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Updated from our family favorite, Baked Oatmeal comes a wheat-free-dairy-free Oatmeal Blueberry Breakfast Cake.
Wonderful warm for breakfast, room temperature for brunch or a snack, or even topped with ice cream for a simple, delicious dessert.
Oatmeal Blueberry Breakfast Cake
Variation on our family favorite “Baked Oatmeal”
Servings: 15
*Use organic ingredients whenever possible**
5 cups rolled oats, or quick oats
2 cups apricot, orange juice, or apple juice
4 large eggs
1/2 – 1 cup honey, or organic granulated sugar
1 Tablespoon baking powder (gluten-free)
1/4 teaspoon salt
1 teaspoon almond extract
1 1/2 cups blueberries, fresh or frozen (sweeten to taste)
Preheat oven to 350 degrees. Mix dry ingredients in a large bowl. Toss blueberries in dry ingredients and coat well. In a separate bowl, mix wet ingredients. Pour wet ingredients into the dry and stir until completely moistened.
Pour batter into an ungreased 9 x 13 baking pan. I like to sprinkle a little organic granulated sugar on top to make it glisten and give it a slight crust. Bake uncovered for 30-45 minutes, or until center tests done.
Cut into squares and serve warm or cold.
About Vickilynn Parnes
