Baked Apple Blueberry Oatmeal

5 from 6 votes

A delightful change from plain oatmeal. This dish is quite sweet; if you don't like sweet oatmeal, you can easily half the sweetener.

Prep Time12

Cook Time45

Total Time57

Servings: cups

Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.

2 cups non-dairy milk
2 cups applesauce
1/3 cup pure maple syrup OR 1/2 cup chopped dates (See note #1)
1/2 cup unsweetened, shredded coconut
1 teaspoon vanilla
1/2 teaspoon salt
2 cups regular rolled oats or gluten-free oats if you want this to be gluten-free
1 cup frozen blueberries

Stir together all ingredients, except blueberries and oats in a large mixing bowl.
Add oats and lightly mix. Do not over mix. Mixture will be soupy.
Gently stir in blueberries. (See note #2)
Pour into an oiled 2-quart baking dish.
Bake uncovered at 375°F for 45 to 50 minutes or until lightly browned.

If using dates, they should be chopped very small so their sweetness is distributed throughout the dish.
The blueberries tend to sink to the bottom half of the oat bake. If you prefer, you can add blueberries after placing oat mixture in baking dish. Mix berries into the top half of the oat mixture in the dish.

Yield: 4 cups (4 to 6 servings)

Make Ahead Tip: This dish can be baked the evening before and kept in the refrigerator until the next morning when ready to reheat.

Variation: Stir 1/2 cup chopped nuts in with the oats.