Blueberry Muffin Baked Oatmeal

Blueberry Muffin Baked Oatmeal with Cinnamon Crumble Topping

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Blueberry Muffin Baked Oatmeal: Your Perfect Make-Ahead Breakfast

Blueberry Muffin Baked Oatmeal

  • Hook: Picture waking up to a warm, comforting breakfast that tastes like a freshly baked muffin—without any of the hassle.
  • Personal Connection: Reflect on the joy of having breakfast ready to go, especially during busy weekdays or cozy weekends.
  • Overview of Recipe: Introduce Blueberry Muffin Baked Oatmeal as a delicious, satisfying, and versatile dish that offers a nostalgic taste in a healthy format.

Why You’ll Love Blueberry Muffin Baked Oatmeal

  • Taste and Texture

    • Chewy baked oatmeal combined with juicy blueberries.
    • Crispy cinnamon streusel topping that elevates the dish.

  • Health Benefits

    • Packed with nutrients: oats, fruits, and proteins.
    • A balanced meal that keeps you full and energized.
  • Make-Ahead Convenience
    • Ideal for meal prepping for the week.
    • Easy to reheat for quick breakfasts or snacks.

Ingredients You’ll Need

Essential Ingredients

Ingredient Quantity
Rolled oats 2 cups
Blueberries 1.5 cups
Eggs 2, large
Greek yogurt 1 cup
Milk 1/2 cup (any kind)
Maple syrup 1/4 cup
Vanilla extract 1 tsp
Almond extract 1/2 tsp

Streusel Topping Ingredients

 

Ingredient Quantity
Brown sugar 1/4 cup
All-purpose flour 1/4 cup
Butter 2 tbsp (cold)
Ground cinnamon 1 tsp

Step-by-Step Instructions

Preparing the Oatmeal Mixture

  1. Preheat your oven to 350°F (175°C).
  2. Spray a 9×13-inch baking dish with nonstick spray.
  3. In a small bowl, whisk together the oats, cinnamon, baking powder, and salt.
  4. In a large bowl, whisk the eggs, yogurt, milk, maple syrup, vanilla, and almond extract.
  5. Combine the dry and wet ingredients, then fold in the blueberries.
  6. Spread the mixture into the prepared baking dish.

Making the Streusel Topping

  1. In a separate bowl, combine brown sugar, flour, cold butter, and cinnamon.
  2. Use a fork to mix until it resembles coarse sand.
  3. Sprinkle the streusel mixture evenly over the oatmeal.

Baking

  • Bake for 35 to 40 minutes or until golden brown and set.
  • Allow to cool for a few minutes before serving with optional toppings.

Serving Suggestions

  • Pair with yogurt or heavy cream for extra richness.
  • Add extra blueberries or a drizzle of honey.
  • Serve warm or cold based on your preference.

Variations and Tips

  • Fruit Swaps: Try raspberries, strawberries, or apples.
  • Add-Ins: Incorporate nuts, seeds, or chocolate chips for more texture.
  • Dietary Alternatives: Substitute dairy-free yogurt and milk options for a vegan dish.

Storing and Freezing

  • Storage: Keep in the refrigerator for up to a week.
  • Freezing: Portion into airtight containers for up to 3 months. Reheat in the microwave or oven.

Conclusion

  • Recap the joy of having Blueberry Muffin Baked Oatmeal as a make-ahead breakfast.
  • Encourage readers to experiment with their favorite toppings and mix-ins.

FAQ Section

  1. Can I use frozen blueberries in the baked oatmeal?

    • Yes! Frozen blueberries work just as well—just fold them in directly without thawing.

  2. Is this recipe gluten-free?

    • To make it gluten-free, use certified gluten-free oats.

  3. What can I substitute for maple syrup?

    • Honey or agave syrup can be used as alternatives.

  4. How long can I store leftovers?

    • Leftovers will last up to a week in the fridge, or you can freeze portions for later.
  5. Can I make this baked oatmeal without eggs?
    • Yes, you can substitute eggs with flaxseed meal or applesauce.

 

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