id="wpurp-container-recipe-14374" data-id="14374" data-permalink="https://nutritionbymia.com/recipe/pantry-staple-breakfast-blueberry-almond-baked-oatmeal" data-custom-link="" data-custom-link-behaviour="" data-image="" data-servings-original="8" class="wpurp-container" style="padding-top:10px !important;padding-bottom:10px !important;padding-left:10px !important;padding-right:10px !important;position:static !important;vertical-align:inherit !important;font-size:14px !important;color:#000000 !important;font-family:Open Sans, sans-serif !important;">
Pantry Staple Breakfast: Blueberry Almond Baked Oatmeal
Servings Prep Time
8 15minutes
Cook Time
45-55 minutes
Servings Prep Time
8 15minutes
Cook Time
45-55 minutes
Instructions
  1. Preheat oven to 375 F.
  2. Add oats, baking powder, cinnamon, nutmeg to a large mixing bowl and mix to combine.
  3. Add flaxseeds to a bowl with 10 tablespoons of hot water. Allow it to sit for a 2-3 minutes or until it becomes thick and gelatinous. Add to your large mixing bowl with almond milk, vanilla extract, honey and canola oil. Mix to combine.
  4. Transfer oat mixture to a pre-greased 8 x 8 baking dish. Top with blueberries and sliced almonds.
  5. Bake for 45-55 minutes or until set. Allow to cool before slicing and serving.