Description
A wholesome and comforting Blueberry Baked Oatmeal that’s perfect for a hearty breakfast. Made with rolled oats, fresh or frozen wild blueberries, and a touch of cinnamon, this bake is lightly sweetened with maple syrup and enriched with cottage cheese for added creaminess. Easy to prepare and baked to golden perfection, it’s a nutritious start to your day.
Ingredients
Units
Scale
Dry Ingredients
- 3 cups old-fashioned rolled oats gluten-free if desired
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 cups frozen wild blueberries
Wet Ingredients
- 1 1/4 cups unsweetened vanilla almond milk any milk works
- 2 large eggs lightly beaten
- 1/4 cup maple syrup honey is a good substitute
- 2 teaspoons pure vanilla extract
- 3/4 cup cottage cheese
Instructions
- Preheat and Prepare Dish: Preheat the oven to 375 degrees F and spray a 9×13-inch or similar sized baking dish with nonstick spray. Use a smaller dish if you prefer a thicker oatmeal bake.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, baking powder, cinnamon, and salt. Toss in the frozen wild blueberries and gently mix to coat them with the oat mixture to prevent sinking.
- Add Wet Ingredients: Stir in the almond milk, lightly beaten eggs, maple syrup, vanilla extract, and cottage cheese until fully combined.
- Transfer to Dish: Pour the oatmeal mixture into the prepared baking dish and spread evenly.
- Cover and Bake First Phase: Cover the dish with foil and bake at 375 degrees F for 30 minutes to cook the oatmeal through.
- Uncover and Finish Baking: Remove the foil and bake for an additional 20 minutes until the top is golden and set.
- Serve: Let cool slightly before serving. Garnish with fresh blueberries and a splash of milk if desired. Sweeten with stevia or your favorite sweetener if you prefer a sweeter taste.
Notes
- Frozen wild blueberries can be substituted with regular frozen or fresh blueberries; if using larger blueberries, reduce amount to 1½ cups.
- Greek yogurt can be used instead of cottage cheese for a different texture and tang.
- The baking dish size affects thickness; a smaller dish yields a thicker oatmeal bake.
- This recipe is not overly sweet; adjust sweetness with maple syrup or your preferred alternative.
- Covering the blueberries with dry ingredients keeps them suspended evenly throughout the bake.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 55 mg
