This yogurt-based baked oatmeal is incredible! Slightly rich, yet only in flavor, since plain Greek yogurt is high only in protein not in fat or calories.
The result: a wonderfully creamy baked oatmeal.
Blueberries & Crème Baked Oatmeal – Finding Joy in My Kitchen
- 1/2 (heaping full) Greek Yogurt
- 1/3 C honey
- 3 C oats (quick cook or old fashioned, or both)
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1 C milk
- 1 egg
- 1 tsp. vanilla
- 1 C fresh or frozen blueberries
Being by mixing together the dry ingredients in a large bowl. This includes 3 C oats, 2 tsp. baking powder, 1/4 tsp. salt, and 1 tsp. cinnamon. If you wish to use brown sugar rather than honey, substitute 1/2 C brown sugar for the honey and add along with the dry ingredients.
Then, add in the heaping 1/2 C Greek yogurt (we used Fage 0%).
Add in the honey (if you didn’t use brown sugar), 1 C milk, 1 egg, and 1 tsp. vanilla. Stir to combine.
Toss in the blueberries and stir until well blended.
Pour into a lightly greased baking dish – we used a 2 quart casserole dish, but an 8x8 or 9x13 baking dish will work too. Choose the larger pan if you’d like a slightly shorter baking time.
Place the casserole dish into an oven preheated to 350 degrees. Cover with a cookie sheet for 20 minutes, then, remove the cover and continue baking for an additional 20-25 minutes until the center of the baked oatmeal is set.
Serve warm with additional Greek Yogurt, plain, or my favorite way…