Blueberry Breakfast Cobbler

This. This recipe is summer vacation to me.

Not summer, but summer vacation. As in, "I'm not working 80 hours a week, so I can experiment with recipes that I imagined a year ago but never had the energy to actually create."

This is actually just a super simple baked oatmeal atop a sea of blueberries. Don't be freaked out by the cast iron skillet; you could make this in any ramekin.

There is no fruit in the actual oatmeal, but FEAR NOT: this recipe contains an entire cup of blueberries.

In fact, this oatmeal contains so many blueberries that it STAINED MY TEETH BLUE. You guys, I had to gargle lemon juice just to remove the blue stains.

But please don't let this stop you from trying it. :)

Ugh, quick cook steel-cut oats are everything to me. Love, love, love.

Blueberry Breakfast Cobbler

by The Oatmeal Artist

Prep Time: 5 min

Cook Time: 30 min

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Ingredients (serves 1-2)

For the blueberries

• 1 cup fresh or frozen blueberries
• drizzle of maple syrup
• pinch of salt

For the "cobbler"

• 1/4 cup quick cook steel-cut oats (I use Country Choice Organic)
• 1/4 tsp baking powder
• pinch of salt
• 1/8 cup milk of choice
• 1/2 tsp vanilla extract
• 1/2 tsp maple syrup

Instructions

1. Preheat the oven to 350 F and spray a single-serving ramekin or cast iron skillet with non-stick spray.
2. Toss blueberries with maple syrup and salt. Dump in an even layer in ramekin or skillet.
3. In a bowl, combine dry ingredients: oats, baking powder, and salt. Once mixed, add in wet ingredients: milk, vanilla, and maple syrup. Stir until combined. (Feel free to double the ingredients for the cobbler for a heartier breakfast.)
4. Transfer to the ramekin and bake for 25-30 minutes.
   
   
   
   
5. To serve, eat as is or top with yogurt of choice or coconut whipped cream! It serves one as breakfast, but could be split between two for a light dessert!

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**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!