What's Cookin' Today - Baked Blueberry Oatmeal
This breakfast casserole is so delicious and versatile. It has a sweet, crispy and satisfying layer of oatmeal covering a healthy layer of cooked fruit. It is easy to put together and will be enjoyed by all.
Oats...which ones should you use? There are a few options to choose from, and they are all used for different things. For this dish (and for oatmeal cookies - yum!) you will want to get 'rolled oats' or 'old fashioned oats'. Instant or quick oats have been cut into smaller pieces and cook up quicker. They would also work for baked goods, but the consistency will be significantly different for this dish. Steel cut oats are cut into larger pieces, have had less processing and are wonderful for making a bowl of oatmeal. However, for this dish, the consistency, liquids and cooking time would vary greatly.
Let's start by putting our dry ingredients in a big ole' mixing bowl. Combine the oats, brown sugar, cinnamon, baking powder and salt together.
Go ahead and melt your butter. Most sticks of butter are 1/2 cup, so you will need 1 1/2 sticks. Unless you are using that fancy Irish, French, Italian or other incredibly tasty butter. Then you will need to measure it out.
You can melt it in a small pan over the stove top or in the microwave, whichever you prefer.
Add the melted butter to the oatmeal mixture.
Add your milk to the mixture. If you want to go dairy free you can definitely substitute here. Almond, coconut, soy or rice milk will absolutely work. I suggest you either go with the unsweetened variety or reduce your brown sugar initially.
Add in your almond or vanilla extract and stir the mixture so the eggs don't go right on top of the melted butter. You might end up with an entirely different dish, 'oatmeal and scrambled eggs', not quite what we are going for.
Then add your eggs and stir again.
It's fruit time! I'm working with blueberries, but I've made this with all types of berries, mango, cherries, the world is your oyster. Or fruit basket I suppose.
Why frozen fruit? The frozen fruit will actually steam the casserole from the bottom up giving the entire dish such a wonderful consistency and even cooking time. It also protects the fruit from over cooking or even burning.
Pour your fruit directly from the freezer into a greased 9X13 pan and spread evenly over the bottom.
Pour the oatmeal mixture over the fruit and spread evenly.
Bake at 375 degrees for about 45 minutes until the casserole is set, and the top is golden.
Look at that beauty!
You can serve immediately or let it cool, portion it out and store in the fridge for breakfasts throughout the week.
Adding a little milk (or half n half!) to the bowl is scrumptious too.
Enjoy your healthy and hearty start to the day.
As always, add any requests in the comment section. I hope you enjoy one of my family favorites.
Let's cook together again soon!
- 4 1/2 Cups Rolled Oats
- 1 1/2 Cups Brown Sugar
- 3 Teaspoons Cinnamon
- 3 Teaspoons Baking Powder
- 1 1/2 Teaspoons Salt
- 3/4 Cup Butter, melted
- 1 1/2 Cups Milk
- 3 Eggs
- 3 teaspoons Almond Extract, (can use vanilla if preferred)
- 24 ounces Frozen Blueberries
- Preheat oven to 375 degrees.
- Combine oats, brown sugar, cinnamon, baking powder and salt in a large bowl. Stir in milk, eggs, butter and almond extract.
- Grease a 9" X 13" baking dish. Cover the bottom with the frozen blueberries. Spread the oat mixture on top of the fruit.
- Bake uncovered for 50 minutes or until set and golden brown. If the top browns too quickly, cover and bake until set.