Name: Baked Oats with Blueberries and Almonds
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup rolled oats; 1 ripe banana; 1/2 cup almond milk; 1 large egg; 1/4 teaspoon baking powder; 1/2 teaspoon vanilla extract; 1/4 cup blueberries; 2 tablespoons sliced almonds; Pinch of salt; Honey or maple syrup, for drizzling (optional)

Directions:

Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a small baking dish or two ramekins with oil or butter.

Prepare the Mixture: In a blender, combine rolled oats, ripe banana, almond milk, egg, baking powder, vanilla extract, and a pinch of salt. Blend until smooth and creamy.

Assemble: Pour the oat mixture into the prepared dish or ramekins. Evenly sprinkle the top with fresh blueberries and sliced almonds.

Bake: Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the oats are set.

Cool and Serve: Remove from the oven and let cool slightly before serving. Drizzle with honey or maple syrup if desired.

Serving Tips:

Warm and Fresh: Serve the baked oats warm, straight from the oven, to enjoy the full flavor and texture. The oats will be soft and the almonds will add a nice crunch.

Toppings: Enhance the dish with additional toppings like a dollop of Greek yogurt, a drizzle of honey or maple syrup, or a sprinkle of cinnamon for extra flavor.

Sides: Pair with a side of fresh fruit, such as sliced bananas or berries, for a balanced and colorful breakfast plate.

Portion Size: This recipe serves two, but you can easily double or triple the recipe if you’re feeding a crowd or want leftovers.

Storage Tips:

Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The oats will continue to absorb moisture, so the texture may become softer over time.

Reheating: To reheat, warm the baked oats in the microwave for 1-2 minutes or in a preheated oven at 350°F (175°C) for about 10 minutes. Add a splash of almond milk before reheating to keep them moist.

Freezing: For longer storage, freeze individual portions in airtight containers or freezer-safe bags for up to 2 months. Thaw overnight in the refrigerator before reheating.

Meal Prep: Prepare a batch on the weekend and store it in the fridge for easy grab-and-go breakfasts throughout the week. Simply reheat as needed.

Related Recipes:

Zucchini Blueberry Baked Oatmeal

FAQs:

Can I use a different type of milk instead of almond milk?

Yes, you can substitute almond milk with any other type of milk, such as cow’s milk, oat milk, soy milk, or coconut milk. The flavor and texture may vary slightly, but the recipe will still be delicious.

Can I make these baked oats without a blender?

If you don’t have a blender, you can mix the ingredients by hand. Mash the banana thoroughly with a fork, then whisk in the egg, milk, and vanilla extract. Stir in the oats, baking powder, and salt until well combined. The texture may be a bit more rustic, but it will still taste great.

Can I add other fruits or nuts to this recipe?

Absolutely! Feel free to customize the recipe with your favorite fruits and nuts. Strawberries, raspberries, or chopped apples work well, as do walnuts or pecans. You can mix them into the batter or sprinkle them on top before baking.

How do I prevent the baked oats from becoming too dry?

To keep the baked oats moist, make sure not to overbake them. Check for doneness at the 25-minute mark by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. If you find the oats are dry after baking, try adding a splash of almond milk when reheating leftovers to add moisture.

Conclusion:

Start your day on a delicious note with these Baked Oats with Blueberries and Almonds. With minimal prep time and a rich, satisfying taste, this recipe is perfect for both busy mornings and leisurely brunches. Enjoy the perfect blend of flavors and textures, and savor a wholesome breakfast that feels like a treat!

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