Description
Hearty blueberry baked oatmeal delivers morning comfort with Mediterranean-inspired warmth and wholesome goodness. Rich berry notes and creamy texture promise delightful breakfast moments carefully crafted to nourish and satisfy hungry souls.
Ingredients
Scale
Primary Ingredients:
- 2 cups (160 g / 5.6 ounces) old-fashioned rolled oats
- 1 cup (150 g / 5.3 ounces) fresh or frozen blueberries
- 1 cup (240 ml / 8 fluid ounces) milk (dairy or plant-based)
- 2 large eggs
Moisture and Sweeteners:
- ½ cup (120 ml / 4 fluid ounces) unsweetened applesauce or mashed banana
- ¼ cup (60 ml / 2 fluid ounces) maple syrup or honey
- 1 teaspoon vanilla extract
- 1 cup (120 g / 4.2 ounces) shredded zucchini, squeezed to remove excess moisture
Spices and Optional Additions:
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg (optional)
- ¼ teaspoon salt
- ¼ cup (30 g / 1 ounce) chopped nuts (optional, for crunch)
Instructions
- Preheat the oven to 375°F (190°C) and thoroughly coat an 8×8-inch baking vessel with cooking spray or parchment paper, ensuring complete coverage to prevent sticking.
- In a spacious mixing vessel, thoroughly combine rolled oats, leavening agent, warming spices, and a pinch of mineral crystals, creating a uniform dry foundation.
- Separately, whisk together liquid components including dairy, fruit puree, amber tree nectar, aromatic extract, and protein-rich eggs until the mixture transforms into a smooth, integrated liquid.
- Gently merge the liquid and dry mixtures, stirring with minimal disruption to maintain a tender texture. Delicately incorporate shredded verdant vegetable, plump indigo berries, and optional nutty fragments throughout the batter.
- Transfer the luminous mixture into the prepared baking dish, smoothing the surface with a silicone spatula to ensure even distribution and consistent cooking.
- Position the dish in the heated oven and bake for 35-40 minutes, watching for a golden-caramel crust and a firm, set center that signals complete transformation.
- Remove from the oven and allow the creation to rest and stabilize for 10 minutes, permitting the internal structure to solidify and flavors to meld harmoniously.
- Slice into generous portions and embellish with optional accompaniments like additional maple essence, creamy cultured dairy, or a scattering of fresh fruity jewels.
Notes
- Swap zucchini with grated carrots or chopped spinach for different nutrient boosts and flavor variations.
- Use gluten-free oats to transform this recipe into a celiac-friendly breakfast that doesn’t compromise on taste or texture.
- Freeze individual portions in airtight containers for quick, grab-and-go breakfasts during busy mornings, maintaining quality for up to 3 weeks.
- Experiment with alternative milk options like almond, oat, or coconut milk to customize the recipe for dairy-free diets while keeping the creamy consistency intact.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 215
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 50 mg