Growing up oatmeal wasn’t really a thing we ate at my home. So the very first time I actually had oatmeal was during my au pair year in the US when I got addicted to these sugary Quaker oatmeal packages.
And ever since than I’ve been experimenting with all different kind of oatmeal variations. They are my go to quick breakfast where I literally just put oats and whatever I fancy in a bowl and pour hot water on top of it. I make creamy pudding-like oatmeal and top it with all kinds of fancy toppings when I have some more time or I make oatmeal cookies as a snack.
Something I haven’t been experimenting too much with is baked oatmeal. That’s why this morning when I stood in my kitchen trying to figure out what I wanted to make I thought “Why not give this baked oatmeal thing a go?”
As our freezer was in desperate need of a defrosting and the only thing left in there were some blueberries I had frozen in summer baked blueberry oatmeal was a done deal.
But the good thing about any oatmeal creation is that the flavor combinations are endless. However I highly recommend you having them with peanut butter (or any other kind of nut or seed butter).
Instead of baking it in a big dish I decided to bake it in my muffin tin. Which makes them great for on the go. And you can also already make a big batch ahead so you have a breakfast already waiting for you in the mornings.
Without further ado here’s the recipe for these goodies for you.