Blueberry baked oatmeal
A pan of soft, cakey oats bursting with blueberries that you bake once and eat all week, cold from the fridge or warmed with a splash of milk.
- 55 min total
- 10 min hands-on
- Anyone can make this
- Serves 6
- About $1.54 a serving
- 280 calories
- Good the next day
- Vegetarian
Dolly says: Make the full amount, and tomorrow’s breakfast is already done.
Ingredients
For 6 servings.
- 2 tbsp butter
- 2 cups rolled oats
- 1¾ cups milk
- 2 large eggs
- ⅓ cup maple syrup
- 1½ cups blueberries, fresh or frozen
From your pantry
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 tsp vanilla extract
Each serving has about 280 calories, 9 g protein, 41 g carbs and 9 g fat, and costs about $1.54 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No milk? Half-and-half works.
Steps
Tap an underlined word for a quick explanation.
the oven to 375°F. Put the butter in an 8-inch square baking dish and set it in the oven for 3 to 4 minutes, until .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 3 min 30 sec
the oats, baking powder, cinnamon and salt together in a large bowl.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
the milk, eggs, maple syrup and vanilla in another bowl until no streaks of yolk are left.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Tilt the warm dish so the butter coats the bottom and sides, then pour the rest of the butter into the milk mixture and it in.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Dolly’s tip: The dish is hot. Hold it with an oven mitt.Pour the milk mixture over the oats and , then 1 cup of the blueberries.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
Scrape it into the buttered dish, spread it level and scatter the rest of the blueberries on top.
35 to 40 minutes, until at the edges and the middle no longer jiggles when you shake the dish.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 35 min
Dolly’s tip: If the center still wobbles like pudding, give it 5 more minutes.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Let it cool 10 minutes, then cut into 6 squares. It keeps 4 days in the fridge or 2 months in the freezer.
Timer: 10 min
Food safety: Put leftovers in the fridge within 2 hours and eat them within 3 to 4 days. Reheat until steaming hot, 165°F.
Plan this in Dollop, and get the grocery list
Dollop plans your breakfasts along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
