I’m a carbs for breakfast kind of person. When I have my coffee, I “need” some grains. Its just the way I feel my morning coffee should be paired. So the dilemma is finding ways to have the mental satisfaction of eating a donut for breakfast without the effect of daily donuts on the waist line 😉
Last week I had some baked oatmeal that rocked my world at a local cafe. I decided I needed to come up with a recipe I could make at home that would be wholesome and something I could eat frequently without consequence. First go at recipe development was quite a hit in my opinion I’ll be making many more varieties of this and sharing but I’m hoping you will be as pleased as I was with this first one. Here we go.
Baked Blueberry Oatmeal
3 cups of Quick Oats
1/2 cup Sliced Almonds
1/2 cup Coconut Sugar
1/2 tsp salt (I use pink Himalayan)
2 tsp Baking Powder
1 tsp ground cinnamon
1/2 tsp nutmeg (I like fresh ground)
3/4 cup unsweetened almond milk
2 tsp. vanilla
1/2 coconut oil, melted
1 cup blueberries (fresh or frozen)
Mix the dry ingredients (first 7 ingredients).
In a separate bowl mix the melted coconut oil, eggs, vanilla and almond milk
Stir wet ingredients into dry ingredients until well blended (will be thick like cookie dough). Fold in blueberries.
Grease 9×13 baking dish. Press mixture evenly across baking dish and bake at 350 for 35-40 minutes until golden brown on top. (The crispy top will taste good!).
Cut into squares.
When serving lightly break up the square into your bowl. It will easily separate. Serve with warm or steam milk.
**Keep leftovers in fridge and reheat one serving at a time. Great for a week of meal prep! Personal tip use the toaster over for reheating to keep the crispy top! ENJOY!!!