Baked Blueberry Oatmeal {Secret Recipe Club}

I wasn’t a big fan of baked oatmeal before today.  Something about the texture just didn’t sit right with me.  Ever since I discovered steel cut oats, I like my oatmeal with a bit of “pop” and haven’t made regular oatmeal since.  But when I was browsing my Secret Recipe Club assignment this month, I kept coming back to this recipe for Baked Blueberry Oatmeal.

I’m already a big fan of Nutmeg Nanny, and was so happy to have been given her blog as my assignment this month.  If you’re not familiar with her, please do yourself a favor and get over there right away.  Her photos are completely drool-worthy, and her recipes are creative and inspired.

As for this recipe, I finally decided to go for it because blueberries are amazing right now and I had all the rest of the ingredients already in my pantry, which is always a wonderful thing.

One thing I was nervous about was the maple syrup.  I don’t like maple-flavored stuff, but I needn’t have worried.  You can’t taste the maple flavor at all; it just adds a sweetness to the oatmeal.  (BTW, don’t use the corn-syrup stuff.  Use REAL maple syrup.)

This breakfast treat will definitely be making it into our regular rotation.  It was SO GOOD.  I’ve been converted to a baked oatmeal fan, officially.  Thanks Nutmeg Nanny!

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Baked Blueberry Oatmeal {Secret Recipe Club}

Baked Blueberry Oatmeal {Secret Recipe Club}

Ingredients

  • 2 cups old fashioned rolled oats
  • 1 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 cups milk
  • 1 large egg
  • 1 Tbsp butter, melted
  • 2 tsp vanilla extract
  • 1/3 cup maple syrup
  • 2 ripe bananas - cut into 1/2" slices
  • 1 pint blueberries

Instructions

  1. Preheat oven 375 degrees.
  2. Butter a 2 1/2 quart baking dish and cover bottom with banana slices. Then sprinkle half of the blueberries over the bananas and set aside.
  3. In medium bowl, mix together oats, baking powder, cinnamon and salt. Stir to combine.
  4. In another bowl beat together milk, egg, butter, vanilla and maple syrup.
  5. Add oats to dish and gently pour milk mixture over oats.
  6. Sprinkle the top with blueberries and cook in oven for 35 to 45 minutes until the top is golden brown and the oatmeal is set.
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38 comments

  9. Lisa

    I hopped on the refrigerated overnight oats bandwagon a few weeks ago. I like them, but I prefer my oatmeal hot. Now I’m seeing baked oatmeal all over the place, and am dying to try it! Yours looks like a great place to start – love blueberries plus bananas! It looks sensational! I definitely would have chosen this too!

    Reply
  12. Katie @ Oh Shine On

    I am such a fan of baked oatmeal and I’d be totally down with putting blueberries in my breakfast as opposed to on top. Thanks!

    Also, how can you become involved in the Secret Recipe Club?

    Reply
  14. Shumaila

    I have never tried baked oatmeal, but if you says its good, I’ll take your word for it. Plus the photo does look inviting! Great pick for the SRC!

    Reply
  16. Nikki

    This looks soo good! When I was a kid I wouldn’t try oatmeal & I didn’t until like 6 months ago. I will be trying this! Thanks for sharing.

    Reply
  17. Bonnie

    Working on my Christmas Notebook for this year and added this recipe for a special breakfast on a cold day..comfort food completely & wholesome..yay!!!

    Reply
  23. Evelyn

    I am pinning this:) It sounds amazing (but the name is kinda scary, Lol) My hubby loves oatmeal, I am not crazy about it so I am always looking for ways to spice it up and this would be perfect:) Thank you for sharing at Freedom Fridays!

    Reply
    • Tulip

      Tried this on Monday! It was awesome. I didn’t have any blueberries so I tried apples instead and it was really yummy. It would be perfect in the fall with some dried cranberries too. You are the first recipe I am featuring at Mom’s Library this week!

      Reply
  31. kristy @ gastronomical sovereignty

    Oh goodness! Blueberries and oatmeal were made for each other I think. I’ve never had steel cut oats but I intend to. Especially if I can throw in some Canadian maple syrup – which BTW, did you know is in low production this year? Something to do with the weather. I saw it on the news the other day. I wonder if that’ll affect anything?

    Thanks for sharing with Fresh Foods Wednesday! I hope you have something for us again this week :)

    Reply
  33. Pingback: Whatcha Baking {July Recap}

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