I have a blueberry guy from stall #3 at the City Hall Farmers' market.
He has the sweetest, most summery blueberries. It’s hard to find a bad berry in July—I understand that—but his stand has had the best ones three years running and he’s yet to burn me. His berries are where it’s at.
My boyfriend has even commented on them. Which is really saying something, because Dave gives out compliments like they’re ration stamps. Like it’s wartime. Like he’s about to run out.
Well, these blueberries got one.
Now, this next bit may not surprise you. I am certainly not the first one to mention baked oatmeal. It’s a recipe from Heidi Swanson’s cookbook, Super Natural Every Day. Molly posted about it in March. And then Jess posted about her version, made with apricots, just last week. Heck, there could be women all over the country having come-to-Jesus-moments with this oatmeal, for all I know.
I do understand that not everyone loves oatmeal. But this is a berried whole grain breakfast you can slice, which should help anyone who’s written off oatmeal because of textural issues. The nuts add a rich, buttery note (as does some actual butter that gets melted in, as well). It’s also sweet—but not too sweet—and good eaten both cold and warm.
It’s the kind of dish that you could use as a dumping ground for all sorts of stray seeds, nuts, and summer fruits. Most recently, I’ve been entertaining a plum and hazelnut version. I will keep you posted. But—in the meantime—blueberries tend to be crowd-pleasers. So I suggest you give it a whirl.
It should also be noted that, while Dave didn’t say anything, there were two fairly large pieces of oatmeal missing the day after I baked it.
Sometimes, he’s a man of few words. But the guy knows food. And his fork speaks volumes.
Baked Blueberry Oatmeal
Adapted from Super Natural Every Day, by Heidi Swanson by way of Orangette
- 2 cups oats
- ½ cup choice nuts, or seeds (I used pumpkin seeds and hazelnuts), toasted
- 1 tsp baking powder
- 1½ tsp cinnamon
- ½ tsp kosher salt
- 1½ cups blueberries
- 2 cups whole milk
- 1/3 cup maple syrup
- 1 egg, beaten
- 1½ tbsp unsalted butter, melted
- 2 tsp vanilla extract
Set the oven at 375 degrees. In an 8 x 8 or 10 x 7 inch casserole dish, mix together the oats, nuts, baking powder, cinnamon, and salt.
Scatter the blueberries evenly over the oats mixture. In a medium bowl, combine the milk, syrup, egg, butter, and vanilla extract. Pour the liquid over the oats; be sure it fully seeps down into the oats (you may need to use a spoon to help coax it).
Bake for 35 to 45 minutes, until the top is golden and the oats are set. Allow to cool slightly before serving.
Makes about 6 servings
- You can use fresh or frozen blueberries (no need to thaw, the frozen ones might just increase the baking time a bit).
- This is good warm, perhaps with another drizzle of maple syrup, but my favorite way to eat it is cold, with a fork, or out of hand if no one is watching. (Please note the recipe—as dictated by the ladies—has another 1½ tablespoon of butter drizzled on top. I can’t argue with that, either.)