- 2 cups old fashioned oats
- 3/4 cup milk
- 1 cup unsweetened applesauce
- 1/4 cup chopped walnuts
- 2 large eggs (see notes for substitute)
- 1/4 cup maple syrup (OR brown sugar)
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons cinnamon
- ½ teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups blueberries (fresh and frozen both work)
- Mix the ingredients: Add the oats, milk, applesauce, walnuts, eggs, maple syrup, vanilla, cinnamon, baking powder and salt to a large bowl. Mix well.
- Layer in a casserole dish: Lightly grease a 7×11 inch rectangular baking dish. Spread half the oat mixture in the bottom of the dish. Sprinkle with about 3/4 of the blueberries. Top with the remaining oat mixture, carefully smoothing the top. Sprinkle on the remaining blueberries. You can also sprinkle on some extra walnuts if you like!
- Chill the dish: Cover the casserole dish and chill in the refrigerator overnight (see notes for instructions to bake right away)
- Bake the dish: The next morning, remove the dish from the fridge. Preheat the oven to 350°F. Bake until set and golden on top, about 30-35 minutes. Rest for 5 minutes on a rack on the counter, then slice and serve warm.
Ingredient Notes:Eggs: Instead of whole eggs, you can also use 3 large egg whites. I have never tried making a vegan version without eggs, so I can’t recommend any substitutions here. Sweetener: Use a Stevia blend to sweeten the oatmeal if you want to make it sugar-free.
Baking Tips:No grey oatmeal: I usually don’t stir the blueberries into the oats, but but sprinkle them on top, to keep the oatmeal from turning all weirdly grey.
AND WHAT… IF YOU DIDN’T REMEMBER TO ASSEMBLE IT THE NIGHT BEFORE??Easy: Make sure to use quick-cooking oats, let the assembled oats sit on the counter for 10 minutes while you preheat the oven, and live with the fact that it’s a little less cake-like 😉
HOW TO SERVE THIS:Some of my family members prefer theirs in a bowl with milk and use a spoon to eat their oatmeal. Others like it cake-style, with a few spoonfuls of Greek yogurt and a fork. And one particular tiny person might like it best cold, slathered with peanut butter 😉 I let them do whatever they want, as long as they get their own stuff and put it back again after breakfast, ha!
Check out the step by step photos below:
I just use a large bowl, measure out all my ingredients, dump them in the bowl and stir with a wooden spoon until they’re combined. Well, that’s pretty much the recipe 😉
I’m using a 7×11 rectangular baking dish. You could also do individual muffin cups! I prefer layering my baked oatmeal vs stirring the blueberries into the whole mix. This a) helps prevent blueberries sticking to the bottom of the baking dish like glue and b) doesn’t turn your baked oatmeal a ghastly grey color.
First, I spread half the oat mix in the bottom of the baking dish. It’s smart to just lightly grease the dish, but I often forget. Then I layer on most of the blueberries.
THEN I add the rest of the oat mixture…
… and scatter with a few remaining blueberries and some extra chopped walnuts for pretty looks. This is not necessary, but it does look nice.
This is what it looks like after an overnight rest IN THE REFRIGERATOR:
Then you just pop it in the oven and pat yourself on the back for being so organized 😉
More baked oatmeal recipes you’ll love: