Description
A delicious and healthy make-ahead breakfast with juicy blueberries, hearty oats, and warm cinnamon flavors. Perfect for meal prep!
Ingredients
Scale
For the Crust:
- For the oatmeal base:
- 2 cups old-fashioned rolled oats
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1 large egg
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 1/2 cups milk (dairy or plant-based)
- For the blueberry layer:
- 1 1/2 cups fresh or frozen blueberries
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- For topping (optional):
- 2 tbsp brown sugar
- 1/4 cup chopped walnuts
Instructions
1. Prepare the Crust:
- 1. Grease an 8×8-inch baking dish and preheat oven to 375°F (190°C).
- 2. In a large bowl, mix oats, baking powder, cinnamon, and salt.
- 3. In another bowl, whisk egg, maple syrup, vanilla, and milk until combined.
- 4. Pour wet ingredients into dry ingredients and stir until fully incorporated.
- 5. In a separate bowl, toss blueberries with lemon juice and cornstarch.
- 6. Spread half the oat mixture in the prepared dish, top with blueberry mixture, then remaining oats.
- 7. Sprinkle with brown sugar and walnuts if using.
- 8. Cover and refrigerate overnight (or at least 4 hours).
- 9. Bake uncovered for 35-40 minutes until golden and set.
- 10. Let cool 5 minutes before serving.
Notes
For vegan version: Use flax egg and plant-based milk. Can substitute other berries. Stores well refrigerated for 4 days.