Blueberry Baked Oatmeal
A moist rolled-oat breakfast bake with blueberries, milk, eggs, maple syrup and cinnamon.
Equipment
- 1 20 cm square baking dish and two mixing bowls
Ingredients
- 180 g rolled oats
- 200 g blueberries fresh washed and drained, or frozen
- 350 ml milk
- 2 large eggs
- 3 tablespoons maple syrup
- 20 g butter melted, including a little for greasing
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
Instructions
- Heat the oven to180°C (350°F). Grease a20 cm square baking dish with a little of the measured butter. Prepare fresh berries or keep frozen berries frozen. Let hot melted butter cool slightly.
- Stir oats, baking powder, cinnamon and salt together. Separately whisk milk, eggs, maple syrup and the remaining melted butter until evenly combined.
- Combine wet and dry mixtures and gently fold in blueberries. Pour into the dish and distribute oats evenly. The uncooked mixture is wet; do not add flour to make it a cake batter.
- Bake for about30–35 minutes until the center is set and reaches160°F (71°C). Frozen berries may require a little longer. Rest for10 minutes before dividing into four portions.
Notes
Contains eggs and milk. Use rolled oats, not steel-cut. Check gluten cross-contact where needed. Total includes a10-minute rest; the final texture is oatmeal, not a dry cake.
Refrigerate promptly at40°F (4°C) or below, use within3–4 days and reheat throughout to165°F (74°C). Generated illustrations; no personal kitchen test is claimed.