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 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.