Let’s start the week off on a healthy note…..
Blueberries – full of antioxidants; Oats – heart healthy
Okay, so it’s not chocolate, but bear with me. One can not live on chocolate alone. Or so I keep telling myself.
There are several great things about baked oatmeal…one, if you are not a fan of regular oatmeal b/c of it’s gloppy-ness (that’s a word right?!) then baked oatmeal is for you. It comes together in a neat, portable form when baked. Which leads to number two – it’s portable! Need something healthy to eat on the go for you and your kids- baked oatmeal can be cut into squares, and voila – healthy breakfast to go.
This recipe can be changed up to include whatever your family likes – not a blueberry fan….sub in apples or cranberries, or strawberries – whatever. Don’t like lemon? Skip it. You could add orange juice instead. Or apple juice. Or no juice! I’m seeing an orange cranberry baked oatmeal in my future. Anyway…you get the point. It’s worth a try. You can also add chocolate chips if you are trying to bribe your kids to eat oatmeal. Not that I would do that. *ahem* Nope. Not me. (okayyyy, so that’s a total lie. I will add chocolate to almost anything!)
Meyer Lemon Blueberry Baked Oatmeal adapted from this recipe at babble.com
2 1/2 cups old-fashioned rolled oats
1 teaspoon baking powder
1/2 teaspoon kosher salt
zest of 1 Meyer lemon (a regular lemon is also fine)
1/2 teaspoon nutmeg & 1/2 teaspoon cinnamon
2 tablespoons butter, melted and cooled (I used pureed pumpkin instead of butter) Could also use applesauce
2 cups skim milk (with juice of your zested lemon added – let sit for 5 minutes to make ‘buttermilk)
1/2 cup sugar (I used 1/4 cup NuNaturals Stevia Baking Blend)
2 cups blueberries, fresh or frozen
Preheat the oven to 375 degrees. Grease an 8″ square baking dish.
In a medium bowl, combine the oats, baking powder, salt, zest, and spices. In a small bowl, whisk together the
butter pumpkin, ‘buttermilk’, sugar Stevia, and egg.
Spoon half of the oat mixture into the baking dish, and then half of the blueberries. Add the remaining oat mixture and scatter the remaining blueberries on to the top, pressing them in slightly. Pour in the milk mixture, sprinkle with a pinch of nutmeg, and place in oven.
Bake for 35 – 45 minutes, or until the mixture is a light golden brown along the edges, and the center has set up.
Breakfast is served.
I ate this with a drizzle of sugar free maple syrup. It reheats well in the microwave and can also be frozen.