Tuesday, July 15, 2014

blueberry baked oatmeal [from Mom Body Revolution]

I posted a pic of this scrumptious deliciousness on Instagram (@aisforbeautiful) this morning and several people asked for the recipe. It's just easier to post here so if you're interested, you can make it.  It really is wonderful and I've made it for a few years now. It's filling and low calorie and a great way to use up ripe bananas. Plus, it's quick and convenient to make ahead and eat before work.  Give it a try!

Blueberry Baked Oatmeal

6 servings

1 cup old-fashioned rolled oats
3 TBS Chia seeds
1/4 cup chopped pecans or walnuts, divided (I usually omit these)
1/2 tsp. baking powder
3/4 tsp. ground cinnamon
Pinch of salt
1/4 cup honey
1 cup unsweetened almond milk (I use Almond Breeze)
1 large egg, lightly beaten
2 tbsp. coconut oil, melted and cooled slightly
1 tsp. vanilla extract
2-3 ripe bananas, peeled and sliced (I use 2)
1 cup blueberries fresh or frozen, divided (I used fresh)
1. Preheat the oven to 375F.

2. Lightly grease a 8×11.5 baking dish. In a medium bowl, mix the oats, half of the nuts, baking powder, cinnamon, Chia seed and salt. Stir to combine. Reserve 1/4 c. of dry ingredients and set aside. Then add in the liquid ingredients: honey, milk, egg, coconut oil, and vanilla. Mix well.

3. Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Pour the oatmeal mixture over the fruit in an even layer.

4. Top with 1/4 c. dry, reserved oatmeal mixture. Sprinkle the remaining nuts and berries over the top. Bake for 30-35 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.

Additional Info: 1 serving is about 200 calories- give or take.
[recipe from: Mom Body Revloution]

I typically bake this on Sunday afternoons, cover it with foil and heat and eat for breakfast all week.  YUM!

No comments:

Related Posts with Thumbnails

Follow this blog with bloglovin

Follow on Bloglovin