Blueberry Oatmeal Bake
A nutritious and delicious breakfast option that combines oats and blueberries, perfect for meal prep.
Ingredients
Base Ingredients
- 2 pieces eggs
- 1.75 cups almond milk Can substitute with any milk of choice
- 0.5 cups unsweetened applesauce
- 0.5 cups maple syrup Adjust according to taste
- 0.25 cups melted butter Can substitute with dairy-free option
- 2 teaspoons vanilla extract
Dry Ingredients
- 2.25 cups old-fashioned oats For the best texture
- 1 teaspoon baking powder
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoons salt
Fruit Ingredients
- 2 cups fresh blueberries Can use frozen blueberries; toss them in flour before adding to batter
- Extra blueberries for topping
Instructions
Preparation
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine the eggs, almond milk, applesauce, maple syrup, melted butter, and vanilla extract. Whisk until well combined.
- Add the oats, baking powder, ground cinnamon, and salt, stirring until blended.
- Fold in the fresh blueberries.
- Pour the batter into a greased 9x9 baking dish and top with extra blueberries.
Baking
- Bake for 35-40 minutes until set.
Storage
- To freeze, let cool completely before transferring to a freezer-safe container. Reheat in the oven or microwave.
Notes
Serve warm or at room temperature. Pairs nicely with maple syrup or yogurt. Stores well in an airtight container for up to 5 days in the refrigerator or 3 months in the freezer. Can make it vegan by substituting eggs and using a dairy-free butter substitute.