Description

This Custardy Baked Oatmeal with Blueberries is a wholesome and comforting breakfast dish featuring old fashioned rolled oats baked to creamy perfection with a custard-like texture. Infused with warm cinnamon and sweet maple syrup, it combines fresh blueberries and chopped walnuts for a delightful burst of flavor and crunch. Easy to prepare and packed with hearty ingredients, it’s perfect for a nutritious start to your day.

Ingredients

Scale

Dry Ingredients

2 cups (180g) Old Fashioned Rolled Oats
1 tsp baking powder
1.5 tsp ground cinnamon
0.5 tsp fine sea salt

Wet Ingredients

2 cups (480ml) whole milk
2 large eggs
1/3 cup (80ml) pure maple syrup
2 tbsp melted coconut oil
1 tsp pure vanilla extract

Add-ins

1.5 cups fresh blueberries
1/2 cup chopped walnuts

Instructions

Preheat the Oven: Preheat your oven to 350°F (180°C). Generously grease a 9×9 inch square baking dish with coconut oil or butter to ensure a crispy perimeter around the oatmeal during baking.
Prepare Wet Mixture: In a large mixing bowl, whisk together the eggs, whole milk, pure maple syrup, melted coconut oil, and vanilla extract until the mixture is completely combined and slightly frothy, creating a smooth custard base.
Combine Dry Ingredients: In a separate bowl or directly in the prepared baking dish, mix the rolled oats with baking powder, ground cinnamon, and fine sea salt to evenly distribute the leavening and spices.
Layer Berries and Oat Mixture: Spread half of the fresh blueberries evenly on the bottom of the baking dish. Cover the berries with the oat mixture, then sprinkle the remaining blueberries and chopped walnuts on top for added flavor and texture.
Pour Custard and Bake: Carefully pour the wet custard mixture over the layered oats, making sure all oats are fully submerged. Bake in the preheated oven for 40 minutes until the top turns golden-brown and the center is set but still tender and moist.

Notes

For a dairy-free version, substitute whole milk with almond or oat milk and use a vegan egg replacer.
You can swap walnuts for pecans or almonds, or omit nuts entirely if you have allergies.
Allow the baked oatmeal to cool slightly before serving; it will firm up further as it cools.
Leftovers can be stored covered in the refrigerator for up to 4 days and reheated in a microwave or oven.
Adding a dollop of yogurt or a drizzle of extra maple syrup on serving enhances the flavor.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: baked oatmeal, blueberry oatmeal, breakfast casserole, healthy breakfast, custardy oatmeal, baked oats, maple syrup oatmeal, walnut oatmeal