Equipment Needed
- 8×8 inch or 9×9 inch square baking dish (or a similar 2-quart casserole dish)
- Mixing bowls (one large, one medium)
- Whisk
- Rubber spatula
- Measuring cups and spoons
Step-by-Step Instructions
I always start by preheating my oven and generously greasing my baking dish with butter or non-stick spray. This simple step prevents any sticking and makes for easy serving later. In my large mixing bowl, I combine the dry ingredients: the rolled oats, brown sugar, baking powder, cinnamon, and salt. I whisk them together for a good 30 seconds. This isn’t just mixing; it ensures the baking powder and cinnamon are evenly distributed so every bite is perfectly spiced and risen.
In my medium bowl, I whisk the wet ingredients. I start with the eggs, beating them until they’re smooth and uniform. Then, I whisk in the milk, maple syrup, vanilla extract, and the slightly cooled melted butter or coconut oil. I whisk vigorously until the mixture is completely smooth and emulsified. The smell of the vanilla and maple at this stage is just wonderful. Pouring this wet mixture over the dry oat mixture is the next step. I use my rubber spatula to gently fold everything together until just combined. I let this batter sit for about 10 minutes. This allows the oats to start absorbing the liquid, which is the secret to a creamy, not gritty, texture.
While the batter rests, I prepare my blueberries. If I’m using fresh, I give them a quick rinse and pat them dry. If frozen, I take them straight from the freezer. After the resting time, I gently fold about two-thirds of the blueberries into the oat batter. I try not to overmix to keep them intact. Then, I pour the thick, speckled batter into my prepared baking dish, spreading it into an even layer. I scatter the remaining blueberries over the top and press them in lightly. For a little extra texture, I love sprinkling the top with a tablespoon of coarse sugar or some chopped pecans.(See the next page below to continue…)