One of my very favorite breakfast casseroles is loaded with fresh blueberries and walnuts.
I absolutely love this dish hot or cold.
It is great for a before work pick me up or to take to a potluck.
And it has a surprising ingredient that makes it so unique.
So what is this ingredient?
Cream of Wheat!
Before this recipe, I had never used it as an ingredient, but only as a bowl for breakfast as a kid.
But I really enjoyed how it baked up.
Blueberry Breakfast Bake
This quick and easy fresh blueberry breakfast bake is loaded with fresh blueberries and walnuts with a secret special ingredient!
Servings: 12 servings
Equipment
- 1 9 x 13 Baking Dish
Ingredients
- 3 Tablespoons Butter melted
- 1 Cup Long Cooking Oats
- 1 Cup Cream of Wheat uncooked
- 1 Cup Flour
- 1 Cup Brown Sugar
- 1 Egg Slightly Beaten
- 1 Cup Milk
- 1/4 Cup Oil
- 1 Tablespoon Baking Powder
- 1/2 teaspoon Salt
- 2 Cups Blueberries
- 1/4 Cup Chopped Walnuts
Instructions
- Preheat your oven to 350
- In a medium bowl mix together 3 Tablespoons Melted Butter, 1 Cup Long Cooking Oats, 1 Cup Cream of Wheat (Uncooked), 1 Cup Flour, 1 Cup Brown Sugar, 1 Egg (Slightly Beaten), 1 Cup Milk, 1/4 Cup Oil, 1 Tablespoon Baking Powder and 1/2 teaspoon Salt
- Gently fold in 2 Cups Blueberries and 1/4 Cup Walnuts.
- Spread your batter evenly in a lightly greased 9×13 baking dish
- Bake for 45-50 minutes, your edges will be lightly goldened and the center will pass the toothpick test
- Serve warm or chilled.
Note: We first shared this years ago after finding this recipe in a beloved Gooseberry Patch Cookbook. It was definitely worth sharing again!
Leave a Reply