ph. PantryHop

American · PANTRYHOP RECIPE

Blueberry baked oatmeal

40 minutes · 6 servings · vegetarian

A common American home-style breakfast bake, served as a make-ahead oatmeal bar or scoopable casserole.

Ingredients

Check you have the quantities below.

  • 3 cups rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 1/2 cups milk
  • 1/3 cup maple syrup
  • 1 large egg
  • 3 tablespoons melted butter or neutral oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups blueberries

Let’s make it

  1. Heat the oven to 375°F and grease an 8-inch square baking dish.
  2. Mix oats, baking powder, cinnamon, and salt in a bowl.
  3. Whisk milk, maple syrup, egg, butter, and vanilla in another bowl; stir into the oats, then fold in blueberries.
  4. Pour into the dish and bake 30 to 35 minutes, until set and lightly browned.
  5. Cool 10 minutes before slicing and serving.

Let kids spoon the blueberries over the top before baking.

Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.

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