I’m a breakfast person. In fact I couldn’t even begin to pick a favorite breakfast food…I love them all. French toast made with thick, eggy bread and covered in maple syrup…the real stuff! Buckwheat pancakes with a side of crisp bacon. Omelettes loaded with fresh vegetables and cheese. And when in a hurry, a steaming hot bowl of oatmeal. Without much more effort one can make baked oatmeal. If you’ve never had baked oatmeal you really must try it. It’s oatmeal…but more sophisticated…yet down to earth…I don’t know, it’s just good. This Blueberry Baked Oatmeal is divine. I adapted the recipe from one I found on Tasty Kitchen. I used egg and dairy substitutes so that is how I wrote the recipe but you could certainly use eggs, butter, and milk. I’m planning on trying it that way when I can and I’d love to know how it works for you!
This oatmeal was a hit with my kids as well. They polished off their bowls in record time and wanted to know when we were going to make it again!
Blueberry Baked Oatmeal
- 1 1/4 cups blueberries
- 3/4 cup soy milk
- 1/2 cup honey
- 2 large eggs (I used egg replacer)
- 1 tsp. vanilla
- ¾ cups butter, divided (I used Earth balance)
- 2 cups rolled oats
- 1 1/2 tsp baking powder
- ¼ teaspoons baking soda
- ½ teaspoons salt
- 4 tbsp. brown sugar
Preheat oven to 350° F. Melt butter; pour 1/4 cup into the bottom of a 9-inch square baking dish. Sprinkle blueberries and 2 tbsp of brown sugar on top of the butter. Set aside.
In a medium bowl, mix together the soy milk, honey, eggs, remaining butter and vanilla.
In a large bowl, whisk together oats, baking powder, baking soda and salt. Stir the wet ingredients into the dry ingredients and mix well. Pour over the fruit and smooth the top. Sprinkle with remaining 2 tbsp. of brown sugar.
Bake at 350°F for 40 to 50 minutes, or until browned on top and fruit is bubbly. Allow to cool slightly. Serve with milk or cream. This would also be fantastic topped with a dollop of vanilla yogurt.