Mar 27, 2011

Baked blueberry oatmeal

 

Baked oatmeal has its origins in the Amish country, but it seems to be exploding in popularity right now (in the blogosphere, anyway.) It’s no wonder, since it’s such a homey and satisfying breakfast.  Don’t get me wrong, I love me a bowl of plain oatmeal, but this is breakfast of a higher order.

Some of the older recipes for baked oatmeal are really more like dessert, with loads of butter and nearly a cup of sugar. My version is more heart-healthy, with just a touch of oil, and applesauce & blueberries adding most of the sweetness. Still, it feels like a nice morning treat.

It’s difficult to describe the texture of baked oatmeal. I guess it’s a bit spongy and bread pudding-like. I put a layer of fresh blueberries on the bottom – an idea I picked up from a Seven Spoons recipe. I can’t wait to try variations on this dish, maybe using apples, dried tart cherries, or different nuts and seeds. Peanut butter baked oatmeal? That just might be in my future, too.

This post is my entry into this month’s Breakfast Club event, originated by Helen at Fuss Free Flavors. The theme this time is whole grains – right up my alley.

Baked Blueberry Oatmeal

2 cups old fashioned oats
½ cup unsweetened applesauce
1 large egg, beaten
1 tablespoon canola oil
1 cup nonfat milk
½ cup plain, nonfat yogurt (not Greek)
1 teaspoon cinnamon
1 teaspoon baking powder
¼ teaspoon salt
2 tablespoons turbinado sugar, or other sweetener
½ teaspoon vanilla
1 cup fresh blueberries
½ cup walnuts or pecans, chopped

Vegan variation: substitute 2 tablespoons ground flax seed whisked with ¼ cup water for the egg; substitute 1 ½ cups almond milk for the yogurt and milk.

Combine all ingredients except blueberries and walnuts in a medium bowl. Cover and refrigerate overnight.

In the morning, heat the oven to 350 degrees.

Lightly oil an 8-inch square baking dish. Place the blueberries on the bottom, and cover with the oatmeal mixture. Sprinkle the walnuts on top.

Bake, uncovered, for 35 minutes.  Slice and serve, either plain or topped with warm milk.

Serves 4-6

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See more recipes: Breakfast, Gluten-free

Comments

  • Brooke

    So, I am drooling just reading this! Thank you for this recipe.

  • [...] Elton from What Would Cathy Eat? made her first Baked Oatmeal with Blueberries studded on the bottom and can’t wait to try it with other fruits. What a delicious way to [...]

  • Cathy, I love baked oatmeal and have made Seven Spoon’s recipe as well. I love the bananas on the bottom with the blueberries. Yum! Thanks for joining Breakfast Club this month. :)

  • I love baked oatmeal…yours looks particularly delicious. I had no idea it had its roots in Amish Country!

  • Nuni

    This was so easy and incredibly delicious. I’m going to try a blueberry/apple mixture next. An excellent breakfast that lasts half the hectic workweek. I’m going to make this for a teacher group breakfast at work at the end of April.

  • Katherine

    I just made it and it was DELICIOUS! I used mashed banana instead of applesauce, greek yogurt and water in place of the milk/yogurt, and egg whites only. Thanks so much!

  • whatwouldcathyeat

    Glad you liked it, Katherine. Maybe I’ll try it with your substitutions next time!

  • Courtney

    I found the recipe and your blog when searching for Baked Oatmeal recipes on google. My daughters are extremely picky eaters but they loved it. I usually use frozen Wyman’s Blueberries and double the amount called for. They are frustrating to cook for so I thank you for giving me something easy that they are always willing to eat.

  • whatwouldcathyeat

    Thanks, Courtney. I don’t have kids, but I hope that a lot of my recipes are kid-friendly!

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