Blueberry Baked Oatmeal
I don’t like oatmeal. But I like this Blueberry Baked Oatmeal.
That’s kind of a big statement, coming from someone like me.
Happy New Year!! I hope you all had a safe and fun New Year’s Eve. What did you do? What did you eat? We did our normal thing: we watched the ball drop at 9pm (Pacific time) and then went to bed.
I am such an old fuddy-duddy sometimes. Whatever, at least my husband and I match. 😉
Soooo, now that it’s January are you taking off the feed bag? Putting away the yoga pants for all day and putting on…yoga pants for exercise? Me too.
But you know what you need, no matter what? Breakfast.
How about some baked oatmeal for breakfast? With blueberries? Yes?
I’m not an oatmeal lover. In fact, I’m not much of a breakfast lover. 99% of the time I’m not hungry in the morning or I’m too rushed to eat. But I have to put something in my stomach before I work out or I get dizzy and nauseous. Usually I drink a smoothie. But sometimes? I don’t feel like a smoothie. I want to chew.
It’s those days I wished I liked oatmeal. But now? Now I’ve found an oatmeal I actually want to eat: baked oatmeal.
The problem I have with regular cooked oatmeal is the texture. Y’all know I have lots of texture issues and hot gloppy cereal is one of them. But this baked oatmeal is more like a soft granola bar. I like granola bars.
Therefore, I like baked oatmeal.
This is definitely more indulgent than a smoothie…but it tastes better and is more satisfying too. And it’s not as bad as eating a plate of pancakes, waffles, or even traditional baked oatmeal. I’ve changed up the regular butter and sugar-ladden baked version for something a little lighter.
This recipe has no butter or oil. Instead, I used unsweetened applesauce. Unsweetened applesauce is my healthier baking secret weapon. I’ve been adding it to everything lately (recipes coming soon). And even though there is sugar in this recipe, I used less of it because the applesauce is sweet, even though it’s unsweetened.
Instead of regular milk, I used unsweetened vanilla almond milk in this recipe. I’ve been using almond milk for years now and I prefer it to milk. But if you like milk, use nonfat. I haven’t tried this with soy or coconut milk, but I’m fairly sure it’ll work just fine.
I’m not much of a fruit-in-food person, but I blueberries were the perfect touch in this oatmeal. I buy mini frozen blueberries (often labeled “wild”, I get mine at Trader Joe’s) but you can use regular size frozen or fresh.
This oatmeal is good plain, but it’s even better with syrup. The syrup is optional if you’re really counting calories, but if you like syrup, go for it. You don’t have to use maple syrup; we use reduced calorie syrup most often in my house. If you’re feeling like being indulgent…pour it on. Alternately, you can serve it with fresh fruit or a dose of vanilla yogurt on top.
Enjoy this oatmeal for breakfast or enjoy it like I do – after my workout. I always want something after I exercise and I don’t want an apple. I want something hearty I can chew, and this fits the bill.
The other thing I love about this baked oatmeal is that you can portion and freeze it. Then, like me, on those days I want more than a smoothie but I don’t have any time, I just reheat. It takes less time than my blender, and I can actually chew something.
Plus…it’s pretty. So not only is this good for a hearty and healthier breakfast, but it’s a great brunch or potluck dish too.
It’s a double duty dish. I think I need to make it my resolution to make more of those.
Blueberry Baked Oatmeal
Baked oatmeal that tastes like a cookie and is healthy? This Blueberry Baked Oatmeal makes the best breakfast!
- 2 eggs
- 1/2 cup applesauce (unsweetened)
- 1/3 cup brown sugar
- 1 tablespoon vanilla extract
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 3 cups old fashioned oats
- 1 cup milk (nonfat or almond milk, vanilla unsweetened is what I use)
- 1 cup fresh or frozen blueberries, see note
- Preheat oven to 350°F. Spray an 11×7 or a 9×13 pan with nonstick cooking spray.
- Whisk eggs, applesauce, brown sugar, and vanilla until smooth. Stir in cinnamon, salt, and baking powder. Stir in oats and milk. Gently fold in blueberries. Spread in prepared pan.
- Bake for 28-34 minutes until oatmeal is browned and not jiggly in the center. Cool slightly before serving. Serve with syrup and/or fruit or vanilla yogurt.
- Store in refrigerator up to 2 days. You can also portion and freeze for quick morning breakfasts!
I use the wild blueberries that are tiny, if you’re using regular sized blueberries you may want to use more of them, to taste.
Peanut Butter Oatmeal Cookie Dough Truffles (no butter or oil!)
Sweets from friends:
Nature Valley Baked Oatmeal Squares by Chelsea’s Messy Apron
Apple Pie Baked Oatmeal by Barefeet in the Kitchen
Baked Oatmeal with Brown sugar and molasses by Food, Faith, Fitness