Blueberry & hazelnut baked oatmeal

It has been quite a long week. I have not been active on the blog as I have been busy working and studying. I had Monday set aside for a post but due to the bad weather, we had no power. No trains, no electric, no internet, no heat. However did we manage before constant internet? I felt like my right arm was gone. By 2pm my phone was dead and my husband was bored and harassing me. It was time to find somewhere to warm up and work. We eventually set up our office in the small corner of the pub, and thankfully the landlord didn’t mind.

Before the storm was to hit, I decided to make something so that we had some breakfast the next morning in case the electricity did go out and I am glad I did as we lost power for 12 hours. I have loads of berries in the freezer from over the summer, and decided to use up the blueberries I had, and I love baked oatmeal. I adapted this from a recipe I found in Heidi Swanson’s Super Natural Every Day. If you don’t have this cookbook, check it out. I love her recipes, and often find inspiration from her book. Blueberry & hazelnut baked oatmeal I added in both chopped and whole hazelnuts as that is what I had on hand, but use whatever nuts you have. Next time I will try pecans. Blueberry & hazelnut baked oatmeal I also used frozen berries and just put them in frozen and baked. If you want to use fresh, that is fine too but you will need to use an extra 1/2 cup of milk. Blueberry & hazelnut baked oatmeal I put a layer of sliced banana on the bottom, followed by some frozen blueberries. I then poured the oat mixture over and then the wet mixture over that and then finally a layer of frozen blueberries, hazelnuts, and cinnamon. I then popped this in the oven uncovered and baked for 25 minutes until lovely and golden. Blueberry & hazelnut baked oatmeal   Be careful not to over bake or the oatmeal won’t have that nice creamy consistency, it will be a bit too chewy. You can eat this hot, warm or cold. I tried it hot out of the oven and it was so tasty with the blueberries starting to burst. I had it the next morning cold, due to the lack of power and the day after nuked for about 20 seconds in the microwave. I put a spoonful of greek yoghurt and a drizzle of maple agave when I ate it warm, for an extra protein hit and again, it was really tasty. I am happy I can take it to work and have it when I get in. I love a portable snack/breakfast. Blueberry & hazelnut baked oatmeal



Blueberry & hazelnut baked oatmeal

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

6 servings


  • 1 cup hazelnuts, toasted (crush half)
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1/2 teaspoon sea salt
  • 1 1/2 cups almond milk
  • 1/4 cup maple agave syrup
  • 1 medium egg
  • 2 teaspoons vanilla extract
  • 1 banana, sliced
  • 1 1/2 cups frozen blueberries
  • 1 teaspoon coconut oil (optional)


  1. Preheat the oven to 160C/350F
  2. Mix all dry ingredients together in 1 bowl, reserving ½ cup crushed hazelnuts. Mix well.
  3. Mix all wet ingredients together and mix well.
  4. Spray the cooking dish with cooking spray or grease with coconut oil.
  5. Slice the banana and layer on the bottom of the dish (I used a 27 cm gratin dish)
  6. Sprinkle over ½ the blueberries.
  7. Pour the dry ingredients over the blueberries/banana mixture.
  8. Pour the wet ingredients over the oat mixture.
  9. Sprinkle the remaining blueberries and hazelnuts on top.
  10. Bake for approximately 30 minutes or until golden brown on top.
  11. Serve with a dollop of greek yoghurt and a drizzle of maple agave syrup.