Baked Blueberry Oatmeal Food
BLUEBERRY BAKED OATMEAL
This naturally sweetened baked oatmeal recipe features blueberries (or any fruit you'd like), wholesome oats, nuts and warming spices. You can bake some now and enjoy oatmeal for the rest of the week! Recipe yields 6 to 8 servings.
Provided by Cookie and Kate
Categories Breakfast
Time 50m
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees. Grease a 9-inch square baking dish. Once the oven has finished preheating, pour the nuts onto a rimmed baking sheet. Toast for 4 to 5 minutes, until fragrant.
- In a medium mixing bowl, combine the oats, toasted nuts, cinnamon, baking powder, salt and nutmeg. Whisk to combine.
- In a smaller mixing bowl, combine the milk, maple syrup or honey, egg, half of the butter or coconut oil, and vanilla. Whisk until blended. (If you used coconut oil and it solidified in contact with the cold ingredients, briefly microwave the bowl in 30 second increments, just until the coconut oil melts again.)
- Reserve about ½ cup of the berries for topping the baked oatmeal, then arrange the remaining berries evenly over the bottom of the baking dish (no need to defrost frozen fruit first). Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats, then gently pat down any dry oats resting on top.
- Scatter the remaining berries across the top. Sprinkle some raw sugar on top if you'd like some extra sweetness and crunch.
- Bake for 42 to 45 minutes (if using frozen berries, 45 to 50 minutes), until the top is nice and golden. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining melted butter on the top before serving.
- Serve as-is or with toppings of your choice. I prefer this baked oatmeal served warm, but it is also good at room temperature or chilled. This oatmeal keeps well in the refrigerator, covered, for 4 to 5 days. If desired, simply reheat individual portions in the microwave before serving.
Nutrition Facts : Calories 443 calories, Sugar 9.6 g, Sodium 267.7 mg, Fat 15.7 g, SaturatedFat 4.2 g, TransFat 0 g, Carbohydrate 67.7 g, Fiber 14.6 g, Protein 9.4 g, Cholesterol 57.9 mg
BAKED BLUEBERRY OATMEAL
AWESOME! Great nourishment to start a day! An excellent way to get fruit and fiber. Not necessary, but may be prepared the night before - just bake 5 to 8 minutes longer. A leftover square of this oatmeal warms well in the microwave. Cream or milk poured over hot oatmeal enhances the flavor. If you are using frozen blueberries, no need to thaw - throw them in! Easy to prepare!
Provided by Seasoned Cook
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix butter, brown sugar, eggs, applesauce and milk.
- In separate bowl mix oats, baking powder, salt and cinnamon. Combine with wet mixture and add blueberries. May add more cinnamon to taste.
- Pour into greased 9 x 9 inch baking dish. May be placed in refrigerator overnight. (If so, allow 5 to 8 minutes additional baking.).
- Bake in a 350 degree oven for 35 minutes.
- Cut into squares. Top with brown sugar and milk when served.
Nutrition Facts : Calories 401.9, Fat 14.3, SaturatedFat 7.2, Cholesterol 90.9, Sodium 425.5, Carbohydrate 61, Fiber 5.4, Sugar 20.7, Protein 9.8
BLUEBERRY BAKED OATMEAL
Core* 6 servings at 3 pt. per serving(Flex) *.. I don't consider this or any baked goods Core (abuse potential) , there are some that agree and some that don't, it's up to you. But for 3 pt... it is a good and filling breakfast or snack. From www.weightwatchers.com message boards
Provided by A. Lynne
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Combine wet ingredients, add to dry ingredients.
- Bake in sprayed 8" square pan for 35-45 minutes.
- Cut into 6 squares.
- ENJOY!
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- Preheat the oven to 350°F and set an oven rack in the middle position. Grease an 8-inch or 2-quart baking dish with butter.
- In a medium bowl, combine the oats, brown sugar, 1/4 cup of the nuts, baking powder, cinnamon, nutmeg, and salt. Mix well.
- In another bowl, break up the eggs with a whisk; then whisk in the milk and vanilla until well combined. Add the milk mixture to the oat mixture, along with the melted butter.
- Scatter 2 cups of the blueberries evenly over the bottom of the prepared baking dish. Pour the oatmeal mixture over top and spread evenly. Sprinkle the remaining 3/4 cup nuts and 1/2 cup blueberries on top. Bake for 45 to 55 minutes, until the pecans on top are a rich brown color and the oats are set. Let cool for at least 5 minutes, then serve warm or at room temperature with Greek yogurt, if desired.
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