Baked oats are fancy enough for a holiday brunch but simple enough for a weekday breakfast.

I often will assemble and throw this into the oven then go workout. So my family is awakened by the aroma.

And anything that makes a Monday feel like a Saturday is a win in my world!

These blueberry baked oats are super adaptable. And a great way to sneak in some extra veggies first thing in the morning!

This blueberry version is SO GOOD with grated zucchini and this carrot cake version is forever one of my favorites. And you can easily swap out the fruit, nuts and spices to whatever is in season. Here are a few combos I love:

• Cardamom Apple Almond 

• Pear Ginger Walnut

• Banana Coconut Macadamia

So many possibilities ...

INGREDIENTS

• 3 cups fresh or frozen organic blueberries

• 1 zucchini (shredded)

• 2 cups rolled oats

• 2  cups milk of choice ( I used almond milk)

• 2 eggs or flax eggs (2 T ground flax + 1/4 cup water)

• 1 tsp baking powder

• 1 tsp cinnamon 

• 2 tsp ginger 

• ¾ tsp sea salt

• 1 tsp vanilla extract

• ¼ cup maple syrup

• 1 ½  cups mixed nuts and seeds (I like a combo of hazelnuts, almonds or walnuts, pumpkin or sunflower seeds)

• 1 T coconut oil

• Optional toppings for serving: plain yogurt, additional maple syrup, fresh fruit

DIRECTIONS

Preheat oven to 375 Degrees.

Layer the bottom of a 9 x 13 casserole dish with the fresh or frozen blueberries, no need to thaw if using frozen. Sprinkle the rolled oats evenly on top of the berries.

In a separate mixing bowl whisk together the eggs, ginger, baking powder, almond milk, salt, and vanilla extract.Pour the liquid mixture over the berries and oats.

In a small bowl, combine the maple syrup, nuts, seeds and coconut oil and sprinkle the mixture over the top like a crumble.

Bake for 40 to 45 minutes, until the top is nice and golden.

Remove your baked oatmeal from the oven and let it cool for a few minutes before serving.

PRO TIP: You can also throw this together the night before, putting it in the fridge overnight, then just pop it in the oven first thing in the morning for a simple and delicious breakfast!

Adapted from Heidi Swanson’s Baked Oatmeal in Supernatural Everyday