Healthy and Delectable Recipe for Baked Cinnamon Blueberry Oatmeal
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When family comes to visit, I like to have a hearty breakfast ready to serve, so I don’t have to get up too much earlier to feed everyone well!
This recipe is so easy to make ahead and re-warm one portion at a time, as people trickle into the dining room. Some will even prefer to have it served cold and swimming in a bowl of cold milk, like cereal!
This is also a dish I like to make up in advance at the first sign that I might be getting sick, since it’s so easy to serve up one portion at a time for myself and the kids. Follow it up with a warm bowl of my Amish Chicken Corn Noodle Soup for lunch or dinner, and spend the rest of the day resting and concentrating on getting well again!
But in even healthy times, this makes a wonderful casserole-style dessert, great for potlucks, birthday parties, or just a late-night snack! Top it with a dollop of whipped cream, and cozy up with a cup of tea! Yum!
One more thing! If you and your family don’t intend to eat the entire pan at once, you would be wise to bake it in a 13×9″ glass cake pan with an optional LID, like this one. That way, once it’s in the fridge, family members can easily lift the lid, scoop out the piece they’d like, and replace the lid in a jiffy.
This is the lidded cake pan I have and use most often! You can see from its great reviews that I’m not the only one who loves it! 🙂
This also permits you to be able to stack things on top of the cake pan if the need arises, unlike you’d be able to do if your cake pan was just covered with aluminum foil or plastic wrap.
If you make this recipe and love it, be sure to share a pic and tag me (@TheHackyHomemaker) on social media!
Baked Cinnamon Blueberry Oatmeal
Ingredients
Dry Ingredients:
- 4½ cups quick oats
- 1½ cups light brown sugar not packed
- ¾ tsp table salt
- 3 tsp baking powder
- 1 tbsp ground cinnamon optional
- 1 tbsp all-purpose flour
- 10 oz bag frozen blueberries
- ¾ cup chopped pecans optional
Wet Ingredients:
- 1 tbsp ground flaxseed (+3 tbsp water)
- 2 large eggs
- ¾ cup vegetable oil
- ½ cup honey (or more)
- 1½ cups milk (2% or more)
Topping Ingredients:
- 6 tbsp butter melted
- 6 tbsp light brown sugar
- ½ tsp ground cinnamon
- 6 tbsp all-purpose flour
- ½ cup quick oats
Instructions
- Preheat oven to 350°. Grease the bottom and sides of a 13" x 9" glass cake pan with a touch of vegetable oil.
- In a tiny bowl, mix ground flaxseed and water. Stir well, and set aside in the fridge to gel up.
- In a large bowl, mix (dry ingredients) oats, brown sugar, salt, and baking powder. Whisk together well with a fork, breaking up clumps of brown sugar as you go. Sprinkle in extra cinnamon if desired.
- In a medium bowl (or stand mixer), blend the eggs and the flaxseed mixture, then add oil, honey, and milk (wet ingredients). Whisk well until mixture is frothy, then add to the dry mix right away to maintain fluffiness. Stir together just until mixed well.
- In a small bowl, melt butter for topping. Cream together the warm butter and brown sugar. Then, sprinkle on the cinnamon, flour, oats, and mix together. Topping should be crumbly.
- Open the bag of still frozen blueberries and toss in 1 tbsp of flour. Zip the bag closed and toss blueberries until well coated. (This step is important so that your berries don't sink to the bottom.) Add these and (optional) chopped pecans to the wet mix, folding in gently.
- Pour batter into greased cake pan. Sprinkle crumble topping over the top. Bake at 350° for 30-35 minutes. When done, it should come out a little jiggly, not totally dry.
- Cool for at least 1 hour, then serve.
