After a fun summer morning picking blueberries, we found ourselves with so.many.blueberries. So I started brainstorming our favorite blueberry recipes, and, of course, blueberry muffins came to mind!  Although I’ve never really understood how muffins came to be for breakfast – they are basically cupcakes without the icing, and full of refined sugar and flour.  A treat, maybe, but not a good way to start your day.  So I mixed all the good flavors of a blueberry muffin into the fiber-filled goodness of oatmeal, and baked it to create a deliciously satisfying and nutritious breakfast.

Blueberry Baked Oats

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients

  • 2 1/2 cups rolled oats
  • 1/4 cup chopped pecans
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 2 eggs
  • 2 cups unsweetened almond milk
  • 1/3 cup honey
  • 1 tsp vanilla extract
  • 2 TBSP melted coconut oil
  • 1 cup fresh or frozen blueberries

Directions

Preheat oven to 375 degrees.  Combine dry ingredients (oats, pecans, cinnamon, and salt) in a large bowl.  In a medium bowl, combine wet ingredients (eggs, almond milk, honey, vanilla, and coconut oil).  Pour wet ingredients into dry ingredients and stir until combined.  Stir in blueberries.  Bake for 35 minutes, until set and golden brown on top.

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