Blueberry Baked Oatmeal
Inspired by techniques from America's Test Kitchen.
This straightforward baked oatmeal studded with bursts of blueberry delivers comfort in every forkful, sweet enough to feel like a treat yet wholesome enough for daily eating.
Always check the labels of the products you use.
Method
- 1
Prepare. Preheat oven to 175 °C (155 °C fan) and oil a 20 cm square baking dish.
- 2
Dry. In a large bowl whisk 255 g quick-cooking oats, 200 g light brown sugar, 2 tsp baking powder, 1 tsp cinnamon and 1 tsp salt.
- 3
Wet. In a medium bowl whisk 360 ml milk, 2 large eggs, 85 g melted butter (cooled) and 1 tsp vanilla.
- 4
Combine. Stir the wet into the dry until just combined, then fold in 150 g blueberries (fresh or frozen, not thawed).
- 5
Spread. Pour into the dish.
- 6
Bake. Bake 40-45 min until golden and centre reaches 71 °C.
- 7
Cool and serve. Cool 10 min on a wire rack, cut into 8 pieces and serve with a splash of milk, reheating portions about 30 s in the microwave as needed.
Storage
Keep covered in the fridge for up to 4 days; reheat individual portions about 30 s in the microwave until warm. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Free sugars
24.3 g per serving
48.6 % of the 50 g daily maximum · 97.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 20 cm square baking dish
- large bowl
- medium bowl
- whisk
- rubber spatula
- wire rack
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 356 kcal |
| Protein | 7.5 g |
| Carbohydrate | 51.7 g |
| of which sugars | 28.9 g |
| of which free sugars | 24.3 g |
| Fat | 14 g |
| of which saturates | 7.1 g |
| Fibre | 3.8 g |
| Salt | 1.11 g |
Protein per 100 kcal
2.1 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
