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We're taking baked oatmeal to the next level! This recipe makes the perfect double-serving, baked splendidly in our mini stoneware bakers.

INGREDIENTS

Tools

Oatmeal

  • 1 3/4 cup milk (we used whole milk)
  • 1/4 cup sugar 
  • 1/2 teaspoon vanilla extract
  • pinch of salt
  • 1 1/2 cups old-fashioned rolled oats (for a less creamy texture, use 1 3/4 cups*)
  • 1/2 cup fresh blueberries (or your favorite fruit)

Topping

  • 1/4 cup sugar
  • 1/4 cup all-purpose flour
  • 3 tablespoons butter

LET'S BAKE

  1. Preheat oven to 400 degrees
  2. In a large saucepan add milk, sugar, vanilla and salt and bring to a boil over medium heat
  3. Add in oats and stir. Return to a boil and continue to cook, stirring occasionally until oatmeal begins to thicken (about 3-5 minutes)
  4. Remove from heat, stir in whole blueberries and cover sauce pan. Let sit for about 3 minutes, while you make the topping. Blueberries will not be fully cooked yet

TOPPING

  1. Mix sugar, flour and butter in a medium bowl. Use a fork to cut the butter into the sugar and flour until mixture starts to crumble
  2. Spoon cooked oatmeal and blueberries evenly into each mini stoneware baker (it's okay if they overflow the top a little)
  3. Sprinkle all topping mixture evenly over oatmeal
  4. Place mini stoneware bakers on a baking sheet and place in oven for 10-15 minutes or until topping begins to brown
  5. Remove from oven and serve warm with a drizzle of honey or enjoy as is! A glass of milk pairs perfectly as well

*If you choose to use more oats for a less creamy texture, try adding warm milk over your baked oatmeal!

  


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