Blueberry Muffin Oatmeal Bake Recipe

If it’s a cozy breakfast hot out of the oven, I’m a fan. That’s how I know something comforting is headed my way. This baked oatmeal makes good on that promise with its warm notes of vanilla, cinnamon, and nutmeg, an earthy almond butter base, and loads of blueberries (fresh or frozen—dealer’s choice, though be prepared for frozen berries’ juices to run through the batter if you go that route).

If you’re an almond lover, tip in a little almond extract instead of, or in addition to, the vanilla. Love the nubbly texture of steel-cut oats? Substitute up to ½ cup for the old-fashioned oats. Chia seeds create a luxurious texture and blueberry jam adds sweet, sticky pockets that feel like a surprise even when you know they’re coming. A splash of maple syrup and a little lemon zest on top? Highly encouraged. Pour on some cream and you might as well call it dessert.

This keeps like a dream and reheats beautifully, so go ahead and pretend you’re meal prepping. No matter how you mix this one up, it gets you somewhere in the realm of oat bar meets blueberry muffin, made for scooping straight from the pan while still in your pajamas.

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