This morning I decided to actually wake up a little on the early side and make the kids a special breakfast, Blueberry Almond Baked Oatmeal. Thankfully they are all oatmeal fans, so it was a big hit! We like to make baked oatmeal with all sorts of different add-ins, but this morning we happened to have just fresh blueberries to use. 🙂
I was also able to get a little jump start on back to school meal prep by making an extra batch and then storing it in my freezer instead of baking it. Then, when I am ready to use it, I just pull it out of the freezer the night before and let it thaw in the refrigerator before baking it in the morning. It works perfect and is a great treat on a chilly fall morning!
Blueberry Almond Baked Oatmeal
5 tablespoons melted butter
1/2 cup maple syrup
1 tablespoon vanilla extract
1/2 teaspoon almond extract
1 cup applesauce, unsweetened
4 eggs
2 teaspoons baking powder
1 teaspoon kosher salt
2 1/2 cups milk
3 cups old-fashioned oats
2 cups quick oats
2 cups blueberries
1/2 cup slivered almonds
Directions:
Preheat oven to 350 degrees. In a large bowl, combine the first 9 ingredients. Whisk until smooth. Stir in oats. Pour mixture into a buttered casserole dish. Top with blueberries and almonds. Bake for 35 minutes or until mixture is set and no longer appears to have standing liquid. Serve warm. If you like, top with milk, yogurt, granola, or maple syrup.
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