I pretty much eat the same thing for breakfast every day, but sometimes I’m in the mood for something else and will mix it up with oatmeal from time to time. The store-bought packets of oatmeal are great in a time pinch, but they don’t keep me full for very long and lack flavor. When I worked at a summer camp one of my favorite things we would have for breakfast was baked oatmeal with strawberries. So, this recipe is a spin on that and just makes two small ramekins instead of feeding a whole camp. I added in blueberries this time since they looked so good at the grocery store but you could easily make this with strawberries, raspberries or blackberries.
Baked Blueberry Oatmeal
Individual baked oatmeal flavored with cinnamon and maple syrup and loaded with blueberries
Servings 2 bowls
Equipment
- 2 ramekins
Ingredients
- 1 cup rolled oats
- 1/2 cup almond milk
- 1 Tbsp maple syrup
- 1/4 tsp cinnamon
- 1/4 tsp baking powder
- 1 egg
- 1/2 Tbsp coconut oil
- 1/2 cup fresh blueberries
Instructions
- Preheat oven to 350 degrees F.
- Combine the oats, almond milk, maple syrup, cinnamon, baking powder, egg, and coconut oil in a small bowl and stir until all combined. Pour 1/4 of the oat mixture into each ramekin and top with about 2/3rds of the blueberries divided between the ramekins. Cover the blueberries with the remaining oat mixture and then top with the rest of the blueberries.
- Bake the oatmeal in the oven for 20 minutes. Allow to cool for a few minutes as the blueberries will be very hot before enjoying. You can keep the second baked oatmeal in the refrigerator for a few days and reheat in the microwave.
