There is almost nothing better than the smell of cinnamon and nutmeg baking away in the oven. It's warm and sweet and comforting. This oatmeal bake is too. It's warm, sweet and comforting. And it's stuffed with two whole cups of fresh, juicy blueberries!
Blueberry Oatmeal Bake
This dish is unbelievably filling! I had one serving and I should have done the 'ol "wait a little bit to see if you're really still hungry," but nooooooooo, I just had to have another piece. I.Was.Stuffed. Stuffed full of blueberries. Big perky blueberries like these.
And these.
Blueberry Oatmeal Bake serves 6 adapted from thefamilykitchen2 1/2 C old-fashioned oats {not quick cooking}2 T flaxseed meal {ground flaxseed}1 tsp baking powder 1 tsp ground cinnamon1/2 tsp freshly grated nutmeg1/2 tsp kosher saltZest of one lemon, divided2 T light butter, melted and cooled2 C unsweetened almond milk1 large egg1/2 C 100% maple syrup1 tsp vanilla extract2 C fresh blueberries
Preheat oven to 375 degrees and grease a 9 inch pie dish or an 8X8 inch baking dish. In a large bowl, mix together the oats, flaxseed meal, baking powder, cinnamon, nutmeg, salt and half of the lemon zest. In a small bowl, mix together the butter, milk, egg, syrup and vanilla.
Spoon half of the oat mixture in the baking dish and then top with half of the blueberries.
Top the blueberries with the remaining oat mixture, then sprinkle the remaining blueberries on top.
Press the blueberries down slightly into the oat mixture.
Pour the milk mixture over the oats.
Sprinkle the remaining lemon zest over the oatmeal.
Bake for 35-40 mins, or until the oatmeal is light golden brown around the edges and the middle has set up.
This would be such a great dish for breakfast or brunch if you have company.
It would also be a great Mother's Day breakfast dish! All that blueberry, lemony goodness; my momma sure would love it!
Oh, enough pictures! Sorry to bombard you, but seriously....I love breakfast. You didn't mind, did you? :)
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