Make-Ahead
Blueberry Baked Oatmeal
Bake once, breakfast all week. Warm, cakey oats studded with jammy blueberries — wonderful fresh or reheated.
Ingredients
- 2 cups (180g) rolled oats
- 1/3 cup (70g) brown sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 cups (480ml) milk
- 1 large egg
- 3 tablespoons butter, melted
- 1 teaspoon vanilla
- 1 1/2 cups (220g) blueberries, fresh or frozen
Method
- Heat the oven to 375°F (190°C) and butter an 8x8 baking dish.
- Stir together the oats, brown sugar, baking powder, cinnamon and salt.
- Whisk the milk, egg, melted butter and vanilla, then fold into the dry mix.
- Fold in most of the blueberries, pour into the dish, and scatter the rest on top.
- Bake 38–42 minutes, until set in the center and golden at the edges.
- Cool 10 minutes. Serve warm, with a splash of milk or a dollop of yogurt.
Cook's notes
- Cut into squares and refrigerate up to 5 days; reheat 30 seconds in the microwave.
- Frozen blueberries work great — don't thaw, just fold them in.
- Swap in diced apple and chopped pecans in the fall.
More breakfast ideas
Pancakes & Waffles
Fluffy Buttermilk Pancakes
Tall, cloud-soft pancakes with crisp golden edges. The buttermilk and a rested batter do all the heavy lifting.
Sweet Mornings
Classic French Toast
Custardy in the middle, caramelized at the edges. Day-old bread is the move, and a splash of vanilla makes it sing.
Eggs
The Perfect Cheese Omelette
Soft, just-set, and folded around a melty middle. Low heat and constant motion turn three eggs into something French-bistro good.