Blueberry oatmeal bake

I do Muay Thai 3 times a week; it’s the best workout! It also wipes me out (in a good way). On those days I really have to make sure I eat a filling and nutritious breakfast that keeps me going. This blueberry baked oatmeal does just that.

This blueberry oatmeal recipe is loaded with wholesome good-for-you ingredients; oats, nuts and blueberries. Eggs bind it all together and maple syrup sweetens it. After baking it in the oven, I serve it in a bowl usually with (coconut) yogurt. Yummy!

How I make this blueberry oatmeal bake?

I start by toasting the nuts in a heated skillet for 4 to 5 minutes, until fragrant and toasted.

In the meantime I make sure the oven is preheating so I can slide in my filled loaf pan once I have mixed and transferred all the ingredients.

In a medium mixing bowl, I combine all the ingredients; the toasted nuts, oats, cinnamon or gingerbread spice, baking powder and salt together. I whisk to combine it all.

In another mixing bowl, I combine the milk, maple syrup or honey, egg, coconut oil, and vanilla. Whisk until blended (if coconut oil solidifies I briefly microwave the bowl for 30 second until the coconut oil melts again).

I arrange 2 cups of berries evenly over the bottom of the baking dish (no need to defrost frozen fruit first) and cover the fruit with the dry oat mixture. Then I drizzle the wet ingredients over the oats. I carefully shake the loaf pan to make sure the milk moves down through the oats.

I divide the remaining blueberries on top and sprinkle some coconut sugar on top for some extra sweetness and crunch. This is optional though.

Now the blueberry oatmeal bake is ready to go into the oven to bake. I slide it in an bake it for 42 to 45 minutes, until the top is nice and golden. After that I remove it from the oven and let it cool for a few minutes before serving.

I prefer this baked oatmeal served warm, straight from the oven. This oatmeal keeps well in the refrigerator, covered, for 4 to 5 days. I simply reheat individual portions in the oven (or much faster, in the microwave if you own one) before serving.

Sometimes I switch it up:

• by using apples and raisins instead of blueberries and walnuts instead of pecans
• or strawberries and almonds!
• I have even made a tropical breakfast bake by using pineapple and shredded coconut instead of blueberries, cashews instead of pecans and I use coconut milk as my choice of milk. Vacay in a bowl!

I love this breakfast bake and so does my workout buddy aka hubby. I hope you do too. It is

wholesome – filling – nutrient-dense – adaptable – easy to make – and ridiculously delicious

This is such a great and filling breakfast. Looking for other breakfast ideas that will keep you going? Check out this quinoa breakfast bowl or this pumpkin porridge and smoothie bowl (pumpkin is a year round thing in my home!) or what about this coconut carrot bread? Or even better my 8 favorite healthy, easy and quick breakfast recipes gives you all the inspiration you need!

Blueberry oatmeal bake

This blueberry oatmeal bake is a nutritious and filling breakfast; made with frozen blueberries, old-fashioned oats and pecans. It is the best pre-workout meal!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 42 minutes mins

Total Time 52 minutes mins

Course Breakfast

Servings 4 people

Calories 519 kcal

Equipment

• A 9×5-inch/ 25cm loaf pan or double the amounts and use a 9×9-inch/ 24x24cm baking dish

Ingredients

  

• ⅔ cup pecans (chopped)
• 2 cups gluten free oats (use whole not quick oats)
• 2 tsp ground cinnamon (or sub gingerbread spice)
• 1 tsp baking powder
• ¾ tsp sea salt
• 1¾ cups milk (of choice. I used almond milk)
• ¼ cup maple syrup (or sub honey or agave nectar)
• 2 large eggs
• 3 tbsp coconut oil (melted)
• 2 tsp pure vanilla extract
• 2½ cup blueberries (I used frozen, but you can use fresh as well)
• 2 tsp coconut sugar (optional for topping)

Instructions

 

• Preheat the oven to 375F/190C. Grease a loaf pan (9×5) (or double the amounts and use a square 9×9 baking dish).
• Toast the nuts in a heated skillet for 4 to 5 minutes, until fragrant and toasted.
• In a medium mixing bowl, whisk to combine the oats, toasted nuts, cinnamon, baking powder and salt.
• In another mixing bowl, combine the milk, maple syrup or honey, egg, coconut oil, and vanilla. Whisk until blended.
• Arrange 2 cups of the blueberries evenly over the bottom of the loaf pan (no need to defrost frozen fruit first). Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle and shake the loaf pan to make sure the milk moves down through the oats.
• Top with the remaining berries. Sprinkle some coconut sugar over oats and blueberries if you’d like some extra sweetness and crunch.
• Bake for 42 to 45 minutes, until the top is golden brown. Remove your baked oatmeal from the oven and let it cool for a few minutes. 

Notes

Nutritional information:

the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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