When I first heard about baked oatmeal, I wasn’t quite sure what to expect. I had no idea how it would turn out. So, of course, I had to try it. To start, I did a little research by looking up a few different recipes. Just like most everything in my blog, I’m big on taking what I see and personalizing it to suite my palette. As a parent, I’m also big on sneaking nutrition in where ever I can. Baked oatmeal turns out to be just one of those recipes. For my first recipe, I started off with a familiar combination and made a Blueberry and Lemon Baked Oatmeal.
It’s simple to prep and get into the oven. This makes it perfect for busy days or even holidays in which you don’t want to dedicate a lot of time to breakfast. Since it’s oatmeal, it’ll carry you through a better part of the day. Oatmeal is one of the amazing foods that fill you up, it’s a complex carbohydrate that stabilizes your blood sugar and provides long lasting energy, and is full of vitamins and minerals.
Oatmeal is also incredibly versatile. You can add an immense variety of ingredients to create any number of dishes. For my first time working with baked oatmeal, I wanted to start with familiar flavors that I knew my family would enjoy. Blueberries and lemon are a great combination. Of course, I can’t just leave it at that…So, I toasted some coconut flakes and pecans to toss in. I also snuck some chai seed and ground flax seed into the mixture. What came out of the oven smelled and tasted unbelievable. It’s like eating dessert for breakfast.
Start by mixing together your dry ingredients in a large bowl. Some of the recipes I read were very specific in terms of what order the ingredients needed to be added to the baking dish. I have found that it doesn’t really matter. In another bowl, whisk together your wet ingredients and set them aside.
Grease a 9″ baking dish, making sure to work your way all the way up the sides. Pour in your dry ingredients and make sure the are evenly distributed in the dish. The top of the ingredients should be flat, without a mound in the middle. Next, you’ll want to gently pour the wet ingredients in. Once you’re finished, gently give the baking dish a little shake to make sure the moist ingredients work their way in to the dry. This will help prevent clumping in the oatmeal.
All you have left to do, is to slide the dish into the oven and bake it for 45 minutes. This makes a great dish for busy mornings and holidays. While it bakes, you can be spending time with family. It doesn’t take much time at all to get this dish into the oven and then you have time to yourself.
I promise your kitchen will smell phenomenal at the Blueberry and Lemon Baked Oatmeal bakes. when I took it out of the oven, I stood there for several minutes, just smelling the amazing yumminess. As soon as it had cooled enough to serve, we dove in. My husband compared it to a bread pudding, which he immediately told me he loved. We’ve been married 22+ years and I never knew! Learn something new every day. It is very similar to a bread pudding, just not as moist. I can’t wait to try more combinations. This is going to make the best quick breakfast for those hurried work days.
Blueberry and Lemon Baked OatmealCourse: BreakfastCuisine: HolidayDifficulty: Easy
Just like most everything in my blog, I’m big on taking what your see and personalizing it to suite your palette. As a parent, I’m also big on sneaking nutrition in where ever I can. Baked oatmeal turns out to be just one of those recipes. For my first recipe, I started off with a familiar combination and made a Blueberry and Lemon Baked Oatmeal.
- Dry Ingredients
1 cup Pecans, chopped
2 cups old-fashioned oats (gluten free optional)
1 T. Ground Flax Seed
1 T. Chai Seed
3 tsp. Ground Cinnamon
1/2 tsp. Ground Nutmeg
1 tsp. Baking Powder
1 tsp. salt
1 Lemon, zest (or 1/2 tsp. lemon extract)
1 cup Fresh Blueberries (or 1 1/2 cup frozen)
- Wet Ingredients
1 3/4 cups Almond Milk (I prefer sweetened vanilla)
1/2 cup Honey
2 Large Eggs (or the equivalent in egg substitute)
2 T. unsalted Butter, melted
2 tsp. Vanilla Extract
- Preheat your oven to 375 degrees. Grease a 9″ baking dish and set aside.
- Combine your dry ingredients except the blueberries. Once combined, gently stir in the blueberries (reserve a few for the top of your dish).
- Whisk together your wet ingredients and set aside.
- Gently pour your dry ingredients into the baking dish and smooth out so the their aren’t any mounds.
- Slowly pour your wet ingredients over the oatmeal mixture. Give the baking dish and gently giggle to make sure the liquid settles all the way through the oatmeal mixture.
- Bake for 40 – 45 minutes. Remove from the oven and allow to rest for 20 minutes before serving.
- I like to serve my baked oatmeal with a scoop of Honey Vanilla Greek Yogurt. Enjoy.
8 servings per container
- Amount Per ServingCalories417
- % Daily Value *
- Total Fat
- Saturated Fat 3.94g 20%
- Cholesterol 55mg 19%
- Sodium 366mg 16%
- Potassium 344mg 10%
- Total Carbohydrate
- Dietary Fiber 6.3g 26%
- Sugars 27.66g
- Protein 10.94g 22%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.