Happy Monday, and how was your weekend?!
I’m back from Stephie and Alex’s wedding, richer in memories and BBQ pounds! I had the most glorious of times, and I’ll tell you all about it in a future blog post. But for now, let’s talk blueberry brunch!
Holy blueberries, batman!!
How do you like your blueberry bakes? Lightly studded? Over-saturated? A happy medium? I’ve been aaaaall about baked oatmeal for breakfast lately, and I had it in my mind that I would make THEMOST blueberryest of Blueberry Baked Oatmeals to ever see the likes of 350 degrees F.
Not to toot my own horn, but I’m pretty sure I’ve accomplished the task with flying colors. I mean, just look at this thing:
I know what you’re thinking. Blueberry edge is the best kind of edge EVAH! Dis is why we’re foodmates.
Because the weather is warming up and Mother’s Day is fastly approaching, I have brunch on the brain. Baked oatmeal is one of my favorite brunches to share with family because it’s so quick and easy to prepare, it’s healthful, and it feeds a crowd. All important things for a large, always hangry family like mine!
For those who enjoy a hearty naturally sweet breakfast, this blueberry baked oatmeal is perfecto! I kept the recipe refined sugar-free by employing maple syrup, dairy-free by using coconut milk, and gluten-free by sticking with gluten-free rolled oats.
Because there are a bloomin’ TWO CUPS-worth of blueberries in this baked oatmeal, the texture turns out – do I daresay? – custardy. Like it’s done been blessed by the grace of moisture. This recipe yields the perfect amount of sweet for someone who, like me, prefers breakfast on the less sugary end of the spectrum, and the tart blueberries give such a nice pop to the dish.
You can serve baked oatmeal up with fresh fruit, and a dollop of plain yogurt or whipped cream. I prefer eating baked oatmeal hot, but this is also a great recipe to make ahead, keep in the refrigerator, and have for breakfasts on-the-go.
As you know, I tend to replace cow’s milk with non-dairy milk in my recipes. Coconut milk is one of my go-tos, and recently Pacific Foods released their new Organic Coconut Non-Dairy beverage (the unsweetened vanilla’s my fave!). Coconut milk is a great source of electrolytes, healthy fats, and is perfect for those seeking an alternative to cow’s milk. I love the subtle, naturally sweet flavor of the milk, and the fact that the drink is free of carrageenan and added sugars.
All’s it takes to make this studly blueberry breakfast come together seamlessly is a little whisk n’ pour n’ bake. I will say, this recipe requires upwards of an hour of bake time, plus some rest time once it comes out of the oven to help the oatmeal set up. Never fret, this just means the baked oatmeal is a great make-ahead recipe, and per usual, all good things are worth the wait.
Blueberry Baked Oatmeal (Dairy-Free & Gluten-Free)
Preheat the oven to 350 degrees F. Lightly oil a 8" x 8" baking dish.
Stir together the rolled oats, coconut, baking powder, cinnamon and sea salt in a mixing bowl.
Whisk together the eggs, coconut milk, vanilla extract, and maple syrup in a seperate mixing bowl. Add the oat mixture to the bowl with the wet mixture and stir well to combine. Stir in the frozen blueberries and pour the mixture into the prepared baking dish.
Place on the center rack of the oven and bake for 55 to 65 minutes, or until oatmeal has set up and is cooked through.
Remove from the oven and allow baked oatmeal to cool 20 to 30 minutes before serving (Note: if you don't allow the oatmeal to sit after it comes out of the oven, it will fall apart).
Disclosure: This post is sponsored by Pacific Foods. As always, thank you for supporting the brands that support this site!