Name: Blueberry Apple & Walnut Baked Oatmeal Recipe
Ingredients: 1 cup Walnuts, divided use: Walnuts are the star of the show when it comes to adding texture and a nutty depth of flavor. We use them in two ways: finely chopped and mixed into the oatmeal base, and roughly chopped and scattered on top. Finely chopping some of the walnuts ensures that their flavor permeates every bite, while the larger pieces on top provide a delightful crunch and visual appeal. Beyond taste and texture, walnuts are nutritional powerhouses. They are packed with healthy fats, particularly omega-3 fatty acids, which are known for their heart-health benefits. They also contribute protein and fiber, making this baked oatmeal even more satisfying and keeping you feeling full for longer. If you’re not a fan of walnuts, you could substitute pecans or almonds for a slightly different but equally delicious nutty flavor. For those with nut allergies, consider using toasted pumpkin seeds or sunflower seeds for a similar textural crunch.; 2 cups Old-Fashioned Rolled Oats: The heart and soul of this baked oatmeal is undoubtedly the old-fashioned rolled oats. Unlike instant oats, rolled oats retain their texture and provide a wonderfully chewy bite when baked. They also release their starch more slowly, resulting in a creamy yet not mushy consistency. Old-fashioned rolled oats are also a fantastic source of fiber, particularly soluble fiber called beta-glucan, which is known to help lower cholesterol levels and regulate blood sugar. They are a complex carbohydrate, providing sustained energy release throughout the morning, preventing those mid-morning crashes. It’s crucial to use old-fashioned rolled oats for this recipe. Quick-cooking oats will become too mushy, and steel-cut oats require a longer cooking time and won’t achieve the desired texture in this baked oatmeal. Look for certified gluten-free rolled oats if you need to ensure this recipe is gluten-free.; 1 teaspoon Baking Powder: Baking powder is the secret ingredient that gives this baked oatmeal a slightly lighter and more airy texture. It acts as a leavening agent, helping the oatmeal to rise just a bit in the oven and preventing it from becoming too dense or heavy. Make sure your baking powder is fresh for optimal results. If you don’t have baking powder, you can omit it, but the texture of the baked oatmeal will be slightly denser.; 1 teaspoon Cinnamon plus extra for garnish: Cinnamon is the warm, comforting spice that ties all the flavors together in this baked oatmeal. It complements the sweetness of the apples and blueberries beautifully and enhances the nutty notes of the walnuts. Beyond its wonderful flavor, cinnamon is also known for its potential health benefits, including antioxidant and anti-inflammatory properties. We use a full teaspoon in the oat mixture to infuse the entire dish with cinnamon goodness, and then a sprinkle more on top for a final touch of aroma and visual appeal. For a slightly different flavor profile, you could experiment with other warm spices like nutmeg, ginger, or cardamom, either alone or in combination with cinnamon.; ¼ teaspoon Kosher Salt: Salt might seem like an unexpected ingredient in a sweet breakfast dish, but it is absolutely essential for balancing the flavors. A pinch of salt enhances the sweetness and brings out the nuances of all the other ingredients, preventing the oatmeal from tasting flat or bland. Kosher salt is preferred by many cooks because of its clean, pure flavor, but regular table salt will also work. Just be sure to use the correct measurement, as too much salt can negatively impact the taste.; 1 ¼ cups Milk, any type (I used 2%): Milk provides the liquid base for our baked oatmeal, binding the dry ingredients together and creating a creamy texture. The recipe is incredibly versatile when it comes to milk choices. You can use any type of milk you prefer: dairy milk (such as 2%, whole milk, or skim milk), or plant-based milk alternatives like almond milk, soy milk, oat milk, or coconut milk. Each type of milk will impart a slightly different flavor and richness. 