Description
Start your morning right with this Blueberry Baked Oatmeal. It's packed with flavor, easy to make, and so delicious! Great for making ahead too!
Ingredients
Units
Scale
- 2 large eggs
- 1/4 cup maple syrup
- 1/4 cup almond butter
- 1 tbsp vanilla extract
- 2 tbsp avocado oil
- 1/8 tsp sea salt
- 2 cups almond milk (or other milk)
- 2 cups rolled oats
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4-1/2 tsp ground cardamom
- 2 1/2 cup blueberries (fresh or frozen, I used wild blueberries)
- 1 cup raspberries (optional, adds sweetness and tartness, and it makes the oatmeal less dense)
- 3 tbsp turbinado sugar (optional)
- For serving: nut butter, yogurt, maple syrup, fresh berries, hemp seeds, jam, etc.
Instructions
- Preheat your oven to 375F (190C). Prepare a 12x8” baking dish.
- In a large bowl whisk together eggs, maple syrup, almond butter, vanilla extract, avocado oil, and sea salt.
- Add almond milk and whisk to combine.
- In a separate bowl, stir together the oats, baking powder, cinnamon, and cardamom.
- Add the oat mixture to the wet ingredients and stir to combine well.
- Add in 2 cups of the blueberries, and the raspberries to the batter. Stir to combine.
- Pour the batter into your prepared baking dish. Sprinkle with the remaining ½ cup blueberries and more raspberries if desired.
- Sprinkle with turbinado sugar and bake in the preheated oven for 45-50 minutes until golden.
- Divide into 6 servings and serve with your favorite toppings.
Notes
Storing: Store any leftovers in an airtight container in the fridge for up to 2-3 days.
Reheating: Preheat your oven to 300F (150C) and pop in the baked oats on an oven-safe dish for approx. 10 minutes.
Nutrition
- Serving Size:
- Calories: 353
- Sugar: 15.8 g
- Sodium: 123 mg
- Fat: 13.4 g
- Saturated Fat: 1.8 g
- Trans Fat: 0 g
- Carbohydrates: 45.3 g
- Fiber: 7.4 g
- Protein: 9.4 g