Blueberry Baked Oatmeal (Porridge)
All of my British friends have wrinkled their noses in disgust when I suggest Blueberry Baked Oats. However, each of them has been converted on the first bite! Perfect for feeding a crowd for brunch or when you really want cake for breakfast, Blueberry Baked Oats are a staple recipe.
Blueberry Baked Oats Recipe
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 recipe 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.
TOP TIP: These Le Creuset tapas dishes are perfect for a half serving of our blueberry baked oats. Just cut the recipe below in half.
Syrups and Other Toppings
For a delicious and healthy brunch, top blueberry baked oatmeal with yoghurt, Waitrose No. 1 maple syrup and some coconut.
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.
In a hurry? Forgot the compote and just throw some frozen blueberries in the pan, cover with the oat batter and bake.
Blueberry Baked Oats
- 250 grams blueberries frozen
- 100 grams sugar caster
- 100 ml water
- 2 eggs
- 2 teaspoons vanilla extract
- 300 ml milk semi-skimmed
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 300 grams oats I prefer Scotts Porridge Oats
- 200 grams banana 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.