This month, we’re asking food bloggers to share their favorite breakfasts. Today, Yossy from Apt. 2B Baking Co. reveals how to make this warm and delicious baked oatmeal, which would be perfect for overnight guests…
Maple Blueberry Baked Oatmeal
By Yossy Arefi of Apt. 2B Baking Co.
Oatmeal is one of my favorite comfort breakfasts. It’s nutritious, filling, and can be adapted to suit just about anyone’s tastes. You can even make it savory with a bit of tamari and an egg on top if sweet breakfasts aren’t your thing. But if you’re looking to make oatmeal for a crowd, baked is the way to go.
There are many versions of baked oatmeal out there, but this one keeps it simple with a healthy dose of pecans, blueberries and maple syrup. Once you learn the simple formula below, you can add your favorite oatmeal mix-ins—even chocolate chips or swirls of Nutella if you’re feeling indulgent.
Many baked oatmeal recipes call for lining the baking pan with sliced bananas before layering the oats and berries, but I don’t particularly care for cooked bananas, so I left them out of this recipe. If you are a banana fan, slice up two of them and line your baking pan before adding the rest of the ingredients. (Also, if you’re using frozen berries, no need to thaw before adding them to the recipe.)
Recipe: Maple Blueberry Baked Oatmeal
Adapted from Heidi Swanson‘s cookbook Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen
Serves 6 as a main dish, 12 as a side dish
2 cups rolled oats
1 cup pecans, toasted and chopped
¼-⅓ cup maple syrup
1 tsp. baking powder
1/2 tsp. ground cinnamon
¼ tsp. salt
2 1/4 cups whole milk
1 large egg
3 tbsp. coconut oil (or butter) melted
2 cups blueberries (fresh or frozen)
Preheat oven to 375F and butter the inside of an 8-inch square or 9-inch round baking dish.
In a large bowl combine the oats, baking powder, cinnamon and salt (this can be done the night before). In a large measuring cup whisk the maple syrup, milk and egg. Spread half of the oat mixture in the baking dish. Top it with half of the pecans and blueberries, then add the rest of the oats on top. Gently pour the milk mixture over the oats and shake the dish a bit so the ingredients settle. Scatter the rest of the berries and pecans over the top and drizzle with the melted coconut oil.
Bake for 35-45 minutes until the top is golden and the oats have set. Serve warm with additional maple syrup and butter if desired.
Delicious. Thank you so much, Yossy!
P.S. More best recipes, including oatmeal cookies and raspberry coffee cake.
(Photos by Yossy Arefi of Apt. 2B Baking Co. Thanks to Shoko for helping with this series.)