Welcome to this months Progressive Meal Link up! Join me and my fellow bloggers who love to create some fantastic recipes for you. Each month your wonderful hostesses Blessed Elements, Simply Southern Mom, and A Southern Celiac as well as myself , will post a new recipe, forming a meal if you will. We will link each recipe and offer a chance to link up your own favorite dishes! It can be anything, beverage, side, main, snack, dessert, you name it- link it up! Link will be below recipe
On to the recipe
This is a great breakfast , after school pick me up or dessert dish. Really easy to make and you could make it the night before, cook and serve the next morning if you were making them for breakfast. I used both dried and fresh blueberries, it made a thick blueberry syrup, more so than I thought it would but it didn’t matter. You don’t have to use dried, I tossed them in there because they were just laying around. If you were making this a dessert a spoonful of vanilla ice cream or even whipped cream on top would make this extra special.
- 1 cup old fashion oats.
- 4 tbsp all purpose flour
- 2 tsp ground cinnamon
- 1/2 cup chopped pecans
- 2 tablespoons melted butter
- 2 tablespoons pure maple syrup
- 4 cups blueberries
- 4 tsp cornstarch
- Preheat the oven to 350°F, and lightly coat 6 ramekins with nonstick cooking spray. I used small canning jars
- In a small bowl, mix together the oats, flour, cinnamon and pecans. Mix in the melted butter and maple syrup until mixed well together.
- In another bowl, stir the blueberries and cornstarch. Divide the mixture between the prepared dishes, sprinkling the oat mixture on top.
- Bake at 350°F for about 30 minutes, or until the juices are bubbling. Let it cool about 10 minutes or until mixture isn't scorching hot