Name: Baked Oatmeal with Blueberries & Cinnamon
Ingredients: Rolled Oats: 3 cups. The heart of our baked oatmeal, providing a chewy texture and wholesome base. Rolled oats, also known as old-fashioned oats, are preferred for their texture, offering a delightful bite without becoming mushy during baking.; Milk: 3 cups. Adds moisture and creaminess to the baked oatmeal. You can use dairy or non-dairy milk alternatives like almond, soy, or oat milk, depending on your dietary preferences. Each milk type will subtly alter the final flavor profile.; Eggs: 2 large. Act as a binder, holding the baked oatmeal together and adding richness and protein. Eggs are essential for achieving the perfect set texture; they create a custard-like consistency that’s both moist and firm.; Maple Syrup: ½ cup. Sweetens the oatmeal naturally and adds a touch of warm, caramel-like flavor. Pure maple syrup is recommended for its superior taste and nutritional benefits compared to artificial syrups. You can adjust the quantity to your desired level of sweetness.; Melted Butter: ¼ cup. Contributes to the richness and tenderness of the baked oatmeal. Melted butter ensures a moist and flavorful bake, preventing dryness and adding a subtle buttery note that complements the other ingredients. Unsalted butter is generally preferred to control the salt content.; Baking Powder: 2 teaspoons. A leavening agent that gives the baked oatmeal a slight lift and prevents it from becoming too dense. Baking powder ensures a lighter texture, making each bite more enjoyable and less heavy.; Ground Cinnamon: 2 teaspoons. Infuses the oatmeal with a warm, comforting spice that pairs perfectly with blueberries and oats. Cinnamon not only enhances the flavor but also adds a delightful aroma to your kitchen as it bakes.; Salt: ½ teaspoon. Enhances the flavors of all the ingredients, balancing the sweetness and bringing out the nuances of the cinnamon and blueberries. Salt is crucial for flavor balance in baking, preventing the oatmeal from tasting flat or bland.; Vanilla Extract: 1 teaspoon. Adds a delicate sweetness and depth of flavor, enhancing the overall taste profile. Pure vanilla extract is preferred for its richer and more complex flavor compared to imitation vanilla.; Fresh Blueberries: 2 cups. Provide bursts of juicy sweetness and a vibrant pop of color. Fresh blueberries are ideal for their plumpness and sweet-tart flavor, which contrast beautifully with the warmth of the cinnamon and the heartiness of the oats. Frozen blueberries can also be used (see FAQ).

Ingredients

Rolled Oats: 3 cups. The heart of our baked oatmeal, providing a chewy texture and wholesome base. Rolled oats, also known as old-fashioned oats, are preferred for their texture, offering a delightful bite without becoming mushy during baking.
Milk: 3 cups. Adds moisture and creaminess to the baked oatmeal. You can use dairy or non-dairy milk alternatives like almond, soy, or oat milk, depending on your dietary preferences. Each milk type will subtly alter the final flavor profile.
Eggs: 2 large. Act as a binder, holding the baked oatmeal together and adding richness and protein. Eggs are essential for achieving the perfect set texture; they create a custard-like consistency that’s both moist and firm.
Maple Syrup: ½ cup. Sweetens the oatmeal naturally and adds a touch of warm, caramel-like flavor. Pure maple syrup is recommended for its superior taste and nutritional benefits compared to artificial syrups. You can adjust the quantity to your desired level of sweetness.
Melted Butter: ¼ cup. Contributes to the richness and tenderness of the baked oatmeal. Melted butter ensures a moist and flavorful bake, preventing dryness and adding a subtle buttery note that complements the other ingredients. Unsalted butter is generally preferred to control the salt content.
Baking Powder: 2 teaspoons. A leavening agent that gives the baked oatmeal a slight lift and prevents it from becoming too dense. Baking powder ensures a lighter texture, making each bite more enjoyable and less heavy.
Ground Cinnamon: 2 teaspoons. Infuses the oatmeal with a warm, comforting spice that pairs perfectly with blueberries and oats. Cinnamon not only enhances the flavor but also adds a delightful aroma to your kitchen as it bakes.
Salt: ½ teaspoon. Enhances the flavors of all the ingredients, balancing the sweetness and bringing out the nuances of the cinnamon and blueberries. Salt is crucial for flavor balance in baking, preventing the oatmeal from tasting flat or bland.
Vanilla Extract: 1 teaspoon. Adds a delicate sweetness and depth of flavor, enhancing the overall taste profile. Pure vanilla extract is preferred for its richer and more complex flavor compared to imitation vanilla.
Fresh Blueberries: 2 cups. Provide bursts of juicy sweetness and a vibrant pop of color. Fresh blueberries are ideal for their plumpness and sweet-tart flavor, which contrast beautifully with the warmth of the cinnamon and the heartiness of the oats. Frozen blueberries can also be used (see FAQ).

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Instructions

Preheat the Oven and Prepare Baking Dish: Begin by preheating your oven to 375°F (190°C). This ensures the oven is at the correct temperature when you place the baked oatmeal inside, promoting even cooking. While the oven is preheating, lightly grease a 9×13 inch baking dish. Greasing prevents the oatmeal from sticking to the dish, making it easier to serve and clean up afterward. You can use cooking spray, butter, or oil to grease the dish.
Combine Dry Ingredients: In a large mixing bowl, combine the rolled oats, baking powder, ground cinnamon, and salt. Whisk these dry ingredients together thoroughly. Whisking ensures that the baking powder and cinnamon are evenly distributed throughout the oats, which is crucial for consistent texture and flavor in every bite. This step also prevents clumps of baking powder, which could lead to uneven rising.
Whisk Wet Ingredients: In a separate bowl, whisk together the milk, eggs, maple syrup, melted butter, and vanilla extract. Whisk until all the wet ingredients are well combined and the mixture is smooth. This ensures that the eggs are fully incorporated and the maple syrup and butter are evenly dispersed, creating a homogenous liquid base for the baked oatmeal.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to overmix at this stage. Overmixing can develop the gluten in the oats, potentially making the baked oatmeal tougher. Stir just until the dry ingredients are moistened, leaving some lumps is perfectly fine.
Fold in Blueberries: Gently fold in the fresh blueberries into the oatmeal mixture. Distribute them evenly throughout the batter. Folding ensures that the blueberries are incorporated without being crushed, maintaining their plumpness and preventing them from bleeding too much color into the batter.
Pour into Baking Dish: Pour the oatmeal mixture evenly into the prepared baking dish. Spread it out to ensure it’s in an even layer for uniform baking. This ensures that all parts of the baked oatmeal cook at the same rate, preventing some areas from being overcooked while others are undercooked.
Bake: Bake in the preheated oven for 35-40 minutes, or until the baked oatmeal is set and lightly golden brown on top. The baking time may vary slightly depending on your oven. The oatmeal is done when it is no longer jiggly in the center and a toothpick inserted into the center comes out mostly clean, with perhaps a few moist crumbs attached. The edges should be nicely browned and pulling away slightly from the sides of the dish.
Cool Slightly and Serve: Let the baked oatmeal cool in the baking dish for about 10-15 minutes before slicing and serving. This allows the oatmeal to set further and makes it easier to cut into neat slices. Cooling slightly also enhances the flavors and prevents it from being too hot to eat immediately. Serve warm and enjoy!

Nutrition

Serving Size: one normal portion
Calories: 220
Fat: 8g
Saturated Fat: 4g