Sweetened with maple and full of fresh berries, this maple blueberry almond baked oatmeal is the perfect Sunday morning breakfast. Plus it’s easy to reheat on weekday mornings!
I’ve mentioned this before, but I love Sunday mornings. I usually try to have a productive Saturday – run to the grocery store, take care of errands, clean the apartment – so that Sunday can be all about relaxing. Lounging in the morning, baking something sweet in the afternoon, and snuggling on the couch in the evening to catch up on our favorite shows. That’s my ideal Sunday. And waking up with the sun peeking through the blinds, knowing that you have a full day of nothing ahead is just the best feeling in the world.
Lately I’ve gotten into a habit of lounging in bed on Sunday mornings. I’m a fairly early riser, but I’ll gladly lay in bed for an hour or two on Sunday morning after I wake up. Maybe I’ll read a magazine. Or – more likely – I’ll scroll through Instagram. I tried to stick to our ‘no phones in bed’ rule, but it’s especially hard on Sunday mornings. Laying in bed and scrolling through Instagram is my guilty pleasure. Eventually I’ll get out of bed in search of something tasty to eat for breakfast.
Let me tell you…this maple blueberry almond baked oatmeal is worth getting out of bed for! It’s hot and cozy, like all baked oatmeal should be. And it sweetened with maple syrup and fresh blueberries, for a touch of sweetness that’s full of flavor. Plus, it’s sprinkled with almonds for a bit of crunch and a hint of nutty flavor. It’s a delicious and filling way to start your Sunday. And, it’s easy to reheat and enjoy during the week, too!
Maple Blueberry Almond Baked Oatmeal
3 cups old-fashioned oats
1/2 cup brown sugar
2 T flaxseed meal (optional)
1-1/2 tsp. baking powder
3/4 tsp. cinnamon
pinch of salt
2 cups fresh blueberries
1/2 cup almonds (sliced or slivered)
2-1/2 cups milk
1/4 cup maple syrup
Preheat oven to 350°F. Butter a 2-1/2 quart baking dish and set aside.
In a medium bowl, combine oats, brown sugar, flaxseed meal, baking powder, cinnamon, and salt. Pour half of the oat mixture into the baking dish. Top with half of the blueberries and almonds. Then top with the remaining oat mixture.
In a small bowl, whisk the eggs, milk and maple syrup. Pour the mixture over the oats. Top with the remaining blueberries and almonds. Bake for 40 minutes.
Serve immediately or refrigerate and reheat before serving.