Sunday Brunch: Baked Blueberry Muffin Oatmeal

This week home from school has been so beyond relaxing. I'm happy that the break came when it did. However, I did manage to not touch any of my assignments so I have created a kind of hell week for myself when I get back. Oh well, what's a little extra work, right? I can just do it on the bus on the way back.

What I am going to miss during this next month and a half before the end of the semester (which I miss after every break) is waking up when I please and having a slow, relaxing morning with a breakfast into which I have actually put an effort. One breakfast that I made this week--as always inspired by what I find on Pinterest--was a baked blueberry muffin oatmeal. Yummy, right?! The original recipe from Mother Thyme below makes four ramekins full of oatmeal; I used a bit of math and guesswork to get it down to one serving.

What you need:

- 1 3/4 c. milk

- 1/4 c. sugar

- 1/2 tsp. vanilla extract

- 1/4 tsp. salt

- 1 1/2 c. old fashioned rolled oats

- 1/2 c. fresh blueberries

For the topping:

- 1/4 c. sugar

- 1/4 c. all-purpose flour

- 3 tbsp. butter

What to do:

- Preheat oven to 400 degrees

- Mix milk, sugar, vanilla and salt in saucepan over medium heat; bring to a boil.

- Stir in oats and continue to cook 3-5 minutes until oatmeal has thickened

- Gently stir in blueberries and remove from heat; let sit for about 3 minutes

- In a medium bowl combine sugar, flour and butter. Mix with pastry blender or fork until butter resembles crumbs

- Spoon oatmeal into ramekins and distribute the topping over them

- Place ramekins on a baking sheet and bake in the oven 10-15 minutes

- Remove and allow to cool a little. Enjoy!

Et voila! It was as delicious as it looked!

<3 Ashley

Are you going to try this yummy baked oatmeal?