Baked blueberry oatmeal

Oats are so versatile. I grew up with quick-cooking oats and old fashion rolled oats. My mom fed us well, and stirred up a pot of warm oatmeal quite often. I liked them with the basic pat of butter, splash of milk, and spoonful of sugar.

In recent years we have seen oats grow in many ways, from overnight oats prepared in the fridge, to oat products such as oat flour, and oat milk. Last year, we experienced oatmeal in yet another new way, as folks everywhere were blending and baking oats.

I’m crazy about a concept that allows me to create a baked good that is loaded with nutrition. Over the years I grew to enjoy oatmeal topped with a bit of cinnamon or brown sugar or chopped walnuts and banana slices. And if you read Food Bytes regularly, you may have seen my chocolate oats recipe. The options are truly endless.

Another popular combination when baking is that of fresh blueberries and almonds. This batch of baked oats is a welcomed nutritious treat you can feel so good about for a cozy breakfast or snack.

Enjoy food made fresh!

Baked Blueberry Oatmeal

1 teaspoon butter, plus some for greasing the pan(s) 1 cup oats 1 banana ½ cup almond milk, or other milk 2 tablespoons pure maple syrup 1 egg 1 teaspoon vanilla 1 teaspoon baking powder ¼ teaspoon salt 1/3 cup fresh or frozen blueberries ¼ cup sliced almonds 1 teaspoon ground cinnamon Preheat oven to 350 degrees F. Grease ramekins (1 to 4, depending on size) with butter.

Place oats, banana, almond milk, maple syrup, egg, vanilla, baking powder, and salt into a highspeed blender. Secure the blender and process on high speed until all ingredients are blended into a smooth consistency. Stir in the blueberries.

Divide batter into the ramekins. Top each one with sliced almonds and a sprinkle of cinnamon.

Bake in preheated oven for 20 to 25 minutes until firm. Cool slightly. The baked oatmeal can be removed from the ramekin like a muffin by gently prying out with a knife or can be served in the ramekin with a fork or spoon. Makes 2 to 4 servings.

Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.