Baked Oatmeal with Wild Blueberries

This Baked Oatmeal with Blueberries and almond topping takes no more than 15 minutes to prepare and keeps for several days in the fridge.

baked oatmeal with blueberries
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  1. Preheat oven to 375 degrees. Lightly grease the bottom and sides of an 8 x 10 baking dish with coconut oil and spread the 3 cups of frozen blueberries into an even layer in the dish. Set the dish aside.
  2. In a large mixing bowl, combine the oats, baking powder and salt in a large mixing bowl.
  3. In a second large mixing bowl, beat the eggs, add the milk and almond extract and whisk well to combine. Then, pour the liquid egg mixture over the oat mixture and use a wooden spoon to gently stir ingredients together until just blended.
  4. Spoon the mixture over the frozen blueberries and set aside.
  5. For the crunchy almond topping, put the maple syrup, coconut oil and almonds in a food processor and process until almonds are finely chopped and coated in the syrup and oil.
  6. Spoon the almond topping over the oats, using the back of a spoon for even distribution.
  7. Bake, uncovered, for 35 to 40 minutes, or until liquid is absorbed and oats are firm. Serve warm. 

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Frozen wild blueberries: There is no need to thaw the blueberries in this particular recipe so it is not a mistake to cook them frozen. Don’t worry, they will thaw perfectly in the oven.

Store leftover baked oatmeal in the refrigerator in a covered container for up to 4 days.

Keywords: Baked Oatmeal with Blueberries

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