Blueberry Muffin Baked Oatmeal

I don’t bake my oatmeal very frequently. The time spent staring at the ramekin sunbathing in the oven is too much for me to bare. I prefer the faster, more intimate process of preparing my porridge on the stove top.

However, as I considered what to do with the lovely tub of blueberries I bought on Friday, I decided to replicate the flavors of a blueberry muffin. And, let’s be honest, a baked version would seem much more authentic.

Ahh, blueberry muffins–cue the nostalgia! My family rarely had “special” breakfasts. We stuck to our sugary cold cereals, even on the weekends. However, occasionally I would wake up on a Saturday morning to the smell of cinnamony french toast, scrambled eggs, or (my favorite) my mother’s incredible caramel pull-apart rolls. Yet, one of the “special” breakfasts I looked forward to the most was Betty Crocker blueberry muffins.

I’ll admit it: the thought of these muffins makes my mouth water a little bit. That seemingly innocent package of processed powder had me hooked–I wouldn’t even consider tasting a homemade blueberry muffin! For the majority of my life, I considered those tiny, fake, sugary blueberries to be better than the real thing.

Before you throw something at me… I have since seen the light! Still, I can’t help but crave those Betty Crocker blueberry muffins slathered in butter, just like I inhaled them in my childhood. This baked bowl of oatmeal is a healthier, happier ode to Betty Crocker’s concoction. It has no added sugar, so it leaves my digestive system happy and smiling!

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Blueberry Muffin Baked Oatmeal

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: serves 1

What you'll need:

• 1/2 cup regular rolled oats
• 1/4 tsp cinnamon
• 1/4 tsp baking powder
• pinch of salt
• 1/2 an overripe banana, or 2 tsp liquid sweetener
• 1/3 cup milk of choice
• 1/4 tsp vanilla extract
• handful of fresh or frozen blueberries

How to make it:

1. Preheat oven to 350F and lightly spray a single-serve ramekin.
2. In a small mixing bowl, stir together oats, cinnamon, baking powder, and salt. (I also used a spoonful of milled flax.)
3. In another bowl, mash banana. Then, add milk of choice and vanilla extract. Stir.
4. Add dry ingredients to wet ingredients and combine. Finally, add blueberries and fold them in gently.
5. Pour the mixture into a ramekin and bake for 18-24 minutes.

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