2% milk offers a good balance of creaminess and lightness. For a richer and more decadent baked oatmeal, you can use whole milk or even a combination of milk and a splash of cream or half-and-half. For a vegan version, plant-based milks work wonderfully and often add a subtle sweetness of their own. Oat milk, in particular, complements the oat base of the recipe beautifully.; ½ cup Plain Low Fat Greek Yogurt: Greek yogurt is a secret weapon in this recipe, adding moisture, tanginess, and a boost of protein. It contributes to the creamy texture of the baked oatmeal without making it overly heavy. The slight tanginess of Greek yogurt balances the sweetness of the maple syrup and fruit, creating a more complex and nuanced flavor profile. Using low-fat Greek yogurt keeps the dish relatively light, but you can also use full-fat Greek yogurt for an even richer texture. If you don’t have Greek yogurt, you can substitute plain yogurt, sour cream, or even unsweetened applesauce, although these substitutions will slightly alter the flavor and texture. For a dairy-free option, you can use a plant-based yogurt alternative, such as coconut yogurt or soy yogurt, ensuring it is plain and unsweetened.; 1 Large Egg: The egg acts as a binder in this baked oatmeal, helping to hold all the ingredients together and creating a cohesive structure. It also adds richness and a slight custardy texture to the baked oatmeal. Use a large egg for the best results. If you need to make this recipe vegan, you can try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes to thicken) as a substitute, although it may slightly alter the texture.; ¼ cup Maple Syrup or other sweetener of your choice: Maple syrup provides natural sweetness and a lovely caramel-like flavor to the baked oatmeal. It’s a healthier alternative to refined sugar and adds a touch of sophistication to the dish. Use pure maple syrup for the best flavor. If you don’t have maple syrup, you can substitute other liquid sweeteners like honey, agave nectar, or brown rice syrup. For a less sweet version, you can reduce the amount of sweetener or use a sugar-free alternative like stevia or erythritol, but be mindful that sugar substitutes can sometimes alter the texture. You can also use brown sugar or granulated sugar if you prefer, but liquid sweeteners tend to blend into the batter more seamlessly.; 2 tablespoons Melted Coconut Oil or Unsalted Butter: Melted coconut oil or unsalted butter adds richness, moisture, and a subtle flavor to the baked oatmeal. Coconut oil lends a delicate coconut aroma, while butter provides a classic buttery taste. Both contribute to the tender texture and prevent the oatmeal from drying out during baking. If using coconut oil, ensure it is melted but not hot. If using butter, melt it and let it cool slightly before adding it to the wet ingredients. For a vegan version, coconut oil is an excellent choice. You can also use other neutral-flavored oils like melted vegan butter sticks or avocado oil.; 1 teaspoon Vanilla Extract: Vanilla extract enhances the overall flavor profile of the baked oatmeal, adding a warm, aromatic note that complements the other ingredients. Use pure vanilla extract for the best flavor. Imitation vanilla extract can also be used, but it will not have the same depth of flavor. You can also experiment with other extracts like almond extract or maple extract for different flavor variations.; 1 ½ cups Blueberries, divided use: Blueberries are bursting with juicy sweetness and vibrant color, adding a delightful fruity element to the baked oatmeal. We use them in two ways: some are layered at the bottom of the baking dish, and the rest are scattered on top. Layering some blueberries at the bottom allows them to soften and become jammy during baking, while the blueberries on top retain a bit more of their fresh, plump texture. Fresh or frozen blueberries can be used. If using frozen blueberries, there is no need to thaw them first; simply add them directly to the recipe. Blueberries are also packed with antioxidants and vitamins, making this breakfast even more nutritious. You can substitute other berries like raspberries, blackberries, or chopped strawberries if you prefer.; 1 ½ cups Finely chopped, peeled apple, divided use: Apples add a lovely sweetness, a slightly tart note, and a tender texture to the baked oatmeal. We use them similarly to the blueberries, layering some at the bottom and scattering the rest on top. Choose apples that hold their shape well when baked, such as Honeycrisp, Fuji, or Gala apples. Peeling the apples ensures a smoother texture in the baked oatmeal. Finely chopping the apples allows them to cook through evenly and distribute throughout the dish. Like blueberries, apples are also a good source of fiber and vitamins. You can experiment with different apple varieties for slightly different flavor profiles. For a warmer, spiced apple flavor, you can toss the chopped apples with a pinch of cinnamon before adding them to the baking dish.

