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Blueberry Baked Oatmeal Squares

Two rich, moist Blueberry Baked Oatmeal Squares showing the texture of oats and burst blueberries.
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A simple recipe for baked oatmeal squares featuring fresh blueberries, perfect for make-ahead breakfasts.

Ingredients

Scale
  • 2 cups rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups milk (dairy or non-dairy)
  • 1/2 cup maple syrup or honey
  • 1 large egg, lightly beaten
  • 1/4 cup melted coconut oil or butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, mix the rolled oats, baking powder, salt, and cinnamon.
  3. In a separate medium bowl, whisk together the milk, maple syrup, egg, melted oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the blueberries.
  6. Pour the mixture into the prepared baking pan and spread it evenly.
  7. Bake for 30 to 35 minutes, or until the top is golden brown and the center is set.
  8. Let the oatmeal cool completely in the pan before lifting it out using the parchment paper overhang.
  9. Cut into 9 or 16 squares.

Notes

  • For gluten-free squares, use certified gluten-free rolled oats.
  • If you use frozen blueberries, do not thaw them before adding them to the batter.
  • These squares store well in an airtight container in the refrigerator for up to 5 days.
  • You can freeze the cooled squares individually wrapped for up to 3 months.

Nutrition

Find it online: https://magazinemeal.com/blueberry-baked-oatmeal-squares/