Blueberry Baked Oatmeal Squares
Follow this simple recipe to make chewy, fruit-filled baked oatmeal squares perfect for make-ahead breakfasts or snacks.
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 min
- Yield: 9 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil or butter
- 1 large egg
- 1 1/2 cups milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease an 8×8 inch baking pan.
- In a large bowl, combine the rolled oats, baking powder, salt, and cinnamon. Mix well.
- In a separate medium bowl, whisk together the maple syrup, melted coconut oil, egg, milk, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Stir until just mixed; do not overmix.
- Gently fold in the blueberries.
- Pour the mixture evenly into the prepared baking pan.
- Bake for 30 to 35 minutes, or until the top is set and lightly golden brown.
- Let the oatmeal cool in the pan for at least 15 minutes before cutting into squares.
Notes
- For gluten-free squares, use certified gluten-free rolled oats.
- To make this vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes) and use non-dairy milk.
- These squares store well in an airtight container in the refrigerator for up to 5 days or can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 10
- Sodium: 110
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 4
- Protein: 6
- Cholesterol: 30