This baked oatmeal recipe is packed with wholesome, anti-inflammatory, warming ingredients the whole family will enjoy! With omega-3 fatty-acids from the walnuts and antioxidant flavanols from the blueberries, it's a healthful option you can feel good about adding to your breakfast rotation! It also stores well for 4-5 days and tastes even better once cooled. Bake once and enjoy throughout the week! Individual portions can be eaten chilled, at room temp, or warm. Leftovers can be reheated in the microwave.
Servings: 9 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients:
1 cup chopped walnuts
2 cups old-fashioned rolled oats
2 teaspoons cinnamon
1 teaspoon baking powder
3/4 teaspoon kosher salt or sea salt (or 1/2 teaspoon table salt)
1/4 teaspoon ground nutmeg
1 3/4 cup milk of choice (cow's milk, soy milk, almond milk, coconut milk, oat milk, etc. all work)
1/3 cup agave syrup (or maple syrup or honey)
2 large eggs (or flax eggs)
3 Tbsp melted unsalted butter or coconut oil, divided
2 teaspoons vanilla extract
12 ounces or 1 pint fresh or frozen blueberries (or 2 1/2 cups of preferred berry/fruit), divided
Optional toppings for serving: plain/vanilla yogurt or whipped cream or additional fresh fruit
Directions:
Preheat oven to 375 degrees. Grease a 9-inch square baking dish with spray oil or butter. Place nuts onto a rimmed baking sheet.
Roast nuts for 4-5 minutes (until fragrant) once oven is pre-heated. Remove and let cool.
In a medium mixing bowl, combine the oats, toasted nuts, cinnamon, baking powder, salt, and nutmeg. Mix and combine well using whisk, fork, or spoon.
In a smaller mixing bowl, combine the milk or milk alternate, agave syrup or alternate natural sweetener, egg, half of the butter or coconut oil, and vanilla. Whisk until well-blended.
Reserve 1/2 cup of blueberries for topping the baked oatmeal and place on the side. Arrange the remaining blueberries evenly over the bottom of the baking dish. If using frozen berries, there is no need to defrost them first.
Cover the fruit with the dry mixture and then pour the wet ingredients over the oats. Wiggle the baking dish well to allow the milk to move through the oats and gently pat down any dry oats resting on top.
Scatter the remaining blueberries or fruit across the top. Bake for about 45 minutes, until the top is golden and center is set.
Remove baked oatmeal from oven and let cool.
Melt remaining butter and drizzle on the top before serving.
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