This summery breakfast is filling, tart and sweet. We used frozen sweet corn to line the bottom of the dish and dotted it all over with frozen blueberries and pieces of cold butter. The savory-sweet spice combination of rosemary, cinnamon and honey really plays well with the corn and berries. If you don't have any other berries, use some sliced peaches instead! Serves four.

 23 sweet corn (enough to line bottom of baking dish)
 1 blueberries (frozen or fresh)
 1 whole peach, sliced thin (optional)
 2 uncooked rolled oats
 1 tsp baking powder
 0.50 tsp cinnamon
 0.25 tsp dried rosemary (optional)
 0.50 tsp salt (omit if using salted butter)
 2 milk
 1 whole egg
 2 tsp vanilla
 0.25 cup honey or maple syrup
 3 tbsp unsalted butter, cut into small pieces
 Yogurt, for topping

1

Turn your oven up to 375. Lightly butter the bottom of your baking dish. Spread the corn in an even layer over the bottom, and then a layer of blueberries or peaches (reserve a handful for the top.)

2

In a bowl, mix together your dry ingredients: oats, baking powder, cinnamon, rosemary and salt. In another bowl, whisk together your milk, egg, vanilla and honey.

3

Pour the oats on top of the corn and blueberries, and then the milk/egg mixture on top of that. Dot with the pieces of butter, all over the top. Then drop on your extra berries and pop into the oven for about 30-35 min, or until bubbling but golden on top. Serve with a dollop of yogurt and some strong coffee.

4

Yum.

Adapted from Heidi Swanson's Baked Oatmeal Recipe on Food52

Ingredients

 23 sweet corn (enough to line bottom of baking dish)
 1 blueberries (frozen or fresh)
 1 whole peach, sliced thin (optional)
 2 uncooked rolled oats
 1 tsp baking powder
 0.50 tsp cinnamon
 0.25 tsp dried rosemary (optional)
 0.50 tsp salt (omit if using salted butter)
 2 milk
 1 whole egg
 2 tsp vanilla
 0.25 cup honey or maple syrup
 3 tbsp unsalted butter, cut into small pieces
 Yogurt, for topping

Directions

1

Turn your oven up to 375. Lightly butter the bottom of your baking dish. Spread the corn in an even layer over the bottom, and then a layer of blueberries or peaches (reserve a handful for the top.)

2

In a bowl, mix together your dry ingredients: oats, baking powder, cinnamon, rosemary and salt. In another bowl, whisk together your milk, egg, vanilla and honey.

3

Pour the oats on top of the corn and blueberries, and then the milk/egg mixture on top of that. Dot with the pieces of butter, all over the top. Then drop on your extra berries and pop into the oven for about 30-35 min, or until bubbling but golden on top. Serve with a dollop of yogurt and some strong coffee.

4

Yum.

Blueberry & Sweet Corn Oatmeal Bake

4 Comments

  1. Deanna on March 7, 2017 at 6:25 pm

    I have a question. how big should the pan be?

    • Fresh Forker on March 7, 2017 at 7:00 pm

      An 8 inch square baking dish should work (and you might only need 2 cups, or 1 pint, of frozen sweet corn.) We used a 9.5″ oval gratin and it fit perfectly!

  2. Denise on April 29, 2018 at 10:35 pm

    How much milk? 2 cups? Same question for rolled oats?

    • Fresh Forker on April 30, 2018 at 10:32 am

      Hi Denise! Thanks for catching that. Our recipe software updated with a few glitches! All the ingredient amounts are updated 🙂

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