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Toasted Hazelnut and Blueberry Baked Oatmeal

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Dried blueberries plump up and the toasted hazelnuts add a delicious nuttiness to this soul-warming breakfast.
Course Breakfast & Brunch
Cuisine American
Keyword baked oatmeal, cardamom, dried blueberries, hazelnuts, nutmeg, oatmeal, old fashioned rolled oats
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 348
Author Laurie McNamara

Ingredients

  • 1/3 cup chopped roasted hazelnuts plus more for sprinkling
  • 1/3 cup dried blueberries
  • 2 tablespoons light brown sugar
  • 1⅓ cup old fashioned oats
  • tablespoons melted butter
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon fresh grated nutmeg
  • 2 cups whole milk
  • honey for serving (optional)

Instructions

  • Preheat your oven to 350°.
  • In a medium baking dish combine the chopped hazelnuts, dried blueberries, brown sugar, oats, cardamom, salt and nutmeg.
  • Stir in the melted butter and pour the whole milk over top.
  • Bake, uncovered for 20-25 minutes or until just starting to bubble.
  • Remove, stir and let stand so it can thicken up a tad. Serve with a drizzle of honey and more chopped hazelnuts.

Nutrition

Serving: 1g | Calories: 348kcal | Carbohydrates: 42g | Protein: 9g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 205mg | Potassium: 439mg | Fiber: 5g | Sugar: 20g | Vitamin A: 331IU | Vitamin C: 1mg | Calcium: 177mg | Iron: 2mg