Ingredients
- Rolled oats: 2 cups
- Milk: 1 ¾ cups
- Eggs: 2 large
- Maple syrup: ⅓ cup
- Baking powder: 2 teaspoons
- Ground cinnamon: 1 teaspoon
- Salt: ¼ teaspoon
- Blueberries: 1 ½ cups
- Butter: 3 tablespoons, melted
- Brown sugar: ¼ cup
- All-purpose flour: ¼ cup
Instructions
- Preheat the oven to 375°F and lightly grease an oven-safe baking dish.
- In a large mixing bowl, whisk together milk, eggs, maple syrup, cinnamon, and salt until smooth.
- Stir in the rolled oats and baking powder until evenly combined.
- Pour the mixture into the prepared baking dish and spread evenly.
- Gently fold the blueberries into the oat mixture.
- In a small bowl, mix flour, brown sugar, and melted butter until crumbly.
- Sprinkle the crumb topping evenly over the surface.
- Bake for 35 minutes until the center is set and the top is golden.
- Remove from the oven and let rest for 10 minutes before serving.
Notes
- Let the bowl rest before serving for the best texture.
- Frozen blueberries can be used directly without thawing.
- Adjust sweetness by adding more or less maple syrup to taste.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 14g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 70mg
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