Ingredients

Scale

1 cup Walnuts, divided use: Walnuts are the star of the show when it comes to adding texture and a nutty depth of flavor. We use them in two ways: finely chopped and mixed into the oatmeal base, and roughly chopped and scattered on top. Finely chopping some of the walnuts ensures that their flavor permeates every bite, while the larger pieces on top provide a delightful crunch and visual appeal. Beyond taste and texture, walnuts are nutritional powerhouses. They are packed with healthy fats, particularly omega-3 fatty acids, which are known for their heart-health benefits. They also contribute protein and fiber, making this baked oatmeal even more satisfying and keeping you feeling full for longer. If you’re not a fan of walnuts, you could substitute pecans or almonds for a slightly different but equally delicious nutty flavor. For those with nut allergies, consider using toasted pumpkin seeds or sunflower seeds for a similar textural crunch.

2 cups Old-Fashioned Rolled Oats: The heart and soul of this baked oatmeal is undoubtedly the old-fashioned rolled oats. Unlike instant oats, rolled oats retain their texture and provide a wonderfully chewy bite when baked. They also release their starch more slowly, resulting in a creamy yet not mushy consistency. Old-fashioned rolled oats are also a fantastic source of fiber, particularly soluble fiber called beta-glucan, which is known to help lower cholesterol levels and regulate blood sugar. They are a complex carbohydrate, providing sustained energy release throughout the morning, preventing those mid-morning crashes. It’s crucial to use old-fashioned rolled oats for this recipe. Quick-cooking oats will become too mushy, and steel-cut oats require a longer cooking time and won’t achieve the desired texture in this baked oatmeal. Look for certified gluten-free rolled oats if you need to ensure this recipe is gluten-free.

1 teaspoon Baking Powder: Baking powder is the secret ingredient that gives this baked oatmeal a slightly lighter and more airy texture. It acts as a leavening agent, helping the oatmeal to rise just a bit in the oven and preventing it from becoming too dense or heavy. Make sure your baking powder is fresh for optimal results. If you don’t have baking powder, you can omit it, but the texture of the baked oatmeal will be slightly denser.

1 teaspoon Cinnamon plus extra for garnish: Cinnamon is the warm, comforting spice that ties all the flavors together in this baked oatmeal. It complements the sweetness of the apples and blueberries beautifully and enhances the nutty notes of the walnuts. Beyond its wonderful flavor, cinnamon is also known for its potential health benefits, including antioxidant and anti-inflammatory properties. We use a full teaspoon in the oat mixture to infuse the entire dish with cinnamon goodness, and then a sprinkle more on top for a final touch of aroma and visual appeal. For a slightly different flavor profile, you could experiment with other warm spices like nutmeg, ginger, or cardamom, either alone or in combination with cinnamon.

¼ teaspoon Kosher Salt: Salt might seem like an unexpected ingredient in a sweet breakfast dish, but it is absolutely essential for balancing the flavors. A pinch of salt enhances the sweetness and brings out the nuances of all the other ingredients, preventing the oatmeal from tasting flat or bland. Kosher salt is preferred by many cooks because of its clean, pure flavor, but regular table salt will also work. Just be sure to use the correct measurement, as too much salt can negatively impact the taste.

1 ¼ cups Milk, any type (I used 2%): Milk provides the liquid base for our baked oatmeal, binding the dry ingredients together and creating a creamy texture. The recipe is incredibly versatile when it comes to milk choices. You can use any type of milk you prefer: dairy milk (such as 2%, whole milk, or skim milk), or plant-based milk alternatives like almond milk, soy milk, oat milk, or coconut milk. Each type of milk will impart a slightly different flavor and richness. 2% milk offers a good balance of creaminess and lightness. For a richer and more decadent baked oatmeal, you can use whole milk or even a combination of milk and a splash of cream or half-and-half. For a vegan version, plant-based milks work wonderfully and often add a subtle sweetness of their own. Oat milk, in particular, complements the oat base of the recipe beautifully.

