Description
Blueberry Baked Oatmeal is a wholesome and delicious breakfast dish featuring old-fashioned rolled oats, wild blueberries, and a creamy combination of almond milk, eggs, maple syrup, and cottage cheese. This baked oatmeal is lightly sweetened, easy to prepare, and perfect for a cozy morning meal.
Ingredients
Units
Scale
Dry Ingredients
- 3 cups old-fashioned rolled oats (gluten-free if desired)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 cups frozen wild blueberries
Wet Ingredients
- 1 1/4 cups unsweetened vanilla almond milk (any milk works)
- 2 large eggs, lightly beaten
- 1/4 cup maple syrup (honey is a good substitute)
- 2 teaspoons pure vanilla extract
- 3/4 cup cottage cheese
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375 degrees Fahrenheit and lightly spray a 9×13-inch or similar-sized baking dish with nonstick spray. For thicker baked oatmeal, opt for a smaller dish.
- Mix Dry Ingredients: In a large bowl, combine the oats, baking powder, cinnamon, and salt. Toss in the frozen wild blueberries, ensuring they are coated by the oat mixture to prevent them from sinking to the bottom during baking.
- Add Wet Ingredients: Stir in the almond milk, beaten eggs, vanilla extract, maple syrup, and cottage cheese until well combined.
- Transfer to Baking Dish: Pour the oatmeal mixture evenly into the prepared baking dish and smooth the top.
- Bake Covered: Cover the baking dish with aluminum foil and bake at 375 degrees Fahrenheit for 30 minutes.
- Finish Baking Uncovered: Remove the foil and bake for an additional 20 minutes until the top is set and slightly golden.
- Serve: Serve warm with fresh blueberries and a splash of milk. Add sweetener like stevia if desired for extra sweetness.
Notes
- Use frozen wild blueberries for smaller, more abundant berries; you can substitute regular frozen or fresh blueberries but reduce the amount to 1½ cups.
- Greek yogurt may be used as a substitute for cottage cheese for a different texture.
- The baking dish size affects the thickness of the final baked oatmeal; an 8×11-inch dish or a 9×13-inch dish both work well.
- This recipe is slightly less sweet, allowing for optional addition of sweeteners like stevia at serving time.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 9 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 55 mg
