Ingredients:

  • 3 cups (270g) rolled oats (old-fashioned oats, not instant)
  • 1/2 cup (100g) packed light brown sugar
  • 1 teaspoon (5g) baking powder
  • 1 teaspoon (2g) ground cinnamon
  • 1/4 teaspoon (1g) salt
  • 2 cups (480ml) milk (dairy or non-dairy)
  • 2 large eggs
  • 1/4 cup (60ml) unsalted butter, melted (4 tablespoons/57g)
  • 1 teaspoon (5ml) vanilla extract
  • 2 cups (300g) fresh or frozen blueberries
  • 1/4 cup (25g) chopped pecans or walnuts (optional)
  • 2 tablespoons (30ml) maple syrup (optional)

Instructions:

  1. Preheat oven to 375°F (190°C/Gas Mark 5). Grease a 9x13 inch baking dish.
  2. In a large mixing bowl, whisk together rolled oats, brown sugar, baking powder, cinnamon, and salt.
  3. In a separate bowl, whisk together milk, eggs, melted butter, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  5. Gently fold in blueberries. If using frozen berries, do not thaw.
  6. Pour the mixture into the prepared baking dish.
  7. Sprinkle with chopped nuts and drizzle with maple syrup, if desired.
  8. Bake for 40-45 minutes, or until golden brown and set. A knife inserted into the center should come out clean.
  9. Let cool for a few minutes before serving.