Here’s an easy baked oatmeal that you can whip up over the weekend and enjoy for breakfast throughout the week. While the corn may seem like a strange ingredient, it’s a creative way to sneak in a serving of veggies. If it’s too strange for you, just leave it out and it won’t affect the dish.
The following serves 4-6 (adapted from Fresh Fork Market):
- 2/3 cup fresh or frozen sweet corn (you’ll just need enough to line the bottom of the casserole dish)
- 1 to 1 and 1/2 cups fresh or frozen blueberries
- 2 cups rolled oats
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 2 cups unsweetened almond milk
- 1 egg
- 2 tsp vanilla
- 1/4 cup honey
- 2 Tbsp unsalted butter, diced
- Plain yogurt for topping
Preheat oven to 375.
Spray a 1.5 or 2 quart casserole dish with nonstick spray.
Spread corn in an even layer on the bottom of the casserole. Then top with a layer of blueberries, making sure to reserve some for the top. Note: if you use frozen corn and/or blueberries, be sure to thaw and drain them first.
In a bowl mix together the oats, baking powder, cinnamon and salt. Pour the mixture over the corn and blueberries in the casserole.
To save on dishes, use the same bowl and whisk together the milk, egg, vanilla and honey. Whisk well until the honey is fully incorporated. Pour the milk mixture evenly over the oats.
Top with the diced butter and the remaining blueberries. Bake uncovered for 35 – 50 minutes, until baked through and bubbly, but not runny and also browned on top.
Allow to rest for a few minutes before serving. Garnish with yogurt.