Blueberry Pie Baked Oatmeal
Blueberry Pie Baked Oatmeal combines the deliciousness of blueberry pie with fiber-rich oatmeal to feed your family a nutritious breakfast.
- 3 cups quick-cooking oats
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 eggs, lightly beaten
- 21 oz. blueberry pie filling
- 1 cup milk
- 1/2 cup butter or margarine, melted
- fresh blueberries, optional
Preheat oven to 400 degrees F. Spray an 8 x 8 inch or 2 qt. baking dish with non stick cooking spray.
Mix together oats, baking powder, salt and cinnamon in a large mixing bowl.
In a separate bowl, mix together eggs, pie filling and milk; add melted butter next so not to cook the eggs.
Add the wet ingredients to the dry ingredients and stir until completely mixed.
Pour into prepared baking dish and bake 34 to 45 minutes or until a knife comes out clean.
Cut into squares. Serve drizzled with brown sugar, maple syrup, milk, half and half and fresh blueberries if desired.
- You can prep this the night before; however, it will take longer for the recipe to bake if it's cold from being in the refrigerator. It can take an additional 10 to 20 minutes. Test the doneness by inserting a knife in the center of the oatmeal. It is done when it comes out clean.
- Another factor that can change the cooking time is if you cook it in an 8 x 8 inch baking dish versus a 2-quart baking dish. The 2-quart baking dish is smaller in size and taller in height which will require a bit longer cooking time because your oatmeal will be thicker.
- You can most certainly use old fashioned oats versus quick cooking oats in this recipe. Barbara does this often. You will have to adjust the amount of milk by adding an additional 1/2 to 1 cup.
Calories: 265kcal | Carbohydrates: 36g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 463mg | Potassium: 156mg | Fiber: 3g | Sugar: 24g | Vitamin A: 687IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 5mg