Here is a fun fact: Early American colonists made gray paint by boiling blueberries in milk. We know that blueberries taste great, are full of antioxidants and are also a good source of dietary fiber and a good source of vitamin C. New studies relate consumption of blueberries and improved memory and brain health. This recipe is a great way to power up in the morning for an active day ahead or before a workout!
Blueberry Baked Oatmeal adapted from Patty Kinsella
servings: 6
Ingredients
- 1 cup old-fashioned certified gluten-free rolled oats
- 1/4 cup chopped walnuts, divided, (you can also use pecans)
- 1/2 tsp. baking powder
- 3/4 tsp. ground cinnamon
- Pinch of salt, optional
- 1/4 cup maple syrup or agave syrup
- 1 cup skim milk or dairy alternative
- 1 large egg, lightly beaten
- 2 tbsp. unsalted butter, melted and cooled slightly
- 1 tsp. vanilla extract
- 2-3 ripe bananas, peeled and sliced
- 1 cup blueberries, fresh or frozen, divided
Directions
- Preheat the oven to 375F.
- Lightly grease a 2-quart baking dish. In a medium bowl, mix the oats, half of the walnuts, baking powder, cinnamon, and salt. Stir to combine. In a liquid measuring cup, combine the syrup, milk, egg, butter, and vanilla.
- Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.
- Sprinkle the remaining nuts and berries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.
“Go confidently in the direction of your dreams! Live the life you’ve imagined.” -Thoreau
Be Well ~Meg @REJOOVwithMeg
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