BREAKFAST

Blueberry Baked Oatmeal Squares

Blueberry Baked Oatmeal Squares
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Blueberry Baked Oatmeal Squares

Recipe by thesal28_wpCourse: BreakfastDifficulty: Easy
Servings

4

servings

This is one of my favorite early quarantine recipes (2020) and is a mash up of a few overly complicated ones I saw online. After extensive tweaking, I settled on an easy, hard to mess up, mostly one pan affair, because who really wants to put in tons of effort for oatmeal? If I’m dirtying several bowls, there needs to be a cake at the end!

I’ve made many variations of this Baked Oatmeal recipe, but these Blueberry Baked Oatmeal Squares are my favorite because this variation requires zero chopping! Simply grease your baking dish, mix your dry ingredients directly in the dish, add your liquid ingredients and fruit, and bake!

UPDATED (9/26/24): I recently added 2 tbsp of ground flaxseed into the mix (and increased the liquids by 2 tbsp of milk to account for that addition). I was hesitant to do so before because my daughter is a little picky when it comes to texture, but she was none the wiser!

Ingredients

  • 2 cups ROLLED oats (not quick oats, which will make it gummy)

  • 1 1/4 cups milk (any kind, dairy or plant based will work)

  • 2 eggs

  • 2 tbsp plus 1 tsp melted butter, coconut oil, grapeseed or other neutral oil)

  • 1/3-1/2 cup brown or white sugar (Adjust sweetener to your tastebuds. You could also use maple syrup- just combine syrup with wet ingredients before stirring into oats.)

  • 1 tsp cinnamon 

  • 1 tsp baking powder

  • 2 tbsp ground flax seed

  • 1/4 tsp Kosher salt

  • 1 tsp vanilla extract 

  • 1/2 cup applesauce OR 1/2 cup Greek Yogurt OR 1 mashed banana

  • 1 1/2 cups fresh or frozen blueberries

Directions

  • Preheat oven to 350°F (180°C) and move oven rack to the lower middle position. Using 1 tsp of the butter/oil, grease an 8 x 8 baking dish (I use a paper towel to do this). Add the oats directly into middle of the baking dish. Sprinkle the sugar, cinnamon, baking powder, ground flax seed and salt evenly over oats, then stir to combine thoroughly. In a glass measuring cup, lightly beat the eggs, then whisk in the milk, remaining oil/butter, and vanilla extract. Add the applesauce (or yogurt/banana) and whisk to combine. Pour the liquid into the oat mixture and stir to combine. Add the blueberries and mix to combine. Allow to sit for about 15 minutes, mixing once or twice during the duration. Mix to combine one last time then place in oven. Bake for 35-45 minutes.  35 minutes will give you a softer texture (think bread pudding), and 45 minutes will give you firm, portable slices. Cool for 10 minutes in pan before cutting into 9 even squares.
  • Also, these reheat like a dream. You can reheat the whole pan by baking at 350°F for 10 minutes, or reheat individual pieces wrapped in tin foil or unwrapped on a sheet pan in the toaster oven. You can even microwave them! Or eat them cold! Find what works for you.

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