Blueberry Breakfast Cobbler

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.

Blueberry Breakfast Cobbler

Prep Time: 5 minutes

Cook Time: 30 minutes

Yield: serves 1-2

What you'll need:

    For the blueberries
  • 1 cup fresh or frozen blueberries
  • drizzle of maple syrup
  • pinch of salt
  • For the "cobbler"
  • 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:

  1. Preheat the oven to 350 F and spray a single-serving ramekin or cast iron skillet with non-stick spray.
  2. Toss blueberries with maple syrup and salt. Dump in an even layer in ramekin or skillet.
  3. 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.)
  4. Transfer to the ramekin and bake for 25-30 minutes.
  5. 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!

**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

6 Responses to Blueberry Breakfast Cobbler

  1. Once in my childhood, my fathers cousin brought us and our aunt and cousin into a real bluberry forest. We spent the whole day picking and eating. In the evening we were allowed to eat as many blueberries with cream and icecream as we could. Afterwards my mother did remind us that our jeans were more blue in the evening. Our hands and mouths were also very blue. This is my best blueberry memory. It was in Sweden forty years ago.

  2. June Baby says:

    what a great idea! I love blueberry cobbler, this breakfast version sounds yum. 🙂

  3. This is genius! Cobbler is my favorite dessert ever, so this is the perfect way to have it for my favorite meal of the day 😉

  4. What a fabulous idea, thank you for sharing. I never would have thought to increase the fruit ratio like this. Awesome! I don’t know if I love blueberries this much, but the concept is great! I would love an apple-cinnamon version. Or mango-banana-coconut (with coconut milk as the liquid!).

  5. Heidi says:

    Hi! I am new to your blog and am already in love with it! Could I use rolled oats and steel cut oats interchangably in your recipes? Sometimes I only have one or the other and if I get lucky I have both but didnt know how closely i needed to follow your recipes?

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