Blueberry Baked Oatmeal is a great option for make-ahead breakfasts. Substitute any nuts and fruit you like and top it with a drizzle of maple syrup.
The first day of school may still be a month away, but I’m already brainstorming make-ahead breakfast and unique lunchbox ideas. Inevitably, we end up falling into the trap of pouring a bowl of cereal or making a quick pan of scrambled eggs, but occasionally I feel inspired on a Sunday afternoon to pull together a batch of baked oatmeal or an egg casserole. Both can be portioned and heated as needed, making breakfast prep a breeze.
Since there always seems to be some last-minute panic before the boys head out to school – homework mysteriously disappearing, one shoe on and one shoe randomly “hiding” in the house or the last-minute signing of a permission slip (I know I’m not alone in this) – quick breakfast options are necessary for everyone’s sanity.
Baked oatmeal can be made following the same formula each time while changing up the mix-ins depending on your family’s preferences, what is seasonal and what is stocked in your fridge and pantry. No pepitas available? No problem. Sub in any type or raw nuts or leave the nuts out altogether. Fresh blueberries not in season? Opt for frozen, use a different type of fruit or turn to a dried fruit option.
The full recipe for this blueberry baked oatmeal is in a post that I wrote for The Pioneer Woman, which includes five different baked oatmeal variations and tips and tricks for making this healthy make-ahead breakfast option.
Other make-ahead breakfast recipes:
Blueberry Baked Oatmeal
- 3/4 cup steel cut oats I use Bob's Red Mill
- 1/3 cup raw pepitas could substitute raw nuts
- 2 tbsp flaxseed meal
- 1 tsp baking powder
- 1 tsp ground ginger
- 3/4 tsp salt
- 2 cups unsweetened almond coconut milk
- 1/3 cup pure maple syrup
- 2 tablespoon melted coconut oil cooled slightly
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Head to The Pioneer Woman for the full recipe instructions.
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