Baked Blueberry Oatmeal
I love this recipe. My sister made this for me on one of her visits back home. It was my birthday and Mother’s Day all on the same day so she did a special brunch and this was part of the meal. I love it because it makes a big 9x13 pan and the leftovers (if there are any) reheat great in the microwave. Perfect comfort food on a chilly winter day. Enjoy.
2 cups frozen blueberries*
2 Tbsp. fresh lemon juice, divided
1 18 oz. container regular oats
3 large eggs
1 cup firmly packed brown sugar
1 cup unsweetened applesauce
1 Tbsp. ground cinnamon (I order mine from The Spice House)
4 tsp. baking powder
1 tsp. salt
1¼ cups water
¼ cup melted butter
Toss 2 cups blueberries in 1 Tbsp. lemon juice, and spread evenly on bottom of a lightly greased 13x9 inch-baking pan.
Combine oats, next 9 ingredients, and remaining 1 Tbsp. lemon juice in a large bowl, stirring until well blended. Pour oat mixture evenly over berries.
Bake, covered at 350 degrees for 30 minutes; uncover and bake 20 more minutes or until golden brown and set.
*Apple-Pecan Baked Oatmeal: Place ½ cup chopped pecans in a single layer on a baking sheet. Bake at 350 degrees for 15 minutes or until toasted, stirring once. Omit blueberries and lemon juice. Peel and chop 5 Granny Smith apples. Spread on bottom of a lightly greased 13-x9 inch baking dish. Sprinkle toasted pecans over apples. Prepare oat mixture as directed, and pour evenly over apples and pecans. Bake as directed.
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