It is officially Fall, which means it is apple, pear, and pumpkin season but not really fresh blueberry season any longer.
Since my family loves blueberries, it is almost always blueberry season over here!
Thankfully, frozen berries provide all the same nutrition and are easily accessible at any grocery store. This baked oatmeal is a nice spin on a traditional bowl of oats. The oats are a great source of fiber and the blueberries provide antioxidants as well as fiber and vitamin C.
I love making baked oats as a meal prep meal because it comes together quickly, but might be a bit too much for a busy Monday morning. Once cooked and cooled, you can store this in the fridge for up to 5 days.
This baked oatmeal can be made gluten-free, Low FODMAP, and is GERD-friendly.
While blueberries can be a trigger for some, the blueberries per serving of this oatmeal would work well. If you find that the amount included here is too much for you, you can half or even eliminate the blueberry topping. I hope you enjoy it!
[[ recipeID=recipe-9l8uo25sy, title=Blueberry Baked Oatmeal ]]