Just takes a bit more elbow grease, but hey, consider it an arm workout.
How to Store It (If You Can)
Honestly, in my house, this stuff doesn’t last more than a day. But if you do manage to restrain yourself, it keeps well in the fridge for up to five days. Just reheat it in the microwave or oven for that just-baked freshness.
Suggested Pairings
I love serving this with a dollop of Greek yogurt or a drizzle of maple syrup. My family has a tradition where we enjoy it with a hot cup of coffee or tea on the side, while catching up on our favorite shows.
Pro Tips
I once tried to rush through the mixing and ended up with a half-baked mess. Trust me, it’s worth taking the time to mix it well. Also, make sure to let it cool for a few minutes before diving in—burnt tongues are no fun.
Your Questions, Answered
Can I make this gluten-free? Definitely! Just use gluten-free oats, and you’re all set.
What if I don’t like blueberries? No worries! You can swap them out for chopped apples or even strawberries. Whatever floats your boat.
Can I prepare this the night before? Absolutely! Just mix it all up and store it in the fridge. In the morning, pop it in the oven, and you’ll have a hot breakfast ready in no time.
