11/11/2025
Thanksgiving can be delicious and good for your brain! All November, we’re sharing our favorite recipes so you can put these mouth-watering dishes on your menu! 🦃🍗
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Blueberry Baked Oatmeal, contributed by Celeste Blackmon, one of our Speech-Language Pathologists, can be prepared ahead of time, saving you time in the morning. It also reheats well, either as an entire dish or in individual servings—great for when you have overnight guests and everyone leisurely arises for the day. This recipe can be doubled easily to feed a crowd. You can also make it ahead of time and freeze in individual pieces for later.
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🫐Blueberry Baked Oatmeal🫐
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🥄Ingredients
3 cups of old-fashioned rolled oats
2 teaspoons of baking soda
1 teaspoon of cinnamon
1/8 teaspoon of sea salt
2 eggs, lightly beaten
½ cup of pure maple syrup
1 teaspoon of vanilla extract
½ cup of milk
1 pint of blueberries
1 cup of chopped pecans
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🗒Instructions
• Preheat your oven to 350 degrees. In a medium-sized bowl, combine the dry ingredients (oats, baking soda, cinnamon and sea salt). Mix well.
• In another bowl, combine the two eggs, lightly beaten, maple syrup, vanilla extract and milk. Whisk together.
• Add the wet ingredients to the dry ingredients and mix using a spoon or spatula. Fold the nuts and the blueberries into the batter, taking care to be gentle. You do not want to overwork the blueberries—you want them to stay whole.
• Grease a 9 x 9 baking pan. Pour in the oatmeal mixture and spread it evenly. Bake for 35-40 minutes until the center is set. Allow it to cool for 15-20 minutes before slicing and serving.
• Serve the dish as-is or with a drizzle of maple syrup or dollop of plain Greek yogurt