From Reese’s Puffs to sugary granola bars, there are plenty of breakfast foods that double as dessert. Although these supermarket finds are fortified with vitamins and apparently packed with whole grains, there aren’t many unprocessed ingredients to be found within their packaging. Taking breakfast into our own hands allows us to control how much (and what kinds) of grains, sugar, and whole foods we eat. When those wholesome and healthy ingredients add up to be something as wonderful as breakfast that tastes like dessert, it’s hard to justify picking up a box of sugary cereal the next time you’re passing through the cereal aisle.
This Blueberry Streusel Baked Oatmeal is everything you could ever want in a
dessert breakfast. It’s hearty, energizing, warm, and most importantly IT TASTES AMAZING. Creamy oatmeal is topped with sweet, juicy blueberries that have been cooked over the stove and reduced to a preserve-like consistency. As if that wasn’t enough, the oatmeal is liberally sprinkled with a crunchy, nutty, sweet streusel and baked to perfection. Once baked, scooped onto a spoon and put into your mouth, this blueberry streusel baked oatmeal will remind you of the most wonderful blueberry coffee cake ever. And after dinner, when you’re craving something sweet and satisfying, you can warm up a slice of blueberry streusel baked oatmeal, top it off with a big scoop of creamy vanilla ice cream, and thank yourself for making a recipe that can be eaten for the two most important meals of the day.
And yes, dessert is one of the two most important meals of the day.
- ¼ cup filtered water
- 2 tablespoons raw honey
- 1 teaspoon vanilla extract
- 2 cups blueberries (fresh or frozen)
- 2 and ¼ cup rolled oats
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 large ripe mashed banana
- 3 tablespoons maple syrup
- 2 cups unsweetened vanilla almond milk
- 2 teaspoons vanilla extract
- 1 cup oat flour
- 2 tablespoons brown sugar
- 1 tablespoon cane sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- pinch of salt
- 3 tablespoons coconut oil
- ¼ cup chopped walnuts
- Preheat the oven to 375 degrees.
- In a small pan, mix water, honey, 1 teaspoon of vanilla extract, and blueberries.
- Place the pan on the stove over medium heat until the mixture comes to a boil.
- Reduce the temperature to low and simmer the blueberry mixture for about 20 minutes, or until it is thick but still juicy.
- While the blueberries are cooking, combine oats, baking powder, and ½ teaspoon sea salt in a large mixing bowl.
- Add mashed banana, maple syrup, almond milk, and 2 teaspoons vanilla extract and stir the contents of the bowl until everything is evenly combined.
- Pour the mixture into a lightly greased 9x13 glass baking pan.
- Top the oatmeal with dollups of the cooked blueberries and swirl the blueberries throughout the oatmeal using a butter knife.
- In the bowl of a food processor, pulse oat flour, brown sugar, cane sugar, baking powder, cinnamon, a pinch of salt, coconut oil, and chopped walnuts a few times until everything is evenly distributed.
- Evenly sprinkle the streusel over the pan of oatmeal/blueberries.
- Bake for 30-40 minutes, or until the oatmeal is firm and the streusel is golden brown.