This easy black and blueberry baked oatmeal recipe is a healthy breakfast to make ahead & enjoy throughout the week, or perfect to feed a crowd at brunch.
FOR THE LOVE OF OATMEAL
We eat a lot of oatmeal in our house. No, like A LOT. Like I buy it in 25 pound bags A LOT!
In fact needing a cheaper solution for purchasing oatmeal was why I first started ordering from Azure Standard, where I can get organic rolled oats cheaper than buying the non-organic from the bulk bins in a grocery store.
While my husband and son are perfectly happy to eat just regular oatmeal every morning (Corban prefers his with dried cranberries though), I like mine to be a little more creative. I have to mix it up.
Baked oatmeal is actually one of my favorite ways to eat oatmeal, especially during the warmer months. You only have to cook it once, and then you can choose to eat it hot or cold, and you can even hold a piece in your hand to eat it like a pastry. It’s kind of a messy pastry, but still cohesive enough for a starving breastfeeding mommy to feed herself with one hand while nursing an equally starving baby.
EASY RECIPE TO ADAPT
Another great thing about baked oatmeal is that it’s really easy to adapt to dietary needs, or what you have on hand. It’s a black and blue baked oatmeal recipe, but really it’s also a make it your way baked oatmeal recipe!
You can use certified gluten free oats for gluten free baked oatmeal.
You can use your favorite milk alternative (I like almond milk) and sub coconut oil for the butter to make a dairy free baked oatmeal.
You can skip the nuts for nut free, or go with whatever nut you happen to have on hand.
You can substitute a chia seed slurry for the egg (grind one tablespoon of chia seeds, mix with three tablespoons of water and let sit for five minutes until goopy like a raw egg).
You can also use whatever fruit you have on hand and want to use up.
BLACK AND BLUEBERRY BAKED OATMEAL RECIPE
For this baked oatmeal, we went with blackberries and blueberries because that’s what was ripe in our garden.
My kids spend at least a few hours every week stained with various fruit juices from about June until September. I knew I always wanted fruit trees and vines and bushes, but I had no idea when I planted them 4-5 years ago just how much our family would be blessed by them.
Corban helped me pick this basket full of black berries and blue berries.
He likes to sneak out of the house to pick berries, and then comes running to find me shouting, “Berry delivery for mama!” No matter how squished, over-ripe, under-ripe, or bird pecked those berries are, they are always my favorite.
KITCHEN TOOLS (THANKS FOR SUPPORTING THIS SITE!)
I bake our oatmeal in my gorgeous Longaberger baking dish (a perk of having a mom who used to sell Longaberger), but any ceramic or glass 9×13 baking pan will do, and these Pyrex pans are one of the best for such an affordable price.
- 3 tablespoons softened butter, divided (sub coconut oil for dairy-free/vegan)
- 3 cups rolled oats
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon coarse sea salt, or kosher salt
- 3 cups milk, or your favorite substitute for dairy-free/vegan
- 1/2 cup real maple syrup
- 1 large egg, sub chia slurry for vegetarian
- 2 teaspoons pure vanilla extract
- 3 cups mixed blackberries and blueberries
- 1/4 cup sliced almonds
- Preheat the oven to 375 degrees F.
- Use one tablespoon of the butter to generously grease a 9x13 baking dish.
- Melt the remaining two tablespoons of butter (you're doing this now so it can cool slightly)
- In a bowl, mix the oats, cinnamon, baking powder, and salt.
- In another bowl, mix the melted butter, milk, maple syrup, egg, and vanilla extract.
- Spread 2 cups of berries in the bottom of the greased pan.
- Cover the berries with the dry ingredients.
- Slowly pour the wet ingredients over everything, then tilt the pan back and forth a few times to make sure the oats are all moistened.
- Scatter the last cup of berries and the sliced almonds over the top.
- Bake for about 40 minutes, until golden and the oats have set.
Approximate cost/serving: Growing the berries ourselves makes this especially cheap, but you can make it with whatever berries are on sale, or even frozen ones. Along with getting the oats in bulk, this ended up costing us just around $4. The most expensive ingredient was the maple syrup, which we get at Costco. If you buy your berries, this will probably be closer to $8 which is still just 66 cents a serving.
Vegetarian/gluten free: Make sure to use certified gluten free oats. You can use a chia slurry, coconut oil, and almond or other milk to replace the egg, butter and milk and make this a vegan baked oatmeal.
Serving Size:12 servings
Amount Per Serving: Calories: 228Saturated Fat: 3.23gCholesterol: 6.1mgSodium: 127.57mgCarbohydrates: 29.18gFiber: 2.5gSugar: 16.18gProtein: 6.38g