This is absolutely the recipe I have missed the most during our Whole30. It’s the easiest hot breakfast ever, my whole family gobbles it up, and it’s healthy! I’ll be making this Saturday morning when our Whole30 is over (with almond milk, so as not to throw our systems into shock just yet…). I’m sharing it today in honor of National Oatmeal Day (is that really a thing? apparently it is).
A lot of baked oatmeal recipes will give you a drier, more bread-like pan of oatmeal that you can cut into bars. This is a creamy recipe that you will want to scoop into a bowl, which is more comforting somehow. It’s awesome for winter, but we make it all year round. My kids love to take their bowls of creamy oatmeal to the play house on bright summer mornings.
2 cups of old fashioned oats
1.5 cups of milk
1.5 cups of water
1 cup of fresh or frozen blueberries
3-4 Tbsps of brown sugar
1 tsp of cinnamon
Here’s all you do: dump all the ingredients into your 9×9 or thereabouts baking dish, stir it all together, bake it for 15-20 minutes at 350. Seriously, you don’t even have to wait for the oven to preheat, though it’s a good idea to turn it on first thing. I check on mine around the ten minute mark and add a little more milk or water if it’s looking too dry for our liking.
And that’s it! Creamy blueberry oatmeal for everyone. This recipe serves our family of two adults and three small children with no leftovers. I need to start doubling it! It’s pretty good leftover, too, heated in the microwave with just a little extra milk to keep it moist. Mmmm….I can’t wait til Saturday.