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 mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Servings 4 servings
Calories 348
Author Laurie McNamara
- 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
- 1½ 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)
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.
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