Blueberry Maple Syrup Oatmeal Food

BLUEBERRY BAKED OATMEAL

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.

BLUEBERRY OATMEAL MUFFINS

Steps:

• Preheat oven to 425ºF and line 9 muffin cups with liners; set aside.
• In medium bowl, mix together dry ingredients and set aside.
• In large bowl, whisk together wet ingredients (except blueberries) until combined.
• Add about half of the dry ingredients to bowl of wet, stir a couple of times, then gently fold in blueberries and remaining dry ingredients.
• Evenly distribute muffin batter into the 9 lined muffin cups, filling almost to the top. Bake for 5 minutes at 425ºF, then drop to 350ºF and bake another 12-18-ish minutes. Check muffins at 15 minutes with inserted toothpick for wet batter.
• Allow muffins to cool in pan for 5 minutes before removing and placing on wire rack to cool completely.

BLUEBERRY MAPLE SYRUP

Steps:

• Combine the maple syrup, 1 cup of the blueberries and lemon juice in a medium sauce pan. Bring to a boil, then reduce heat to medium and boil for ten minutes. Let cool to lukewarm, then stir in the remaining ½ cup fresh blueberries. Store in the refrigerator.

BLUEBERRY MAPLE SYRUP OATMEAL

Steps:

• Combine oatmeal and milk together in a microwave-safe bowl; heat in microwave until warm and thickened, about 30 seconds. Stir blueberries and maple syrup into oatmeal.

BLUEBERRY MAPLE OVERNIGHT OATS RECIPE

Steps:

• In a medium bowl or overnight oats container, combine the rolledoats, milk, yogurt, chia seeds, cinnamon, maple syrup, and vanilla extract. Mix well and then fold in the blueberries afterwards.
• Cover the container and leave in the fridge for at least 12 hours.
• In the morning, stir in a little extra milk if the overnight oats are too thick and top with blueberries, extra maple syrup, toasted nuts and whatever oatmeal toppings you desire to add.

GLUTEN-FREE BLUEBERRY OAT PANCAKES WITH LEMON MAPLE SYRUP

Steps:

• Combine banana, eggs and oats and let stand 10 minutes to thicken. Spray a large non-stick skillet with cooking spray and heat over medium heat. Spoon mixture, 2 tablespoons at a time, onto skillet and top with some of the blueberries. Cook until browned, 1-2 minutes. Turn and cook additional 1 minute or until cooked through. Combine maple syrup and lemon zest and serve with pancakes, if desired.