Description
A wholesome and hearty baked oatmeal dish perfect for meal prep or a nutritious weekend brunch. This cake-like baked creation combines gluten-free certified rolled oats with juicy, antioxidant-packed berries and the crunch of toasted pecans. It is naturally sweetened and provides a satisfying, energy-dense start to your day without refined flour.
Ingredients
2 cups certified gluten-free rolled oats
1/2 cup roughly chopped pecans
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon fine-grain sea salt
1/4 teaspoon ground nutmeg
1 1/2 cups milk of choice
1/2 cup pure maple syrup
2 large eggs
3 tablespoons melted unsalted butter
2 teaspoons vanilla extract
12 ounces blueberries
2 teaspoons raw sugar
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Grease a 9-inch square baking dish with butter or oil.
Spread the pecans on a rimmed baking sheet and toast for 4 to 5 minutes until fragrant.
In a large mixing bowl, combine the oats, half of the pecans, cinnamon, baking powder, salt, and nutmeg.
In a separate bowl, whisk together the milk, maple syrup, eggs, half of the melted butter, and vanilla extract.
Combine the wet and dry ingredients, then fold in 2/3 of the blueberries.
Pour the mixture into the prepared baking dish and top with the remaining berries, remaining pecans, and a sprinkle of raw sugar.
Bake for 45 minutes or until the oatmeal is set and the top is golden brown.
Cool slightly before serving.
Notes
Store leftovers in the refrigerator for up to 5 days. Reheat individual portions in the microwave or oven. Ensure all ingredients are certified gluten-free if preparing for individuals with celiac disease.
- Prep Time: 15
- Cook Time: 45
- Category: Gluten-Free Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 18g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 75mg