The cold weather has finally hit Madrid and this means I’m in the mood for warm, spoon worthy food. Now when I say cold weather I don’t mean my hometown cold but Spain cold, which is about anywhere between 8 to 15 degrees Celsius (I know, I’m a lucky girl).
I love baked oatmeal but it needs to be baked cause I have this thing against mushy, baby like food and traditional oatmeal or porridge just grosses me out. I also love it because it’s totally reheatable and I eat it for breakfast during the week. It’s pure perfection straight out of the oven but it’s still great the next day with a splash of almond milk and 90 seconds in the microwave.
There are tons of recipes for baked oatmeal out there and some are totally decadent but I’ve tried to keep this on the healthy side so guilt doesn’t set in first thing Monday morning. This baked blueberry apple oatmeal recipe is gluten-free*, dairy free, and vegan so basically anyone can eat it, which makes it perfect for brunch. This is also a highly adaptable recipe because you can basically add tons of extras like walnuts, raisins, cranberries, hazelnuts, dried apricots, honey, chocolate chips and the list goes on and on. You can also take it to another level by adding a few toppings like toasted almonds, a drizzle of honey or maple syrup and some fresh pomegranate.
If you’re looking for an easy breakfast recipe that’ll help you get through your cold winter mornings then this is exactly what you’re looking for.
- 1 1/2 cups Old fashioned rolled oats*
- 1/4 cup Light brown sugar
- 2 Tbsp of Milled flaxseed, sunflower, pumpkin, & sesame seeds & goji berries** or your favourite crushed seeds
- 3/4 tsp Cinnamon
- 1/4 tsp Salt
- 1 cup Almond milk
- 1 Tbsp Olive oil
- 3 Tbsp Pure maple syrup
- 1 tsp Pure vanilla extract
- 1 Apple, peeled and cubed into small pieces (approx. 1 cup)
- 3/4 cups Fresh blueberries, divided into 1/2 cup and 1/4 cup portions
- Toppings: Toasted almonds, honey, fresh blueberries, pomegranate seeds, etc.
- Preheat oven to 180°C/350°F and spray a baking dish with non-stick spray and set aside.
- In a large bowl mix together the dry ingredients: oats, brown sugar, seeds, cinnamon, and salt until blended.
- In another bowl whisk together the wet ingredients: almond milk, olive oil, vanilla, and maple syrup.
- Add the apples and 1/2 cup of the fresh blueberries to the oat mixture and carefully mix everything together ensuring you don't crush the blueberries.
- Add the liquid mixture to the oat mixture and gently mix everything together until blended.
- Pour the mixture into the baking dish and evenly distribute the remaining 1/4 cup of blueberries ensuring the blueberry goodness gets onto each and every spoonful.
- Bake for 25 to 30 minutes until the topping is just browned and crispy.
- Serve immediately and add toppings or cool down, cover with aluminum foil and refrigerate.
- Reheating Instructions: Add a splash of almond milk and heat in the microwave on high for 80 to 90 seconds. Once heated mix gently and add toppings.
- * Make sure to use gluten-free oats if this is a concern.
- ** These are the seeds I use.
- *** This serves about 3 or 4 people depending on the appetites!