Blueberry Muffin Oatmeal Bake

I am a fan of a warm breakfast straight from the oven. It signals comfort to me. This baked oatmeal delivers on that with its cozy flavors of vanilla, cinnamon, and nutmeg, a rich almond butter base, and plenty of blueberries (fresh or frozen – your choice, but beware of the juices from frozen berries seeping into the batter if you opt for them).
For almond enthusiasts, consider adding a touch of almond extract instead of, or in addition to, the vanilla. If you prefer the chewiness of steel-cut oats, you can swap in up to ½ cup for the traditional oats. Chia seeds lend a creamy texture and blueberry jam introduces sweet, sticky pockets that are a delightful surprise. Drizzle some maple syrup and sprinkle lemon zest on top for an extra touch. Adding a dollop of cream can make it feel like a dessert.
This dish stores well and reheats nicely, so you can pretend you’re meal prepping. Regardless of how you customize it, this recipe falls somewhere between an oat bar and a blueberry muffin, perfect for enjoying straight from the pan in your pajamas.
For more information: The Blueberry Oatmeal That Helped Us Cope, Then Celebrate