Extension for Real Life

The Food Factor: Blueberry Baked Oatmeal

Video by Jonathan Parrish

Some mornings, it’s hard for me to make healthy breakfast choices. Whether I’m running out of time or tempted by a hot breakfast sandwich from the local fast food restaurant drive-through, preparing ahead of time helps me stay on track. I may even start experimenting by adding bananas in the pan first or swapping honey for the brown sugar.

This recipe has it all: healthy fruit, whole-grain goodness, and a touch of protein. Bake a pan of this breakfast treat on the weekend, and enjoy it for 2 to 4 days.

Thanks to our friends at The University of Maine Cooperative Extension for this tasty recipe!

Blueberry Baked Oatmeal

Ingredients:

2 cups dry oatmeal (old fashioned or quick)
¼ cup brown sugar
1 cup frozen blueberries
½ cup chopped walnuts (optional)
1 teaspoon baking powder
½ teaspoon cinnamon
1½ cups nonfat milk
½ cup unsweetened applesauce
1 egg
1 Tablespoon vegetable oil

Directions:

1. Preheat oven to 375°F.
2. In a large bowl, stir together the oatmeal, brown sugar, blueberries, baking powder, and cinnamon (and walnuts if you choose to add them).
3. In a medium bowl, combine the milk, applesauce, egg, and oil. Mix well with a fork or whisk.
4. Add the milk mixture to the dry ingredients and stir well.
5. Pour into a greased, 8-inch, square baking dish.
6. Bake at 375°F for 20 to 25 minutes. Serve warm.

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Our Peanut Butter Yogurt-Dipped Grapes are great for a quick, healthy snack.