Ingredients:

  • 2 cups Old-Fashioned Rolled Oats (non-instant)
  • 2 Tbsp packed Light Brown Sugar (optional, for deeper caramelisation)
  • 2 tsp Baking Powder
  • 1 tsp Ground Cinnamon
  • ½ tsp Kosher Salt
  • 2 cups Whole Milk or 2% Milk
  • ½ cup Pure Maple Syrup (Grade A or B)
  • 1 large Egg, lightly whisked
  • 2 Tbsp Unsalted Butter, melted and slightly cooled
  • 1 tsp Pure Vanilla Extract
  • 1 ½ cups Fresh or Frozen Blueberries
  • 2 Tbsp Pecans or Sliced Almonds (optional topping)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x9 inch (or similar) baking dish with butter or a non-stick spray. Set aside.
  2. In a large bowl, combine the rolled oats, brown sugar (if using), baking powder, cinnamon, and salt. Whisk briefly to ensure the leavening agents and spice are evenly distributed.
  3. In a separate bowl, whisk together the milk, maple syrup, lightly beaten egg, melted butter, and vanilla extract until well-combined and homogenous.
  4. Pour the wet mixture into the dry ingredients. Stir gently with a rubber spatula until just combined, being careful not to over-mix. Gently fold in 1 cup of the blueberries.
  5. Pour the Blueberry Baked Oatmeal mixture evenly into the prepared baking dish. Scatter the remaining ½ cup of blueberries and the optional pecans or almonds over the top.
  6. Bake for 35 to 40 minutes, or until the top is golden brown, the edges are set, and the centre looks baked through.
  7. Remove the oatmeal from the oven and let it rest on a wire rack for 5–10 minutes. This resting period is essential for the structure to fully set. Serve warm with extra maple syrup or cream, if desired.