Ingredients
Scale
- 3 cups old-fashioned rolled oats
- 1½ cups fresh or frozen blueberries
- 2 cups milk (dairy or non-dairy)
- 2 large eggs
- ⅓ cup pure maple syrup or honey
- 1 teaspoon baking powder
- 1½ teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 3 tablespoons melted butter or coconut oil (plus more for greasing)
- Optional toppings: extra blueberries, sliced almonds, coconut flakes, Greek yogurt, additional maple syrup
Instructions
- Preheat Your Oven: Set your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray, or line with parchment paper for easier cleanup.
- Mix the Dry Ingredients: In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, and salt. Stir well to distribute the spices evenly throughout the oats.
- Whisk the Wet Ingredients: In a separate bowl (or you can make a well in the center of the dry ingredients), whisk together the milk, eggs, maple syrup, vanilla extract, and melted butter until smooth and well combined.
- Combine Everything: Pour the wet ingredients into the dry ingredients and stir until everything is thoroughly mixed. The mixture will look very wet—this is exactly what you want.
- Add the Blueberries: Gently fold in 1¼ cups of the blueberries, reserving ¼ cup to sprinkle on top. If using frozen berries, add them directly from the freezer without thawing.
- Transfer to Baking Dish: Pour the oatmeal mixture into your prepared baking dish and spread it evenly with a spatula. Sprinkle the reserved blueberries across the top for a beautiful presentation.
- Bake: Place the dish in your preheated oven and bake for 35-40 minutes, or until the top is golden brown and the center is set. The oatmeal should be firm to the touch but still slightly soft—it will firm up as it cools.
- Cool and Serve: Remove from the oven and let cool for 5-10 minutes before slicing. This allows the oatmeal to set properly and makes slicing easier. Cut into 8 squares and serve warm with your favorite toppings.
- Store Leftovers: Once completely cooled, store covered in the refrigerator for up to 5 days. Reheat individual portions in the microwave for 45-60 seconds.
Notes
- For Vegan Version: Use non-dairy milk, replace eggs with 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, let sit 5 minutes), use maple syrup instead of honey, and use coconut oil instead of butter.
- For Extra Protein: Add ¼ cup protein powder, hemp seeds, or chopped nuts to the mixture.
- Texture Preference: For a denser, cake-like texture, use a 9×9-inch pan. For thinner, crispier edges, use a 9×13-inch pan.
- Sweetness Level: Adjust maple syrup to your taste—anywhere from ¼ cup to ½ cup works depending on how sweet you like your breakfast.
- Don’t Overmix: Gentle stirring is fine; you don’t need to beat the mixture.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice (⅛ of recipe)
- Calories: 245
- Sugar: 14g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 55mg