Ingredients
Wet Ingredients
- 1¼ cups milk (any kind)
- 2 large eggs
- 1 tsp pure vanilla extract
- ⅓ cup maple syrup
- 4 tbsp unsalted butter, melted and slightly cooled
Dry Ingredients
- 2½ cups rolled oats or old-fashioned oats (not instant)
- 3 tbsp brown sugar (light or dark)
- ½ tbsp baking powder
- 1½ tsp ground cinnamon
- ¼ tsp Kosher or fine sea salt
Fruit
- 1¼ cups fresh or frozen blueberries
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F. Grease a 9-inch by 9-inch baking pan with butter to prevent sticking.
- Mix wet ingredients: In a medium-sized bowl, lightly whisk together the milk and eggs until combined and slightly frothy.
- Combine dry ingredients: Add rolled oats, brown sugar, baking powder, cinnamon, salt, maple syrup, and vanilla extract to the bowl with the milk and eggs. Whisk thoroughly until all ingredients are incorporated evenly.
- Add blueberries: Gently fold in the fresh or frozen blueberries, ensuring they are evenly distributed throughout the mixture without breaking them apart.
- Pour and bake: Pour the entire mixture into the prepared baking pan and smooth the top. Bake for 35 to 45 minutes at 350°F until the oatmeal is golden brown on top and the edges are slightly crispy.
- Serve: Allow the baked oatmeal to cool slightly. Serve warm or at room temperature for a delicious and hearty breakfast.
Notes
- Use rolled oats or old-fashioned oats; instant oats are not recommended as they will become too mushy.
- If using frozen blueberries, do not thaw before adding to prevent excess moisture.
- You can substitute the maple syrup with honey or agave syrup if desired.
- For a dairy-free version, use plant-based milk and vegan butter alternatives.
- Leftovers can be refrigerated and reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
