A recipe for firm, sliceable baked oatmeal squares featuring fresh blueberries, perfect for make-ahead breakfasts or snacks.
Author:Ahazzam
Prep Time:10 min
Cook Time:35 min
Total Time:45 min
Yield:9 to 16 servings
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups rolled oats (not instant)
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups milk (dairy or non-dairy)
1/2 cup pure maple syrup or honey
1 large egg, lightly beaten
1/4 cup melted coconut oil or butter
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
Instructions
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
In a large bowl, combine the rolled oats, baking powder, salt, and cinnamon. Mix these dry ingredients well.
In a separate medium bowl, whisk together the milk, maple syrup, egg, melted oil, and vanilla extract until combined.
Pour the wet mixture into the dry mixture. Stir until just combined; do not overmix.
Gently fold in the blueberries.
Pour the batter evenly into the prepared baking pan. Spread the batter to the edges.
Bake for 30 to 35 minutes, or until the top is golden brown and the center is set. A toothpick inserted near the center should come out mostly clean.
Remove the pan from the oven and let the oatmeal squares cool completely in the pan on a wire rack. Cooling is essential for firmness.
Once cool, use the parchment paper overhang to lift the block out of the pan. Cut into 9 or 16 squares.
Notes
For gluten-free squares, use certified gluten-free rolled oats.
If using frozen blueberries, do not thaw them before adding to the batter.
Store cooled squares in an airtight container in the refrigerator for up to 5 days.
These squares freeze well; wrap individual portions before placing them in a freezer bag for up to 3 months.