½ cup Plain Low Fat Greek Yogurt: Greek yogurt is a secret weapon in this recipe, adding moisture, tanginess, and a boost of protein. It contributes to the creamy texture of the baked oatmeal without making it overly heavy. The slight tanginess of Greek yogurt balances the sweetness of the maple syrup and fruit, creating a more complex and nuanced flavor profile. Using low-fat Greek yogurt keeps the dish relatively light, but you can also use full-fat Greek yogurt for an even richer texture. If you don’t have Greek yogurt, you can substitute plain yogurt, sour cream, or even unsweetened applesauce, although these substitutions will slightly alter the flavor and texture. For a dairy-free option, you can use a plant-based yogurt alternative, such as coconut yogurt or soy yogurt, ensuring it is plain and unsweetened.

1 Large Egg: The egg acts as a binder in this baked oatmeal, helping to hold all the ingredients together and creating a cohesive structure. It also adds richness and a slight custardy texture to the baked oatmeal. Use a large egg for the best results. If you need to make this recipe vegan, you can try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes to thicken) as a substitute, although it may slightly alter the texture.

¼ cup Maple Syrup or other sweetener of your choice: Maple syrup provides natural sweetness and a lovely caramel-like flavor to the baked oatmeal. It’s a healthier alternative to refined sugar and adds a touch of sophistication to the dish. Use pure maple syrup for the best flavor. If you don’t have maple syrup, you can substitute other liquid sweeteners like honey, agave nectar, or brown rice syrup. For a less sweet version, you can reduce the amount of sweetener or use a sugar-free alternative like stevia or erythritol, but be mindful that sugar substitutes can sometimes alter the texture. You can also use brown sugar or granulated sugar if you prefer, but liquid sweeteners tend to blend into the batter more seamlessly.

2 tablespoons Melted Coconut Oil or Unsalted Butter: Melted coconut oil or unsalted butter adds richness, moisture, and a subtle flavor to the baked oatmeal. Coconut oil lends a delicate coconut aroma, while butter provides a classic buttery taste. Both contribute to the tender texture and prevent the oatmeal from drying out during baking. If using coconut oil, ensure it is melted but not hot. If using butter, melt it and let it cool slightly before adding it to the wet ingredients. For a vegan version, coconut oil is an excellent choice. You can also use other neutral-flavored oils like melted vegan butter sticks or avocado oil.

1 teaspoon Vanilla Extract: Vanilla extract enhances the overall flavor profile of the baked oatmeal, adding a warm, aromatic note that complements the other ingredients. Use pure vanilla extract for the best flavor. Imitation vanilla extract can also be used, but it will not have the same depth of flavor. You can also experiment with other extracts like almond extract or maple extract for different flavor variations.

1 ½ cups Blueberries, divided use: Blueberries are bursting with juicy sweetness and vibrant color, adding a delightful fruity element to the baked oatmeal. We use them in two ways: some are layered at the bottom of the baking dish, and the rest are scattered on top. Layering some blueberries at the bottom allows them to soften and become jammy during baking, while the blueberries on top retain a bit more of their fresh, plump texture. Fresh or frozen blueberries can be used. If using frozen blueberries, there is no need to thaw them first; simply add them directly to the recipe. Blueberries are also packed with antioxidants and vitamins, making this breakfast even more nutritious. You can substitute other berries like raspberries, blackberries, or chopped strawberries if you prefer.

