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Wednesday, March 12, 2014

Baked Blueberry Oatmeal

This month, we're asking food bloggers to share their favorite breakfasts. Today, Yossy from Apt. 2B Baking Co. reveals how to make this warm and delicious baked oatmeal, which would be perfect for overnight guests...

Maple Blueberry Baked Oatmeal
By Yossy Arefi of Apt. 2B Baking Co.


Oatmeal is one of my favorite comfort breakfasts. It's nutritious, filling, and can be adapted to suit just about anyone’s tastes. You can even make it savory with a bit of tamari and an egg on top if sweet breakfasts aren’t your thing. But if you're looking to make oatmeal for a crowd, baked is the way to go.

There are many versions of baked oatmeal out there, but this one keeps it simple with a healthy dose of pecans, blueberries and maple syrup. Once you learn the simple formula below, you can add your favorite oatmeal mix-ins—even chocolate chips or swirls of Nutella if you're feeling indulgent.

Many baked oatmeal recipes call for lining the baking pan with sliced bananas before layering the oats and berries, but I don’t particularly care for cooked bananas, so I left them out of this recipe. If you are a banana fan, slice up two of them and line your baking pan before adding the rest of the ingredients. (Also, if you're using frozen berries, no need to thaw before adding them to the recipe.)

Recipe: Maple Blueberry Baked Oatmeal
Adapted from Heidi Swanson's cookbook Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen
Serves 6 as a main dish, 12 as a side dish

You'll need:
2 cups rolled oats
1 cup pecans, toasted and chopped
¼-⅓ cup maple syrup
1 tsp. baking powder
1/2 tsp. ground cinnamon
¼ tsp. salt
2 1/4 cups whole milk
1 large egg
3 tbsp. coconut oil (or butter) melted
2 cups blueberries (fresh or frozen)

What to do:
Preheat oven to 375F and butter the inside of an 8-inch square or 9-inch round baking dish.

In a large bowl combine the oats, baking powder, cinnamon and salt (this can be done the night before). In a large measuring cup whisk the maple syrup, milk and egg. Spread half of the oat mixture in the baking dish. Top it with half of the pecans and blueberries, then add the rest of the oats on top. Gently pour the milk mixture over the oats and shake the dish a bit so the ingredients settle. Scatter the rest of the berries and pecans over the top and drizzle with the melted coconut oil.

Bake for 35-45 minutes until the top is golden and the oats have set. Serve warm with additional maple syrup and butter if desired.
Delicious. Thank you so much, Yossy!

P.S. More best recipes, including oatmeal cookies and raspberry coffee cake.

(Photos by Yossy Arefi of Apt. 2B Baking Co. Thanks to Shoko for helping with this series.)

36 comments:

Abby J. said...

I feel like this would be great when you have overnight guests, but don't want to plan an entire smorgasbord of breakfast options.

The oatmeal is great to vary based on different tastes and food needs too!

Abby
happyfoodhapphome.blogspot.com

Joanna Goddard said...

and it would be delicious with tart yogurt, too. :)

Tori G said...

yummm! Can't wait to try this out!

Stephanie said...

This looks amazing. I bet my parents would love it too! Will have to try it out.

www.petitepanini.com

Lily L-M said...

I eat oatmeal every morning -- but this takes it to a whole new level. Looks amazing!

xo Lily
http://whilemyboyfriendsaway.blogspot.com/

Amanda Hoff said...

I eat baked oatmeal about 4 times a week. My husband loves it as well. We use almost your same recipe but with vanilla almond milk and a few other alterations/additions. I will have to try it with maple syrup. My husband will probably love this recipe more than mine!

Www.sunshinecruzin.com

Jesse said...

i have heard so many people go on about the merits of baked oatmeal, i am eager to try this!!

http://semiweeklyeats.blogspot.com/2014/03/pork-ragu-tacos-bok-choy-slaw-and.html

Annie said...

