Blueberry Maple Syrup Oatmeal Recipes
BLUEBERRY BAKED OATMEAL
Blueberry baked oatmeal made with whole-grain oats, a touch of maple syrup for sweetness, and plenty of fresh blueberries. This delicious baked oatmeal is perfect as a filling breakfast or healthy afternoon snack. The best part? It is incredibly easy to make and a great recipe to meal prep in advance.
Provided by Ashlea Carver
Time 40m
Yield 9
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- To a large mixing bowl, add the eggs, almond milk, maple syrup, melted butter, and vanilla extract. Whisk all of the wet ingredients together until well combined.
- Next, add the gluten free oats, baking powder, ground cinnamon, and salt to the mixing bowl and stir until well combined.
- Lastly fold the fresh blueberries into the oat batter.
- Transfer the blueberry oatmeal batter to a greased 11×7 baking dish.
- Bake at 350 degrees for 25-30 minutes until the oatmeal is just almost set.
Nutrition Facts : ServingSize 1 slice, Calories 221 calories, Sugar 14 g, Sodium 120.8 mg, Fat 6.9 g, SaturatedFat 3.8 g, TransFat 0 g, Carbohydrate 32.9 g, Fiber 3.3 g, Protein 4.8 g, Cholesterol 54.9 mg
BLUEBERRY MAPLE SYRUP
Delicious over pancakes or waffles, this blueberry maple syrup is just bursting with intense blueberry flavor.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 15m
Yield About 1½ cups
Number Of Ingredients 3
Steps:
- Combine the maple syrup, 1 cup of the blueberries and lemon juice in a medium sauce pan. Bring to a boil, then reduce heat to medium and boil for ten minutes. Let cool to lukewarm, then stir in the remaining ½ cup fresh blueberries. Store in the refrigerator.
Nutrition Facts :
BLUEBERRY MAPLE SYRUP OATMEAL
This is my go-to oatmeal. I have a bunch of other recipes saved I keep meaning to try, but this one is so easy when I'm sleepy and don't want to be awake, I just make this instead.
Provided by Deborah J Bell
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 6m
Yield 1
Number Of Ingredients 4
Steps:
- Combine oatmeal and milk together in a microwave-safe bowl; heat in microwave until warm and thickened, about 30 seconds. Stir blueberries and maple syrup into oatmeal.
Nutrition Facts : Calories 292.5 calories, Carbohydrate 50.3 g, Cholesterol 12.2 mg, Fat 6.6 g, Fiber 4.7 g, Protein 9.2 g, SaturatedFat 2.9 g, Sodium 154.1 mg, Sugar 21 g
BLUEBERRY COCONUT BAKED OATMEAL
This baked oatmeal recipe is definitely for coconut lovers. The coconut, honey, pecans, raisins, blueberries, and vanilla bake together beautifully. The inside of the oatmeal is tender and while the outside is golden brown, the slightest bit crisp, and deep in caramel flavor.
Provided by Sandy
Categories Breakfast
Time 50m
Number Of Ingredients 12
Steps:
- In a medium skillet, toast the oats over medium heat, until fragrant and lightly golden; 2-4 minutes. Stir constantly to avoid burning. Set aside.
- Preheat oven to 375 degrees and grease an 8x8 baking dish with 1 Tbsp of coconut oil. Set aside.
- In a large mixing bowl, combine 3/4 c pecans, the oats, baking powder, salt, and 3/4 c toasted coconut.
- In a separate bowl, combine the warmed milk and honey. Stir until honey has dissolved, then add the eggs, 1 Tbsp coconut oil, and vanilla.
- Spread the remaining oil into the bottom of an 8x8 baking dish, then spread the plumped raisins and blueberries. Pour the wet ingredients into the dry and mix until just combined. Pour the oat mixture over the berries and raisins and bake for 35-40 minutes, or until the oats are set and the top and edges are golden.
- Remove from the oven, garnish with remaining pecans, toasted coconut, blueberries, and a drizzle of honey, and serve hot.
MAPLE BLUEBERRY CRISP
With a tender crumb topping, this yummy blueberry crisp makes a wonderful treat after a brunch or evening meal. I sometimes top servings with a scoop of vanilla ice cream.-Mona Wright, Villa Rica, Georgia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. In a large bowl, combine blueberries, syrup, cornstarch and cinnamon. Transfer to a greased 8-in. square baking dish. In a small bowl, combine flour and brown sugar. Cut in butter until mixture resembles coarse crumbs; stir in extract. Sprinkle over top., Bake until filling is bubbly and topping is golden brown, 35-40 minutes. If desired, serve with ice cream.
Nutrition Facts : Calories 315 calories, Fat 11g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 82mg sodium, Carbohydrate 54g carbohydrate (35g sugars, Fiber 2g fiber), Protein 2g protein.
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4.7/5 (15)Total Time 45 minsCategory BreakfastCalories 299 per serving
- Preheat oven to 350°F. In a medium sized bowl, combine dry ingredients (oats, baking soda, cinnamon, and sea salt). Mix.
