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It’s February and I still feel like I’m catching up after the holidays. If you feel the same, cold weather is the perfect excuse to eat comforting breakfasts and dinners—casseroles, soups, stews, and slow-cooker meals. With frost on the windows, smoothies and salads just don’t have the same appeal, no matter how much I love them.
I’ve made baked oatmeal many times and usually fuss over mixing liquids and dry ingredients separately or arranging everything carefully in a pan. This time I decided to simplify: I dumped all the ingredients into one bowl, stirred, poured into a pan (I even forgot to grease it and it wasn’t a problem), and baked. The result was a delicious, low-effort baked oatmeal that filled the house with an irresistible aroma.
The recipe truly comes together fast—I’ve listed the prep time at five minutes, but most of that was spent hunting for baking powder and dragging a chair to reach the top shelf. You really can make this in one bowl with minimal cleanup.
📖 Recipe
Blueberry Almond Baked Oatmeal
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Ingredients
- 2 cups rolled oats
- 2 cups vanilla almond milk
- 1 ½ cups blueberries
- ½ cups slivered almonds
- ⅓ cup brown sugar If your berries are tart, add a little more sugar; mine were sweet enough to carry the dish.
- 1 egg
- 3 tablespoons melted butter
- ½ teaspoon salt
- 1 teaspoon baking powder
Instructions
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Preheat the oven to 375°F (190°C).
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In a large bowl, combine all ingredients and stir until the egg is incorporated and the liquids are mixed with the oats to form a cohesive batter.
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Pour the mixture into an 8 x 8-inch baking dish and bake for about 40 minutes, until set and lightly golden.