Ingredients
Dry Ingredients
- 2 ½ cups old fashioned rolled oats
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ½ teaspoon table salt
Wet Ingredients
- 2 cups milk
- ½ cup pure maple syrup
- 1 large egg
- 1 tablespoon pure vanilla extract
Add-ins
- 1 cup blueberries (fresh or frozen)
- ½ cup pecans, chopped (optional)
Instructions
- Preheat and Grease: Preheat your oven to 375°F (190°C) with the rack positioned in the middle. Grease an 8×8-inch baking pan thoroughly to prevent sticking. Set aside.
- Whisk Ingredients: In a large bowl, combine the rolled oats, ground cinnamon, ground ginger, ground nutmeg, baking powder, and salt. In a separate bowl or the same one, whisk together the milk, maple syrup, egg, and vanilla extract until fully combined. Mix all ingredients together until a uniform batter forms.
- Assemble in Pan: Pour the oatmeal mixture into the prepared baking pan, spreading it evenly. Scatter the blueberries evenly over the top. If using pecans, sprinkle them over the berries.
- Bake: Place the pan in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out mostly clean. The recipe’s recommended baking time is 38 minutes but monitor as oven temperatures can vary.
- Cool and Serve: Allow the baked oatmeal to cool at room temperature for at least 10 minutes before serving. This dish can be enjoyed warm or at room temperature. For added sweetness, drizzle with extra maple syrup if desired.
Notes
- Use fresh or frozen blueberries as preferred; no need to thaw frozen berries before baking.
- Optional pecans add a nice crunch and nutty flavor but can be omitted for a nut-free version.
- Make sure to grease the baking pan well to prevent sticking and make slicing easier.
- This recipe can be doubled and baked in a larger pan, adjusting the baking time accordingly.
- For a dairy-free option, substitute milk with almond milk or another plant-based milk.
- Store leftovers covered in the refrigerator for up to 4 days; reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 38 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
