Baked Blueberry Oatmeal


Baked Blueberry Oatmeal

It’s officially fall.   This means that, for the next 6 months, it’s also officially Casserole Season: holiday potlucks, visitors, and hearty meals for cold weather and over-scheduled families.

Fortunately, my talented and very smart friend Kathy has come up with the answer to all of your What-casserole-am-I-going-to-make-next? dilemmas:

The 8X8 Cookbook: Square Meals for Weeknight Family Dinners, Desserts and More — In One Perfect 8X8 Inch Dish

Great idea for a book, eh?  See? I told you that she is smart.


Easy Baked Blueberry Oatmeal

This book is the first venture from Kathy’s new publishing company, Burnt Cheese Press, and she has been involved in every step of the process, from concept development to final cover design—no small feat!

She asked a few of my fellow food bloggers and me if we would create a selection of breakfast, dinner, sides and dessert recipes from her book to help promote the launch of her 8X8 Cookbook Kickstarter Campaign.   Through this campaign,  your support receives rewards such as signed copies of the cookbook and adorable “How to Make Mac and Cheese” tee shirts designed by Kathy’s daughter.   Not a bad return on investment!

Baked Blueberry Oatmeal from The 8X8 CookbookFor my recipe, I chose Baked Blueberry Oatmeal, something that would be just as good for a hearty, make-ahead breakfast as it would be for dessert, warmed up and topped with vanilla bean ice cream.  I’d never made baked oatmeal before, despite the fact that I’d heard about it and was intrigued by the concept of the quintessential wholesome breakfast recipe served in neat flavor-packed squares.

Kathy’s recipe is a winner on all levels: It took me 10 minutes to mix together.  It baked up beautifully–golden brown and fragrant.  And its taste was reminiscent of blueberry pancakes with maple syrup.  I will most definitely make it again over the holidays, and I might even play around with the dried fruit and nut combination, depending what I have on hand.  Thanks, Kathy, and congratulations on the launch of your cookbook AND your Kickstarter campaign.

The 8X8 Cookbook


For even more sample recipes from The 8X8 Cookbook, check out these posts from my fellow food bloggers:

Baked Blueberry Oatmeal

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 9 servings

Serving Size: 1 square

Baked Blueberry Oatmeal

Kathy's kids especially love to help make her dishes like these -- there's lots for them to measure and mix, no knives needed and no time at the stove. They go play for 40 minutes while the dish is in the oven and, voila, they've baked a moist, delicious "oatmeal cake." They like to freeze individual portions to pull out for a quick hot breakfast during the week.

Recipe by Kathy Strahs, from The 8x8 Cookbook: Square Meals for Weeknight Family Dinners and More--In One Perfect 8x8 Inch Dish (Burnt Cheese Press, 2015), reprinted with permission.


  • 3 cups (750 mL) rolled oats
  • 1-1/2 cups (375 mL) whole milk
  • 1/2 cup (125 mL) dark brown sugar
  • 1/3 cup (75 mL) dried blueberries (see Note)
  • 1/4 cup (60 mL) chopped pecans
  • 4 tablespoons (60 mL) unsalted butter, melted
  • 2 tablespoons (30 mL) pure maple syrup
  • 2 teaspoons (10 mL) baking powder
  • 1 teaspoon (5 mL) vanilla extract
  • 1-1/2 teaspoons (7 mL) ground cinnamon
  • 1/2 teaspoon (2 mL) coarse salt
  • 2 large eggs, lightly beaten


  1. Heat the oven to 325F degrees. Grease an 8X8-inch (20X20 cm) glass or ceramic baking dish with butter or cooking spray. Alternatively, for a metal baking dish, heat the oven to 350F degrees and prepare the pan in a similar manner.
  2. Mix all of the ingredients together in a large bowl until they're well combined.
  3. Pour the mixture into the prepared baking dish or pan.
  4. Bake until the oatmeal is fully set and golden brown on top, about 40 minutes.


Look for dried blueberries alongside raisins and other dried fruit in your grocery store.



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