This. This recipe is summer vacation to me.
Not summer, but summer vacation. As in, “I’m not working 80 hours a week, so I can experiment with recipes that I imagined a year ago but never had the energy to actually create.”
This is actually just a super simple baked oatmeal atop a sea of blueberries. Don’t be freaked out by the cast iron skillet; you could make this in any ramekin.
There is no fruit in the actual oatmeal, but FEAR NOT: this recipe contains an entire cup of blueberries.
In fact, this oatmeal contains so many blueberries that it STAINED MY TEETH BLUE. You guys, I had to gargle lemon juice just to remove the blue stains.
But please don’t let this stop you from trying it. 🙂
Ugh, quick cook steel-cut oats are everything to me. Love, love, love.
What you'll need:
- 1 cup fresh or frozen blueberries
- drizzle of maple syrup
- pinch of salt
- 1/4 cup quick cook steel-cut oats (I use Country Choice Organic)
- 1/4 tsp baking powder
- pinch of salt
- 1/8 cup milk of choice
- 1/2 tsp vanilla extract
- 1/2 tsp maple syrup
How to make it:
- Preheat the oven to 350 F and spray a single-serving ramekin or cast iron skillet with non-stick spray.
- Toss blueberries with maple syrup and salt. Dump in an even layer in ramekin or skillet.
- In a bowl, combine dry ingredients: oats, baking powder, and salt. Once mixed, add in wet ingredients: milk, vanilla, and maple syrup. Stir until combined. (Feel free to double the ingredients for the cobbler for a heartier breakfast.)
- Transfer to the ramekin and bake for 25-30 minutes.
- To serve, eat as is or top with yogurt of choice or coconut whipped cream! It serves one as breakfast, but could be split between two for a light dessert!