This post is sponsored by NOW Foods. All thoughts and opinions are my own.
This super simple and delicious baked blueberry oatmeal is made with rolled oats, toasted nuts, naturally sweetened with maple syrup and juicy blueberries, with a hefty sprinkle of cinnamon for a scrumptious breakfast that the whole family will enjoy!
This baked blueberry oatmeal breakfast is a dish that I’ve continuously made for my family year after year. I love it because it’s incredibly simple to make, nutritious, and a great way to simplify our morning routine by having a quick breakfast ready to eat. Another bonus: the kids love it too which is always a major plus to start the morning with no complaints.
I love starting the day with a hearty and healthier-for-you breakfast. For years, I skipped breakfast every single day and I’d always find that I was cranky and exhausted by noon most days. Adding a wholesome breakfast to start my day is probably one of the most beneficial changes that I made to my daily routine. I can’t even imagine not having breakfast now – it’s literally the foundation to start your day to be productive and most importantly, feed your body with much needed, natural energy. This oatmeal bake is loaded with lots of great flavors and a great combination of fiber, carbs and healthy fats. There’s nothing better than a warm slice right out of the oven on a cool winter day.
Oatmeal is one of our breakfast MVP’s! It’s simple, packed with fiber to keep you full all morning and when part of a diet low in saturated fat and cholesterol, it may reduce the risk of heart disease. From breakfast, to snacking (like granola bars) or even as a base in meatloaf, rolled oats are such a versatile addition for so many meals and dishes. We particularly love NOW Real Food Organic Rolled Oats. The flavor is outstanding and most importantly, the texture is perfect. When cooked (whether it’s stovetop, pressure cooked or baked), NOW rolled oats retain great chewy texture instead of turning into mush – which is a must (mushy texture is a definite no-no for me). When you take a glimpse into our pantry, NOW Food products are a staple. We love that they have a large selection of natural foods and the quality is amazing (especially for the affordable prices of their products).
Speaking of texture, one of the main reasons that this baked oatmeal is so great, is that it has a great texture and sturdy shape. This bake can be cut into delicious slices for easy storage and can easily be reheated throughout the week. It’s best served warm, but you can find me in the summer months, slicing a cool slice for a midday snack now and then too. I love adding a drizzle of nut butter on top for a oooey gooey deliciousness!
While I love using blueberries, feel free to get creative and switch out the blueberries for other options. I love adding toasted nuts for a delicious crunch too! A few of my other favorite additions:
- Sliced apples
- Banana slices (add a few chocolate chips too)
- Dried fruit
- Chocolate chips
- Nuts (any and all).
This bake is naturally sweetened with maple syrup (NOW Foods is my favorite and it’s a great deal). I love the dynamic flavor of using maple syrup for baking, especially when combined with fresh fruit. If you want an unsweetened bake, simply omit and add an additional splash of milk. You can easily adapt the recipe to your needs if you want more or less sugar.
You can also substitute with any type of milk: almond, coconut, oat milk and so on, all work well with this recipe!
This recipe takes less than 10 minutes to put together and you’ll be on the way to having breakfast ready for the whole week.
Blueberry Oatmeal Bake
- 2 1/2 cups rolled oats
- 1/2 cups nuts walnuts or pecans, toasted
- 2 tsp cinnamon
- 1 1/4 tsp baking powder
- 1/4 tsp nutmeg
- dash of salt
- 2 cup milk
- 1/3 cup maple syrup
- 2 eggs
- 1 1/2 Tbsp coconut oil melted
- 2 tsp vanilla extract
- 2 cup blueberries fresh or frozen
Preheat oven to 350º. Grease a 8x8 or 11x7 pan.
When oven has reached 350º, place nuts on a baking sheet and toast for several minutes. Remove from nuts from oven to use later in recipe.
Mix rolled oats, nuts, cinnamon, baking powder, nutmeg and a dash of salt in a medium bowl.
In smaller bowl, add milk, maple syrup, eggs, coconut oil and vanilla extract and whisk until well mixed.
Add most of blueberries to bottom of baking pan (reserve a 1/2 cup of blueberries to add to top). Pour dry ingredients over blueberries and spread evenly.
Pour milk & egg mixture into pan. Gently shake pan to help distribute liquid through oats. Sprinkle the remaining berries on top.
Bake for 35 to 45 minutes until cooked thoroughly and golden brown on top. If using fresh blueberries, check at 35 minutes and at 40 minutes for frozen blueberries.