Ingredients
2½ cups old-fashioned rolled oats
1½ cups whole milk
2 large eggs, lightly beaten
¼ cup dark brown sugar, plus 2 tablespoons divided
2 tablespoons unsalted butter, melted
1 tablespoon vanilla extract
1 tablespoon grated lemon zest
3 tablespoons lemon juice
1 teaspoon ground cardamom
1 teaspoon baking powder
¼ teaspoon salt
2 cups fresh or unthawed frozen blueberries
Instructions
- Preheat oven to 375°F. Lightly coat a 7-by-11-inch baking dish with cooking spray.
- In a large bowl, stir together oats, milk, eggs, ¼ cup brown sugar, butter, vanilla, lemon zest, lemon juice, cardamom, baking powder, and salt.
- Fold in blueberries gently until evenly distributed.
- Pour mixture into prepared dish. Sprinkle remaining 2 tablespoons brown sugar on top.
- Bake for 40 minutes, or until golden and center is set.
- Cool 10–30 minutes before serving. Enjoy warm or at room temperature.
Notes
- Use frozen blueberries unthawed to avoid extra liquid.
- Swap fruit with raspberries, blackberries, or apples.
- Make dairy-free with almond, oat, or coconut milk and coconut oil instead of butter.
- Add nuts for crunch or chocolate chips for a sweeter version.
- Bake in muffin tins for portable oatmeal cups.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 190
- Sugar: 10g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg
