This blueberry baked oatmeal recipe is a family favorite, and can be served for any meal. At our home, we frequently do breakfast for dinner! If you don’t care for blueberries, you can substitute other frozen or fresh fruits. Pour milk over each serving, or use whole cream for an extra scrumptious treat.
3 cups quick-cooking oats (probably could use rolled oats)
1 cup packed brown sugar or sucanat (get it here)
2 teaspoons aluminum-free baking powder (get it here)
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 eggs, lightly beaten
1 cup milk
1/2 cup butter, melted
1/3 cup fresh or frozen blueberries (if using frozen, do not thaw ahead of time)
In a large bowl, combine the oats, sugar/sucanat, baking powder, salt, and cinnamon.
In a separate medium bowl, mix together the eggs, milk, and butter.
Then stir the wet mix into the dry mix. Fold in the blueberries; grease a square 8 inch dish, and pour the oatmeal mix in, evenly spreading the mix around the dish.
Bake at 350 degrees for approximately 40 minutes (edges will be golden brown), until a knife stuck in the center comes out clean. Serves 6-9, depending on how much you eat!