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It’s February, and somehow I still feel like I’m playing catch up from the Holidays. Do you feel this way, too? Luckily, cold weather means it’s totally acceptable ( at least, in my book!) to feed us on a mix of breakfast casseroles, soups, stews, and crock pot concoctions. Who wants to wake up to a smoothie or end the day with a salad when there’s frost on the windows?! Not this girl — and I really love smoothies.
I’ve made baked oatmeal plenty of times, and I’ve always been careful to do things like mix liquids separate from the dry ingredients, and then mix the two, or layer each ingredient carefully in a pan, artfully drizzling milk over the top and finishing it all off with fruit to make the perfect baked breakfast. This time, I wondered what would happen if I just kinda dumped it all in a bowl, mixed it up, dumped it into a pan ( that I forgot to even grease, by the way, and it was a total non-issue ), and baked it.
Turns out, what would happen is that I’d end up with a delicious baked oatmeal that took just about zero effort to put together (and made my house smell deeeeee-lish). I’ve listed the prep time as 5 minutes in the recipe, but seriously, I think most of that time was spent trying to remember where my baking powder was, and dragging a chair from my living room to reach it on the top shelf of my cabinets.
Blueberry Almond Baked Oatmeal
- 2 cups rolled oats
- 2 cups vanilla almond milk
- 1 1/2 cups blueberries
- 1/2 cups slivered almonds
- 1/3 cup brown sugar feel free to kick up the sugar a little bit if your berries are particularly tart -- mine were not and did a lot of the sweetness "heavy lifting" for me in this dish
- 1 egg
- 3 tablespoons melted butter
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- Preheat oven to 375 degrees.
- In a large bowl, mix all ingredients thoroughly ( until egg is broken up and combined, and all liquids have mixed through with all of the dry ingredients to form an oat-y batter ).
- Pour into an 8 x 8 dish, and bake for 40 minutes.