Ingredients:

  • 2 cups (200 g) Old-Fashioned Rolled Oats
  • 1 teaspoon (5 g) Baking Powder
  • ½ teaspoon (3 g) Ground Cinnamon
  • ¼ teaspoon (1.5 g) Fine Sea Salt
  • ½ cup (50 g) Chopped Pecans or Walnuts (Optional)
  • 2 cups (475 ml) Whole Milk (or preferred plant-based milk)
  • ⅓ cup (80 ml) Pure Maple Syrup (Adjust to taste)
  • 2 large Eggs, lightly beaten
  • 4 tablespoons (57 g) Unsalted Butter, melted and slightly cooled
  • 1 teaspoon (5 ml) Pure Vanilla Extract
  • 1 cup (150 g) Fresh or Frozen Blueberries

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease the 9x9 inch baking dish with butter or cooking spray.
  2. Combine Dry Ingredients: In the large mixing bowl, whisk together the rolled oats, baking powder, cinnamon, salt, and optional nuts. Set aside.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk together the milk, maple syrup, lightly beaten eggs, melted butter, and vanilla extract until well combined and homogenous.
  4. Mix Everything: Pour the wet mixture over the dry ingredients in the large bowl. Stir gently with a rubber spatula until just combined. Avoid overmixing.
  5. Rest (The Secret Step): Allow the mixture to rest for 5 minutes. This crucial step allows the oats to begin absorbing the liquid.
  6. Fold in Berries: Gently fold in the blueberries, distributing them evenly throughout the mixture.
  7. Transfer to Dish: Pour the oatmeal mixture into the prepared baking dish, leveling the top slightly with the spatula.
  8. Bake: Bake for 30 to 35 minutes, or until the top is golden brown and the centre appears set (no longer liquid or jiggly when gently shaken).
  9. Cool: Remove from the oven and let the baked oatmeal rest for 5 minutes before serving. This allows the internal structure to firm up.
  10. Serve warm with an optional drizzle of extra maple syrup or a dollop of yogurt/créme fraîche.