Blueberry Muffin Baked Oatmeal

I haven’t been very creative with breakfast lately, so I decided to change that this morning. Before we left Pensacola, our neighbors gave us a gift card to World Market as an engagement gift. Best store ever. I bought tons of fun new kitchen things, including little ramekins. I love making baked oatmeal, but it always makes so much. Now that I have my little ramekins, I can make individual ones!

You can mix up the fruits and nuts in this recipe for endless combinations. Usually I make an almond pear baked oatmeal, with pears instead of blueberries and almond extract instead of vanilla. You could use raisins and walnuts, apples and pecans… I happened to have blueberries, so that’s what I used. Which turned out pretty awesome, because this little bake tasted exactly like a big blueberry muffin, but 10 times healthier.

Speaking of healthy… I found a really fun new (to me) website where you can enter a recipe and get the nutrition facts! Out of curiosity, I put my blueberry muffin oatmeal in…

Not bad for breakfast, right? Look at all that fiber! And calcium, too. It may seem high in fat, but the majority of it is super healthy fats from the almonds and chia seeds. I used skim milk, so if you use something else it’ll be a little higher. They seem to think it only gets a B- for nutrition, but when you compare it to a big sugary blueberry muffin, I think it’s pretty good.

Blueberry Muffin Baked Oatmeal

makes 2 servings

  • 3/4 cup old fashioned rolled oats
  • 2 tbsp light brown sugar
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 cup milk
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1 tbsp chia seeds (optional)
  • 2 tbsp almonds, chopped
  • 1/4 cup blueberries

Preheat the oven to 350 degrees. Mix the dry ingredients (minus almonds and blueberries) in one bowl, and the wet ingredients in another.

Mix them both together, then stir in blueberries and almonds.

Pour into 2 individual ramekins.

Bake for 25 minutes. Cool slightly and enjoy!

If you want to make it even more like a muffin, sprinkle a little sugar on top before baking, to give it that nice crackly shell. If I refrigerate and reheat the oatmeal, I always pour a little a milk on top before sticking it in the microwave to keep it nice and moist. Yum!



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