All of my British friends have wrinkled their noses in disgust when I suggest Blueberry Baked Oatmeal. But each of them has been converted on the first bite. We love Scotts Porage Oats for our baked oatmeal recipes.
Blueberry Baked Oatmeal
We start with frozen blueberries. As you know, blueberries are a “super food”. Not just good for you but taste delicious. There are many ways to use frozen blueberries and Blueberry Baked Oatmeal is just one of them. This dish makes a divine brunch option to feed a crowd or you can turn it into muffin cups for easy breakfasts and snacks throughout the week.
If you have leftover pulp from making Blueberry Syrup, skip making the compote and just reheat your pulp with a few more frozen berries and a splash of water to thin the syrup. Also, remember to try our Baked Oatmeal Cups which are perfect for breakfast on the go.
Blueberry Baked Oats
Bake as a casserole for brunch to feed a crowd or make muffin cups for easy breakfasts and snacks throughout the week.
CourseBreakfast & Brunch, Dessert & Bakery
300gramsoats I prefer Scotts Porridge Oats
200gramsbanana overripe and mashed
Spray a rectangular baking dish with non-stick spray.
Heat the oven to 180C (fan).
Make the blueberry compote by combining all of the ingredients in a small saucepan and heating until simmering. Smash the blueberries into the liquid and simmer about 5 minutes until it thickens and then set aside.
Make the oatmeal batter by mixing the egg, vanilla, banana and milk in a medium bowl.
Tip in oats, cinnamon, salt and baking powder. Mix to combine.
Pour half of the porridge mix in the baking dish.
Pour the blueberry compote over the porridge.
Top with remaining porridge mix.
If desired, using a knife, you can swirl the blueberry compote into the porridge.
Bake for 20 minutes until edges are brown and skewer comes out clean.
Serve hot, warm or cold with a splash of milk, a dollop of yoghurt or maple syrup.