Baked Oatmeal with Blueberries and Nuts
- 375ml (1 1/2 cups) milk (dairy or non-dairy)
- 225g (1 1/2 cups) rolled oats
- 115g (1/2 cup) brown sugar
- 115g (1/2 cup) chopped hazelnuts or almonds
- 120g (1/4 cup + 2 tbsp) unsalted butter, melted
- 2 large eggs or 1 extra-large egg
- 120g (1 cup) frozen blueberries, thawed
- 6g (1 teaspoon) baking powder
- 3g (1/2 teaspoon) ground cinnamon
- 3g (1/2 teaspoon) ground cardamom
- 1.25g (1/4 teaspoon) salt
1. Preheat your oven to 175°C (350°F).
2. In a large bowl, whisk together 225g (1 1/2 cups) oats, 115g (1/2 cup) brown sugar, and 6g (1 teaspoon) baking powder.
3. In a separate bowl, whisk together 120g (1/4 cup + 2 tbsp) melted butter, 375ml (1 1/2 cups) milk, 2 large eggs, and 5ml (1 teaspoon) vanilla extract.
4. Pour the wet ingredients over the dry ingredients and stir until they're well combined, then gently fold in 120g (1 cup) blueberries and 115g (1/2 cup) chopped nuts.
5. Pour the mixture into a greased 23x33cm (9x13-inch) baking dish and bake for 25-30 minutes, or until the top is lightly golden.
6. Remove the dish from the oven and let it cool for a few minutes before serving. Serve warm, topped with additional blueberries, a dollop of yogurt, or a drizzle of honey if you like.
- baking dish
- oven
- mixing bowls
- whisk
- spoon
- measuring cups
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