Want a delicious Oatmeal Bake? This Wild Blueberry Oatmeal Bake is filling, nutritious and tastes great! Let me tell you a little story about me and oatmeal. When I was a kid, my mom used to make the worst oatmeal. I’d walk downstairs from my bedroom to see the single, old, metal pot on the lonely burner. Inside this pot, was oats and water filled to the brim. That’s it.
My mom’s brilliant marketing strategy to sell this breakfast to her seven year old daughter was that “it unclogs the arteries”. Yum.
The conditions for us rugrats were that we were allowed to put sugar on it if we wanted to and my sisters did but I always figured, if I’m going to eat this drudge for health benefits, then I better not put anything unhealthy on it. So I at that porridge as is. And only found solace in the fact that I probably wouldn’t see that pot again for another moth. Jump to our present moment and I’ve recreated this into our wild blueberry oatmeal bake.
This wild blueberry oatmeal bake is loaded with wild blueberries, cinnamon, toasted pecans and almond extract baked to perfection.
Because of my food manufacturing business, Urban Hippie which you can find out more about here, I have a billion oats. Occassionally, I test out different products from suppliers and I’m always looking for the best ingredients.
So here it is. The wild blueberry oatmeal bake! Once it’s out of the oven it goes fast so be prepared!
2 teaspoons unsalted butter
1 1/4 cups No Sugar But You So Sweet Oats
1 tablespoons light brown sugar
1/8 teaspoon of salt
1 2/3 cups plain unsweetened almond milk
1 large egg (I used flax seed meal egg replacer)
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1/3 cup toasted pecans
1/3 cup No Sugar But You So Sweet Oats
1/8 cup light brown sugar
2 tablespoons unsalted butter or earth balance
1 tablespoon whole-wheat pastry flour or unbleached all-purpose flour
1/8 teaspoon ground cinnamon
1/8 teaspoon of salt
2 1/2 cups frozen blueberries, or 1 1/2 cups thawed. I always throw in a little extra!
Preheat the oven to 350 degrees F. Grease a 2-quart baking dish or 8-inch square baking pan with coconut oil.
For the oatmeal: Stir together the oats, sugar and salt in a large bowl. Whisk together the almond milk, egg, vanilla and almond extract in a medium bowl. Pour the milk mixture into the oat mixture and stir well to combine.
For the topping: Stir together the almonds, oats, sugar, butter, flour, cinnamon and salt in a medium bowl until evenly combined.
To assemble: Pour the oatmeal into the prepared baking dish. Arrange the berries (including any juices) over the oatmeal. Sprinkle with the topping. Bake until lightly browned and just set, about 50 minutes. Let cool on a rack for 10 to 15 minutes. Serve warm with a dollop of your favorite yogurt.
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