Overnight Blueberry Baked OatmealCourse: BreakfastCuisine: AmericanDifficulty: Easy
I made this for my kids and they gobbled it up. It is very healthy and so easy to do. My kids eat this for a couple days and I feel good about it. They will cut a square and reheat it and serve it with a dollop of yogurt or in a bowl with heated milk. Even my husband who is not an oatmeal fan loved this. I always sprinkle it with a little vanilla sugar or maple cinnamon sugar. You can use other berries but blueberries are a house favorite so you can’t go wrong. Feel free to use a vegetarian milk such as almond or oat. It works with almond that is unsweetened with vanilla.
2 1/2 cups old fashioned rolled oats
1 1/2 cups whole milk
2 large eggs, lightly beaten
1/4 cup light brown sugar + 2 Tablespoons, divided
2 Tablespoons salted butter, melted
1 Tablespoon vanilla
1 Tablespoon lemon zest
3 Tablespoons lemon juice
1 heaping teaspoon ground cardamon
1 teaspoon baking powder
1/4 teaspoon salt
2 cups fresh or unfrozen blueberries
- Preheat oven to 375. Using baking spray or butter lightly grease a 7×11 baking dish.
- Stir oats, milk, eggs, 1/4 cup brown sugar, melted butter, vanilla, lemon zest, lemon juice, cardamon, baking powder, and salt together in a large bowl until everything is combined. Fold in the blueberries and make sure they are evenly distributed.
- Pour the mixture into a prepared baking dish and sprinkle with remaining 2 Tablespoons brown sugar or vanilla sugar or cinnamon maple sugar.
- Bake for 40 minutes, it is golden brown and set. Let cool at least 10 minutes or up to 30 minutes. Serve warm or at room temperature. Or make ahead, refrigerate and then cut into serving wedges. Keep in an air tight container in the refrigerator. Remove a wedge and reheat either in the microwave or oven. Serve with warmed milk, dollop of yogurt or on its own. It will keep up to 4 days.