Kelly the Culinarian: Cooking with Kelly: Baked Blueberry Oatmeal Recipe

Tuesday, May 31, 2016

Cooking with Kelly: Baked Blueberry Oatmeal Recipe

I'm playing a fun game this week. It's called, can I piece together a week of meals without going to the grocery store? We traveled for Memorial Day weekend, we went out a ton in the previous days and have been training for Ironman Wisconsin too. I long ran out of bananas, and we don't have bread, taking out my favorite breakfast standards (banana oatmeal or an over easy egg atop toast). So it was time to get more creative. I had canned blueberries and plenty of oatmeal, so away I went creating this dish.

What I ended up with is a not overly sweet breakfast that has whole grains, protein and fruit. With a hard-boiled egg, you've got a filling breakfast that's fully portable. The more I work out in the morning, the more I need quick and easy foods on the go. I love how the blueberries plumped on cooking. This would be a classy brunch offering, too.

Baked Blueberry Oatmeal Recipe
2 cups old-fashion oatmeal
2 teaspoons cinnamon
1 teaspoon baking powder
Dash of salt
1 3/4 cups almond milk
1/3 maple syrup
2 eggs
2 teaspoons vanilla extract
1 can of bluberries, drained and rinsed

Preheat the oven to 375 degrees, then mix the dry ingredients and set aside. In a small bowl, whisk together the eggs, syrup, milk and vanilla, then set aside.
Sprinkle half the blueberries along the bottom on a greased 9x9 pan, then cover with the dry ingredients. Gently pour the wet ingredients over the top, then add the remaining blueberries on top. Bake for 40-45 minutes or until the center is set and the top is brown.

You could easily serve this hot, and offer a variety of toppings to make it brunch friendly. For my mobile eating habits, I enjoyed my square of baked breakfast delight at room temp sans add ins.

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