Blueberry Baked Oatmeal
Inspired by techniques from America's Test Kitchen.
This straightforward baked oatmeal studded with bursts of blueberry delivers comfort in every forkful, sweet enough to feel like a treat yet wholesome enough for daily eating.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- 20 cm square baking dish
- large bowl
- medium bowl
- whisk
- rubber spatula
- wire rack
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 356 kcal |
| Protein | 7.5 g |
| Carbohydrate | 51.7 g |
| of which sugars | 28.9 g |
| of which free sugars | 24.3 g |
| Fat | 14 g |
| of which saturates | 7.1 g |
| Fibre | 3.8 g |
| Salt | 1.11 g |
Protein per 100 kcal
2.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Bake
- 1 tsp vegetable oil, for the dish
- 255 g quick-cooking oats
- 200 g light brown sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 6 g fine sea salt or table salt about 1 tsp
- 360 ml whole milk, plus extra to serve
- 2 large eggs
- 85 g unsalted butter, melted and cooled
- 1 tsp vanilla
- 150 g blueberries, fresh or frozen (not thawed)
- 1
Prepare. Preheat oven to 175 °C (155 °C fan) and oil a 20 cm square baking dish.
- 2
Dry. In a large bowl whisk 255 g quick-cooking oats, 200 g light brown sugar, 2 tsp baking powder, 1 tsp cinnamon and 1 tsp salt.
- 3
Wet. In a medium bowl whisk 360 ml milk, 2 large eggs, 85 g melted butter (cooled) and 1 tsp vanilla.
- 4
Combine. Stir the wet into the dry until just combined, then fold in 150 g blueberries (fresh or frozen, not thawed).
- 5
Spread. Pour into the dish.
- 6
Bake. Bake 40-45 min until golden and centre reaches 71 °C.
- 7
Cool and serve. Cool 10 min on a wire rack, cut into 8 pieces and serve with a splash of milk, reheating portions about 30 s in the microwave as needed.
Storage
Keep covered in the fridge for up to 4 days; reheat individual portions about 30 s in the microwave until warm. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
