Blueberry Maple Oat bake with chia seeds
If you’re like me, you’re up and at ‘em super early in the morning to start your day. And if you’re not… well then, I’m jealous of you, hah! Although waking up early can be rough, the key is to nail down a morning routine that allows you to sleep every minute you need to, but also not be rushed getting out the door.
My alarm goes off at 5:15 every morning. The first thing I do when I wake is feed the dog (aka the princess of the house), and then I start water on the stove to make us some coffee in the French Press.
After that, I start getting ready for the day by getting dressed, doing my skincare routine and brushing my teeth. I don’t wear makeup during the week, so luckily the process really doesn’t take all that long. Once we’re ready for the day, we take the dog on a quick walk and then I start packing up our food coolers for the day.
My husband are both out of the house for about 10-12 hours a day during the week (don’t worry, we have a dog sitter!), so I pack us quite a bit of food. Especially for my husband, because he works a manual labor job and definitely needs the fuel to keep going.
I have my morning routine down to a science, because when you already have to get up at 5:15 in the morning, you don’t want to waste a minute. Even though I have my morning routine down, I definitely still need to eat breakfast at some point! I typically don’t get hungry until an hour or two after I wake up, so a breakfast option that is on-the-go is crucial for me.
For the day, I typically pack us fruit (an apple and banana usually), yogurt, a slice of the oat bake, lunch (leftovers from dinner the night before) and a couple snacks, like pretzels or roasted chickpeas!
We also love having overnight oats for breakfast, and this oat bake was basically just a different version of overnight oats! It combines a lot of the same ingredients that I use in my overnight oats recipe, but packs a bit more protein in with the eggs. And, it’s nice to switch it up so that we aren’t eating the overnight oats every.single.day. I’m typically more of a savory breakfast type of gal, but this oat bake is just so good and so convenient, that I keep making us a batch every week! I love that in the mornings I can just throw it in a tupperware and go, knowing we have a whole, balanced breakfast ready for us.
The best thing about this oat bake is that you can totally change up the flavors depending on what you have around or what you’re in the mood for! However I’m definitely partial to this exact recipe. The oats are so soft and creamy and the blueberries burst with flavor. The maple syrup and cinnamon provide the perfect amount of sweetness, but it’s definitely not overwhelmingly sweet. My favorite thing about it is how filling it is. It really does give you everything you need to start your day off on the right foot, and it’s absolutely delicious!
It’s also so simple to make. You start by preheating your oven to 375. While that heats up, simply mix together the wet ingredients in a large bowl, until well combined. Then, add the dry ingredients and stir until mixed. Last step is to fold in blueberries, and bake for about 35-45 minutes, until the oat bake is set and golden brown on the edges and top!
Blueberry Maple Oat Bake with Chia Seeds
- 1/2 cup maple syrup
- 2 eggs
- 2 cups milk of choice
- 2 tsp vanilla extract
- 2 cups gluten-free rolled oats
- 1/2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup chia seeds
- 1 1/2 cups blueberries
- Preheat oven to 375.
- Mix all of the wet ingredients together, until well combined: maple syrup, eggs, milk and vanilla extract.
- In the same bowl, mix in the dry ingredients: oats, baking powder, cinnamon, salt and chia seeds.
- Once combined, fold in the blueberries.
- Pour into a greased baking dish, bake for 35-45 minutes, until set and golden brown on the top and edges.
Blueberry Maple Oat Bake with Chia Seeds
The perfect breakfast recipe for meal-prep or for a crowd, this gluten-free Blueberry Maple Oat Bake with Chia Seeds is hearty and packed with protein and fiber!
Keywords: meal-prep, breakfast, healthy, oats, chia
Recipe Yield: 6
Preparation Time: PT10M
Cooking Time: PT40M
Total Time: PT50M
- 1/2 cup Maple Syrup
- 2 Eggs
- 2 cups Milk of choice
- 2 tsp Vanilla Extract
- 2 cups Rolled Oats
- 1/2 tsp Baking Powder
- 2 tsp Cinnamon
- 1/2 tsp Salt
- 1/2 cup Chia Seeds
- 1 1/2 cups Blueberries