One of my favorite recipes from the earlier days of the blog is our Baked Oatmeal. It’s not really flashy and it’s one of those that kind of gets pushed to the side, but this is one of my family’s favorite special occasion meals–holidays, birthdays, nights when I feel like eating cookies for dinner don’t have anything else in the house and I want a quick dinner. I love that I can mix it up the night before and then pop it into the oven in the morning and I really love anything that feels like I’m eating warm cookies and milk for breakfast.
I’ve been on a blueberry kick lately, so I started playing around with some new flavors and this was my favorite. I serve it with some bacon and fresh fruit and it’s one of those rare meals that everyone eats and no one complains.
You’ll need rolled oats (not quick or instant), blueberries (fresh or frozen), the zest from 1 lemon, milk, eggs, vanilla, brown sugar, butter, baking powder, cinnamon, and ginger (fresh or dry–ginger is a unique spice where you use the same amount regardless of whether you’re using dry or fresh ginger).
Preheat oven to 350 F. Spray a 9″ pie plate with non-stick cooking spray and set aside.
In a large bowl, combine the oats, brown sugar, cinnamon, ginger baking powder, salt, and blueberries.
In a smaller bowl, whisk together the milk, butter, vanilla, eggs, and lemon zest.
Add the liquid mixture to the dry mixture and stir to combine. Transfer the mixture to the prepared pie plate
and bake for 40 minutes or until the top is golden brown. Serve immediately with a splash of warm milk.
Blueberry Baked Oatmeal with Lemon and Ginger
Ingredients
- 3 cups rolled oats not quick-cooking
- 3/4 cup brown sugar
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon ginger ground or fresh
- 2 teaspoons baking powder
- 1 cup blueberries fresh or frozen
- Zest of 1 lemon
- 1 cup milk
- 1/2 cup butter melted
- 1 tablespoon vanilla
- 2 eggs
Instructions
- Preheat oven to 350 F. Spray a 9" pie plate with non-stick cooking spray and set aside.
- In a large bowl, combine the oats, brown sugar, cinnamon, ginger baking powder, salt, and blueberries. In a smaller bowl, whisk together the milk, butter, vanilla, eggs, and lemon zest. Add the liquid mixture to the dry mixture and stir to combine. Transfer the mixture to the prepared pie plate and bake for 40 minutes or until the top is golden brown. Serve immediately with a splash of warm milk.
Nutrition
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Questions & Reviews
Made this again this morning – mmmmmmmmmmmmmmmm!
This is so delicious!!! My oldest son proclaimed it one of his top ten favorite breakfasts. I agree!! I usually only like oatmeal in the fall and winter, but this is a great springtime oatmeal.
Yay!!! I’m so glad to hear this!!
Do we do anything different if we make it up the night before?
Nope!! ?
Kate. So good.
Granted i haven’t had a cookie in about six months ? so that made it especially good ?
The combination of ginger and blueberries was a surprise kinda delicious!!!
Yay!!!!! I’m so glad to hear this!! Also, go get yourself a cookie, girl!
Ohhh, CHRISTMAS BRUNCH! I’m guessing a double batch in a 13×9? I can’t wait to lay this one on my family.
This looks delicious! Can’t wait to try it. Do you need to thaw the blueberries if using frozen?
Nah, you don’t need to thaw them 🙂
Totally making this for breakfast tomorrow!
Paige
http://thehappyflammily.com
Ohhhh, I’m excited about this! Your original baked oatmeal recipe is a family favorite. Can’t wait to try this. ?
This sounds yummy. I love the old baked oatmeal recipe too! Can’t wait to try this version.