Baked blueberry oatmeal
Prep Time:
10 minutes
Cook Time:
45 minutes
Serving Size:
1/6th recipe (225 g)
Breakfast
Tired of your same old bowl of oatmeal? This baked oatmeal has the same nourishment as a bowl, it’s just cooked differently. The oats bake up nicely with the blueberries to give it more of a muffin texture.
Ingredients
Serves: 6
- ½ cup (125 mL) chopped unsalted walnuts
- 2 cups (500 mL) large flake oats (old-fashioned oats)
- 2 tsp (10 mL) ground cinnamon
- 1 tsp (5 mL) baking powder
- 1/3 cup (80 mL) brown sugar
- 3 Tbsp (45 mL) psyllium husk (optional)
- 1 ¼ cups (310 mL) low-fat milk
- ¾ cup (175 mL) 0% M.F. plain Greek yogurt
- 3 eggs
- 3 Tbsp (45 mL) canola oil
- 2 tsp (10 mL) vanilla extract
- 3 cups fresh or frozen blueberries, divided
Instructions
- Preheat oven to 375°F. Grease a 9-inch x 9-inch pan and set aside.
- Mix walnuts, oats, cinnamon, baking powder, brown sugar and psyllium husk, if using, in a medium bowl. Stir well to combine.
- Whisk milk, yogurt, eggs, oil and vanilla extract together in a medium bowl.
- Gently mix 2 cups of the berries into the dry mix and pour into the prepared pan. Pour the wet ingredients evenly over the dry ingredients and gently tap or shake the pan to ensure even coverage.
- Sprinkle the remaining cup of berries over top. Bake for 45 to 47 minutes until the top is fully cooked and golden. (Note: if using frozen berries, you may need to add 2-3 minutes to the cook time). Let cool for 5 minutes before dividing it into 6 portions.
Tips
- Leftover storage: Leftovers can be stored for 4 to 5 days in a covered dish in the refrigerator and can be warmed up before serving if desired.
- Special extra: Try topping with an additional spoonful of plain Greek yogurt.
- Make it vegan: Try using flax eggs in place of the eggs and soy-based milk and yogurt.
- Gluten-free: Use gluten free oats to make this recipe gluten free.
- Substitution: Avoiding nuts? Try using pumpkin seeds instead.
| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 400 | |||
| Fat 18 g | 24 % | ||
| Saturated Fat 2 g + Trans Fat 0 g | 10 % | ||
| Cholesterol 95 mg | |||
| Sodium 130 mg | 6 % | ||
| Carbohydrate 47 g | |||
| Fibre 6 g | 21 % | ||
| Sugars 24 g | 24 % | ||
| Protein 15 g | |||
