Blueberry Baked Oatmeal Recipe (2024)

FAQs

Is baked oatmeal as good for you as regular oatmeal? ›

"Baked oats are similar to standard oats," says Rachel Fine, RRD and owner of To The Pointe Nutrition. Fine points out that because oats are a naturally gluten-free whole grain, they have plenty of health benefits that won't bake-off. Oats are a "fabulous source of carbohydrates and soluble fiber," says Fine.

Oats absorb moisture as they sit—so if you let your batter sit before you bake, you'll run the risk of making a dense, thick, gummy baked oatmeal (when you really want a light, fluffy one), she explains.

Dry baked oats result from using too much oats or not enough liquid.

Undercooked or Soggy Baked Oats

Increase the baking time slightly and make sure the oats are set before removing them from the oven. Additionally, double-check that you're using the correct ratio of liquid to oats, as too much liquid can result in a softer texture.

The Mayo Clinic, among other health authorities, recommends starting your day with a wholesome serving of oatmeal. Oatmeal is well-known for being a good source of fiber, for lowering blood glucose and cholesterol levels, and for reducing the risk of heart disease and diabetes.

Nuts, seeds, and nut or seed butters: almonds, cashews, walnuts, peanuts, sunflower seeds, or chia seeds. Milk of your choice: cow's milk or unsweetened almond milk (to use as the cooking liquid) Toppings to mimic carrot cake: shredded carrots, cinnamon, vanilla extract, coconut flakes, and walnuts or pecans.

Storage Tips

Refrigerate leftover baked oatmeal for 5 to 7 days, either wrapped in the baking pan or in an airtight container. To Reheat. Bake the oatmeal in a 350 degree F oven until it's warmed through, or simply heat it up in the microwave.

Old Fashioned: Also called rolled oats, old fashioned oats are flat and flakey. They absorb more water and cook faster than steel-cut oats — usually in about 5 minutes — and are the oat of choice for granola bars, cookies, and muffins.

Mashed banana is my favorite natural thickener and sweetener. I love mashing a ripe banana and mix it into this single serving serving baked oatmeal because it mixes well to thicken the oats and also adds natural sweetness.

If your oatmeal cookies turn out too hard or dry, here are a few possible reasons: Overbaking: Overbaking is a common culprit for dry cookies. Make sure you follow the recommended baking time and temperature in your recipe. Typically, oatmeal cookies should bake at 350°F (175°C) for about 10-12 minutes.

What happens if you add baking powder to oatmeal? ›

If you've made any of my baked oats recipe, you'll see that I use a mixture of both baking powder and baking soda. This is because baking powder provides lift and reacts with heat, while baking soda provides lift and neutralizes any bitter/acidic flavors.

If baking powder absorbs moisture from the air, it will be ineffective as a leavening agent. An incorrect amount of leavening was used in proportion to other ingredients, causing sunken tops. Generally speaking, the correct proportion of flour to leavening should be 1 teaspoon leavening for every 1 cup of flour.

The method is pretty simple. Instead of a 2-1 ratio of water to oats that most manufacturer's recommend, use a 1-1 ratio. Equal parts of oats and water will allow the oats to absorb all the liquid and be slightly al dente. No mush.

Soaking not only softens the oats, but it also makes them more tender, quicker to cook, and easier to digest. In a side-by-side comparison, we found that unsoaked oats lacked that fluffy, creamy texture soaked oats provide. So, from here on out, we'll be soaking. Once they're soaked, it's time to cook.

Check package to make sure what you used contained at least 70% fat. A spread with less fat, diet "margarines" or spreads in tubs contain have too much water. The water creates steam, causing the cookies to puff.

In fact, in the USDA nutrient database, instant oatmeal possesses the same nutritional profile as regular or quick-cooking oatmeal. The only difference lies in the glycemic index, which is a measurement of how quickly a food increases your blood sugar within a two-hour period.

One of the most obvious and most noticeable differences between the two is the difference in the temperature of the final product. This temperature difference, however, contributes to making the overnight oatmeal a healthier option.