A recipe for my fellow oatmeal lovers out there! I really enjoy eating oatmeal for breakfast, but I REALLY REALLY love baked oatmeal. It’s warm and delicious & not too sweet (until I covered it with maple syrup) it was sugar- free syrup though, so I don’t feel too bad.
This bake is somewhere between breakfast and dessert, although it could be eaten for both… or throughout the day. I’ve seriously eaten oatmeal for breakfast, lunch and dinner. I don’t feel bad after eating it!
Also, Oatmeal is super amazing for increasing milk supply for nursing mamas. So this past year, I really upped my oatmeal intake for that reason, but it wasn’t hard to do at all because I love it.
My son and I also love eating blueberries! I try incorporating them into our food as often as I can. The blueberries I got from HEB this week were so sweet and delicious. They are also packed with antioxidants, which is such a bonus!!
The toasted maple almonds on top of the bake provide a nice crunchy texture. You really have it all In this recipe. Warm soft oatmeal, sweet pops of berries and crunchy almonds on top. I hope you enjoy it as much as I do!
- 2 cups oats - 1/2 cup chopped almonds - 1/4 cup brown sugar and 1/2 cup divided - 1 tsp baking powder - 1 tsp cinnamon - 1/4 tsp salt - 1 egg - 2 tsp vanilla - 1 and 1/2 cup milk - 1/4 cup of maple syrup and 2 tbs maple syrup divided
Preheat your oven to 350 degrees and liberally butter the inside of an 8x8x2 baking dish.
In a saucepan over low to medium heat, begin toasting the almonds, stirring often. Once they have been toasted for a minute or two, sprinkle in 1/4 cup of brown sugar and immediately move off of the heat. Stir the sugar into the almonds, the almonds should be warm enough that the sugar slowly melts and begins to adhere to them. Add in 2 tbs of maple syrup to the almonds, stir to incorporate, then set aside.
In a medium bowl, add your dry ingredients (oats, baking powder, cinnamon, salt and remaining 1/2 cup of brown sugar)
In a large bowl add the wet ingredients (milk, egg, vanilla and 1/4 cup of maple syrup) quickly stir to beat the egg into the milk. Now add the dry ingredients into the wet ingredients. Fold in the blueberries into the mixture. Carefully pour the mixture into your buttered pan and sprinkle the toasted almonds over it. Stick into the oven anywhere between 30- 60 minutes. Until milk has thoroughly evaporated. Let the dish sit for 20-40 minutes so that the oats can be cut into squares for serving.
Thank you for reading!