- In another bowl, combine 2 eggs, lightly beaten, maple syrup, vanilla extract and milk. I used whole milk but you can use whatever you have on hand. Whisk together and add to your dry ingredients.
- Add the wet ingredients to the dry ingredients and mix using a spoon or spatula. Fold the blueberries into the batter taking care to be gentle (no blueberry smushing here, we want these intact!).
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Servings 6Total Time 55 minsCategory BreakfastCalories 250 per serving
- In a large bowl whisk together the milk, maple syrup, eggs, and vanilla. Add in the oats, cinnamon, baking powder, and salt and stir until combined. Stir in the blueberries and almonds.
- Pour the oat mixture into the prepared baking dish and bake for 35-40 minutes until it's golden brown and set in the middle. Let the baked oatmeal cool for 10 minutes before serving. Top with Greek yogurt, maple syrup or toppings of your choosing.
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5/5 (19)Total Time 45 minsCategory BreakfastCalories 266 per serving
- Preheat the oven to 350 degrees F. Grease an 8x8-inch baking pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the milk, maple syrup, melted butter, egg, and vanilla. Pour the wet ingredients over the oat mixture and stir until combined. Gently fold in 1 cup of the blueberries.
- Pour the mixture into the prepared pan. Sprinkle the remaining blueberries and chopped nuts on top of the oats, if using.
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4.6/5 (303)Calories 443 per servingCategory Breakfast
- Preheat the oven to 375 degrees. Grease a 9-inch square baking dish. Once the oven has finished preheating, pour the nuts onto a rimmed baking sheet. Toast for 4 to 5 minutes, until fragrant.
- In a medium mixing bowl, combine the oats, toasted nuts, cinnamon, baking powder, salt and nutmeg. Whisk to combine.
- In a smaller mixing bowl, combine the milk, maple syrup or honey, egg, half of the butter or coconut oil, and vanilla. Whisk until blended. (If you used coconut oil and it solidified in contact with the cold ingredients, briefly microwave the bowl in 30 second increments, just until the coconut oil melts again.)
- Reserve about ½ cup of the berries for topping the baked oatmeal, then arrange the remaining berries evenly over the bottom of the baking dish (no need to defrost frozen fruit first). Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats, then gently pat down any dry oats resting on top.
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Ratings 5Servings 1Cuisine AmericanCategory Breakfast
- Add oats, milk, chia seeds, vanilla and blueberries (and sweetener if desired) together in a mason jar, resealable container or a bowl. (If you like your oatmeal more creamier, you can add more milk and less if you like them on the chunkier side - you can also add an extra 2 tablespoons yogurt (dairy free if needed) to make them creamier).
- Shake jar or mix and combine with a spoon. Seal and chill in fridge for at least 4 hours or overnight.
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5/5 (1)Estimated Reading Time 3 minsCategory DessertTotal Time 40 mins
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5/5 (3)Total Time 55 minsCategory BreakfastCalories 337 per serving
- Next melt a tsp or two of butter in a large pan/skillet and toast your oats, pecans, and almonds until fragrant and toasted, stirring occasionally.
- Transfer oats and nuts to a large mixing bowl along with cinnamon, baking powder, salt and nutmeg. Stir to combine.
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- Preheat the oven to 350°F and set an oven rack in the middle position. Grease an 8-inch or 2-quart baking dish with butter.
- In a medium bowl, combine the oats, brown sugar, 1/4 cup of the nuts, baking powder, cinnamon, nutmeg, and salt. Mix well.
- In another bowl, break up the eggs with a whisk; then whisk in the milk and vanilla until well combined. Add the milk mixture to the oat mixture, along with the melted butter.
- Scatter 2 cups of the blueberries evenly over the bottom of the prepared baking dish. Pour the oatmeal mixture over top and spread evenly. Sprinkle the remaining 3/4 cup nuts and 1/2 cup blueberries on top. Bake for 45 to 55 minutes, until the pecans on top are a rich brown color and the oats are set. Let cool for at least 5 minutes, then serve warm or at room temperature with Greek yogurt, if desired.
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- In a large mixing bowl, combine all of the dry ingredients; spelt flour, rolled oats, baking soda, baking powder, cinnamon and sea salt. Stir with a wooden spoon to ensure everything is combined.
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4.4/5 (14)Total Time 55 minsCategory BreakfastCalories 329 per serving
- Preheat the oven to 375ºF. Grease a 2-quart baking dish with nonstick or olive oil spray. Set aside.
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From healthywithachanceofsprinkles.com
5/5 (27)Total Time 35 minsCategory Breakfast, SnackCalories 226 per serving
- Place a rack in the center of your oven and heat to 350 degrees F. Line an 8x8-inch baking pan with parchment paper so that the paper overhangs two sides and spray with nonstick cooking spray.
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- Pour blueberries into a bowl and use a fork to mash and break down the blueberries just a bit. Stir in the lemon zest and starch of your choice and spread over oat crust.
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