When walking though the grocery store, I spotted a box labeled ‘Blueberry Muffin Oatmeal’. I didn’t stop to see what it was exactly, but in the back of my mind I was thinking “boy that sounds tasty”. As the day went on I could not get those words out of my head; I went online to see if I could find a recipe for this type of oatmeal.
I found one on Pinterest of course and it sounded yummy, so I put it on my list to do for the weekend. The oatmeal is baked in the oven, which I have never tried. When it comes to oatmeal I am the type that usually makes it the microwave, nice, simple, and fast. And when making oatmeal in the microwave if I want to be fancy I usually throw in a few raisins.
So when I found this recipe I was excited to try it, something a little special for Sunday morning breakfast. I doubled the batch so that my daughter Krista could have a bowl also. She is our healthy eater in the family and she enjoys oatmeal. And that is another thing about the recipe that I really liked it is really healthy, no sugar added.
Baked Blueberry Muffin Oatmeal (Source: theoatmealartist.ca)
1/2 cup rolled oats (I used Quick Oats, but regular oats were used in the source recipe)
1/4 teaspoon cinnamon
1/4 teaspoon baking powder
Pinch of Salt
1/2 cup milk
1/2 of an overripe banana
1/4 teaspoon vanilla extract
Handful of fresh or frozen blueberries
Preheat oven to 350 degrees F and lightly spray a single serve-ramekin.
In a small mixing bowl, stir together 1/2 cup rolled oats, 1/4 teaspoon cinnamon, 1/4 teaspoon baking powder, and a pinch of salt.
In another bowl, mash half a banana, then add a 1/2 cup milk and 1/4 teaspoon vanilla extract and stir.
Add dry ingredients to wet ingredients and combine. Finally add approximately 1/4 cup fresh or frozen blueberries and fold them in gently.
Pour the mixture into a ramekin and bake for 25 to 30 minutes.
(Note: I doubled this for 2 servings).