1 ½ cups Finely chopped, peeled apple, divided use: Apples add a lovely sweetness, a slightly tart note, and a tender texture to the baked oatmeal. We use them similarly to the blueberries, layering some at the bottom and scattering the rest on top. Choose apples that hold their shape well when baked, such as Honeycrisp, Fuji, or Gala apples. Peeling the apples ensures a smoother texture in the baked oatmeal. Finely chopping the apples allows them to cook through evenly and distribute throughout the dish. Like blueberries, apples are also a good source of fiber and vitamins. You can experiment with different apple varieties for slightly different flavor profiles. For a warmer, spiced apple flavor, you can toss the chopped apples with a pinch of cinnamon before adding them to the baking dish.

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Instructions

Preheat Oven to 325°F (160°C): Start by preheating your oven to 325°F (160°C). This lower baking temperature ensures that the oatmeal cooks through evenly without drying out and allows the fruits to soften beautifully. Make sure your oven is properly preheated before you place the baking dish inside for optimal baking results.

Prepare Baking Dish: Spray an 8 x 8-inch baking dish with cooking spray. This prevents the baked oatmeal from sticking to the dish and makes serving and cleanup much easier. You can use any type of cooking spray you prefer, such as olive oil spray, coconut oil spray, or non-stick cooking spray. Alternatively, you can lightly grease the baking dish with butter or coconut oil. An 8×8 inch baking dish is the ideal size for this recipe, ensuring the oatmeal is thick and hearty. If you use a larger dish, the oatmeal will be thinner and may cook faster.

Prepare Dry Ingredients: Finely chop ½ cup of walnuts. In a medium-sized bowl, combine the finely chopped walnuts, 2 cups old-fashioned rolled oats, 1 teaspoon baking powder, 1 teaspoon cinnamon, and ¼ teaspoon kosher salt. Whisk these dry ingredients together until they are well combined. This ensures that the baking powder and spices are evenly distributed throughout the oat mixture. Using finely chopped walnuts in the base infuses the oatmeal with nutty flavor from within.

Prepare Wet Ingredients: In a separate, larger bowl, whisk together 1 ¼ cups milk (any type), ½ cup plain low-fat Greek yogurt, 1 large egg, ¼ cup maple syrup, 2 tablespoons melted coconut oil (or unsalted butter), and 1 teaspoon vanilla extract. Whisk until all the wet ingredients are thoroughly combined and smooth. This creates a creamy and flavorful liquid mixture that will bind the dry ingredients and cook the oatmeal to perfection. Ensure the melted coconut oil or butter is not too hot when you add it to the other wet ingredients to prevent the egg from cooking.

Layer Fruits and Oats in Baking Dish: Arrange 1 cup of blueberries and 1 cup of finely chopped, peeled apple in the bottom of the prepared baking dish. Spread them evenly across the bottom of the dish. These fruits at the bottom will become soft and jammy as they bake, creating a delicious layer of flavor and moisture.

Add Oat Mixture and Liquid: Scatter the oat mixture evenly on top of the fruit layer in the baking dish. Pour the milk mixture over the oat mixture. Use a spoon or spatula to gently press down on the oat mixture, ensuring that all of the dry ingredients are submerged in the liquid. This is important for the oats to properly absorb the liquid and cook through evenly.

Top with Remaining Ingredients: Roughly chop the remaining ½ cup of walnuts. Scatter the roughly chopped walnuts on top of the oatmeal, along with the remaining ½ cup of blueberries and ½ cup of chopped apple. Sprinkle the top generously with extra cinnamon for added flavor and visual appeal. The toppings provide a beautiful finish and add textural contrast with the crunchy walnuts and fresh fruit.

Bake: Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the oats are set. To check for doneness, insert a knife or toothpick into the center of the baked oatmeal. It should come out mostly clean, with maybe just a little moistness, but not wet batter. The baking time may vary slightly depending on your oven, so start checking for doneness around 40 minutes.

Cool and Serve: Let the baked oatmeal cool slightly in the baking dish before serving. This allows it to set up a bit more and makes it easier to slice and serve. Serve warm or at room temperature. It’s delicious served as is, or you can top it with extra milk, Greek yogurt, or a drizzle of maple syrup for added richness and flavor.

Nutrition

Serving Size: One Normal Portion
Calories: 283 kcal