Blueberry Baked Oatmeal – Breakfast For A Week

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How fast can you make breakfast in the morning?  I can do it in under 10 seconds.   Okay, maybe even faster, depending on how long it takes me to open the fridge and grab a plate or bowl.   If you wait until morning to make breakfast you are either going to go hungry or end up buying breakfast out somewhere.  Or you are going to make a big mess in your kitchen, end up running late, and start the day off on a bad note.

Want to make every day of the next week better?  Get a jump start this weekend.  While you are at home on Sunday, make up a batch of this blueberry baked oatmeal.  Store the baking dish covered in your fridge and use it to get a fast, healthy, home made breakfast every day for the next week.

I posted this recipe a few months ago, and since then It has become one of the most popular breakfast requests in our house.  I am reposting the basic recipe, but check back on the February post for some more tips and ideas if you are going to give this a try.  Your mornings will be so much better, you will wonder why you never did this before.

 

Blueberry Baked Buckwheat Oatmeal

 

1 1/4 cups buckwheat groats
1 cup rolled oats (gluten free, if desired) 
1 1/2 cups coarsely chopped hazelnuts, or sliced almonds, divided
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1 1/2 cups blueberries, fresh or frozen 
1 13.5 ounce can coconut milk
1/2 cup water (or milk)
1 large egg
2 teaspoons vanilla extract
2 tablespoons melted coconut oil (or butter)
1/3 cup maple syrup, plus additional to serve
plain yogurt, to serve (optional) 

Preheat oven to 350 degrees F.  Lightly oil or butter an 8-inch square baking dish.

In a blender or food processor, pulse the buckwheat groats for about 1 minute, until they are broken up a bit, and many are split in half; coarsely ground and not flour-like.

In a large mixing bowl, combine buckwheat, oats, half of the nuts, baking powder, cinnamon, and salt.  Stir to combine.

Measure 1/2 cup water, or milk, in a 4 cup liquid measuring cup.  Add coconut milk, egg, vanilla extract, coconut oil, and maple syrup.  Whisk to combine.

Pour blueberries into prepared baking dish to cover entire bottom.  Top with buckwheat mixture.  Pour coconut mixture over all to cover evenly.  Top with remaining nuts.

Bake 45 minutes.  Increase heat to 400 degrees and continue baking until top is golden brown, about 10 minutes.  Serve with additional maple syrup and yogurt, if desired.

 

Notes:

You can find buckwheat groats in the bulk bins at specialty stores, like Whole Foods, or Bob’s Red Mill.   If you can’t find buckwheat, or want to make this recipe using just oats, decrease the amount of milk by 1/4 cup.

You can reduce the fat in this recipe by using light coconut milk, or reduced fat milk.  You can also reduce the amount of coconut oil or butter to 1 tablespoon.

You can vary the size of baking dish, which I have done a few times because I like to use such a thick layer of blueberries on the bottom.