Great for Meal Prep!
A baked oatmeal recipe is the perfect dish to prep on the weekend and enjoy leftovers all week long. It takes five minutes to throw together, about 35 minutes to bake and breakfast is served!
What You Need
For this baked oatmeal you need gluten free rolled oats, baking powder, salt, cinnamon, blueberries, eggs, milk, and vanilla extract.
In large bowl whisk together eggs, oil, maple syrup, vanilla extract and milk.
Add in rolled oats, baking powder, salt and cinnamon.
Fold in a heaping cup of blueberries into the oats.
Transfer to a greased 9×9 baking dish. Top with walnuts if you’d like for a little extra crunch.
Bake for 35-40 minutes or, until top is golden and middle is set. You can serve immediately bowl style, or wait about 20 minutes to serve as squares.
Serve blueberry baked oatmeal with your favorite toppings, a little extra maple syrup or honey.
Add Toppings + Serve
• nut and seed butter • toasted coconut flakes • nuts like walnuts, sliced almonds, pecans or cashews • choice of yogurt or whipped coconut cream
Store leftovers in the fridge for 3-4 days for best flavor. Freeze completely cooled oatmeal in an airtight container for up to three months.
Thaw frozen oatmeal in fridge overnight. Then reheat in toaster oven at 350ºF for about 10 minutes or in the microwave for about 20 seconds.
Make this recipe and tag us on social media @fitmittenkitchen