Blueberry Lemon Baked Oatmeal: A Breakfast FaveElizabeth Stark
Have you tried baked oatmeal yet? Baking gives the oatmeal a wonderful, light texture, with a slightly crisp and sweet crust. All that flavor, plus make-ahead convenience has quickly made baked oatmeal a favorite in our family. This version plays up juicy blueberries and tangy lemon, for a complex flavor that appeals to everyone.
To make ahead, combine the dry ingredients, and the wet. Then, morning of, mix them together and bake. For a softer texture mix everything together the night before, and then bake in the morning. Finally, for the ultimate breakfast in a jiffy, make and bake the oatmeal the night before and reheat individual squares for breakfast.
Baked oatmeal could also be a great dessert — try upping the sugar to 3/4 – 1 cup, and serving with a big dollop of ice cream.
Baked Oatmeal with Lemon and Blueberries
2 1/2 cups old-fashioned rolled oats
1 teaspoon baking powder
1/2 – 1 teaspoon kosher salt
zest of 1 lemon
1/2 teaspoon nutmeg
2 tablespoons butter, melted and cooled
2 cups milk
1/2 cup sugar
2 cups blueberries, fresh or frozen
Preheat the oven to 375 degrees. Grease an 8³ square baking dish.
In a medium bowl, combine the oats, baking powder, salt, zest, and spice. In a small bowl, whisk together the butter, milk, sugar, and egg.
Spoon half of the oat mixture into the baking dish, and then half of the blueberries. Add the remaining oat mixture and scatter the remaining blueberries on to the top, pressing them in slightly. Pour in the milk mixture, sprinkle with a pinch of nutmeg, and place in oven.
Bake for 35 45 minutes, or until the mixture is a light golden brown along the edges, and the center has set up.