Baked Oatmeal with Blueberries and Almonds
A custardy, sliceable oatmeal that comes out of the oven instead of a pot, built to be made once and eaten all week.
- Serves
- 6
- Prep
- 10 min
- Cook
- 40 min
- Written
Method
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Preheat the oven to 375°F and butter a 9-inch baking dish.
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Whisk together the oats, baking powder, cinnamon, and salt in a bowl.
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In a separate bowl, whisk the eggs, milk, maple syrup, melted butter, and vanilla until smooth.
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Scatter half the blueberries over the bottom of the dish, pour the oat mixture on top, then pour the egg mixture over the oats and press down gently until everything is submerged.
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Scatter the remaining blueberries and the almonds over the surface.
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Bake until the top is deep golden and a knife comes out clean, 35-40 minutes.
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Let it sit for 5 minutes before serving warm, with more maple syrup poured over.
Notes
The eggs are what separate this from a bowl of stovetop oatmeal — they set the custard around the oats as it bakes, so it slices instead of slumping. Pull it before the top overdarkens; a few more minutes past golden and the edges turn leathery.
It keeps well covered in the fridge for most of a week. Reheat squares in the microwave with a splash of milk poured over first, or eat it cold straight from the dish — it holds together either way. Swap in raspberries or diced apple for the blueberries if that’s what’s around.