I'm planning some special meals for the holidays, what about you? On Christmas morning, I like to plan a breakfast that almost makes itself, so I can focus on relaxing with my family. This Baked Blueberry Oatmeal certainly fits the bill; it makes 16 low-FODMAP servings and it can be partially assembled the night before. As a bonus, its is easily adapted to be gluten-free simply making it with gluten-free oats. This attractive dish serves a crowd, so it works well on a brunch buffet, too.
Baked Blueberry Oatmeal:
Grease a 9 x 13-inch baking dish or an 11-inch diameter cast iron skillet.
Combine the dry ingredients in a large mixing bowl (this step can be done the night before):
3 cups old-fashioned oats
3/4 cup light brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped pecans
Add the wet ingredients and stir to combine:
2 large eggs
2/3 stick (about 5 tablespoons) melted butter
1 cup lactose-free milk
2 cup frozen wild blueberries
Preheat the oven to 350 degrees F. The berries will have a few minutes to thaw slightly while the oven is heating.
Place the baking dish on the middle rack of the preheated oven and bake for 30-40 minutes until golden brown and a little crusty on the edges. The mixture will still be soft in the middle but should not be runny. Remove the baking dish from the over and stir gently to prevent burning on the edges and to "fluff" the contents. Serve immediately or cover with foil and return to the still-warm oven(with the heat off) for up to an hour before serving.
Happy Holidays to all!
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