Yesterday I made the most amazing Blueberry Baked Oatmeal! It’s the best ‘sweet’ breakfast food I’ve put in my mouth, hands down. I think you’ll agree with me too!
It’s loaded with blueberries, and the chopped almonds add a wonderful texture throughout.
But what really makes this dish is the powdered lemon peel. I made this recipe with both lemon zest and the powdered lemon peel and the powdered lemon peel won by far. It’s the magic touch that keeps you coming back for more and will have everyone wondering what the secret ingredient is. I get my powdered lemon peel from Penzeys; it’s truly worth the investment!
I personally think this dish is best served with milk of any kind, especially when reheating the leftovers (if there are any!).
So, without further ado, here’s the recipe!
The Best Blueberry Baked Oatmeal
• 5 C old fashioned oats
• 2 tsp baking powder
• 2 tsp sea salt
• 2 tsp cinnamon
• ¾ tsp nutmeg
• ½ tsp lemon peel powder or zest of one lemon
• 4 oz chopped almonds; divided
• 1 C sugar
• 4 C whole milk
• 3 T lemon juice
• ¼ tsp almond extract
• 2 eggs, beaten
• 2 pints blueberries
• cinnamon sugar for sprinkling
1. Preheat oven to 375 and grease a 9×13* baking dish.
2. In a medium size mixing bowl, combine milk and lemon juice; let sit until it starts to “curdle” – become buttermilk.
3. In large mixing bowl, combine oats, baking powder, sea salt, cinnamon, nutmeg, lemon peel, ½ of chopped almonds (½ C), and sugar.
4. Add almond extract and beaten eggs to the buttermilk mixture and whisk until well combined. Add half of milk mixture to the oats and gently stir until everything is moistened.
5. Add half of the oat mixture to the baking dish, spread evenly across the bottom. Then add 1 pint of the blueberries, again spreading evenly. Add the remaining oat mixture, spreading so as much of the blueberries are covered as possible.
6. Slowly pour the remaining milk mixture over the oats.
7. Top with 1 more pint of blueberries, the remaining chopped almonds, and sprinkle generously with cinnamon sugar.
8. Bake for 35-45 minutes, until edges are golden and center is set.
This recipe makes about 12 generous servings.
*If you would like to halve this recipe, use an 8×8 baking dish. Baking temperature and time are the same