#2,785: Blueberry Baked Oatmeal

This baked oatmeal was perfect for the great deal I got on frozen blueberries a couple of weeks ago, and it's the perfect reheat-able breakfast for the kids!  It's higher in protein, and gluten free, AND gives my kids some fruit too.  We definitely love this served warm (it was great right out of the oven!), and it's ok cold, but we all preferred it warm/hot.  I really wish we had some fresh whipped cream or whipped topping to put on top of this too...that would have made it even better! 

2 cups old-fashioned oats

¼ cup almond meal/flour

1 tsp baking powder

¼ tsp baking soda

½ tsp sea salt

2 tsp ground cinnamon

¼ cup coconut sugar or any granulated sugar of your choice

2 TBS melted butter or coconut oil

2 cups milk regular, almond, coconut etc.

¼ cup Vanilla Greek yogurt or your favorite kind

2 eggs

2 tsp pure vanilla extract

2 cups frozen blueberries or any berry of your choosing

1 TBS cinnamon sugar for topping

Preheat oven to 350 degrees F. Grease a 9x13” glass baking dish and set aside.

In a small bowl, combine oats, almond meal, baking powder, baking soda, salt and cinnamon. Set aside.

In a separate, microwave safe bowl, melt butter (or coconut oil).

Whisk in your milk as you slowly pour it into the melted butter. Add Greek yogurt, eggs, and vanilla and whisk until combined. Add sugar and mix thoroughly. Add dry ingredients to wet ingredients and mix well. Gently fold your blueberries into the mixture.

Spread evenly in a 9x13” pan. Sprinkle cinnamon sugar over the top of your oatmeal.

Bake at 350 degrees F for 35-40 minutes. Your oatmeal should be browned on the top and the top should spring back when you gently touch it with your finger.

Let cool for 15 mintues and serve warm. You can also refrigerate after baking and serve cold!