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I love oatmeal, and this is a little bit of a twist on your typical oatmeal. I know several people who don't like regular oatmeal for its appearance and texture, but this is completely different. Why? Well, because it's baked! This oatmeal casserole can be prepared ahead of time and can be served throughout the week - just cut off a slice and pop in the microwave. Done!
In addition to being delicious, it's packed full of whole grains, pecans, and blueberries, so it's a great way to start off you or your child's day!
A friend gave me her recipe for baked berry oatmeal, and this is my modification on it to better suit my tastes and preferences. Feel free to adjust to your tastes as well!
In addition to being delicious, it's packed full of whole grains, pecans, and blueberries, so it's a great way to start off you or your child's day!
A friend gave me her recipe for baked berry oatmeal, and this is my modification on it to better suit my tastes and preferences. Feel free to adjust to your tastes as well!
Ingredients:
1.5 c rolled oats
3 tsp cinnamon
1/4 tsp nutmeg
1 tsp pumpkin pie spice
1 tsp baking powder
1/4 c coconut palm sugar (can substitute brown sugar)
1/3 c pecans
2 egg whites
2 c or 1 14 oz can coconut milk (can substitute regular milk or almond milk)
1 tbsp pure vanilla extract
t tbsp pure maple syrup
splash of almond extract (optional)
1 c blueberries (can add more or less to preferred amount, can also add strawberries, blackberries, etc.)
Preheat oven to 350 degrees F. Combine oats, cinnamon, nutmeg, pumpkin pie spice, baking powder, coconut sugar, and pecans in an 8x8 or 9x9 baking dish. In a separate bowl or measuring cup, whisk egg whites until foamy, then add in coconut milk, vanilla extract, maple syrup, and almond extract. Whisk together to combine, then pour over dry ingredients. Whisk wet and dry ingredients together, then add blueberries to the top. Bake at 350 F for 30-40 minutes, until top is set and doesn't look runny. Cool and serve, or cover with plastic wrap and store in refrigerator for up to one week. Enjoy!
1.5 c rolled oats
3 tsp cinnamon
1/4 tsp nutmeg
1 tsp pumpkin pie spice
1 tsp baking powder
1/4 c coconut palm sugar (can substitute brown sugar)
1/3 c pecans
2 egg whites
2 c or 1 14 oz can coconut milk (can substitute regular milk or almond milk)
1 tbsp pure vanilla extract
t tbsp pure maple syrup
splash of almond extract (optional)
1 c blueberries (can add more or less to preferred amount, can also add strawberries, blackberries, etc.)
Preheat oven to 350 degrees F. Combine oats, cinnamon, nutmeg, pumpkin pie spice, baking powder, coconut sugar, and pecans in an 8x8 or 9x9 baking dish. In a separate bowl or measuring cup, whisk egg whites until foamy, then add in coconut milk, vanilla extract, maple syrup, and almond extract. Whisk together to combine, then pour over dry ingredients. Whisk wet and dry ingredients together, then add blueberries to the top. Bake at 350 F for 30-40 minutes, until top is set and doesn't look runny. Cool and serve, or cover with plastic wrap and store in refrigerator for up to one week. Enjoy!