One of the ways I make life easier on our family during the week is by sometimes making a couple meals on the weekend that we can grab and eat during the week. Breakfast can get awfully boring at our house as we look for food to grab. To add a little variety, this tends to be a meal I focus on during my weekend cook offs.
One of my favorite go to breakfasts these days is baked oatmeal. Strangely, I’m not a big fan of regular oatmeal, but I love baked oatmeal! There are lots of baked oatmeal recipes but I found the original variation of the recipe I’m sharing today on Two Peas & Their Pod. If you haven’t checked out this site before, you should. Their archives include tons of awesome recipes for families and kiddos. The original recipe calls for peaches but we aren’t huge peach eaters at our house. So, I changed it up to include blueberries.
- 2 cups rolled oats
- 1/4 cup light brown sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 cup chopped almonds
- 2 cups Almond Breeze Vanilla Unsweetened Almond Milk
- 1 large egg
- 3 tablespoons coconut oil, melted and cooled slightly (or melted and cooled butter)
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 container of blueberries
1. Preheat the oven to 350 degrees F. Grease an 8×8 square baking dish and set aside.
2. In a medium bowl, mix together the oats, brown sugar, baking powder, salt, cinnamon, and almonds.
3. In another medium bowl, whisk together the almond milk, egg, coconut oil, vanilla, and almond extract.
4. Arrange ⅔ of the blueberry container on the bottom of the prepared baking dish. Pour the oat mixture evenly over the blueberries. Pour the almond milk mixture over the oats. Gently shake the baking dish to make sure the milk covers the oats evenly. Top the oatmeal with the remaining ⅓ of blueberries.
5. Bake for 40 minutes, until the top is golden and oatmeal is set. Let cool for 5 minutes and serve warm.
Check out another great blueberry recipe from our blog: