This is a slight adaptation from Two Peas & Their Pod. Baked oatmeal is such an easy breakfast that lasts most of the week for me, as leftovers reheat well. I rarely get to eat an entire serving as my toddler is sampling mine as I eat it. Never a bad thing, though, when he likes the healthier foods like this.
Baked Blueberry Oatmeal
2 cups rolled oats
1/4 cup brown sugar
1/4 tsp. salt
1 tsp. baking powder
1 heaping tsp. cinnamon
1/8 tsp. allspice
1/8 tsp. nutmeg
1/8 tsp. cardamom
2 cups almond milk
1 large egg
3 Tbsp. coconut oil, melted
1 tsp. vanilla
1/4 tsp. almond extract
1 1/2 cups blueberries
Preheat the oven to 350ºF. Grease an 8x8 square baking dish, and set aside. In a medium bowl, mix together the oats, brown sugar, baking powder, salt and cinnamon.
In another medium bowl, whisk together the milk, egg, coconut oil, vanilla and almond extract.
Arrange two-thirds of the blueberries on the bottom of the
prepared baking dish. Pour the oat mixture evenly over the berries. Pour
the milk mixture over the oats. Gently shake the baking dish to make
sure the milk covers the oats evenly. Sprinkle the remaining blueberries
on top of the oats.
Bake for 40 minutes, until the top is golden and oatmeal is set. Let cool for 5 minutes, and serve warm. Serves 6.