Blueberry Baked Oatmeal

Ingredients

• 2/3 cup pecans (roughly chopped)
• 2 cup rolled oats
• 2 tsp ground cinnamon
• 1 tsp baking powder
• 1/2 tsp fine-grain sea salt
• 1/4 tsp ground nutmeg
• 1 tsp vanilla extract
• 1.5 cup milk (coconut milk, oat milk or cow's all milk work)
• 1/2 cup maple syrup or honey
• 2 eggs large eggs
• 3 tbsp tablespoon melted unsalted butter or coconut oil
• 1.5 cup fresh blueberries (divided, about 1 cup for batter and 1/2 cup for topping)
• 2 tsp cinnamon extract
• 1/2 cup fresh blueberries or berry/fruit (chopped into 1/2 pieces if large)
• 2 tbsp raw sugar (optional)
• whipped topping for serving (whipped cream, additional maple syrup or nuts/vanilla yogurt or whipped cream, additional maple syrup or nuts/vanilla yogurt or additional fresh fruit)

Instructions

1. 1

   Preheat the oven to 375 degrees. Grease a 9-inch square baking dish and set aside. Line a rimmed baking sheet. Toast for 4 to 5 minutes, until fragrant.

   5 min
2. 2

   In a medium mixing bowl, combine the oats, cinnamon, baking powder, salt and nutmeg. Whisk to combine.

   2 min
3. 3

   In a smaller mixing bowl, combine the milk, maple syrup or honey, egg, butter and vanilla extract until blended. (If you used coconut oil and it solidified in contact with the cold ingredients, briefly microwave the bowl to 30 second increments, just until the oil melts.)

   3 min
4. 4

   Reserve about 1/2 cup of the berries for topping the baked oatmeal, then transfer the remaining berries evenly over the bottom of the prepared baking dish. Pour the batter over the berries, then distribute the reserved berries evenly over the top of the baking dish to make sure the milk moves down through the oats, then gently pat down any oats resting on top.

   5 min
5. 5

   Scatter the remaining pecans over the top. Sprinkle some raw sugar on top if you'd like some extra sweetness and crunch.

   2 min
6. 6

   Bake for 40 to 45 minutes (if using frozen berries, up to 50 minutes). Serve warm. Top with whipped cream, yogurt, or additional oatmeal from the oven and let it cool for a few minutes. Divide into portions and serve with butter on the top before serving.

   42 min
7. 7

   Serve as is or with a topping of your choice. I prefer this baked oatmeal served warm, but it's also good at room temperature or chilled. Store leftovers in an airtight container in the refrigerator, covered, for 4 to 5 days. If desired, gently reheat individual portions in the microwave before serving.

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