How long do you think it will keep? I live alone, so I love to make one thing that will last me the week. It looks so good!

Corina Mitchell Style said...

Looks so good! And it would be perfect with a hot coffee. I'm going to try this soon! thx!

Corina
www.themitchelladventures.com

collette said...

Perfect for grab and go breakfasts for my elderly father. Thank you!

Kelsee L said...

Thisis my go-to, favorite breakfast recipe! I use almond milk instead of dairy milk, and add 2TBS cooked quinoa, and 1 TBS each of chia and flax seed to add extra protein and fiber. Pears are a great substitute for bananas! Enjoy!

Yossy said...

HI Annie! This recipe is perfect for a week of breakfasts. It should last for a few days in the fridge and you can reheat individual servings in the microwave with a bit of milk or water (for extra moisture).

Rachel said...

This reminds me how much I LOVE baked oatmeal. Could you make this in advance by assembling the night before, leaving it in the fridge and then cooking the next day? I'm wondering if the oats would go a bit weird!

Jihan Spearman said...

My all-time favorite M-F breakfast is the gluten free raw bars from Two Moms In The Raw. Only 200 calories and entirely raw. Great way to start any morning! www.spearcareer.com

Rachel said...

I found this recipe about a month ago and have been eating it almost every morning. I haven't had too many problems just storing it in the fridge and reheating the next morning with some milk. It's so good! I like that it's more crunchy than the traditional gruel-like form of oatmeal on the stove or out of a packet. http://www.ourbestbites.com/2011/02/baked-oatmeal/

doggedbaker said...

Would this work if I omitted the egg? My daughter has an egg allergy, but I think she would love this!

Kathryn said...

The cookbook that was adapted from is one of my favorites, and I am excited to try this variation.

Maywyn Studio said...

Thank you Yossy, Heidi and Jo!

Blueberries and oatmeal is one of my favorite morning meals. This recipe means taking it up a fancy level.

Jennifer said...

This looks awesome! Would baking in a cast iron dish work?

jm said...

I have never heard of baked oatmeal. It looks delicious and really great for when family visit.

Maria Dabboussy said...

I love to do baked oatmeal with tons of apples, cinnamon and a touch of my friend's maple syrup. It is soooo delish! I have never tried with blueberries though, something for the weekend :)

Flo~ said...

Looks tasty! Is it possible just to omit the nuts? My husband's allergic to them--not sure if I'd need to add more oats or berries. Thanks!

Laura Wright said...

Love Yossy's work so much and am definitely making this up tonight so I have a few days of tasty breakfast. xo

Michele said...

Keep the breakfast ideas coming!!! I'm an American mom to two little Parisians. American breakfast is one of those important things that I feel I have to teach them. Loving your latest posts for ideas! Xx

Michele said...

Keep the breakfast ideas coming!!! I'm an American mom to two little Parisians. American breakfast is one of those important things that I feel I have to teach them. Loving your latest posts for ideas! Xx

Emily said...

I thought baked oatmeal season was over but this would be perfect for this mornings chilly temperatures.

Stella Compiseno said...

I JUST posted a super easy and delicious creamy coconut oatmeal breakfast recipe! Oatmeal is one of my favorites year round and it's nice to see so many yummy variations. Can't wait to get a glimpse of the other breakfast ideas you have coming up in future posts!

XOXO,Stella
www.theheartsdlite.com

Christine Lucaciu said...

need to make this asap

Elena Lewis said...

I love baked oatmeal. It's the perfect weekend breakfast. The recipe I use is a little different, http://www.fourblocksfromhere.com/baked-oatmeal/

The Purple Pachyderm said...

Just made this with black berries for lunch. Yum!

Jennifer Hile said...

Hi! Wondering if leaving overnight and baking next morning effects the oats or cooking time? Thanks!

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Melissa said...

So yummy! I made it this morning and it was delicious. Thanks for sharing.

barbie said...

hi! im also wondering about making this the night before and baking it in the morning. thanks

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