Wednesday, June 20, 2012

Blueberry Baked Oatmeal

I know I've been posting a lot of baked oatmeal recipes, but we just love the stuff so much that I can't help but share some of the different variations we have been enjoying!  Matthew calls it "cake" because he loves it so much.  "Cake" is pretty much his word for anything delicious.  Sometimes, I find myself calling spaghetti or roast chicken "cake" just so I can get him to eat it.

Breakfast is pretty much the only meal of the day where we know Matthew will eat whatever is put in front of him.  He loves all kinds of breakfast foods.  Pancakes, waffles, eggs, bacon, name it, he will greedily gobble it down.

And this blueberry baked oatmeal was no exception.  Loaded with fresh lemon zest and two pints of blueberries, this is a breakfast that will turn your teeth blue.  But it will be worth it because it is refreshing, filling, and satisfying.  Add a little more sugar and you could almost serve it for dessert!

Baked Blueberry-Lemon Oatmeal
adapted slightly from Babble

2 1/2 cups rolled oats
1 teaspoon baking powder
1 teaspoon kosher salt
Zest of 1 large lemon
1/2 teaspoon cinnamon
2 cups milk
1 egg
1/2 cup sugar
3 cups fresh blueberries

Preheat the oven to 375 degrees.  Grease a 8x8 square baking pan.

In a medium bowl, combine the oats, baking powder, salt, zest, and spice.  In a small bowl, whisk together the milk, sugar, and egg.

Spoon half the oat mixture into the baking dish, then half the blueberries.  Add the remaining oat mixture and scatter the remaining blueberries on top, pressing them slightly.  Pour the milk mixture over the whole pan and place in the oven.

Bake for 35-45 minutes, or until the mixture is light golden brown along the edges and the center has set up.  Serve warm with milk!

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