Blueberry Muffin Baked Oatmeal
This blueberry muffin baked oatmeal with streusel topping is baked to breakfast perfection in under an hour. Enjoy!
Servings: 6
Ingredients
Streusel Topping
- ½ cup quick-cooking oats oats
- ¼ cup oat flour
- ¼ cup light brown sugar
- 4 tablespoons cold unsalted butter
- 1 teaspoon vanilla extract
Wet
- 1 medium ripe banana
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 tablespoons honey
- 1 3/4 cups unsweetened oat milk
Dry
- 1.5 cups quick-cooking oats
- 1/4 cup oat flour
- 1 teaspoon baking powder
- pinch of salt
- 1 pint blueberries ~2 cups
Instructions
- First, preheat oven to 375ºF and line a 9x9-inch baking pan with parchment or spray with cooking spray.
- Add the rolled oats, flour, brown sugar, butter, and vanilla extract to a mixing bowl. Use a spoon (or your hands work best) and cut the ingredients together until a crumble forms. This may take 4-5 minutes. Set streusel topping aside for later.
- In a large bowl, mash 1 very ripe banana until liquidy. Then, add eggs, vanilla extract, honey, and oat milk and mix until smooth.
- Add rolled oats, flour, baking powder, salt, and blueberries and mix until everything is thoroughly combined.
- Transfer the batter to the baking dish and top with the streusel topping—cover and bake for about 30 minutes. Remove the tin foil and bake for an additional 10 minutes or until firm.
- Let the oatmeal bake cool for about 10 minutes before serving.
Notes
- If you don’t have oat flour, you can substitute all-purpose flour or white whole wheat.
- If you don’t have oat milk you can use almond milk.
- You can substitute the blueberries for raspberries or blackberries.
- If you want to use frozen blueberries, be sure to thaw them and strain any excess liquid from the blueberries.
Nutrition
Calories: 354kcal | Carbohydrates: 57g | Protein: 7g | Fat: 12g | Fiber: 5g | Sugar: 34g