Breakfast

Blueberry vanilla baked oatmeal

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There is no such thing as oatmeal weather in my house. We gladly eat oatmeal year round. The idea of baked oatmeal was very appealing to me because you can whip up the whole batch in about 10 minutes and you get 8 servings of yummy healthy stuff. It reheats well in the microwave, so you can have it ready and eat it all week. Win-win. What I also like about baked oatmeal is the texture – traditional oatmeal is more mushy-mealy-like but this stuff you eat with your fork, you pour maple syrup over it, garnish with fruit and you look all fancy with this beauty 🙂DSC_2877

As you might notice from my recipes, this is another versatile food that you can customize to your liking. You can put in whatever fruit you like or omit at all, you may play with nuts and seeds – your creativity can bloom in here.

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Blueberry vanilla baked oatmeal

  • Servings: 8
  • Difficulty: easy
  • Print

Ingredients

  • 3 cups rolled oats (for gluten free version use gluten free rolled oats)
  • 2 cups milk (regular, almond, soy…)
  • 1/2 cup brown sugar
  • 2 tsp baking powder
  • 1 tbsp good vanilla extract
  • 2 large eggs
  • 6 oz container of blueberries
  • 1 cup chopped nuts

Directions

  1. Preheat oven to 350°F and lightly grease 9 x 13 inch casserole dish.
  2. Mix all ingredients, pour into greased dish and bake for 40 – 45 minutes.
  3. Let sit about 10 minutes and enjoy.


Total cost $5.40
Recipe by SweetAndSourChef.com

Equipment used in this recipe:

BeFunky Collage Oatmeal

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