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Blueberry & Sweet Corn Oatmeal Bake

 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.