Baked Blueberry Oatmeal

Name: Baked Blueberry Oatmeal
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 1/2 cups (250g) Rolled Oats; 2 1/2 cups (600g) Milk; 2 eggs (100g) Eggs; 2 cups (250g) Blueberries; chopped (60g) Almonds; 1/4 cup (60g) Maple Syrup

Recipes · Breakfast · Recipe, Typed Supps

One dish on Sunday, six breakfasts through the week, and it reheats better than it bakes.

Allergens and patterns

Contains gluten, eggs, milk, tree nuts. Fits: Vegetarian, Pescatarian, Halal, Kosher.

Ingredients

2 1/2 cups (250g) Rolled Oats — Rolled, not instant. Instant oats turn the whole tray to mush in the oven.
2 1/2 cups (600g) Milk — The ratio is what matters: too little and you get a dry brick, too much and it never sets.
2 eggs (100g) Eggs — They set the tray into something you can cut into squares rather than spoon out.
2 cups (250g) Blueberries — Frozen work as well as fresh here and bleed less if you fold them in at the last moment.
chopped (60g) Almonds — Over the top, where they toast, rather than through the mix where they steam.
1/4 cup (60g) Maple Syrup — The whole tray’s sugar, spread across six servings — about a teaspoon each.

Nutrition per serving

Calories: 222.7 kcal
Protein: 8.6g
Carbohydrate: 21.6g
of which sugars: 16.1g
Fat: 10.9g
of which saturated: 3.1g
Fibre: 3.6g
Sodium: 67.5mg

Method

Whisk the eggs, milk and maple syrup together.
Stir in the oats, then fold through most of the blueberries.
Pour into a baking dish, scatter the rest of the berries and the almonds over, and bake at 180°C for 35–40 minutes.
Cool at least ten minutes before cutting, or it will not hold its shape.