Blueberry-Walnut Baked Oatmeal

Method

1. Heat the oven to 375°F and grease an 8-inch square baking dish. Scatter the ½ cup40 g walnuts, chopped on a sheet pan and toast for 5 minutes in the oven as it preheats.
   • Walnuts, chopped½ cup40 g(40 g)(½ cup)
2. Blend the ½ cup69 g cashews with 1½ cups water until completely smooth — this is your milk. Add the ⅓ cup104 g maple syrup, 2 tsp8.4 g vanilla, and 2 tbsp14 g ground flaxseed and blend a few seconds more, just to combine. (No high-speed blender? Soak the cashews in hot water for 15 minutes first, then blend.)
   • Cashews½ cup69 g(69 g)(½ cup)
   • Maple Syrup⅓ cup104 g(104 g)(⅓ cup)
   • Vanilla Extract2 tsp8.4 g(8.4 g)(2 tsp)
   • Ground Flaxseed2 tbsp14 g(14 g)(2 tbsp)
3. In a large bowl, stir together the 2 cups160 g rolled oats, 1 tbsp12 g chia seeds, 1½ tsp3.6 g cinnamon, ¼ tsp0.6 g nutmeg, 1 tsp4.6 g baking powder, ½ tsp3 g salt, and the toasted walnuts.
   • Rolled Oats2 cups160 g(160 g)(2 cups)
   • Chia Seeds1 tbsp12 g(12 g)(1 tbsp)
   • Cinnamon1½ tsp3.6 g(3.6 g)(1½ tsp)
   • Nutmeg¼ tsp0.6 g(0.6 g)(¼ tsp)
   • Baking Powder1 tsp4.6 g(4.6 g)(1 tsp)
   • Sea Salt½ tsp3 g(3 g)(½ tsp)
4. Pour the wet into the dry and stir. Fold in most of the 1 cup148 g frozen blueberries, straight from frozen, holding back a handful. Scrape into the dish, level the top, and scatter the reserved berries over it.
   • Frozen Blueberries1 cup148 g(148 g)(1 cup)
5. Bake 45–50 minutes, until the top is deep golden and the center is set — for a firmer, more portable square, stay toward 50 minutes. Cool completely in the pan before cutting — warm, it falls apart; cooled, it firms up and holds as neat squares. Cut into 9. Keeps 5 days in the fridge and travels well at room temperature.

Kids: bake it in a muffin tin instead — individual cups are easier for small hands, and you can leave the walnuts out of a few for anyone who picks them out.