Ingredients
Scale
- 2 cups old-fashioned rolled oats (certified gluten-free if needed)
- 1½ cups fresh or frozen blueberries (do not thaw if frozen)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups milk (dairy or non-dairy)
- 2 large eggs
- ⅓ cup pure maple syrup or honey
- 3 tablespoons melted butter or coconut oil
- 2 teaspoons vanilla extract
- Optional toppings: extra blueberries, sliced almonds, chopped walnuts, or a drizzle of maple syrup
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch or 9×9-inch baking dish with butter or cooking spray and set aside.
- Mix the dry ingredients. In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, and salt. Stir well to distribute the baking powder and spices evenly throughout the oats.
- Prepare the wet ingredients. In a separate medium bowl (or a large measuring cup), whisk together the milk, eggs, maple syrup, melted butter, and vanilla extract until well combined and slightly frothy.
- Combine wet and dry. Pour the wet ingredient mixture over the dry ingredients. Stir gently with a spatula until everything is well incorporated. The mixture will be quite liquid—this is normal!
- Add the blueberries. Gently fold in 1 cup of the blueberries, reserving the remaining ½ cup for topping. Be careful not to overmix, especially with frozen berries, as they can break apart.
- Pour into the baking dish. Transfer the mixture to your prepared baking dish and spread it out evenly. Scatter the remaining blueberries over the top, pressing them slightly into the oat mixture.
- Add optional toppings. If using nuts or extra toppings, sprinkle them over the top now.
- Bake. Place the baking dish in the preheated oven and bake for 35-40 minutes, until the top is golden brown and the oatmeal is set in the center. If you insert a toothpick in the center, it should come out mostly clean with just a few moist crumbs.
- Cool slightly. Remove from the oven and let cool for 5-10 minutes before slicing. The oatmeal will continue to set as it cools.
- Serve and enjoy! Cut into squares and serve warm with your favorite toppings like a drizzle of maple syrup, a dollop of yogurt, extra fresh blueberries, or a splash of milk.
Notes
- Don’t thaw frozen blueberries before adding them to the recipe, or they’ll release too much liquid and make the oatmeal soggy.
- For extra protein, stir in ¼ cup of your favorite protein powder with the dry ingredients, or serve topped with Greek yogurt.
- Sweetness level can be adjusted to taste. Start with ¼ cup of sweetener if you prefer less sweet breakfasts, or increase to ½ cup for a more dessert-like treat.
- Test for doneness by gently pressing the center—it should feel firm and set, not jiggly. If the edges are browning too quickly but the center isn’t set, tent loosely with foil for the last 10 minutes of baking.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 square (based on 8 servings)
- Calories: 215
- Sugar: 12g
- Sodium: 205mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 55mg