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Blueberry and Almond Baked Oatmeal


Try our recipe for a healthy and easy BLUEBERRY AND ALMOND BAKED OATMEAL. It's a comforting and healthy make-ahead breakfast option for busy weeks and is great for a crowd too! Serve it with blueberry compote and almond flakes. Enjoy!


Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Serves: 4

Difficulty: 2/10

 

INGREDIENTS


Wet Ingredients

  • 2 eggs or 2 flax eggs (2 tbsp milled flaxseed + 6 tbsp water) - use flax eggs for vegan oatmeal

  • 1/4 cup agave nectar (alternatively use maple syrup or honey)

  • 2 cups milk of choice (use plant milk for dairy free or vegan oatmeal)

  • 1/2 cup almond butter

  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 cups oats (use GF oats for gluten free oatmeal)

  • 1/2 cup chopped pecans

  • 2 tsp baking powder

  • 1/4 tsp salt

Mix-ins

  • 1 cup blueberries (fresh of frozen) to mix-in + 1/2 cup to scatter across the top


Optional toppings: blueberry compote + flaked almonds


  • blueberries (fresh of frozen)

  • agave nectar (alternatively use maple syrup or honey; use agave nectar or maple syrup for vegan oatmeal) - optional

  • plain soy yoghurt


INSTRUCTIONS

  1. Preheat the oven to 190 degrees C (375 degrees F).

  2. Prepare baking dish - spray with cooking spray or grease with vegetable oil.

  3. If making vegan oatmeal, prepare flax eggs: mix 2 tbsp milled flaxseed with 6 tbsp water and let sit in your fridge for minimum 5 minutes to set up and thicken.

  4. In a large bowl, whisk together the wet ingredients.

  5. Add the dry ingredients and mix until just combined.

  6. Fold in 1 cup blueberries.

  7. Pour the oatmeal mixture into the prepared baking dish and scatte 1/2 cup blueberries across the top of the oatmeal.

  8. Bake the oatmeal at 190 degrees C (375 degrees F) for 35-40 minutes. Remove from the oven and let cool for a few minutes. Portion and serve or store in the fridge in airtight container for up to 4 days.

  9. Serve with blueberry compote and plain soy yoghurt.


Serving suggestion: Blueberry compote + plain soy yoghurt


  1. Place the blueberries in a saucepan and cook over low heat stirring occasionally, for 8 to 10 mins.

  2. Taste and adjust sweetness as needed.

  3. Serve the oatmeal with the blueberry compote and soy yoghurt.


RECIPE NOTES


* Storage: Oatmeal can be made-ahead and stored in the fridge in an airtight container.

* To reheat: Oatmeal can be eaten cold or warm. To reheat the whole baked oatmeal, cover with foil and reheat in a 180°C (350°F) oven for about 20 minutes. For individual portions, bake for 5-10 minutes or simply reheat in the microwave for 1 minute.

To make gluten free: Use gluten free oats.

To make dairy free: Use plant milk instead of cow's milk.

To make vegan: Use plant milk instead of cow's milk. Use agave nectar or maple syrup instead of honey. Use flax eggs instead of eggs.

 

Tried this recipe? Leave a comment below. Feel free to share a picture on Instagram and tag @i_loveporridge or hashtag it #i_loveporridge. It's super helpful for me and other readers. Cheers!

 

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