Clean Blueberry Oatmeal Bake (Print)

Wholesome blueberry oat bake with creamy yogurt swirl, naturally sweetened and easy to prepare.

# Ingredients:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats
02 - 1/2 teaspoon baking powder
03 - 1 teaspoon ground cinnamon
04 - 1/4 teaspoon fine sea salt

→ Wet Ingredients

05 - 1 1/2 cups unsweetened almond milk
06 - 2 large eggs
07 - 1/4 cup pure maple syrup or honey
08 - 2 teaspoons vanilla extract

→ Add-Ins

09 - 1 1/2 cups fresh or frozen blueberries
10 - 1/4 cup chopped walnuts or pecans, optional

→ Yogurt Swirl

11 - 1 cup plain nonfat Greek yogurt
12 - 1 tablespoon maple syrup or honey
13 - 1/2 teaspoon vanilla extract

# Directions:

01 - Preheat oven to 350°F. Lightly grease an 8x8-inch baking dish and set aside.
02 - In a large mixing bowl, combine rolled oats, baking powder, cinnamon, and salt. Mix thoroughly.
03 - In a separate bowl, whisk together almond milk, eggs, maple syrup, and vanilla extract until completely combined.
04 - Pour the wet ingredient mixture into the dry ingredients and stir until evenly incorporated.
05 - Gently fold blueberries and nuts, if using, into the oatmeal mixture until distributed.
06 - In a small bowl, combine Greek yogurt, maple syrup, and vanilla extract, stirring until smooth.
07 - Pour the oatmeal batter into the prepared baking dish. Dollop yogurt mixture on top and gently swirl with a knife or spoon to create a marbled pattern.
08 - Bake for 35 to 40 minutes, or until the center is set and the top is lightly golden brown.
09 - Allow the bake to cool for at least 10 minutes before slicing. Serve warm or at room temperature.

# Expert Tips:

01 -
  • It tastes like you spent way more effort than the actual 10 minutes of prep you invested.
  • The Greek yogurt swirl is your secret weapon—it adds creaminess and protein without derailing anything healthy.
  • You can make it once and eat for days, which means mornings suddenly become less chaotic.
  • No refined sugar required, and honestly, the maple syrup sweetness paired with blueberries feels genuinely indulgent.
02 -
  • The first time I skipped the cooling step and tried to slice immediately, it turned into beautiful oatmeal soup on the plate; those 10 minutes aren't optional.
  • Frozen blueberries must stay frozen when they go into the batter because thawed berries release too much liquid and make everything soggy and weird-textured.
03 -
  • Room-temperature ingredients mix together more smoothly and create a more cohesive batter than cold eggs straight from the fridge fighting with everything else.
  • If your blueberries are thawing during mixing, pop the whole bowl into the freezer for five minutes to rechill everything; this sounds fussy but prevents that soggy texture that ruins the whole thing.
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